Materias dentro de su búsqueda.
Mostrando 21 - 40 Resultados de 436 Para Buscar '"pizza"', tiempo de consulta: 0.74s Limitar resultados
  1. 21
    “…To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors
  2. 22
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Immunotherapy and Targeted Therapy for Advanced Biliary Tract Cancer: Adding New Flavors to the Pizza
  3. 23
    “…Among people who became ill, 60% had eaten Caesar sushi rolls and 40% american pizza. Attack rate was highest among those who had chicken pizza (97%). …”
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    1374. Foodborne disease outbreak at a delivery pizza and sushi restaurant, Kazakhstan, 2023
  4. 24
    “…Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%–20%) and carrot extract (5%–20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
  5. 25
    “…As results, pizza making process affected the recovery of the bioactive compounds. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols
  6. 26
    “…Bacteriophage PineapplePizza is a podovirus infecting Microbacterium foliorum NRRL B-24224. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Complete genome sequence of phi29-like Microbacterium foliorum podovirus phage PineapplePizza
  7. 27
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Statistical heartburn: an attempt to digest four pizza publications from the Cornell Food and Brand Lab
  8. 28
    “…The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants
  9. 29
    “…This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
  10. 30
    “…Two study models were used: a ham-and-cheese pizza and a mixed-cheese pizza. The functional units (FU) examined were one pizza and 1 kg of ready-to-eat pizza. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices
  11. 31
    “…The digestion profile of pizza base resembled that of bread crust where higher temperatures during baking reduced protein solubility but still resulted in the generation of a complex mixture of peptides. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    The Fate of IgE Epitopes and Coeliac Toxic Motifs during Simulated Gastrointestinal Digestion of Pizza Base
  12. 32
    “…Background: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties
  13. 33
    “…Pinsa Romana is a type of pizza that, recently, has been commercially rediscovered and that needed elucidation from a nutritional and digestibility perspective. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
  14. 34
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Friday Night Is Pizza Night: A Comparison of Children’s Dietary Intake and Maternal Perceptions and Feeding Goals on Weekdays and Weekends
  15. 35
    “…The aim of this study was to describe trends in calories among food items sold in U.S. convenience stores and pizza restaurant chains from 2013 to 2017 – a period leading up to the implementation of the federal menu labeling mandate. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Calorie changes among food items sold in U.S. convenience stores and pizza restaurant chains from 2013 to 2017
  16. 36
    “…The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects
  17. 37
    “…The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking
  18. 38
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    ‘Pizza every day – why?’: A survey to evaluate the impact of COVID‐19 guidelines on secondary school food provision in the UK
  19. 39
    por Baudelaire, Charles, 1821-1867
    Publicado 2000
    Libro
    El pintor de la vida moderna /
  20. 40
    “…Direct bandgaps were found in the Mn(n)@MoS(2)(M) (n = 1,4) pizzas, and excitingly in the Mn(1)@MoS(2)(B) sandwich. …”
    Enlace del recurso
    Enlace del recurso
    Enlace del recurso
    Online Artículo Texto
    Magnetic MoS(2) pizzas and sandwiches with Mn(n) (n = 1–4) cluster toppings and fillings: A first-principles investigation
Herramientas de búsqueda: RSS