ILSI entities around the world publish scientific research articles, literature reviews, gap analyses, and meeting proceedings in peer-reviewed journals and publications. Our research has a flawless track record. In fact, not one of the 1,000+ articles ILSI has published since our organization's founding has ever been retracted.
In addition, ILSI publishes books, monographs, white papers, and newsletters. Our commitment to the highest scientific standards and our adherence to rigorous scientific principles demonstrate ILSI's integrity in research.
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.
Below, our publications are listed by publication date, from the newest article to the oldest. You can also filter the list by title or publication type.
ILSI's Research Library:
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Global Evaluation of the Use of Glycaemic Impact Measurements to Food or Nutrient Intake
Public Health Nutrition, 2021
- ILSI Southeast Asia Region
Food System Resilience and COVID-19 – Lessons from the Asian Experience
Global Food Security, 2021
- ILSI Southeast Asia Region
Effects of alpha-glucosidase-inhibiting drugs on acute postprandial glucose and insulin responses: a systematic review and meta-analysis
2021
- ILSI Europe
Nutrition & Diabetes (2021) 11:11. Commissioned by the Dietary Carbohydrates Task Force.
Sensory and physical characteristics of foods that impact food intake without affecting acceptability: Systematic review and meta‐analyses
2021
- ILSI Europe
Obesity Reviews 2021;1–22. Commissioned by the Sensory Science & Consumer Behaviour (previously Eating Behaviour and Energy Balance) Task Force.
Infografía: Principales fuentes de calcio y porciones sugeridas
2021
- ILSI Nor-Andino
Hoy les compartimos la infografía: Principales fuentes de Calcio y porciones sugeridas, producto de las actividades del grupo de trabajo de Lácteos de ILSI Nor-Andino bajo la coordinación académica de la Dra. María Clara Obregón.
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