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ILSI publishes articles on original research, literature reviews and gap analyses, and meeting proceedings primarily in peer-reviewed journals. ILSI also publishes books, monographs, white papers, and other reports through ILSI Press.



Recontamination as a Source of Pathogens in Processed Foods
Journal Article 1/1/2004
A Risk-based Methodology for Deriving Quality Standards for Organic Contaminants in Sewage Sludge for Use in Agriculture — Conceptual Framework
Journal Article 1/1/2004
Risk Benefits Analysis of Micronutrients
Journal Article 1/1/2004
Blood Pressure Response to Changes in Sodium and Potassium Intake: A Metaregression Analysis of Randomised Trials
Journal Article 1/1/2003
Process for the Assessment of Scientific Support for Claims on Foods (PASSCLAIM) – Phase One: Preparing the Way
Journal Article 1/1/2003
A Comparison of the Alcohol Attributable Mortality in Four European Countries
Journal Article 1/1/2003
Guidance for the Safety Assessment of Botanicals and Botanical Preparations for Use in Food and Food Supplements
Journal Article 1/1/2003
The Safety Assessment of Novel Foods and Concepts to determine Their Safety in Use
Journal Article 1/1/2003
Trends in Mortality Attributable to Current Alcohol Consumption in East and West Germany
Journal Article 1/1/2003
Vitamins and minerals: A model for safe addition to foods
Journal Article 1/1/2003



 ​Featured Publications for May 2015

Microbial hazards in irrigation water: standards, norms and testing
to manage use of water in fresh produce primary production

Comprehensive Reviews in Food Science and Food Safety, 10 April 2015
Commissioned by the ILSI Europe Emerging Microbiological Issues Task Force

Assessing dietary exposure to caffeine form beverages in the U.S. population
using brand-specific versus category-specific caffeine values

Food and Chemical Toxicology, 20 March 2015
Commissioned by the ILSI North America Caffeine Working Group

Risk/Benefit Communication about Food – A Systematic Review of the Literature
Critical Reviews in Food Science and Nutrition, 9 January 2015
Commissioned by the ILSI Europe Consumer Science Task Force