Artigos de revistas sobre o tema "Pizza – Nutrition"
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Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo e Michael EJ Lean. "Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines". Public Health Nutrition 17, n.º 11 (28 de outubro de 2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.
Texto completo da fonteDe Vito, Roberta, Maria Parpinel, Michela Carola Speciani, Federica Fiori, Rachele Bianco, Roberto Caporali, Francesca Ingegnoli et al. "Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?" Nutrients 15, n.º 15 (4 de agosto de 2023): 3449. http://dx.doi.org/10.3390/nu15153449.
Texto completo da fonteMarette, Stéphan. "Ecological and/or Nutritional Scores for Food Traffic-Lights: Results of an Online Survey Conducted on Pizza in France". Sustainability 14, n.º 1 (27 de dezembro de 2021): 247. http://dx.doi.org/10.3390/su14010247.
Texto completo da fonteMontesano, M., M. W. Duffrin e K. Heidal. "Consumer Acceptance of Pizza and Pizza Crust Made With Whole Wheat Flour and Added Flaxseed". Journal of the American Dietetic Association 106, n.º 8 (agosto de 2006): A55. http://dx.doi.org/10.1016/j.jada.2006.05.173.
Texto completo da fonteOlofsson, Camilla, Monica Eriksson, Ann-Christin Bragfors Helin, Björn Anderstam, Nicola Orsini, Peter Stenvinkel e Neda Rajamand Ekberg. "Effects of Acute Fructose Loading on Markers of Inflammation—A Pilot Study". Nutrients 13, n.º 9 (4 de setembro de 2021): 3110. http://dx.doi.org/10.3390/nu13093110.
Texto completo da fonteMusaiger, Abdulrahman O., Reshma D'souza Varghese e Jassim H. Al‐Jedah. "Nutritional profile of pizza commonly consumed in Bahrain". Nutrition & Food Science 37, n.º 2 (3 de abril de 2007): 82–89. http://dx.doi.org/10.1108/00346650710736345.
Texto completo da fonteGallus, S., A. Tavani e C. La Vecchia. "Pizza and risk of acute myocardial infarction". European Journal of Clinical Nutrition 58, n.º 11 (12 de maio de 2004): 1543–46. http://dx.doi.org/10.1038/sj.ejcn.1601997.
Texto completo da fonteQammar, Ghazala, Ghulam Mohy‐ud‐Din, Nuzhat Huma, Ayesha Sameen e Muhammad Issa Khan. "Textured soy protein (TSP) as pizza topping". Nutrition & Food Science 40, n.º 6 (2 de novembro de 2010): 551–56. http://dx.doi.org/10.1108/00346651011090356.
Texto completo da fonteANTONENKO, Аrtem, Tetiana BROVENKO, Myroslav KRYVORUCHKO, Nataliya STUKALSKA, Galina TOLOK e Oleksii TONKYKH. "IMPROVEMENT OF TECHNOLOGY OF SEMI-FINISHED PRODUCTS FOR PIZZA WITH HIGH CONTENT OF DIETARY FIBERS". Herald of Khmelnytskyi National University. Technical sciences 311, n.º 4 (agosto de 2022): 29–34. http://dx.doi.org/10.31891/2307-5732-2022-311-4-29-34.
Texto completo da fonteStruempler, Barbara J., e Alicia Raby. "Pizza Please: An Interactive Nutrition Evaluation for Second and Third Grade Students". Journal of Nutrition Education and Behavior 37, n.º 2 (março de 2005): 94–95. http://dx.doi.org/10.1016/s1499-4046(06)60022-5.
Texto completo da fonteFreedman, Marjorie R. "A “Healthy Pizza Kitchen” Nutrition Education Program at a Children's Health Museum". Journal of Nutrition Education and Behavior 42, n.º 5 (setembro de 2010): 353–54. http://dx.doi.org/10.1016/j.jneb.2010.01.012.
Texto completo da fonteIaccarino Idelson, P., O. Russo, L. D’Elia, R. Giacco, M. G. Volpe e P. Strazzullo. "Sea water pizza: a way to enjoy a pizza with less salt and more nutrients". Nutrition, Metabolism and Cardiovascular Diseases 30, n.º 3 (março de 2020): 540. http://dx.doi.org/10.1016/j.numecd.2019.12.035.
Texto completo da fontePassos, Renato M., Alexandre B. Sé, Vanessa L. Wolff, Yanna K. M. Nobrega e Marcelo Hermes-Lima. "Pizza and pasta help students learn metabolism". Advances in Physiology Education 30, n.º 2 (junho de 2006): 89–93. http://dx.doi.org/10.1152/advan.00044.2005.
Texto completo da fonteC. P., Sivakumar, Jose Joseph e Manjula V. D. "Dietary correlates of overweight and obesity among adolescents during the current nutrition transition: a cross sectional study in Kerala". International Journal Of Community Medicine And Public Health 4, n.º 9 (23 de agosto de 2017): 3140. http://dx.doi.org/10.18203/2394-6040.ijcmph20173686.
Texto completo da fonteVecchi, D., e M. R. Freedman. "Evaluation of a “Healthy Pizza Kitchen” Nutrition Education Program at a Children’s Museum". Journal of the American Dietetic Association 107, n.º 8 (agosto de 2007): A63. http://dx.doi.org/10.1016/j.jada.2007.05.139.
Texto completo da fonteMollard, Rebecca C., Bohdan L. Luhovyy, Christopher Smith e G. Harvey Anderson. "Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial". Applied Physiology, Nutrition, and Metabolism 39, n.º 12 (dezembro de 2014): 1360–65. http://dx.doi.org/10.1139/apnm-2014-0170.
Texto completo da fonteAl-Khalidi, Banaz, Winnie Chiu, Dérick Rousseau e Reinhold Vieth. "Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial". Canadian Journal of Dietetic Practice and Research 76, n.º 3 (setembro de 2015): 109–16. http://dx.doi.org/10.3148/cjdpr-2015-015.
Texto completo da fonteMollard, Rebecca C., Alie Johnston, Alejandra Serrano Leon, Haizhou Wang, Peter J. Jones e Dylan S. MacKay. "Acute effects of hemp protein consumption on glycemic and satiety control: results of 2 randomized crossover trials". Applied Physiology, Nutrition, and Metabolism 46, n.º 8 (agosto de 2021): 887–96. http://dx.doi.org/10.1139/apnm-2020-0907.
Texto completo da fonteTritt, Aimee, M. Reicks, L. Marquart e E. Mishler. "Acceptability of Whole-Grain Pizza Crust in a Restaurant Setting". Journal of Nutrition Education and Behavior 45, n.º 4 (julho de 2013): S51—S52. http://dx.doi.org/10.1016/j.jneb.2013.04.139.
Texto completo da fonteGates, M., M. Antosik, B. Finn, S. Bianco-Simeral e K. Goto. "Making a Satisfying, Healthier Pepperoni Pizza Using Reduced-Fat Products". Journal of the American Dietetic Association 109, n.º 9 (setembro de 2009): A70. http://dx.doi.org/10.1016/j.jada.2009.06.228.
Texto completo da fonteLalitha Ramaswamy. "Preparation of Bakery Products Using Coconut Flour and Glycemic Response on Normal Healthy Adults". CORD 29, n.º 1 (1 de abril de 2013): 10. http://dx.doi.org/10.37833/cord.v29i1.94.
Texto completo da fonteLee, Min-Young, e Joung-Won Lee. "Recognition and use of Nutrition Labeling among Hamburger and Pizza Restaurant Consumers in Daejeon". Korean Journal of Community Nutrition 16, n.º 2 (2011): 227. http://dx.doi.org/10.5720/kjcn.2011.16.2.227.
Texto completo da fontePatel, Barkha P., Bohdan Luhovyy, Rebecca Mollard, James E. Painter e G. Harvey Anderson. "A premeal snack of raisins decreases mealtime food intake more than grapes in young children". Applied Physiology, Nutrition, and Metabolism 38, n.º 4 (abril de 2013): 382–89. http://dx.doi.org/10.1139/apnm-2012-0309.
Texto completo da fonteLeme, Ana Carolina, Tom Baranowski, Debbe Thompson, Sonia Philippi, Carol O’Neil, Victor Fulgoni e Theresa Nicklas. "Top food sources of percentage of energy, nutrients to limit and total gram amount consumed among US adolescents: National Health and Nutrition Examination Survey 2011–2014". Public Health Nutrition 22, n.º 4 (23 de novembro de 2018): 661–71. http://dx.doi.org/10.1017/s1368980018002884.
Texto completo da fonteLeroy, Fabienne, Andreas Rytz, Adam Drewnowski, Marie Tassy, Audrey Orengo, Veronique Rheiner Charles e Hilary Green. "A New Method to Monitor the Nutritional Quality of Packaged Foods in the Global Food Supply in Order to Provide Feasible Targets for Reformulation". Nutrients 13, n.º 2 (9 de fevereiro de 2021): 576. http://dx.doi.org/10.3390/nu13020576.
Texto completo da fonteFiori, Kelly, Cindy Wolff, Keiko Goto, Martin Frigaard, Kenny Chan e Stephanie Bianco-Simeral. "Discrepancies Among Student School Lunch Preferences, Menu Options, and Consumption Patterns in a Low-Income Northern California High-School". Californian Journal of Health Promotion 9, n.º 2 (1 de dezembro de 2011): 29–39. http://dx.doi.org/10.32398/cjhp.v9i2.1434.
Texto completo da fonteRathi, Neha, Lynn Riddell e Anthony Worsley. "The role of Indian school canteens in nutrition promotion". British Food Journal 120, n.º 1 (2 de janeiro de 2018): 196–209. http://dx.doi.org/10.1108/bfj-05-2017-0275.
Texto completo da fonteMollard, Rebecca C., Christina L. Wong, Bohdan L. Luhovyy e G. Harvey Anderson. "First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal". Applied Physiology, Nutrition, and Metabolism 36, n.º 5 (outubro de 2011): 634–42. http://dx.doi.org/10.1139/h11-071.
Texto completo da fonteO’Neil, Carol, Theresa Nicklas e Victor Fulgoni. "Food Sources of Energy and Nutrients of Public Health Concern and Nutrients to Limit with a Focus on Milk and other Dairy Foods in Children 2 to 18 Years of Age: National Health and Nutrition Examination Survey, 2011–2014". Nutrients 10, n.º 8 (9 de agosto de 2018): 1050. http://dx.doi.org/10.3390/nu10081050.
Texto completo da fonteBarchitta, Martina, Andrea Maugeri, Giuliana Favara, Roberta Magnano San Lio, Paolo Marco Riela, Luca Guarnera, Sebastiano Battiato e Antonella Agodi. "Development of a Web-App for the Ecological Momentary Assessment of Dietary Habits among College Students: The HEALTHY-UNICT Project". Nutrients 14, n.º 2 (13 de janeiro de 2022): 330. http://dx.doi.org/10.3390/nu14020330.
Texto completo da fonteSingh, Preeti, e Gyanendra Kumar Goyal. "Modified atmosphere packaging and storage on sensory characteristics of ready‐to‐bake pizza". Nutrition & Food Science 40, n.º 3 (25 de maio de 2010): 299–304. http://dx.doi.org/10.1108/00346651011043998.
Texto completo da fonteVasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova e V. G. Kulakov. "Use of non-traditional type of flour in the production of flour-based culinary products". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), n.º 12 (1 de dezembro de 2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.
Texto completo da fonteRosario, Máximo Mejía. "INDUSTRIALIZATION, PRODUCTION, AND PROCESSING OF CASSAVA (Manihot Esculenta Crantz) FOR THE EXTRACTION OF FLOUR AND POTENTIAL COMMERCIAL USAGE". International Journal of Agriculture, Environment and Bioresearch 08, n.º 01 (2023): 01–09. http://dx.doi.org/10.35410/ijaeb.2023.5795.
Texto completo da fonteTurconi, Giovanna, Rosella Bazzano, Carla Roggi e Hellas Cena. "Helping consumers make a more conscious nutritional choice: acceptability of nutrition information at a cafeteria". Public Health Nutrition 15, n.º 5 (29 de novembro de 2011): 792–801. http://dx.doi.org/10.1017/s1368980011002990.
Texto completo da fonteJaworowska, Agnieszka, Toni M. Blackham, Rachel Long, Catherine Taylor, Matthew Ashton, Leonard Stevenson e Ian Glynn Davies. "Nutritional composition of takeaway food in the UK". Nutrition & Food Science 44, n.º 5 (2 de setembro de 2014): 414–30. http://dx.doi.org/10.1108/nfs-08-2013-0093.
Texto completo da fonteGoiana-da-Silva, Francisco, David Cruz-e-Silva, Catarina Nobre-da-Costa, Alexandre Morais Nunes, Morgane Fialon, Manon Egnell, Pilar Galan et al. "Nutri-Score: The Most Efficient Front-of-Pack Nutrition Label to Inform Portuguese Consumers on the Nutritional Quality of Foods and Help Them Identify Healthier Options in Purchasing Situations". Nutrients 13, n.º 12 (30 de novembro de 2021): 4335. http://dx.doi.org/10.3390/nu13124335.
Texto completo da fonteSeth, Kripa, e Anita Kochhar. "Formulation and nutritional evaluation of baked products supplemented with partially defatted peanut flour". Nutrition & Food Science 47, n.º 6 (13 de novembro de 2017): 808–16. http://dx.doi.org/10.1108/nfs-12-2016-0188.
Texto completo da fontePulker, Claire Elizabeth, Heather Robertson Farquhar, Christina Mary Pollard e Jane Anne Scott. "The nutritional quality of supermarket own brand chilled convenience foods: an Australian cross-sectional study reveals limitations of the Health Star Rating". Public Health Nutrition 23, n.º 12 (18 de maio de 2020): 2068–77. http://dx.doi.org/10.1017/s1368980020000051.
Texto completo da fonteTalati, Zenobia, Simone Pettigrew, Bridget Kelly, Kylie Ball, Bruce Neal, Helen Dixon, Trevor Shilton e Caroline Miller. "Can front-of-pack labels influence portion size judgements for unhealthy foods?" Public Health Nutrition 21, n.º 15 (18 de julho de 2018): 2776–81. http://dx.doi.org/10.1017/s1368980018001702.
Texto completo da fonteMoroni, C., e B. L. Gerald. "SENSORY AND OBJECTIVE ATTRIBUTES OF PIZZA CRUST PREPARED WITH SWEET POTATO COMPARED TO WHITE POTATO". Journal of the American Dietetic Association 103 (setembro de 2003): 210. http://dx.doi.org/10.1016/s0002-8223(08)70336-5.
Texto completo da fonteIbiebele, Torukiri I., Maria Celia Hughes, David C. Whiteman e Penelope M. Webb. "Dietary patterns and risk of oesophageal cancers: a population-based case–control study". British Journal of Nutrition 107, n.º 8 (7 de setembro de 2011): 1207–16. http://dx.doi.org/10.1017/s0007114511004247.
Texto completo da fonteCostantini, Alice, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever e Andrea Polo. "Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model". Nutrients 15, n.º 13 (29 de junho de 2023): 2958. http://dx.doi.org/10.3390/nu15132958.
Texto completo da fontePasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio e Carmine Summo. "The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality". Foods 11, n.º 3 (7 de fevereiro de 2022): 482. http://dx.doi.org/10.3390/foods11030482.
Texto completo da fonteAksonova, Olena, Dmitry Torianik, Victoria Evlash, Dmitry Slivar e Sergey Gubsky. "Formation of ideas about rational nutrition as an element of student’s environmental education". BIO Web of Conferences 40 (2021): 02003. http://dx.doi.org/10.1051/bioconf/20214002003.
Texto completo da fonteShi, Lin, Carl Brunius, Ingegerd Johansson, Ingvar A. Bergdahl, Bernt Lindahl, Kati Hanhineva e Rikard Landberg. "Plasma metabolites associated with healthy Nordic dietary indexes and risk of type 2 diabetes—a nested case-control study in a Swedish population". American Journal of Clinical Nutrition 108, n.º 3 (28 de julho de 2018): 564–75. http://dx.doi.org/10.1093/ajcn/nqy145.
Texto completo da fonteRaffoul, Amanda, Erin P. Hobin, Jocelyn E. Sacco, Kirsten M. Lee, Jess Haines, Paula J. Robson, Kevin W. Dodd e Sharon I. Kirkpatrick. "School-Age Children Can Recall Some Foods and Beverages Consumed the Prior Day Using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) without Assistance". Journal of Nutrition 149, n.º 6 (22 de abril de 2019): 1019–26. http://dx.doi.org/10.1093/jn/nxz013.
Texto completo da fonteEddie, Regina S., Carolyn Montoya e Jennifer Averill. "School Nutrition Policies and Practices on an American Indian Reservation: Research and Policy Considerations". Policy, Politics, & Nursing Practice 21, n.º 2 (maio de 2020): 71–81. http://dx.doi.org/10.1177/1527154420923744.
Texto completo da fontePal, Mahendra. "Wonders of International Gastronomy: French, Italian, Hungarian, Indian and Chinese Cuisine". Nutrition and Food Processing 4, n.º 4 (25 de junho de 2021): 01–05. http://dx.doi.org/10.31579/2637-8914/051.
Texto completo da fonteClarke, Charmaine I., e Geraldine M. Farrell. "The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases". Journal of the Science of Food and Agriculture 80, n.º 8 (2000): 1237–44. http://dx.doi.org/10.1002/1097-0010(200006)80:8<1237::aid-jsfa630>3.0.co;2-8.
Texto completo da fonteRibeiro, Andreia, Lillian Barros, Ricardo C. Calhelha, Márcio Carocho, Ana Ćirić, Marina Sokovic, Madalena M. Dias, Celestino Santos-Buelga, Maria Filomena Barreiro e Isabel C. F. R. Ferreira. "Tarragon phenolic extract as a functional ingredient for pizza dough: Comparative performance with ascorbic acid (E300)". Journal of Functional Foods 26 (outubro de 2016): 268–78. http://dx.doi.org/10.1016/j.jff.2016.08.019.
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