Browse ILSI's research publications, including the latest findings and in-depth analyses that contribute to advancing knowledge in the nutrition, food safety, sustainability, and health fields. Whether you're a fellow researcher, a student, or simply curious, our scientific articles provide valuable insights into the work that drives innovation and discovery.
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Esta publicación sobre los granos más consumidos en la región, tiene como objetivo servir de consulta tanto para estudiantes y profesionales de las diferentes áreas de alimentos, nutrición y salud como a tomadores de decisión en lo relacionado con seguridad alimentaria. Este documento se inicia con un capítulo sobre almidón, ya que es un nutriente presente en todos los granos que determina las características de los alimentos y es un ingrediente con diferentes aplicaciones comerciales.
Food and Chemical Toxicology. 2014;67:255-261. Commissioned by the Food Allergy Task Force.
Food and Chemical Toxicology. 2014a;67:262-276. Commissioned by the Food Allergy Task Force.
Food and Chemical Toxicology. 2014b;67:277-287. Commissioned by the Food Allergy Task Force.
2001
- International Life Sciences Institute
This book’s purpose is to provide up-to-date information on age associated changes that influence the interpretation of pathologic data derived from experiment studies using dogs.
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