ILSI entities around the world publish articles on original research, literature reviews and gap analyses, as well as meeting proceedings in peer-reviewed journals. Not one of the thousands of studies ILSI has published in peer-reviewed journals over the last 40+ years has ever been retracted. ILSI also publishes books, monographs, white papers, other scientific reports, annual reports and newsletters.
ILSI's flawless scientific publication track record, its commitment to the highest scientific standards and its adherence to rigorous scientific principles demonstrate its scientific integrity.
ILSI's publications are listed below by publication date, from the newest article to the oldest. You can also filter the list by title or publication type.
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Usual Dietary Treatment of Gestational Diabetes Mellitus Assessed after Control Diet in Randomized Controlled Trials: Subanalysis of a Systematic Review and Meta-Analysis
2019
Uso de suplementos nutricionales en la población urbana costarricense
Acta Médica Costarricense, 2019
Diversos estudios revelan que el perfil de los consumidores de suplementos nutricionales corresponde a individuos con estilos de vida saludables y ambiente sociodemográfico favorable. Esta investigación pretendió analizar el uso y las características sociodemográficas, antropométricas y de ingesta de los consumidores de suplementos nutricionales, en población urbana costarricense de 15 a 65 años.
Using Microbiological Risk Assessment (MRA) in Food Safety Management
2007
ILSI Europe Report Series.
Use of Retailer Fidelity Card Schemes in the Assessment of Food Additive Intake: Sunset Yellow A Case Study
2010
Food Additives and Contaminants. 2010;27(11):1507-1515. Commissioned by the Food Intake Methodology Task Force.
Use of Probiotics for Nutritional Enrichment of Dairy Products
Functional Foods in Health and Disease – Open Access, 2022
The Review points out that though consumption of foods with healthy microbes is not new to the world, but preparing novel products with clinically tested Probiotics is more specific and reliable to give desired health attribute. Incorporation of Probiotics in different food matrices is therefore important. While Probiotic foods are generally dairy based they can be used in raw materials like Cereals, Pulses, Fruits, Vegetables, Tubers, Fish and Meat.