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U Ruth Charrondiere

Showing results (1-10 of 15) with videos related to

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Food Chemistry|September 3, 2013
Review of availability of food composition data for fish and shellfishDoris Rittenschober, Verena Nowak, U Ruth Charrondiere
Food Chemistry|October 5, 2015
PrefaceEmilio Martínez-Victoria, Angel Gil, U Ruth Charrondiere
Food Chemistry|October 5, 2015
Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODSSuzanne P Murphy, U Ruth Charrondiere, Barbara Burlingame
Advances in Nutrition (Bethesda, Md.)|November 17, 2017
Measurement Errors in Dietary Assessment Using Self-Reported 24-Hour Recalls in Low-Income Countries and Strategies for Their PreventionRosalind S Gibson, U Ruth Charrondiere, Winnie Bell
Food Chemistry|October 5, 2015
Review of food composition data for edible insectsVerena Nowak, Diedelinde Persijn, Doris Rittenschober, et al.
Food Chemistry|February 5, 2014
Proposal on the usage of conversion factors for fatty acids in fish and shellfishVerena Nowak, Doris Rittenschober, Jacob Exler, et al.
Food Chemistry|April 13, 2015
Reply to the letter to the editor of Heather GreenfieldVerena Nowak, Doris Rittenschober, Jacob Exler, et al.
Food and Nutrition Bulletin|February 27, 2018
Global Dietary Surveillance: Data Gaps and ChallengesRenata Micha, Jennifer Coates, Catherine Leclercq, et al.
Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems|July 5, 2021
The complexity of producing and interpreting dietary vitamin A statisticsAna Moltedo, Cristina Álvarez-Sánchez, Fernanda Grande, et al.
Food Chemistry|October 5, 2015
Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) - Challenges and possible solutionsDoris Rittenschober, Barbara Stadlmayr, Verena Nowak, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Food Chemistry|September 3, 2013
Review of availability of food composition data for fish and shellfishDoris Rittenschober, Verena Nowak, U Ruth Charrondiere
Food Chemistry|October 5, 2015
PrefaceEmilio Martínez-Victoria, Angel Gil, U Ruth Charrondiere
Food Chemistry|October 5, 2015
Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODSSuzanne P Murphy, U Ruth Charrondiere, Barbara Burlingame
Advances in Nutrition (Bethesda, Md.)|November 17, 2017
Measurement Errors in Dietary Assessment Using Self-Reported 24-Hour Recalls in Low-Income Countries and Strategies for Their PreventionRosalind S Gibson, U Ruth Charrondiere, Winnie Bell
Food Chemistry|October 5, 2015
Review of food composition data for edible insectsVerena Nowak, Diedelinde Persijn, Doris Rittenschober, et al.
Food Chemistry|February 5, 2014
Proposal on the usage of conversion factors for fatty acids in fish and shellfishVerena Nowak, Doris Rittenschober, Jacob Exler, et al.
Food Chemistry|April 13, 2015
Reply to the letter to the editor of Heather GreenfieldVerena Nowak, Doris Rittenschober, Jacob Exler, et al.
Food and Nutrition Bulletin|February 27, 2018
Global Dietary Surveillance: Data Gaps and ChallengesRenata Micha, Jennifer Coates, Catherine Leclercq, et al.
Journal of Food Composition and Analysis : an Official Publication of the United Nations University, International Network of Food Data Systems|July 5, 2021
The complexity of producing and interpreting dietary vitamin A statisticsAna Moltedo, Cristina Álvarez-Sánchez, Fernanda Grande, et al.
Food Chemistry|October 5, 2015
Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) - Challenges and possible solutionsDoris Rittenschober, Barbara Stadlmayr, Verena Nowak, et al.
Pageof 2