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Nutrient composition of selected indigenous fruits from sub-Saharan Africa

Journal of the science of food and agriculture, 2013-08, Vol.93 (11), p.2627-2636

2013

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Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

Food chemistry, 2016-02, Vol.193, p.47-54

2016

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Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate

Journal of food composition and analysis, 2019-05, Vol.78, p.42-48

2019

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Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

Food chemistry, 2016-02, Vol.193, p.128-133

2016

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The influence of recipe disaggregation in dietary assessment: results from the national food consumption survey in Saint Kitts and Nevis

Frontiers in nutrition (Lausanne), 2024-09, Vol.11, p.1404932

2024

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Review of food composition data for edible insects

Food chemistry, 2016-02, Vol.193, p.39-46

2016

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Measurement Errors in Dietary Assessment Using Self-Reported 24-Hour Recalls in Low-Income Countries and Strategies for Their Prevention

Advances in nutrition (Bethesda, Md.), 2017-11, Vol.8 (6), p.980-991

2017

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Enabled or Disabled: Is the Environment Right for Using Biodiversity to Improve Nutrition?

Frontiers in nutrition (Lausanne), 2016-06, Vol.3, p.14-14

2016

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FAO/INFOODS food composition database for biodiversity

Food chemistry, 2013-10, Vol.140 (3), p.408-412

2013

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Development of a regional food composition table for West Africa

Food chemistry, 2013-10, Vol.140 (3), p.443-446

2013

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Review of availability of food composition data for fish and shellfish

Food chemistry, 2013-12, Vol.141 (4), p.4303-4310

2013

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Overcoming Dietary Assessment Challenges in Low-Income Countries: Technological Solutions Proposed by the International Dietary Data Expansion (INDDEX) Project

Nutrients, 2017-03, Vol.9 (3), p.289

2017

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Global Dietary Surveillance: Data Gaps and Challenges

Food and nutrition bulletin, 2018-06, Vol.39 (2), p.175-205

2018

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The complexity of producing and interpreting dietary vitamin A statistics

Journal of food composition and analysis, 2021-07, Vol.100, p.103926-103926, Article 103926

2021

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Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching

Food chemistry, 2016-02, Vol.193, p.75-81

2016

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Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) – Challenges and possible solutions

Food chemistry, 2016-02, Vol.193, p.112-120

2016

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Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives

Proceedings of the Nutrition Society, 2019-11, Vol.78 (4), p.496-505

2019

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Structure of the standardized computerized 24-h diet recall interview used as reference method in the 22 centers participating in the EPIC project

Computer methods and programs in biomedicine, 1999-03, Vol.58 (3), p.251-266

1999

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FAO/INFOODS e-Learning Course on Food Composition Data

Food chemistry, 2016-02, Vol.193, p.6-11

2016

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Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODS

Food chemistry, 2016-02, Vol.193, p.2-5

2016

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Report on the FAO/INFOODS Compilation Tool: A simple system to manage food composition data

Journal of food composition and analysis, 2011-06, Vol.24 (4-5), p.711-715

2011

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Proposal on the usage of conversion factors for fatty acids in fish and shellfish

Food chemistry, 2014-06, Vol.153, p.457-463

2014

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Reply to the letter to the editor of Heather Greenfield

Food chemistry, 2015-09, Vol.183, p.306-306

2015

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Dietary exposure and health risk assessment for 14 toxic and essential trace elements in Yaoundé: the Cameroonian total diet study

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2014-01, Vol.31 (6), p.1064-1080

2014

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Preface

Food chemistry, 2016-02, Vol.193, p.1

2016

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Nutrient composition of selected indigenous fruits from sub-Saharan Africa

Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

The influence of recipe disaggregation in dietary assessment: results from the national food consumption survey in Saint Kitts and Nevis

Review of food composition data for edible insects

Measurement Errors in Dietary Assessment Using Self-Reported 24-Hour Recalls in Low-Income Countries and Strategies for Their Prevention

Enabled or Disabled: Is the Environment Right for Using Biodiversity to Improve Nutrition?

FAO/INFOODS food composition database for biodiversity

Development of a regional food composition table for West Africa

Review of availability of food composition data for fish and shellfish

Overcoming Dietary Assessment Challenges in Low-Income Countries: Technological Solutions Proposed by the International Dietary Data Expansion (INDDEX) Project

Global Dietary Surveillance: Data Gaps and Challenges

The complexity of producing and interpreting dietary vitamin A statistics

Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching

Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) – Challenges and possible solutions

Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives

Structure of the standardized computerized 24-h diet recall interview used as reference method in the 22 centers participating in the EPIC project

FAO/INFOODS e-Learning Course on Food Composition Data

Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODS

Report on the FAO/INFOODS Compilation Tool: A simple system to manage food composition data

Proposal on the usage of conversion factors for fatty acids in fish and shellfish

Reply to the letter to the editor of Heather Greenfield

Dietary exposure and health risk assessment for 14 toxic and essential trace elements in Yaoundé: the Cameroonian total diet study

Preface

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