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

Nutrition Reviews

Present Knowledge in Nutrition, Tenth Edition

ILSI News: ILSI's Quarterly Newsletter



Food Packaging: Scientific Developments Supporting Safety and Quality
Journal Article 1/1/2009

Food Additives and Contaminants 2009;26(12):1525-1648.

Food Pattern Modeling Shows That the 2010 Dietary Guidelines for Sodium and Potassium Cannot Be Met Simultaneously
Journal Article 2/14/2013
This article, published in Nutrition Research, used food pattern modeling based on linear programming to examine the theoretical feasibility of meeting the sodium and potassium dietary guidelines while simultaneously maintaining nutritional adequacy of the diet.
Food Safety in Europe (FOSIE): Risk Assessment of Chemicals in Food and Diet
Journal Article 1/1/2002
Food Safety Management Tools
Journal Article 1/1/1999
Food Safety Management Tools
Report/White Paper 2/6/1998
Report Series with translations in English and Russian
Food Safety Management Tools - 2nd Edition -
Report/White Paper 1/1/2011
Commissioned by the Risk Analysis in Food Microbiology Task Force, ILSI Europe Report Series 2011:1-32
Food Safety Objectives - Role in Microbiological Food Safety Management
Report/White Paper 1/1/2004
Report Series with translations in English and Russian
Food Safety Objectives – Role in Microbiological Food Safety Management
Proceedings 1/1/2005
Food Safety: Importance of Composition for Assessing Genetically Modified Cassava (Manihot esculenta Crantz)
Journal Article 1/1/2013

Proceedings from the 2012 IFBiC Plant Compositional Analysis Workshop, published in the Journal of Agricultural and Food Chemistry ​(​Jansen van Rijssen et al. 2013;61(35):8333–8339).

​​Task Force #12​

Food Science Challenge - Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change
Journal Article 1/1/2011

This document takes the perspective of food scientists who are tasked with making positive modifications to the food supply, both in innovating and reformulating food products, to respond to both the DGA recommendations, and to consumer desires, needs, and choices.