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Public Health Nutrition|January 31, 2015
The relationship between school lunch attendance and the food intakes of French schoolchildren aged 3-17 yearsCarine Dubuisson, Sandrine Lioret, Ariane Dufour, et al.
European Journal of Clinical Nutrition|May 30, 2019
Nutritional composition of the food supply: a comparison of soft drinks and breakfast cereals between three European countries based on labelsKarine Vin, Julie Beziat, Katrin Seper, et al.
Statistical Methods in Medical Research|June 28, 2003
Estimation of the exposure of the French population to the BSE agent: comparison of the 1980-95 consumption of beef products containing mechanically recovered meat in France and the UK, by birth cohort and genderMarc Chadeau-Hyam, Alexandra Tard, Sheila Bird, et al.
Regulatory Toxicology and Pharmacology : RTP|August 10, 2015
Impact of a modification of food regulation on cadmium exposureJulien Jean, Véronique Sirot, Paule Vasseur, et al.
Food Science & Nutrition|July 28, 2017
Allergens labeling on French processed foods - an Oqali studyCharlène Battisti, Amélie Chambefort, Olivier Digaud, et al.
The British Journal of Nutrition|October 10, 2009
Trends in food intake in French children from 1999 to 2007: results from the INCA (étude Individuelle Nationale des Consommations Alimentaires) dietary surveysSandrine Lioret, Carine Dubuisson, Ariane Dufour, et al.
European Journal of Nutrition|May 9, 2021
Contrary to ultra-processed foods, the consumption of unprocessed or minimally processed foods is associated with favorable patterns of protein intake, diet quality and lower cardiometabolic risk in French adults (INCA3)Marion Salomé, Laura Arrazat, Juhui Wang, et al.
Food Science & Nutrition|September 28, 2018
A comparison of the nutritional content of processed foods available on the French market, according to the type of brand, and potential impact on nutrient intakes-An Oqali studyCécile Perrin, Charlène Battisti, Amélie Chambefort, et al.
Regulatory Toxicology and Pharmacology : RTP|June 20, 2007
Impact of subsistence production on the management options to reduce the food exposure of the Martinican population to ChlordeconeCarine Dubuisson, Fanny Héraud, Jean-Charles Leblanc, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|December 6, 2013
Estimation of the dietary intake of 13 priority additives in France, Italy, the UK and Ireland as part of the FACET projectKarine Vin, Aileen Connolly, Tracy McCaffrey, et al.
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