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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1947 1
1959 1
1967 2
1973 1
1974 1
1975 3
1976 2
1977 2
1978 4
1979 3
1980 4
1981 1
1982 2
1983 4
1984 7
1985 6
1986 2
1987 16
1988 11
1989 16
1990 14
1991 19
1992 24
1993 11
1994 14
1995 27
1996 34
1997 21
1998 26
1999 32
2000 21
2001 34
2002 26
2003 43
2004 45
2005 43
2006 51
2007 62
2008 50
2009 61
2010 70
2011 93
2012 96
2013 107
2014 117
2015 104
2016 92
2017 115
2018 107
2019 111
2020 138
2021 145
2022 129
2023 111
2024 29

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2,032 results

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Page 1
Frozen Pizza.
Holzmeister LA. Holzmeister LA. Diabetes Self Manag. 2017 May;34(3):62. Diabetes Self Manag. 2017. PMID: 29714851 No abstract available.
Does Pizza Consumption Favor an Improved Disease Activity in Rheumatoid Arthritis?
De Vito R, Parpinel M, Speciani MC, Fiori F, Bianco R, Caporali R, Ingegnoli F, Scotti I, Schioppo T, Ubiali T, Cutolo M, Grosso G, Ferraroni M, Edefonti V. De Vito R, et al. Nutrients. 2023 Aug 4;15(15):3449. doi: 10.3390/nu15153449. Nutrients. 2023. PMID: 37571389 Free PMC article.
To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumatoid arthritis (RA). ...Future cohort studies are needed to confirm this beneficial effect of pizza and related food items/groups on R …
To our knowledge, no studies so far have investigated the role of pizza and its ingredients in modulating disease activity in rheumat …
Consumption of Pizza: What We Eat in America, NHANES 2007-2010.
Rhodes DG, Adler ME, Clemens JC, LaComb RP, Moshfegh AJ. Rhodes DG, et al. 2014 Feb. In: FSRG Dietary Data Briefs [Internet]. Beltsville (MD): United States Department of Agriculture (USDA); 2010–. Dietary Data Brief No. 11. 2014 Feb. In: FSRG Dietary Data Briefs [Internet]. Beltsville (MD): United States Department of Agriculture (USDA); 2010–. Dietary Data Brief No. 11. PMID: 36913513 Free Books & Documents. Review.
In addition, frozen/chilled pizza also reported growth (1). Pizza is recognized as a high consumption food and a contributor of nutrients of public significance in the American diet, including total fat, calcium and sodium (2). ...For consumers of pizza - tho …
In addition, frozen/chilled pizza also reported growth (1). Pizza is recognized as a high consumption food and a contributor o …
Neisseria meningitidis: pathogenesis and immunity.
Pizza M, Rappuoli R. Pizza M, et al. Curr Opin Microbiol. 2015 Feb;23:68-72. doi: 10.1016/j.mib.2014.11.006. Epub 2014 Nov 22. Curr Opin Microbiol. 2015. PMID: 25461575 Free article. Review.
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.
Falciano A, Moresi M, Masi P. Falciano A, et al. Foods. 2023 Feb 19;12(4):890. doi: 10.3390/foods12040890. Foods. 2023. PMID: 36832965 Free PMC article.
The maximum temperature of the pizza bottom was equal to 100 9 C, while that of the upper pizza side ranged from 182 C to 84 or 67 C in the case of white pizza, tomato pizza, or margherita pizza, respectively, mainly because of their diverse moi …
The maximum temperature of the pizza bottom was equal to 100 9 C, while that of the upper pizza side ranged from 182 C to 84 o …
Editorial overview: Vaccines.
Rappuoli R, Pizza M. Rappuoli R, et al. Curr Opin Immunol. 2023 Feb;80:102256. doi: 10.1016/j.coi.2022.102256. Epub 2022 Dec 1. Curr Opin Immunol. 2023. PMID: 36463656 No abstract available.
Pizza makers' contact dermatitis.
Lembo S, Lembo C, Patruno C, Balato A, Balato N, Ayala F. Lembo S, et al. Dermatitis. 2014 Jul-Aug;25(4):191-4. doi: 10.1097/DER.0000000000000055. Dermatitis. 2014. PMID: 25000237
BACKGROUND: Contact eczema to foods, spices, and food additives can occur in occupational and nonoccupational settings in those who grow, handle, prepare, or cook food. Pizza is one of the most eaten foods in every continent, and pizza making is a common work in man …
BACKGROUND: Contact eczema to foods, spices, and food additives can occur in occupational and nonoccupational settings in those who grow, ha …
The pizza saga.
Wolever T. Wolever T. Diabetes Care. 1993 Oct;16(10):1410-1. doi: 10.2337/diacare.16.10.1410. Diabetes Care. 1993. PMID: 8269807 No abstract available.
Vaccinology - Editorial.
Pizza M, Rappuoli R. Pizza M, et al. Semin Immunol. 2020 Aug;50:101439. doi: 10.1016/j.smim.2020.101439. Epub 2020 Dec 7. Semin Immunol. 2020. PMID: 33298400 Free PMC article. No abstract available.
Performance characterization of a traditional wood-fired pizza oven.
Falciano A, Masi P, Moresi M. Falciano A, et al. J Food Sci. 2022 Sep;87(9):4107-4118. doi: 10.1111/1750-3841.16268. Epub 2022 Aug 7. J Food Sci. 2022. PMID: 35933596 Free PMC article.
The thermal efficiency of this oven was 13 4%, and this value was further confirmed by other baking tests with four different white and tomato pizza products. PRACTICAL APPLICATION: Although wood-fired pizza ovens are largely used all over the world, little is known …
The thermal efficiency of this oven was 13 4%, and this value was further confirmed by other baking tests with four different white and toma …
2,032 results

Searches related to "pizza"