Zobrazeno 1 - 10
of 66
pro vyhledávání: '"R, Charrondiere"'
Akademický článek
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Autor:
U. R. Charrondiere, Marie-Madeleine Gimou, Jean-Charles Leblanc, Thierry Guérin, Régis Pouillot, Laurent Noël
Publikováno v:
Journal of Food Composition and Analysis. 34:39-55
Twenty five minerals and trace elements were determined by flame atomic absorption spectrometry and inductively coupled plasma mass spectrometry in 64 pooled foods prepared “as consumed”, representing 96.5% of the total diet in Yaounde, Cameroon.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9eb48f1ec18e0599b2cc0c98136675b
https://doi.org/10.1016/j.jfca.2014.02.005
https://doi.org/10.1016/j.jfca.2014.02.005
Akademický článek
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Autor:
Régis Pouillot, Thierry Guérin, Jean-Charles Leblanc, Laurent Noël, U. R. Charrondiere, Marie-Madeleine Gimou
Publikováno v:
Food Additives & Contaminants: Part A. 30:1556-1572
Dietary exposure to 11 elements was assessed by the Total Diet Study (TDS) method. Sixty-four pooled samples representing 96.5% of the diet in Yaounde, Cameroon, were prepared as consumed before analysis. Consumption data were sourced from a househol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa7dc4e6eb9b57d68a7964f6588e9751
https://doi.org/10.1080/19440049.2013.813649
https://doi.org/10.1080/19440049.2013.813649
Publikováno v:
Acta Horticulturae. :147-155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b00cb78d5ca725179a200fe54fdffb96
https://doi.org/10.17660/actahortic.2013.979.13
https://doi.org/10.17660/actahortic.2013.979.13
Autor:
Barbara Stadlmayr, Anna Wolfe, Steven M. Lonergan, Trisha A. Collins, Andrew Stanzyk, Paul Boettcher, Sandra Dion, U. R. Charrondiere, Kimberly K. Barnes, Heidi Reynolds, Samantha M. Riess
Publikováno v:
Animal Frontiers. 2:54-60
Implications • Livestock make a substantial contribution to achieving food and nutrition security due to various factors including the high nutritional quality of animal-source foods. • Conservation and sustainable use of cattle genetic resources
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa596aa0aa17ef89c5c73425c546e768
https://doi.org/10.2527/af.2012-0062
https://doi.org/10.2527/af.2012-0062
Autor:
U. R. Charrondiere, Barbara Burlingame
Publikováno v:
Journal of Food Composition and Analysis. 20:713-716
Food components need to be identified correctly and unambiguously. This is essential in the documentation and interchange of compositional data and it avoids confusion and misinterpretation for the users of these data. For this purpose, INFOODS publi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c2aeeaabc6a813f64f4e00d322444b7
https://doi.org/10.1016/j.jfca.2007.06.004
https://doi.org/10.1016/j.jfca.2007.06.004
Publikováno v:
Journal of Food Composition and Analysis. 17:339-360
The magnitude of differences in energy supply using different definitions for carbohydrates and protein as well as different energy conversion factors was investigated. Food supply data for 1999–2001 from FAOSTAT were used for nine countries with d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ea1844aa1320a7865f0c10f085967d3
https://doi.org/10.1016/j.jfca.2004.03.011
https://doi.org/10.1016/j.jfca.2004.03.011
Autor:
F. Aguilar, U. R. Charrondiere, B. Dusemund, P. Galtier, J. Gilbert, D. M. Gott, GRILLI, SANDRO, R. Gürtler, J. Koenig, C. Lambré, J. C. Larsen, J. C. Leblanc, A. Mortensen, D. Parent Massin, I. Pratt, I. M. C. M. Rietjens, I. Stankovic, P. Tobback, T. Verguieva, R. A. Woutersen
Publikováno v:
EFSA Journal, Vol 8, Iss 4, Pp n/a-n/a (2010)
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown HT (E 155). Brown HT has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e5312d07b49a08f7aab3e63ca2ecc24
https://doi.org/10.2903/j.efsa.2010.1536
https://doi.org/10.2903/j.efsa.2010.1536
Autor:
Rudolf Antonius Woutersen, J. C. Larsen, Rainer Gürtler, Ivonne M.C.M. Rietjens, D. Parent Massin, Fernando Aguilar, Jürgen König, B. Dusemund, Sandro Grilli, John Gilbert, Paul Tobback, David Michael Gott, Alicja Mortensen, U. R. Charrondiere, Ivan Stankovic, Iona Pratt, Jean-Charles Leblanc, T. Verguieva, Claude Lambré, Pierre Galtier
Publikováno v:
EFSA Journal, Vol 8, Iss 4, Pp n/a-n/a (2010)
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown FK (E 154). Brown FK is a food colouring substance permitted only in kippers at a maximum concentration of 20 mg/kg, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed93e497f602efeaad4390d5bf71f86b
https://doi.org/10.2903/j.efsa.2010.1535
https://doi.org/10.2903/j.efsa.2010.1535