FAO/INFOODS food composition database for biodiversity

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Further analyses on Micronesian banana, taro, breadfruit and other foods for provitamin A carotenoids and minerals

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Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

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Review of food composition data for edible insects

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Diversifying Food Systems in the Pursuit of Sustainable Food Production and Healthy Diets

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Dietary species richness as a measure of food biodiversity and nutritional quality of diets

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The role of wild fruits and vegetables in delivering a balanced and healthy diet.

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Nutrient composition of selected indigenous fruits from sub‐Saharan Africa

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Influence of Freeze-Drying and Oven-Drying Post Blanching on the Nutrient Composition of the Edible Insect Ruspolia differens

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Local Solutions for Sustainable Food Systems: The Contribution of Orphan Crops and Wild Edible Species

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Assessing and Improving the Quality of Food Composition Databases for Nutrition and Health Applications in Europe: The Contribution of EuroFIR

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Measuring the nutritional cost of insect infestation of stored maize and cowpea

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Entomophagy: A Narrative Review on Nutritional Value, Safety, Cultural Acceptance and A Focus on the Role of Food Neophobia in Italy

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Consuming insects: are there health benefits?

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Developing fruit tree portfolios that link agriculture more effectively with nutrition and health: a new approach for providing year-round micronutrients to smallholder farmers

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A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket)

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Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana

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Enabled or Disabled: Is the Environment Right for Using Biodiversity to Improve Nutrition?

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Nutritional composition of baobab (Adansonia digitata L.) fruit pulp sampled at different geographical locations in Kenya

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Impact of different preparations on the nutritional value of the edible caterpillar Imbrasia epimethea from northern Angola

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Impacts of insect consumption on human health

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Review of availability of food composition data for fish and shellfish

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Increased Intake of Carbohydrates from Sources with a Higher Glycemic Index and Lower Consumption of Whole Grains during Puberty Are Prospectively Associated with Higher IL-6 Concentrations in Younger Adulthood among Healthy Individuals

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Nutrient composition of selected traditional United States Northern Plains Native American plant foods

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Using black soldier fly larvae reared on fruits and vegetables waste as a sustainable dietary source of provitamin a carotenoids

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Improving food composition data quality: Three new FAO/INFOODS guidelines on conversions, data evaluation and food matching

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Food biodiversity: Quantifying the unquantifiable in human diets

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Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization

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Development of an Unified Food Composition Database for the European Project “Stance4Health”

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Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O’Rorke) Baill., the ‘bush mango’: A review

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Enabling nutrient security and sustainability through systems research

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Insects and Human Nutrition

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The state of food composition databases: data attributes and FAIR data harmonization in the era of digital innovation

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Consumption of Traditional and Indigenous Foods and Their Contribution to Nutrient Intake among Children and Women in Botswana

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Affordable Processing of Edible Orthopterans Provides a Highly Nutritive Source of Food Ingredients

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Nutrition indicator for biodiversity on food composition—A report on the progress of data availability

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Development and Validation of an Objective, Passive Dietary Assessment Method for Estimating Food and Nutrient Intake in Households in Low- and Middle-Income Countries: A Study Protocol

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Dietary Quality of Women of Reproductive Age in Low-Income Settings: A Cross-Sectional Study in Kyrgyzstan

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INFOODS Contributions to Fulfilling Needs and Meeting Challenges Concerning Food Composition Databases

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Grand Challenges in Nutrition and Environmental Sustainability

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Food composition databases in the era of Big Data: Vegetable oils as a case study

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Report on the development of the FAO/INFOODS user database for fish and shellfish (uFiSh) – Challenges and possible solutions

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Global Simulation of Insect Meat Production Under Climate Change

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Thirty years of progress in harmonizing and compiling food data as a result of the establishment of INFOODS

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The Contribution of Thai Fisheries to Sustainable Seafood Consumption: National Trends and Future Projections

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Effect of thermosonication on physicochemical, bioactive, sensory and microbiological qualities of African mango fruit (Irvingia gabonensis) juice

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Dietary species richness provides a comparable marker for better nutrition and health across contexts

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Variation in tuber proximate composition, sugars, fatty acids and amino acids of eight Oromo dinich ( Plectranthus edulis ) landraces experimentally grown in Ethiopia

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African Functional Foods and Beverages: A Review

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Study of the carotenoid composition in membrillo, guanabana toreta, jobo and mamey fruits

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EuroFIR guidelines for assessment of methods of analysis: GAMA

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Nationally representative estimates of the cost of adequate diets, nutrient level drivers, and policy options for households in rural Malawi

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Genetic diversity in anchote (Coccinia abyssinica (Lam.) Cogn) using microsatellite markers

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Insects as a Novel Food

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Bridging the food security gap: an information‐led approach to connect dietary nutrition, food composition and crop production

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Weight change of food after cooking: focus on the Italian Food Composition Tables appendix

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Leveraging agricultural biodiversity for sustainable diets, highlighting Pacific Small Island Developing States

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Importance of cattle biodiversity and its influence on the nutrient composition of beef

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Access to regional food in Brazilian community restaurants to strengthen the sustainability of local food systems

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Variations in the nutrients and bioactive compounds of different accessions of the West African pear (Dacryodes edulis): Implications for dietary intake assessment and health

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Integrating Traditional Nutritional Wisdom into Digital Nutrition Platforms: Toward Culturally Adaptive and Inclusive Health Technologies

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Nutrient composition of fresh produce—Assessing variability between European countries to substantiate nutrition and health claims

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Reconstruction of human metabolic models with large language models

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Evolution of Fish and Shellfish Supplies Originating from Wild Fisheries in Thailand Between 1995 and 2015

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Is There a Convergence between the Food Classification Adopted by Food-Based Dietary Guidelines and Food Science and Technology?

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Nutrient Profiles of Tilapia

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Food Composition Databases (FCDBs): A Bibliometric Analysis

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A standardized nontargeted metabolomics method for cross-laboratory comparison of food profiles

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Nutritional characteristics of Stereospermum chelonoides (L.f.) DC., an underutilized edible wild fruit of dietary interest

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Daily wastewater pollutant dynamics with respect to catchment population structure

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Fresh Fruit and Vegetables: Contributions to Food and Nutrition Security

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Chapter 18 – Meat Nutritive Value and Human Health

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Proposal on the usage of conversion factors for fatty acids in fish and shellfish

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Biodiversity food dataset: Centralizing chemical composition data to allow the promotion of nutrient‐rich foods in Brazil

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Effects of Active Food Media on Properties of Materials Usedin Local Food Processing Machine

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Food composition is fundamental to the cross-cutting initiative on biodiversity for food and nutrition

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FAO/INFOODSFoodCompositionDatabaseforBiodiversity: PartneringwithIOWAStateUniversityStudentstoSharemoreData onFoodsofAnimalOrigin

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Food composition data 2021

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INFOODS Contributions to Fulfilling Needs and Meeting Challenges Concerning Food Composition Databases

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Pronounce what?

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