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Journal articles on the topic 'Pizza'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Rathore, Shivani, and Pragathi Lokhande. "Dynamic Web Application for Food Ordering." Journal of Web Development and Web Designing 7, no. 2 (2022): 13–15. http://dx.doi.org/10.46610/jowdwd.2022.v07i02.004.

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This project online pizza ordering introduces the pizza website. Online pizza ordering provide pizza to customer, it only shows the list of available pizzas in menu in the website which can be controlled by admin account. Users can view and buy the pizza from website the image categorize different types of pizzas available on site. Once customer selects and order the pizza it will go to different phases, The phases are explained in detail below.

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2

Amarantidou, Dimitra, and Paul J. D'Ambrosio. "Philosophy Pizza." Asian Studies 10, no. 3 (2022): 183–99. http://dx.doi.org/10.4312/as.2022.10.3.183-199.

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The history of pizza is shrouded in mystery. Competing interpretations of the exact origin, development, and even etymology are as diverse as pizzas themselves. What is certain, however, is that from various types of flatbread meals popular among soldiers and poor workers emerged some standards. Certain experts were then able to refine the process and carefully combine ingredients. The key to this tradition, as well as its popularity around the world, is found in the core elements developed by such pizzaiolos. But this has all changed, and contemporary pizza is no longer topped with whatever j

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3

Pasqualone, Antonella, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, and 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, no. 3 (2022): 482. http://dx.doi.org/10.3390/foods11030482.

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Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the co

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4

Leung, Miranda W., and Terri L. Kurz. "Pizza Parlor Mathematics." Teaching Children Mathematics 21, no. 7 (2015): 400–401. http://dx.doi.org/10.5951/teacchilmath.21.7.0400.

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What is more fun than having pizzas, games, and prizes that include math? This set of problems relates to typical experiences that children have at pizza restaurants with arcade games and reveals some mathematics behind the pizza, games, tokens, and prizes.

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5

Nord, Gail, Eric J. Malm, and John Nord. "Counting Pizzas: A Discovery Lesson Using Combinatorics." Mathematics Teacher 95, no. 1 (2002): 8–14. http://dx.doi.org/10.5951/mt.95.1.0008.

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6

Sheehan, Norman T. "Pizza, Pizza, Pizza: A Competitive Strategy Exercise." Organization Management Journal 11, no. 1 (2014): 40–46. http://dx.doi.org/10.1080/15416518.2014.897928.

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7

Wati, Andra Tersiana, and Ertha Martha Intani. "Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (2021): 488. http://dx.doi.org/10.23960/jtep-l.v10i4.488-495.

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ABSTRACT Purple sweet potato flour (Ipomea batatas L.) can be developed as a partial substitute in processing wheat flour-based food products such as pizza. Pizza has a thin round shape with the addition of various toppings on it. This study aims to determine the effect of adding purple sweet potato flour in pizza making on the organoleptic and chemical characteristics of the resulting pizza product. There were 6 variations of pizza with purple sweet potato flour substitution concentration of 0%, 10%, 20%, 30%, 40% and 50%. This study used a completely randomized design method with two repetit

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8

Stylianou, Katerina S., Emily McDonald, Victor L. Fulgoni III, and Olivier Jolliet. "Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza." Sustainability 12, no. 22 (2020): 9466. http://dx.doi.org/10.3390/su12229466.

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Food and diet life cycle assessment (LCA) studies offer insights on the environmental performance and improvement potential of food systems and dietary patterns. However, the influence of ingredient resolution in food-LCAs is often overlooked. To address this, four distinct decomposition methods were used to determine ingredients for mixed dishes and characterize their environmental impacts, using the carbon footprint of the U.S. daily pizza intake as a case study. Pizza-specific and daily pizza intake carbon footprints varied substantially between decomposition methods. The carbon footprint f

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9

Sagmeister, Maria. "„Pizza bleibt“, Pizza geht." Zeitschrift für kritik - recht - gesellschaft, no. 4 (2014): 409–12. http://dx.doi.org/10.33196/juridikum201404040901.

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10

Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Medical Sciences Forum 2, no. 1 (2020): 2. http://dx.doi.org/10.3390/cahd2020-08563.

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Italian gastronomy experiences have ever-enhancing fame around the world. This is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics).

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11

Dini, Irene, Luana Izzo, Giulia Graziani, and Alberto Ritieni. "The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Antioxidants 10, no. 3 (2021): 495. http://dx.doi.org/10.3390/antiox10030495.

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Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. 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. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibilit

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12

Morris, Craig F., and Maria Itria Ibba. "Regarding Neapolitan Pizza “Pizza Napoletana”." Cereal Chemistry 95, no. 3 (2018): 365–66. http://dx.doi.org/10.1002/cche.10052.

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13

Bianchi, Daniela, Cristiana Maurella, Silvia Gallina, Ilaria Gorrasi, Maria Caramelli, and Lucia Decastelli. "Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants." Foods 7, no. 11 (2018): 180. http://dx.doi.org/10.3390/foods7110180.

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Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested posi

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14

Ali, Asif, Yuvraj Singh, Robin Malik, Aakash Yadav, and Indradeep Verma. "Website for Fully Customised Pizza Ordering System." International Journal for Research in Applied Science and Engineering Technology 10, no. V (2022): 3321–24. http://dx.doi.org/10.22214/ijraset.2022.43082.

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The online Pizza delivery system is the need of hour because of the recent changes and the adding use of the internet. BIG SLICE is a website designed primarily for use in the customised Pizza delivery. Through these services caffs can vend and distribute their coffers at minimum resource operation effectively with high gains by gaining the client trust. This Online Pizza order system database will be helpful for the business possessors to extend their business just by placing the orders online and not visiting the restaurant. To create this application, the database is the most important comp

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15

Claréus, Ingrid, and Sirje Kaerma. "Pizza." World Literature Today 62, no. 1 (1988): 148. http://dx.doi.org/10.2307/40144175.

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Ibanjiha, Ibanjiha. "Pizza." World Literature Today 99, no. 4 (2025): 7–8. https://doi.org/10.1353/wlt.2025.a964824.

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17

Hugo, Fucci Lopes, Carvalho Kaue, Ferreira Mateus, Costa Wallace, and Alexandre Iartelli Orientador:. "POKA YOKE NO FOOD-SERVICE." Revistaft 28, no. 128 (2023): 58. https://doi.org/10.5281/zenodo.10223158.

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O projeto Poka Yoke no food-Service em pizzaria foi elaborado para que qualquer pessoa conseguisse montar a pizza no padrão que o estabelecimento exigisse, não precisando ser necessariamente um especialista na área, o que facilitava também  a busca na mão de obra. Agora a pessoa responsável pela montagem das pizzas só precisaria abrir um pequeno recipiente pré-preparado e adicionar na massa da pizza antes de assar evitando erros humanos e principalmente desperdícios.

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18

Memon, Ubedullah, Asghar Ali Lanjo, Javeria Shaikh, Mahnoor Khan, and Masroor Ali. "Pizza Town Sukkur: sustaining in the current competitive environment." Emerald Emerging Markets Case Studies 14, no. 4 (2024): 1–20. http://dx.doi.org/10.1108/eemcs-12-2023-0469.

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Learning outcomes After reading this case students will be able to understand the role of General Environment analysis in strategic decision-making; to understand the use of different models such as Porter’s Five Forces, SWOT and resource-based view; and to enable graduates to apply different strategies such as business level and growth strategies and environmental analysis to any company or industry on their own. Case overview/synopsis Pizza Town Sukkur, once a popular spot for delicious pizzas, was facing a tough situation. New competition was threatening its success, and the manager, Mr. Fa

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19

Di Stasio, Luigia, Salvatore De Caro, Serena Marulo, et al. "Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza." Foods 14, no. 8 (2025): 1418. https://doi.org/10.3390/foods14081418.

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Baking leavening agents and fermentation conditions may influence the gastrointestinal fate of nutrients in baked goods, thereby affecting their bioavailability. This study aimed to evaluate the digestibility of sourdough pizza fermented with lactic acid bacteria species (Levilactobacillus brevis, Fructilactobacillus sanfranciscensis, Leuconostoc pseudomesenteroides) and yeast, compared to traditional pizza fermented with baker′s yeast. The effects of leavening time (up to 48 h) and microbial leavening agents on the nutritional profile and digestibility of baked pizzas were investigated by exa

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20

Combet, Emilie, Amandine Jarlot, Kofi E. Aidoo, and Michael EJ Lean. "Development of a nutritionally balanced pizza as a functional meal designed to meet published dietary guidelines." Public Health Nutrition 17, no. 11 (2013): 2577–86. http://dx.doi.org/10.1017/s1368980013002814.

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AbstractObjectiveTo develop a worked example of product reformulation of a very popular ‘junk food’ to meet nutritional guidelines for public health in a ready meal.DesignIndicative survey of popular Margherita pizzas, followed by product reformulation, applying dietary guidelines to generate a single-item pizza meal containing 30 % daily amounts of energy and all nutrients. An iterative process was used; first to optimize nutrient balance by adjusting the proportions of bread base, tomato-based sauce and mozzarella topping, then adding ingredients to provide specific nutrients and consumer ta

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21

Khoirunnisa, Tasya, Rifka Syifa Zakiya, and Eka Andriani. "Gambaran Deskriptif Usaha Modern Pizza Hut Dengan Usaha Tradisional Panties Pizza." Jurnal Gizi dan Kuliner 2, no. 1 (2021): 32–41. http://dx.doi.org/10.35706/giziku.v2i1.5587.

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Pizza hut merupakan perusahaan waralaba makanan internasional berdiri pada tahun 1958. Pizza hut pertama di Indonesia pada tahun 1984. Saat ini memiliki 200 restoran di Indonesia. Salah satunya berlokasi di Sentra Kuliner Harapan Indah Lot. 2C, Bekasi. Panties pizza pertama berdiri di Indonesia pada tahun 2013 di Kota Solo. Saat ini memiliki 55 outlet yang tersebar di seluruh Indonesia, salah satunya berlokasi di Ruko Kota Harapan Indah, Jl. Boulevard, Bekasi.Tujuan menganalisa untuk mengetahui letak perbedaan antara manajemen usaha modern di pizza hut dengan usaha tradisional di panties pizza

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22

Weber, Griffin, and Glenn Weber. "Pizza Combinatorics." College Mathematics Journal 26, no. 2 (1995): 141. http://dx.doi.org/10.2307/2687368.

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23

Borchers, Moritz. "Pizza präventiosa." Im Fokus Onkologie 23, no. 5 (2020): 42. http://dx.doi.org/10.1007/s15015-020-2590-0.

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24

Talbot, John. "YESTERDAY'S PIZZA." Yale Review 103, no. 3 (2015): 47. http://dx.doi.org/10.1353/tyr.2015.0066.

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25

Van Horne, Virginia L. "Pizza music." Music Educators Journal 73, no. 3 (1986): 6. http://dx.doi.org/10.2307/3401289.

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26

Cope, Liza. "Pizza Options." Mathematics Teacher 110, no. 6 (2017): 408–10. http://dx.doi.org/10.5951/mathteacher.110.6.0408.

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“There are 33 million ways to sell a Domino's Pizza, so coming up with a way to put calories in a menu for 33 million varieties is a little bit difficult,” Domino's CEO J. Patrick Doyle told AnnArbor.com this morning after speaking at an Ann Arbor/Ypsilanti Regional Chamber of Commerce event. “So we're still working on that.”

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27

Weber, Griffin, and Glenn Weber. "Pizza Combinatorics." College Mathematics Journal 26, no. 2 (1995): 141–43. http://dx.doi.org/10.1080/07468342.1995.11973685.

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28

Shaw, Michael. "Pizza perfect." New Scientist 205, no. 2746 (2010): 27. http://dx.doi.org/10.1016/s0262-4079(10)60301-6.

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29

Boyte, W. Richard. "Pizza Ship." Health Affairs 23, no. 5 (2004): 240–41. http://dx.doi.org/10.1377/hlthaff.23.5.240.

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30

Talbot, John. "YESTERDAY'S PIZZA." Yale Review 103, no. 3 (2015): 47. http://dx.doi.org/10.1111/yrev.12289.

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31

Bettoni, Michela, and Marco Bettoni. "Pizza matematica." Didattica della matematica. Dalla ricerca alle pratiche d’aula, no. 14 (November 29, 2023): 86–97. http://dx.doi.org/10.33683/ddm.23.14.4.

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In questo testo viene presentato un estratto di un percorso didattico svolto durante un intero anno scolastico in due biclassi del primo ciclo dell’Istituto di Lugano. Nelle classi erano presenti bambini con bisogni educativi specifici ed era quindi necessaria una forte differenziazione. All’interno del progetto è stato utilizzato un materiale progettato e realizzato appositamente, che rappresenta anche la base di uno sfondo motivazionale, con lo scopo di trattare diversi argomenti matematici e sviluppare alcune delle principali competenze previste dal Piano di studio della scuola dell’obbligo

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32

Gaglio, Raimondo, Antonio Alfonzo, Noemi Polizzotto, et al. "Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina." Fermentation 4, no. 3 (2018): 61. http://dx.doi.org/10.3390/fermentation4030061.

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The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behavior of the facultative heterofermentative species (FHS), such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligate the heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was c

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33

Falciano, Aniello, Alessio Cimini, Paolo Masi, and Mauro Moresi. "Carbon Footprint of a Typical Neapolitan Pizzeria." Sustainability 14, no. 5 (2022): 3125. http://dx.doi.org/10.3390/su14053125.

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Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materi

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34

Christ-Ribeiro, Anelise, Cristiana Costa Bretanha, Gregory Giacobbo, Michele Moraes de Souza, and Eliana Badiale-Furlong. "Compostos fenólicos extraídos de fontes naturais aplicados como conservadores em massas de pizza." Revista de Ciência e Inovação 1, no. 1 (2016): 129–38. http://dx.doi.org/10.26669/2448-409170.

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A melhoria nas práticas de higiene e produção de alimentos é importante para a segurança alimentar, além da necessidade de aplicação de conservantes de tipos e níveis corretos. A pizza é um dos alimentos que sofre intensa manipulação durante o processamento o que contribui para sua contaminação, perda de qualidade e um intervalo restrito de vida útil. Em vista disto, o objetivo do trabalho foi aplicar em pizzas compostos fenólicos extraídos do farelo de arroz fermentado pelo fungo Rhizopus oryzae e da microalga Spirulina sp. LEB-18 como conservantes. As soluções etanólicas de compostos fenólic

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35

Falciano, Aniello, Mauro Moresi, and Paolo Masi. "Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven." Foods 12, no. 4 (2023): 890. http://dx.doi.org/10.3390/foods12040890.

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Despite Neapolitan pizza is a globally renowned Italian food, its obligatory baking in wood-fired ovens has so far received little attention in the scientific community. Since heat transfer during pizza baking is not at all uniform, the main aim of this work was to analyze the phenomenology of Neapolitan pizza baking in a pilot-scale wood-fired pizza oven operating in quasi steady-state conditions. The different upper area sections of pizza covered or not by the main topping ingredients (i.e., tomato puree, sunflower oil, or mozzarella cheese), as well the bottom of the pizza and the growth of

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36

Radu, Steluța. "Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 521–27. https://doi.org/10.59463/japt.2024.2.56.

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In this experimental research were followed the quality characteristics of the flours and the quality of pizza dough obtained from the dietetic flour, gluten-free flour and rye flour comparative with more processing flours T 000 and T 650. The types of cereals Genius, Spelta, and Secale cereale were used for obtained the types of flour. These three types of flour were chosen due to the beneficial nutritional influence on some diets. Thus, two control samples were made from T650 flour and T 480 or T 000 flour and the new technological recipes for the pizza doughs made from Graham or dietetic fl

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37

Botre, Diego Alvarenga, Nilda de Fatima Ferreira Soares, Paula Judith Perez Espitia, Solange de Sousa, and Isis Rodrigues Toledo Renhe. "Avaliação de filme incorporado com óleo essencial de orégano para conservação de pizza pronta." Revista Ceres 57, no. 3 (2010): 283–91. http://dx.doi.org/10.1590/s0034-737x2010000300001.

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O consumo de pizzas prontas aumentou nos últimos anos dado à praticidade do produto e ao baixo custo, sabor agradável e valor nutritivo. Porém, esse produto sofre intensa manipulação durante o seu processamento, contribuindo para sua contaminação, diminuindo a qualidade e aumentando os riscos de doenças veiculadas por esse alimento. Aliado à necessidade de produtos práticos e convenientes, o consumidor demanda alimentos cada vez mais seguros, despertando o interesse pelo uso de conservantes naturais. Dentre eles, o óleo essencial de orégano apresenta ação antimicrobiana, sendo essa especiaria

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38

Behme, Dagmar. "Brezel trifft Pizza." agrarzeitung 77, no. 22 (2022): 16. http://dx.doi.org/10.51202/1869-9707-2022-22-016.

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39

Jett, Benjamin. "Pineapple Chicken Pizza." Digital Literature Review 8, no. 1 (2021): 82. http://dx.doi.org/10.33043/dlr.8.1.82.

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40

Noble, Robert C. "The Pizza Parade." Annals of Internal Medicine 112, no. 3 (1990): 237. http://dx.doi.org/10.7326/0003-4819-112-3-237_1.

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41

Weber, Griffin, and Glenn Weber. "Pizza Combinatorics Revisited." College Mathematics Journal 37, no. 1 (2006): 43. http://dx.doi.org/10.2307/27646271.

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42

Friedel, Robert. "Pizza and Progress." Annals of Improbable Research 8, no. 2 (2002): 4–10. http://dx.doi.org/10.3142/107951402782293604.

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43

Wolever, T. "The Pizza Saga." Diabetes Care 16, no. 10 (1993): 1410–11. http://dx.doi.org/10.2337/diacare.16.10.1410.

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44

Harries, Judith. "‘Pizza per favore’!" Practical Pre-School 2017, Sup201 (2017): 15–16. http://dx.doi.org/10.12968/prps.2017.sup201.15.

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45

Amini, Sanaz. "Pizza for Progress." ASHA Leader 19, no. 5 (2014): 6. http://dx.doi.org/10.1044/leader.gl.19052014.6.

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46

Geirola, Gustavo, Bruno Stagnano, and Adrián Caetano. "Pizza, birra, faso." Chasqui 28, no. 1 (1999): 146. http://dx.doi.org/10.2307/29741515.

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47

Shirali, Shailesh A. "A pizza saga." Resonance 16, no. 5 (2011): 437–45. http://dx.doi.org/10.1007/s12045-011-0049-5.

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48

Schroeder, Ingo. "Pasta, Pizza, Pickel." CME 13, no. 1-2 (2016): 40. http://dx.doi.org/10.1007/s11298-016-5591-8.

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49

Eka Permana, Sandy, Ega Salsa Nugraha, Tineka Handayani, and Ade Rizki Rinaldi. "IMPLEMENTASI DATA MINING POLA PEMBELIAN DOMINOS PIZZA MENGGUNAKAN ALGORITMA APRIORI." JATI (Jurnal Mahasiswa Teknik Informatika) 8, no. 1 (2024): 368–72. http://dx.doi.org/10.36040/jati.v8i1.8694.

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Studi ini bertujuan untuk menerapkan teknik data experience menggunakan algoritma apriori dalam menganalisis pola pembelian domino pizza. metode apriori digunakan untuk mengidentifikasi agregat yang sering terjadi untuk mengidentifikasi faktor dalam transaksi, sehingga memungkinkan peneliti menimbang sampel untuk memilih menu yang bermanfaat.data yang digunakan dalam studi yang diperoleh dari website kaggle termasuk riwayat transaksi pelanggan pembelian domino pizza. masalah yang dihadapi dominos pizza, tidak ada agregat penjualan di dominos pizza.untuk meningkatkan keuntungan perusahaan.salah

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50

Frédéric, Duhart, Tellström Richard, and Meinhardt Haid Oliver. ""Sobre la pizza. Identificación y apropiación alimenticias en el mundo contemporáneo.", Ámbitos, 15, 2006, pp. 63-68." Ámbitos 15 (December 31, 2006): 63–68. https://doi.org/10.5281/zenodo.2543951.

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roponemos aquí una reflexión antropológica sobre la pizza en el mundo contemporáneo. Insistimos en la utilización de la pizza en procesos de identificación y de apropiación alimenticia. Según los contextos, la pizza funciona como un espejo en el cual un grupo (se) revela los elementos de su cultura alimenticia que le parecen esenciales o como una pantalla en la cual se proyecta imágenes de la cocina del Otro. About Pizza. Food Identification and Appropriation in the Present World Abstract: We propose an anthropological reflection o

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