Publisher: Elsevier

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Volume 57, Number 1, 1 September 1996

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The classification and measurement of dietary carbohydrates
pp. 15-21(7)
Authors: Englyst, H.N.; Hudson, G.J.

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Approach to fat analysis of foods
pp. 23-26(4)
Authors: Hector, T.; Hyvonen, L.

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Determination of protein in foods: comparison of net protein and crude protein (N x 6.25) values
pp. 27-31(5)
Authors: Salo-Vaananen, P.P.; Koivistoinen, P.E.

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Memorandum on terms, definitions, and analytical procedures of protein, fat and carbohydrates in food for basic composition data: issues and recommendations
pp. 33-35(3)
Authors: Koivistoinen, P.E.; Asp, N.; Englyst, H.N.; Hudson, G.J.; Hyvonen, L.; Kallio, H.; Salo-Vaananen, P.P.

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Carbohydrates in food tables.
pp. 37-37(1)
Authors: Hudson, G.; Englyst, H.

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Conversion factors for fatty acids in The Netherlands nutrient databank (NEVO).
pp. 38-38(1)
Authors: Westenbrink, S.; van der Heijden, L.; van Erp-Baart, M.A.; Hulshof, K.F.A.M.

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Analysis and health effects of flavonoids
pp. 43-46(4)
Authors: Hollman, P.C.H.; Hertog, M.G.L.; Katan, M.B.

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Food compositions with antimutageneic and immunomodulating properties.
pp. 57-58(2)
Authors: Shishkin, Y.; Ramanauskaite, R.; Sergeev, A.; Ramanauskas, R.

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Proanthocyanidins: content in fruits and influence on health.
pp. 57-57(1)
Author: Wilska-Jeszka, J.

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Development of pumpkin seed for production of edible oil: distribution of tocopherols in breeding lines.
pp. 58-58(1)
Authors: Murkovic, M.; Hillebrand, A.; Winkler, J.; Pfannhauser, W.

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Autoxidation of butter and rape seed oil triacylglycerols.
pp. 58-58(1)
Authors: Lampi A.-M.; Piironen, V.

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Natural antioxidants from herbs and spices and their effect on the keepability of foods.
pp. 59-59(1)
Authors: Pokorny, J.; Reblova, Z.; Nguyen, T.T.H.; Korczak, J.; Janitz, W.

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Reduction in fat intake in The Netherlands: the influence of food composition data
pp. 67-70(4)
Authors: Hulshof, K.F.A.M.; Beemster, C.J.M.; Westenbrink, S.; Lowik, M.R.H.

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Calculated vs analysed nutrient composition of weight reduction diets
pp. 71-75(5)
Authors: Hakala, P.; Marniemi, J.; Knuts, L.; Kumpulainen, J.; Tahvonen, R.; Plaami, S.

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Assay of menus as part of multicenter clinical feeding trials.
pp. 77-77(1)
Authors: Stewart, K.; Phillips, K.; Champagne, C.

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Carotendoids: new data needed in The Netherlands nutrient databank (NEVO).
pp. 78-79(2)
Authors: Beemster, C.J.M.; Hulshof, K.F.A.M.; Westenbrink, S.

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Freezing effect on carotenoid content in raw and cooked vegetables and fruits.
pp. 78-78(1)
Authors: Olmedilla, B.; Granado, F.; Gil-Martinez, E.; Blanco, I.

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Comparison of calculated and analyzed values: anti-oxidant and fatty acid composition.
pp. 78-78(1)
Authors: Valsta, L.; Heinonen, M.; Anttolainen, M.; Mutanen, M.

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Sources of variability in the intercomparison of food cartenoid content data.
pp. 79-79(1)
Authors: Granado, F.; Olmedilla, B.; Blanco, I.; Rojas-Hidalgo, E.

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Nutrient composition and nutritional importance of wild gathered foods in an agricultural district in southern Mali
pp. 79-80(2)
Authors: Nordeide, M.B.; Folling, M.; Lied, E.; Hatloy, A.; Oshaug, A.

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Nutritional features of selected fruits and vegetables in Italian consumption patterns: an assessment based on composition data
pp. 80-80(1)
Authors: Ruggeri, S.; Conforti, P.; Turrini, A.; D'Amicis, A.; Carnovale, E.

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Variability of minerals in foods from the U.S. total diet study
pp. 80-80(1)
Author: Pennington, J.A.T.

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Proposed methods for limiting the significance of food composition errors
pp. 81-81(1)
Authors: Westrich, B.J.; McGovern, P.G.; Su, L.J.; Eldridge, A.L.

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Reducing the significance of food composition errors: A simulation analysis
pp. 81-81(1)
Authors: Westrich, B.J.; McGovern, P.G.; Eldridge, A.L.; Su, L.J.

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Variances in major nutrients and minerals due to interhousehold food preparations from recipes
pp. 81-81(1)
Authors: Torelm, I.; Lundgren, A.; Perers, M.; Bruce, A.

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A study on nutritive values of Thai foods
pp. 82-82(1)
Authors: Yaowala-ong, M.; Poosrimung, S.

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Interlaboratory studies of HPLC procedures for the analysis of carotenoids in foods
pp. 85-90(6)
Authors: Scott, K.J.; Finglas, P.M.; Seale, R.; Hart, D.J.; de Froidmont-Gortz, I.

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New analytical aspects of vitamin D in foods
pp. 95-99(5)
Authors: Mattila, P.H.; Piironen, V.I.; Uusi-Rauva, E.J.; Koivistoinen, P.E.

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Third EU MAT intercomparison on methods for the determination of vitamins B-1, B-2 and B-6 in food
pp. 101-108(8)
Authors: van den Berg, H.; van Schaik, F.; Finglas, P.M.; de Froidmont-Gortz, I.

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Third EU MAT intercomparison study on food folate analysis using HPLC procedures
pp. 109-111(3)
Authors: Vahteristo, L.; Finglas, P.M.; Witthoft, C.; Wigertz, K.; Seale, R.; de Froidmont-Gortz, I.

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Analytical problems in the study of flavonoid compounds in onions
pp. 113-117(5)
Authors: Rhodes, M.J.C.; Price, K.R.

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Reference materials for food composition analysis.
pp. 119-119(1)
Author: Wolf, W.R.

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Different biological forms of mercury.
pp. 120-121(2)
Author: Kantola, M.

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Analysis of glycosylated forms of vitamin B6 in plant-derived foods.
pp. 120-120(1)
Authors: Ollilainen, V.; Pakkanen, A.; Vahteristo, L.; Varo, P.

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Determination of folates in foods -- challenges and advances of the use of HPLC.
pp. 121-121(1)
Authors: Vahteristo, L.; Ollilainen, V.; Koivistoinen, P.; Varo, P.

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New components included in future food composition tables.
pp. 121-121(1)
Author: Beecher, G.R.

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The selenium content of human milk and infant formulae in Finland.
pp. 121-121(1)
Authors: Ekholm, P.; Ylinen, M.; Varo, P.

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Factors influencing the determination of folate in foods.
pp. 122-122(1)
Authors: Martin, C.; O'Mahony, L.; Sheehy, T.

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Determination of carotenoids in fruits and vegetables by LC.
pp. 122-123(2)
Authors: Konings, E.J.M.; Roomans, H.H.S.

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The compilation of food analysis values as a database for dietary studies--the Finnish experience
pp. 133-136(4)
Authors: Ovaskainen M.-L.; Valsta, L.M.; Lauronen, J.

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Issues of food description
pp. 145-148(4)
Author: Pennington, J.A.T.

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The Component Aspect Identifier for compositional values
pp. 149-154(6)
Authors: Unwin, I.D.; Becker, W.

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Langual: international organisation.
pp. 155-156(2)
Authors: Ireland-Ripert, J.; Moller, A.

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Nutritional surveillance by the National Nutrition Council, Norway.
pp. 156-156(1)
Authors: Rimestad, A.H.; Blaker, B.

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KBS -- A Norwegian diet calculation system for professional use.
pp. 156-156(1)
Authors: Blaker, B.; Loken, E.B.

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Chef manager for integrating basic food composition and related databases.
pp. 156-157(2)
Authors: Li-Ching, L.; Earle, M.; Yun, O.J.; Michaels, D.; Hankin, J.

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Development of an information system on inherent bioactive compounds in food plants.
pp. 157-157(1)
Authors: Walker, A.D.; Heaney, R.K.; Rhodes, M.J.C.; Fenwick, G.R.; Preece, R.D.; Epps, C.

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Slovak food data bank and possibilities of its application.
pp. 158-158(1)
Authors: Holcikova, K.; Simonova, E.; Kovacikova, E.; Vojtassakova, A.; Kut'ka, J.

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Problems in the development of the food intolerance databank in Hungary.
pp. 158-158(1)
Authors: Dworschak, E.; Barna, M.; Horacsek, M.; Gelencser, E.; Aubrecht, E.

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The functions and effectiveness of the New Zealand Therapeutic database.
pp. 159-159(1)
Authors: Gillanders, L.; Steeper, A.

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Knowledge of African foods: a network of laboratories and a data bank.
pp. 159-159(1)
Authors: Favier J.-C.; Ireland-Ripert, J.

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The establishment of a national food data base in South Africa.
pp. 159-159(1)
Authors: Kruger, M.; Langenhoven, M.L.; Wolmarans, P.

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Evaluation of Langual for coding foods: a trial by food scientists.
pp. 160-160(1)
Authors: Chulin, X.; Greenfield, H.; Hiller, J.

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The IFDA Standard Product Data Exchange Format for nutrient and food product information.
pp. 160-160(1)
Authors: Hurley, E.C.; Holden, J.M.; Wolf, W.

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A simplified system for describing foods consumed in developing countries.
pp. 160-161(2)
Authors: Murphy, S.P.; Calloway, D.H.

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Food composition data in Eastern Europe
pp. 165-169(5)
Authors: Rangachari, P.K.; Crankshaw, D.J.; Kovac, M.; Holcikova, K.

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The FAO/UNU food composition initiative
pp. 171-173(3)
Author: Lupien, J.R.

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OCEANIAFOODS: national, regional and international activities
pp. 175-178(4)
Authors: Burlingame, B.; Lewis, J.; Aalbersberg, B.; Matenga-Smith, T.

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Activities of the ASEAN Network of Food Data System (ASEANFOODS)
pp. 179-181(3)
Authors: Puwastien, P.; Nitithamyong, A.; Attig, G.A.

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Food databases in the United States.
pp. 183-183(1)
Authors: Holden, J.M.; Haytowitz, D.B.

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Food Composition data in Africa.
pp. 183-183(1)
Author: Marovatsanga, L.T.

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