Skip to Navigation

Welcome

EuroFIR scientific publications

  1. Black L., Kiely M., Kroon P., Plumb J. and Gry J. (2008) Development of EuroFIR-BASIS – a composition, biological effects database for plant-based bioactive compounds. Nutrition Bulletin, 33 (1), 58-61. (DOI: 10.1111/j.1467-3010.2007.00649.x) 
  1. Castanheira I., Abrantes C., Batista M., Coelho I. and Sanchez-Silva A. (2009a) Quality control materials in food composition databanks. Food Chemistry, 113(3), 768-775. (DOI: 10.1016/j.foodchem.2008.01.053)
     
  2. Castanheira I., André C., Oseredczuk M., Ireland J., Owen L., Robb P., Earnshaw A. and Calhau M.A. (2007) Improving data quality in food composition databanks: A EuroFIR contribution. Accreditation and Quality Assurance, 12 (3-4), 117-125. (DOI: 10.1007/s00769-006-0225-6)
     
  3. Castanheira I., Robb P., Owen L., den Boer H., Schmit J., Ent H. and Calhau M.A. (2007) A proposal to demonstrate a harmonized quality approach to analytical data production by EuroFIR.  Journal of Food Composition and Analysis, 20, 725-732. (DOI: 10.1016/j.jfca.2006.06.003)
     
  4. Castanheira I., Roe M., Westenbrink S., Ireland J., Møller A., Salvini S., Beernaert H., Oseredczuk M. and Calhau M.A. (2009) Establishing quality management systems for European food composition databases. Food Chemistry, 113 (3), 776-780. (DOI: 10.1016/j.foodchem.2008.05.091)
     
  5. Chen A., Gilbert P. and Khokhar S. (2009) Estimating the nutrient composition of South Asian foods using a recipe calculation method.  Food Chemistry, 113(3), 825-831. (DOI: 10.1016/j.foodchem.2008.05.063)
     
  6. Chryssochoidis G. M., Kapsokefalou M., Pothoulaki M, Kehagia O.C., Linardakis M.G. and Koutelidakis A.E. (2008). Bioactive compounds databanks; Preferences of the research community and sustainability, Journal of Applied Nutrition, 56 (1), 4 - 16.
     
  7. Church S. (2006) The history of food composition databases.  Nutrition Bulletin, 31, 15-20. (DOI: 10.1111/j.1467-3010.2006.00538.x)
     
  8. Church S. and Krines C. (2008) Using nutritional data in the food industry. Food Science and Technology, 22 (2), 23-25. (British Library Direct)
     
  9. Denny A. and Buttriss J. (2009) Second International EuroFIR Congress 2007: The role of food composition data in improving quality, healthiness and safety of European diets. Food Chemistry, 113 (3), 733-735. (DOI: 10.1016/j.foodchem.2008.10.036)
     
  10. Earnshaw A., Smith R.A. and Owen L. (2009) How proficiency testing can improve the quality of analytical data using vitamin analysis as an example.Food Chemistry, 113 (3), 781-783. (DOI: 10.1016/j.foodchem.2008.03.008)
     
  11. Egan M.B., Fragodt A. and Raats M.M. (2006) The importance of harmonising and sustaining food composition data across Europe. Nutrition Bulletin, 31 (4), 349-353. (DOI: 10.1111/j.1467-3010.2006.00590.x)
     
  12. Egan M.B., Fragodt A., Raats M.M., Hodgkins C. and Lumbers M. (2007) The importance of harmonizing food composition data across Europe. European Journal of Clinical Nutrition, 61, 813–821. (DOI: 10.1111/j.1467-3010.2006.00590.x)
     
  13. Egan M.B., Hodgkins C., Fragodt A., Krines C. and Raats M.M. (2009) User-centred food composition data - analysis of user needs through the Use Case approach. Food Chemistry, 113 (3), 804-807. (DOI: 10.1016/j.foodchem.2008.05.039)
  14. Gilbert P.A. and Khokhar S. (2008) Changing dietary habits of ethnic groups in Europe and implications for health. Nutrition Reviews, 66 (4), 203-215. (DOI: 10.1111/j.1753-4887.2008.00025.x)
     
  15. Gry J., Black L., Eriksen F.D., Pilegaard K., Plumb J., Rhodes M., Sheehan D., Kiely M. and Kroon P.A. (2007) EuroFIR-BASIS – a combined composition and biological activity database for bioactive compounds in plant-based foods.Trends in Food Science & Technology, 18 (8), 434-444. (DOI: 10.1016/j.tifs.2007.05.008)
     
  16. Hollman P.C.H., Witthöft C.M., Busstra M.C., Elburg L. and Hulshof P. (2009) Training aspects in the use and production of food composition databases. The EuroFIR experience.  Food Chemistry, 113 (3), 842-845. (DOI: 10.1016/j.foodchem.2008.07.095) 
     
  17. Ireland J., Van Erp-Baart A.M.J., Charrondière U.R., Møller A., Smithers G. and Trichopoulou A. (2002) Selection of a food classification system and a food composition database for future food consumption surveys. European Journal of Clinical Nutrition, 56 (Suppl. 2), S33-S45. (DOI: 10.1038/sj/ejcn/1601427)
  1. Khokhar S., Gilbert P.A., Moyle C.W.A., Carnovale E., Shahar D.R., Ngo J., Saxholt E., Ireland J., Jansen-van der Vliet M. and Bellemans M. (2009) Harmonised procedures for producing new data on the nutritional composition of ethnic foods. Food Chemistry, 113 (3), 816-824. (DOI: 10.1016/j.foodchem.2008.06.046)
     
  2. Krines C. and Finglas P. (2006) The industrial role and perspective in the quest for better nutritional data.  Food Science & Technology, 20 (4), 51-56. (British Library Direct)
     
  3. Møller A., Unwin I.D., Becker W. and Ireland J. (2007)  EuroFIR's food databank systems for nutrients and bioactives. Trends in Food Science & Technology, 18 (8), 428-433. (DOI: 10.1016/j.tifs.2007.02.003)
     
  4. Pavlovic M., Witthöft C.M., Hollman P., Hulshof P.J.M., Glibetic M., Porubska J., Pepping F. and Oshaug A. (2009) Training and capacity building in central and Eastern Europe through the EuroFIR and CEE networks. Food Chemistry, 113(3), 846-850. (DOI: 10.1016/j.foodchem.2008.03.069)
     
  5. Reinivuo H., Bell S. and Ovaskainen M.-L. (2009) Harmonisation of recipe calculation procedures in European food composition databases. Journal of Food Composition and Analysis, 22 (5), 410-413. (DOI: 10.1016/j.jfca.2009.04.003)
     
  6. Trichopoulou A., Soukara S. and Vasilopoulou E. (2007) Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8), 420-427. (DOI: 10.1016/j.tifs.2007.03.007)
     
  7. Trichopoulou A., Vasilopoulou E., Georga K., Soukara S. and Dilis V. (2006)Traditional foods: Why and how to sustain them. Trends in Food Science & Technology, 17 (9), 498-504. (DOI 10.1016/j.tifs.2006.03.005, ScienceDirect or INIST)
     
  8. Westenbrink S., Oseredczuk M., Castenheira I. and Roe M. (2009) Food composition databases: the EuroFIR approach to develop tools to assure the quality of the data compilation process. Food Chemistry, 113 (3), 759-767. (DOI 10.1016/j.foodchem.2008.05.112, ScienceDirect)
     
  9. Williamson C.S. and Buttriss J.L. (2007)  EuroFIR Congress 2006: Food Information Databank Systems – everything you ever wanted to know. Trends in Food Science & Technology, 18 (8), 398-406. (DOI 10.1016/j.tifs.2006.10.023, ScienceDirect OR INIST) 
© 2010-2011 EuroFIR. All rights reserved.