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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

 
Minimising the Population Risk of Micronutrient Deficiency and Over-consumption: A New Approach Using Selenium as an Example
Journal Article 1/1/2008

 

 
The Application of Post-Market Monitoring to Novel Foods
Journal Article 1/1/2008

 

 
Glycemic Response and Health
Journal Article 1/1/2008
 
Functional Foods - From Science to Health and Claims
Monograph 1/1/2008
Translation available in Portuguese.
 
Functional Foods in Europe - International Developments in Science and Health Claims
Report/White Paper 1/1/2008
Report Series
 
Considering Water Quality for Use in the Food Industry
Report/White Paper 1/1/2008
Report Series
 
G. Livesey, R. Taylor and T. Hulsof. Meta-analyses on Glycemic Response and Health - Workshop working documents
Book 1/1/2008
 
Indicadores de Qualidade em Terapia Nutricional
Book 1/1/2008
 
Consumo Alimentar de Micronutrientes
Book 1/1/2008
 
Nutritional and Safety Assessments of Food and Feeds Nutritionally Improved through Biotechnology: Case Studies
Journal Article 1/1/2008
An IFBiC report published in Comprehensive Reviews in Food Science and Food Safety.
 
Task Force #4

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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