Publisher: Academic Press

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Volume 13, Number 4, August 2000

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Wrapping up the 3rd International Food Data Conference
pp. 285-285(1)
Author: Burlingame, B.

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Introduction
pp. 287-289(3)
Author: Lupien, J.R.

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Analysis of Anthocyanins in Plasma for Determination of their Bioavailability
pp. 291-296(6)
Authors: Murkovic, M.; Toplak, H.; Adam, U.; Pfannhauser, W.

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Carotenoid Bioavailability of Vegetables and Carbohydrate-containing Foods Measured by Retinol Accumulation in Rat Livers
pp. 297-310(14)
Authors: Zakaria-Rungkat, F.; Djaelani, M.; Setiana; Rumondang, E.; Nurrochmah

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A Hydrogenated form of Vitamin K: Its Relative Bioavailability and Presence in the Food Supply
pp. 311-317(7)
Authors: Booth, S.L.; McKeown, N.M.; Lichtenstein, A.H.; Morse, M.O.; Davidson, K.W.; Wood, R.J.; Gundberg, C.

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Calcium Fortification in Soybean Milk and In Vitro Bioavailability
pp. 319-327(9)
Authors: Chaiwanon, P.; Puwastien, P.; Nitithamyong, A.; Sirichakwal, P.P.

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Assessing Dietary D-Limonene Intake for Epidemiological Studies
pp. 329-336(8)
Authors: Hakim, I.A.; McClure, T.; Liebler, D.

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The Effect of Locality and Season on the Composition of South African Whole Milk
pp. 345-367(23)
Authors: Smit, L.E.; Schönfeldt, H.C.; de Beer, W.H.J.; Smith, M.F.

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USDA's National Food and Nutrient Analysis Program: Food Sampling
pp. 379-389(11)
Authors: Pehrsson, P.R.; Haytowitz, D.B.; Holden, J.M.; Perry, C.R.; Beckler, D.G.

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Creation of a Database for the Calculation of Nutrient Intake Over Time
pp. 411-417(7)
Authors: Beemster, C.J.M.; Hulshof, K.F.A.M.; Breedveld, B.C.; Westenbrink, S.

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Techniques for Combining American and British Food Composition Data on Specific Carbohydrates
pp. 419-424(6)
Authors: Hankin, J.H.; Murphy, S.P.; Lau, C.; Umphress, S.; Kolonel, L.N.

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Adapting Methods for Determining Priorities for the Analysis of Foods in Diverse Populations
pp. 425-433(9)
Authors: Haytowitz, D.B.; Pehrsson, P.R.; Holden, J.M.

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Development of an Austrian Carotenoid Database
pp. 435-440(6)
Authors: Murkovic, M.; Gams, K.; Draxl, S.; Pfannhauser, W.

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An Informatics Approach to Flavonoid Database Development
pp. 441-454(14)
Authors: Peterson, J.; Dwyer, J.

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An Application of Criteria to Evaluate Quality of Dietary Fibre Data in Brazilian Foods
pp. 455-473(19)
Authors: Menezes, E.W.; Caruso, L.; Lajolo, F.M.

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Cereals Contribution to the Total Dietary Intake of Heavy Metals in Madrid, Spain
pp. 495-503(9)
Authors: Cuadrado, C.; Kumpulainen, J.; Carbajal, A.; Moreiras, O.

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Changes in Fatty Acid Composition in Beef in Italy
pp. 505-510(6)
Authors: Carnovale, E.; Nicoli, S.

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Proposal for the Validation of the Italian Food Composition Database
pp. 511-523(13)
Authors: Parpinel, M.; Gnagnarella, P.; Salvini, S.

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Content of some Trace Elements and Minerals in the Italian Total-diet
pp. 525-527(3)
Authors: Lombardi-Boccia, G.; Aguzzi, A.; Cappelloni, M.; Di Lullo, G.

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Review of International Food Classification and Description
pp. 529-538(10)
Authors: Ireland, J.D.; Møller, A.

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Total Diet Studies — Experiences in the United States
pp. 539-544(6)
Author: Pennington, J.A.T.

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Total Diet Studies—Examples from Sweden
pp. 545-549(5)
Author: Becker, W.

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Total Diet Studies in Italy
pp. 551-556(6)
Authors: Carnovale, E.; Cappelloni, M.; Lombardi-Boccia, G.; Turrini, A.

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The U.K. Total Diet Study and 1995 Selenium Intakes
pp. 557-559(3)
Author: Church, S.

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Total Diet Studies in the Netherlands
pp. 561-565(5)
Authors: Brussaard, J.H.; Hulshof, K.F.A.M.; Löwik, M.R.H.

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Food Composition Databases in Italy: Problems and Perspectives
pp. 611-618(8)
Authors: Marletta, L.; Lucarini, M.; Ruggeri, S.; Carnovale, E.

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Natural Sources of Dietary Plant Sterols
pp. 619-624(6)
Authors: Piironen, V.; Toivo, J.; Lampi, A.

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Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products
pp. 625-631(7)
Authors: Lercker, G.; Rodriguez-Estrada, M.T.

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Food Composition Programme of ASEANFOODS 1995–1999
pp. 659-667(9)
Author: Puwastien, P.

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Food Composition Activities in the English-speaking Caribbean (CARICOMFOODS)
pp. 693-697(5)
Authors: Samuda, P.M.; Henry, F.J.

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MEXCARIBEFOODS—A Region of Food Resources With a Future
pp. 699-703(5)
Authors: de Chávez, M.M.; Chávez, A.; Calvo, C.; Ledesma, J.A.

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EUROFOODS Recommendations for Food Composition Database Management and Data Interchange
pp. 709-744(36)
Authors: Schlotke, F.; Becker, W.; Ireland, J.; Møller, A.; Ovaskainen, M-L.; Monspart, J.; Unwin, I.

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EUROFOODS Guidelines for Recipe Information Management
pp. 745-754(10)
Author: Unwin, I.D.

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