A framework to determine the effectiveness of dietary exposure mitigation to chemical contaminants
Journal Article 11/20/2014
Food and Chemical Toxicology 2014;74:360-371. Commissioned by the Process-related Compounds and Natural Toxins Task Forces.
Risk/benefit communication about food – a systematic review of the literature
Journal Article 1/16/2015
Critical Reviews in Food Science and Nutrition 2015; published online. Commissioned by the Consumer Science Task Force.
Food Processing and Allergenicity
Journal Article 4/8/2015
Food and Chemical Toxicology 2015; published online. Commissioned by the Food Allergy Task Force.
Microbial hazards in irrigation water: standards, norms and testing to manage use of water in fresh produce primary production
Journal Article 4/13/2015
Comprehensive Reviews in Food Science and Food Safety 2015, published online. Commissioned by the Emerging Microbiological Issues Task Force.
Assessing and reporting uncertainties in dietary exposure analysis – Mapping of uncertainties in a tiered approach
Journal Article 4/23/2015
Food and Chemical Toxicology 2015, Published online. Commissioned by the Food Intake Methodology Task Force.
Estudo teórico da composição nutricional e custos de dieta enteral artesanal no Brasil: conclusões da Força-Tarefa de Nutrição Clínica do ILSI
Journal Article 3/16/2013
ILSI Task Force on enteral nutrition; estimated composition and costs of blenderized diets
Journal Article 9/11/2013
1990 Report on Biotechnology
Journal Article 1/1/1990
1990 Historical Document in Regulatory Toxicology and Pharmocology prepared by the ILSI International Food Biotechnology Council, the precursor to the ILSI International Food Biotechnology Committee.
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology
Journal Article 1/1/2004
An IFBiC report published in Comprehensive Reviews in Food Science and Food Safety.
Task Force #4
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies
Journal Article 1/1/2007
Executive Summary in Journal of Food Science
Task Force #4