Nutrients

[1] Free Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?

[2] mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (annona squamosa l. x annona cherimola mill.) and evaluation using multivariate analysis techniques

[3] Some Mineral Intakes of Koreans Estimated Using Food Composition Database and Real-time Food Analysis Data in Total Diet Study Were Comparable (P10-106-19).

[4] Importance and use of reliable food composition data generation by nutrition/dietetic professionals towards solving Africa's nutrition problem: constraints and the role of FAO/INFOODS/AFROFOODS and other stakeholders in future initiatives.

[5] comparative analysis of vitamin a and iron content in food according to different food composition tables and nutritional evaluation software programs