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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.

 

 OUR PUBLICATIONS

 
Functional Foods – Scientific and Global Perspectives
Proceedings 1/1/2002
 
Method Development in Relation with Regulatory Requirements for the Detection of GMOs in the Food Chain
Proceedings 1/1/2002
 
Concepts of Functional Foods
Monograph 1/1/2002
Pdfs available in both English and Spanish.
 
Genetic Modification Technology and Food: Consumer Health and Safety
Monograph 1/1/2002
Translations available in English, French, Russian, Spanish and Chinese.
 
Foodborne Viruses: An Emerging Problem
Report/White Paper 1/1/2002
Report Series
 
Packaging Materials: 3. Polypropylene as a Packaging for Food and Beverages
Report/White Paper 1/1/2002
Report Series
 
Packaging Materials: 2. Polystyrene for Food Packaging Applications
Report/White Paper 1/1/2002
Report Series
 
Functional Foods - Scientific and Global Perspectives
Report/White Paper 1/1/2002
Report Series
 
Assessing Health Risks from Environmental Exposure to Chemicals: The Example of Drinking Water
Report/White Paper 1/1/2002
Report Series
 
Safety Considerations of DNA in Foods
Report/White Paper 1/1/2002
Report Series with translations in English and Chinese.

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 ​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