Bibliografia Dati di Composizione

Bibliografia Dati di Composizione

01           CIALFA. Banca Dati INN-Roma

02           Carnovale E & Miuccio F (1989). Tabelle di composizione degli alimenti. Istituto Nazionale della Nutrizione, Roma.

03           Fidanza F & Versiglioni N (1989). Tabelle di composizione degli alimenti. Istituto di Scienza dell’Alimentazione. Università degli Studi di Perugia. Ed. Idelson, Napoli.

04           Holland B, Welch AA, Unwin ID, Buss DH, Paul AA, Southgate DAT (1991).  McCance and Widdowson’s The Composition of Foods. Fifth edition. Royal Society of  Chemistry. Ministry of Agricolture, Fishering and Foods.

05           Paul AA, Southgate DAT (1988). McCance and Widdowson’s The Composition of Foods. Fourth revised and extended edition of MRC special report no. 297. London: Her Majesty’s Stationery Office.

06           Tan SP, Wenlock RW, Buss DH. Second supplement to McCance and Widdowson’s The Composition of Foods. Immigrant foods. Elsevier/North-Holland Biomedical Press. Amsterdam, 1985.

07           Holland B, Unwin ID, Buss DH (1988). Cereal and cereal products. The third supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.

08           Holland B, Unwin ID, Buss DH (1989). Milk products and eggs. The fourth supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.

09           Holland B, Unwin ID, Buss DH (1991). Vegetables, herbs & Spices. The fifth supplement to McCance & Widdowson’s The Composition of Foods (4th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.

10           Watt BK & Merrill AL (1963). Composition of foods.  Agricolture Handbook No. 8 USDA.

11           Posati LP & Orr ML (1992). Composition of foods: dairy and egg products. USDA Agricolture Handbook No. 8-1.*

12           Marsh AC, Moss MK, Murphy EW (1992). Composition of foods: spices and herbs. USDA Agricolture Handbook No. 8-2.*

13           Gebhardt SE, Cutrufelli R, Matthews RH (1978). Composition of Foods: baby foods. USDA Agricolture Handbook No. 8-3.*

14           Reeves JB & Weihrauch JL (1992). Composition of foods: fats and oils. USDA Agricolture Handbook No. 8-4.*

15           Posati LP (1992). Composition of foods: poultry products. USDA  Agricolture Handbook No. 8-5.*

16           Marsh AC (1992). Composition of foods: soups, sauces and gravies. USDA Agricolture Handbook No. 8-6.*

17           Richardson M, Posati LP, Anderson BA (1990). Composition of foods: sausages and luncheons meats. USDA Agricolture Handbook No. 8-7.*

18           Spungen Douglass J, Matthews RH, Hepburn FN (1990). Composition of foods: breakfast cereals raw, processed and prepared. USDA Agricolture Handbook No. 8-8.*

19           Gebhardt SE, Cutrufelli R, Matthews RH (1990). Composition of foods: fruits and fruit juices. USDA Agricolture Handbook No. 8-9.*

20           Anderson BA. Composition of foods: pork products. Agricolture Handbook No. 8-10 USDA. 1983.

21           Haytowitz DB & Matthews RH (1992). Composition of foods: vegetables and vegetable products. USDA Agricolture Handbook No. 8-11.*

22           McCarty M & Matthews RH (1991). Composition of foods: nuts and seed products. USDA Agricolture Handbook No. 8-12.*

23           Anderson BA & Hoke IM (1991). Composition of foods: beef products. USDA Agricolture Handbook No. 8-13.*

24           Cutrufelli R & Matthews RH (1989). Composition of foods: beverages. USDA Agricolture Handbook No. 8-14.*

25           Exler J (1992). Composition of foods: finfish and shellfish products. USDA Agricolture Handbook No. 8-15.*

26           Haytowitz DB & Matthews RH (1992). Composition of foods: legumes and legume products. USDA Agricolture Handbook No. 8-16.*

27           Clements ML, Dickey LE, Exler J, Hoke IM (1990). Composition of foods: lamb, veal and game products. USDA Handbook No. 8-17.

28           Stewart JE & Tamaki JA (1992). Composition of foods: baked products. USDA Handbook No. 8-18 rev.*

29           Cutrufelli R & Pehrsson PR (1992). Composition of foods: snacks and sweets. USDA Handbook No. 8-19.*

30           Drake DL, Gebhardt SE, Matthews RH (1991). Composition of foods: cereal grains and pasta. USDA Agricolture Handbook No. 8-20.*

31           Dickey LE,  Weihrauch JL (1988). Composition of foods : fast foods : raw, processed, prepared. Agriculture Handbook No. 8-21.

32           Souci SW, Fachman W, Kraut H (1989/1990). Food Composition and Nutrition Tables. Edited by: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen).

33           Souci SW, Fachman W, Kraut H (1990). Il piccolo Souci-Fachman-Kraut. Tabelle di Composizione degli Alimenti. a cura di: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen). Ed. OEMF SpA, Milano.

34           Feinberg M, Favier JC, Ireland-Ripert J. Répertoire Général des Aliments: Table de composition (version 1991). F.F.N. CIQUAL INRA (édition Lavoisier, TEC & DOC).

35           Murphy SP, Subar AF, Block G (1990): Vitamin E intakes and sources in the United States. Am. J. Clin. Nutr. 52, 361-367.

36           Ollilainen V, Heinonen M, Linkola E, Varo P, Koivistoinen P (1988): Carotenoids and retinoids in Finnish foods: Meat and Meat products. Journal of food composition and analyses 1, 178-188.

37           Feinberg M, Favier JC, Ireland-Ripert J. Répertoire Général des Aliments: Table de composition des corps gras (version 1987).  F.F.N. CIQUAL INRA (édition Lavoisier, TEC & DOC).

38           Feinberg M, Favier JC, Ireland-Ripert J. Répertoire Général des Aliments: Table de composition des produits laitiers (version 1987).  F.F.N. CIQUAL INRA (édition Lavoisier, TEC & DOC).

39           Scherz H , Kloos G , Senser F. Souci, Fachmann, Kraut. Food Composition and Nutrition Tables 1986/87. Wissenschaftliche Verlagsgesellschaft mbH Stuttgart 1986.

40           Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P (1986): Tocopherols and tocotrienols in Finnish foods: vegetables, fruits and berries. J. Agric. Food Chem. 34,742-6.

41           Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen P (1986b): Tocopherols and tocotrienols in cereal products from Finland. American Association of Cereal Chemistry 63(2), 78-81.

42           Livsmedelstabeller. Energi och Naringsamnen. Statens Livsmedelsverk 1986. Stockholm.

43           Piironen V, Syvaoja EL, Varo P, Salminen K, Koivistoinen E (1985): Tocopherols and tocotrienols in Finnish foods: meat and meat products. J. Agric. Food Chem. 33, 1215-1218.

44           Syvaoja EL, Piironen V, Varo P, Koivistoinen E, Salminen K (1985). Tocopherols and tocotrienols in Finnish foods: dairy products and eggs. Milchwissenschaft 40(8),467-469.

45           Analisi Unita’ Nutrizione Umana INN-Roma (dati non pubblicati), 1985.

46           Micali G & Curro P (1984): Determinazione dei Tocoferoli in Olii Vegetali mediante HPLC. La Rivista Italiana delle Sostanze Grasse. Vol LXI, febbraio, 95-98.

47           Levnedsmiddeltabeller. Statens Levnedsmiddelinstitut. Ernaeringsenheden. Moller. 1983. Denmark.

48           Carnovale E., Miuccio FC. Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, 1983.

49           Westenbrink S, Knuiman JT, West CE, van der Heijden L, van de Bovenkamp P, Koot-Gronsveld EAM, Kosmeijer-Schuil JG, Katan MB (1983) Nutrient composition of 167 food items from Ghana, The Philippines, Italy and Finland. Vol III of Food Analyses of the

50           Duckworth RB. Fruit and Vegetables. Ed. S. Howthorn, 1982.

51           Polacchi W, McHargue JS, Perloff BP (1982). Food Composition Tables for Near East. Food and Agricolture Organization of the United Nations (FAO) and the U.S. Department of Agriculture (USDA).

52           Standard Tables of Food Composition in Japan. Fourth revised edition 1982. Resources Council, Science and Technology Agency, Japan.

53           Tabelle Olandesi in uso nel 1981 (non siamo in possesso della referenza completa).

54           Wan Pee W, Boni L, Peeters P, Amina M, Henduky H (1979). Lipids in dried Maraccan Leguminosae seeds: a comparative study of four fat extractin methods. La rivista Italiana della Sostanze Grasse V.LVI, 293-296.

55           Gungstone FD, Wyesundera RC, Scrimgean CM (1978). The component Acids of Lipids from marine and freshwater species with special reference to furan-containing acids. J. Sci. Fd. Agric. 29:539-550.

56           Helms P (1978). Naeringstoff-Tabeller. Laegerforeningens Forlag – Kobenhavn, 1978.

57           Anderson BA, Fristom GA, Weirauch JL (1977). Comprehensive evaluation of fatty acids in foods. X Lamb and Veal. Journal American Dietetic Association. 70:53-58.

58           Analisi effettuate da Madison Wisconsin Warf Institute Inc. USDA, 1976 (studio condotto in Italia – Canino).

59           Anderson BA (1976). Comprehensive evaluation of fatty acids in foods. VII. Pork products. J Am Diet Assoc. 69:44-49.

60           Exler J and Weihrauch JL (1976). Comprehensive evaluation of fatty acids in foods. VIII. Finfish. J Am Dietet Assoc;69:243-248.

61           Sepponen R, Hasunen K. Autoklinkam ravintotutkimsen seuranta vuosina 1973-1975 Helsinky, 1976.

62           Exler J, Kinsella JE & Watt BK (1975). Lipids and fatty acids of important finfish: new data for nutrient tables. Journal American Oil Chemists Society V 52:152-159.

63           Posati LP, Kinsella JE, Watt BK (1975). Comprehensive evaluation of fatty acids in foods. I. Dairy products. J Am Diet Assoc. 66:482-488.

64           Fristom GA, Stewart BC, Weirauch JL, Posati LP (1975). Comprehensive evaluation of fatty acids in foods. IV. Nuts, peanuts and soups. Journal American Dietetic Association. 67:351-355.

65           Fidanza F. “Tabelle di composizione degli alimenti” come appendice in Fidanza F, Liguori G, Mancini F (1974) Lineamenti di Nutrizione umana. Ed. Idelson, Napoli.

66           Souci, Fachmann, Kraut. Die Zusammensetzung der Lebensmittel. Nahrwert – Tabelle. Wissenschaftliche Verlags-gesellschaft M.B.H. Stuttgart, 1973.

67           WU Leung WT, Butrum RR, Huang Chang F, Narayana Rao R, Polacchi W (1972). Food composition tables for use in East Asia. U.S. Department of Health, Education and Welfare and  Food and Agriculture Organization of the United Nations.

68           Feeley RM, Criner PE, Watt BK. Cholesterol content of foods. Journal American Dietetic Associatin 61:134-148, 1972.

69           Wu Leung WT, Busson F & Jardin C. Food Composition Tables for use in Africa. FAO and U.S. Department of Health, Education and Welfare. 1968.

70           Martinenghi GB. Tecnologia Chimica Industriale degli Oli, Grassi e derivati. Ed. Hoepli, 1963.

71           Wu Leing WT & Flores M. Food Composition Table for use in Latin America. INCAP-ICNND, 1961.

72           Analisi effettuate dall’INN-Roma, ma non pubblicate. Ferro-Luzzi

73           Anon (1998). Personal Communication. Nutrition Monitoring Division, Human Nutrition Information Service, United States Department of Agricolture.

74           Weirauch JL, Kinsella JE, Watt BC (1976). Comprehensive evaluation of fatty acids in foods. VI Cereal products. Journal American Dietetic Association. 68: 335-340.

75           Mangiar Meglio per Vivere Meglio. Selezione dal Reader’s Digest. Milano, 1987.

76           Cok P, De Bernard E, Radillo O, Francescato MP (1987). Tabelle Sinottiche di Composizione degli Alimenti. Dipartimento di Biochimica e Chimica delle Macromolecole. Universita’ di Trieste. Piccin Ed.

77           Lentner C (1983). Tavole Scientifiche Geigy. Vol. 1. Eight Edition. Documenta Geigy Editions.

78           Secchi G (1979). I nostri Alimenti. Second Edition. Hoepli, Milan. Italy.

79           Documenta Geigy Editions (1963). Table Scientifiques. Documented edition. Sixth edition.

80           Klepping J, Guilland JC, Fuchs F, Marcer I, Houard-Malval M. Recueil de données sur la composition des aliments. Ed CEIV, Produits Roche, 1996, 252 p.

81           Mazola Dietetic Division. Gli acidi grassi poliinsaturi elementi essenziale per ridurre il colesterolo ed il rischio di malattie coronariche. Informazioni di ricerche effettuate negli U.S.A.

82           Analisi SILDAM (Societa’ Italiana Dolciario Alimentare. Milano S.p.A.) Prodotti Motta. La sicurezza di un’alimentazione sana e naturale.

83           Composizione dichiarata dal produttore (dati non pubblicati) / Composition declared by manufacturer (not published data)

84           Dati nutrizionali da etichetta di prodotti commerciali

85           Assimilato ad altra voce presente in banca dati

86           Componente alimentare ricalcolato: altri acidi grassi polinsaturi, glucidi solubili, kcal, kJ, ecc

87           Stima: non si è trovato l’alimento specifico

89           Calcolato da ricetta: codici ricette da 999001 in poi

90           Stime dell’alcol per vino e birra: dati vendite COOP Italia 1998-99 (dati non pubblicati)

98           Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P. Carotenoids and retinoids in Finnish foods: cereal and bakery products. Cereal Chemists. 66 (4):270-3:1989

99           Ollilainen V, Heinonen M, Limkola E, Varo P, Koivistoinen P. Carotenoids and retinoids in Finnish foods: fish and fish products. J. Food composition and Analysis 2;93-103:1989.

A             Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P. Carotenoids in Finnish foods: vegetables, fruits and berries. J. of Agricultural and Food Chemistry.37;655-59:1989.

AA          Carnovale E & Marletta L (1997). Tabelle di Composizione degli Alimenti. Istituto Nazionale della Nutrizione, Roma.

AB          Kunachowicz H, Nadolna I, Przygoda B, Iwanow K (1998) Food Composition tables. Warszawa.

AC          Jones DP, Coates RJ, Flagg EW, Eley JW, Block G, Greeenberg RS, Gunter EW, Jackson B (1992). Glutathione in foods listed in the National Cancer Institute’s Health Habits and History Food Frequency Questionnaire. Nutrition and Cancer, 17,1, 57-75.

AD          Fao (1968). Amino Acids contents of foods and biological data on proteins.

AE          Ministry of Agriculture, Fisheries and Food  (1998). Fatty Acids. Seventh supplement to McCance & Widdowson’s The composition of Foods (5th edition). Royal Society of Chemistry. Ministry of Agricolture, Fishering and Foods.

AF          U.S. Department of Agricolture, Agricultural Research Service (1998) USDA Nutrient Database for Standard Reference, Release 12. Nutrient Data Laboratory Home Page.

AG         U.S. Department of Agricolture, Agricultural Research Service (Dicembre 1999) USDA Nutrient Database for Standard Reference, Release 13. Nutrient Data Laboratory Home Page.

AH          Niola I, Casadio S, Azzi A. Nuovi prodotti alimentari: i biscotti a base di soia (1992). Industrie alimentari XXXI, gennaio, 11-14.

AI           Composizione in nutrienti del Parmigiano-Reggiano. Consorzio del formaggio Parmigiano-Reggiano sito web. (agosto 2002).

AJ           INFORMATORE FARMACEUTICO: PARAFARMACEUTICI – 2 (1999) Annuario italiano dei medicinali e dei laboratori, 59a Ed. Ed. OEMF spa, Milano. (nel campo fonte, numero riportato si riferisce alla pagina)

AK          Souci SW, Fachman W, Kraut H (2000). Food Composition and Nutrition Tables 2000. Edited by: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen). Sesta edizione corretta e completa. Medpharm Scientific Publishers Stuttgart.

AL           Rastas M, Seppanen R. Knuts L-R, Hakala P, Karttila V (1997). Ruokien ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Kansanelakelaitos: Tutkimus- ja Kehitysyksikko, Turku, Finland.

AM        Livsmedels tabell (1996). APPENDICE CON CARBOIDARATI Kolydrater. Statens livsmedelsverk.

AN         US Department of Agriculture, Agricultural Research Service. 2001(Agosto 2001). USDA Nutrient Database for Standard Reference, Release 14. Nutrient Data Laboratory Home Page.

AO         Carnovale E & Marletta L (2000) Tabelle di Composizione degli Alimenti, Aggiornamento 2000. Istituto Nazionale della Nutrizione, Roma. Ed. Edra.

AP          Souci SW, Fachman W, Kraut H (2000). Food Composition and Nutrition Tables. Edited by: Deutsche Forschunganstalt fur Lebensmittelchemie, Garching (Munchen). Sesta edizione corretta e completa. Medpharm Scientific Publishers Stuttgart.

AQ         Personal communication Prof. Lanfranco Conte (2000), Unità di Chimica degli Alimenti, Dipartimento di Scienze degli Alimenti, facolta’ di Agraria, Università degli Studi di Udine. Dati analitici sul contenuto di acidi grassi di olii commerciali 1996-1997.

AR          Pizzoferato L, Leclercq C, Turrini A, Van Erp-Baart MA, Hulshof K, (1999) Livelli di ingestione di lipidi ed acidi grassi in Italia: i risultati dell’azione concertata “Transfair”. La Rivista di Scienza dell’Alimentazione, anno 28, n 3: 259-70.

AS          Badiani A, Nanni N, Gatta PP, Tolomelli B and Manfredini M (1997). Nutrient profile of horsemeat. J Food Composition and Analysis 10, 254-269.

AT          INFORMATORE FARMACEUTICO: PARAFARMACEUTICI – 2 (2001) Annuario italiano dei medicinali e dei laboratori, 59a Ed. Ed. OEMF spa, Milano. (nel campo fonte, numero riportato si riferisce alla pagina)

AU         Stancher B (1997). Le vitamine liposolubili nei piu’ comuni formaggi italiani a denominazione d’origine e tipici. Industrie Alimentari – XXXVI maggio: 621-626.

AV          Gambelli L, Belloni P, Ingrao G, Pizzoferrato L, Santaroni GP (1999). Minerals and Trace Elements in Some Italian Dairy Products. Journal of Food Composition and Analysis 12, 27-35.

AZ          Mattera M, Aguzzi A, Nicoli S, Cappelloni M, Lucarini M, Squasi MC, Marletta L (1999). Ricotta ovina e vaccina: un aggiornamento della composizione in nutrienti. La Rivista di Scienza dell’Alimentazione, anno 28 n.2: 177-184.

B             Thompson JN, Beare-Rogers JL, Erdody O, Smith DC. Appraisal of human Vitamin E requirements based on examination of individual meals and a composite Canadian diet. Am J Clin Nutr 26;1349-54:1973.

BA          Ottogalli G. (2001) Atlante dei formaggi. Ed. Hoepli. Milano

BB          DM 10 agosto 1995, n. 562  “Regolamento concernente la produzione e il commercio di sale da cucina iodurato, di sale iodato e di sale iodurato e iodato (GU n. 302, 29 dicembre 1995)

BC          Karaali A, Meydanoglu F, Eke D (1988) Studies on composition, freeze-drying and storage of turkish royal jelly. Journal of Apicultural Research 27 (3): 182-185.

BD          U.S. Department of Agriculture, Agricultural Research Service. 2002. USDA National Nutrient Database for Standard Reference, Release 15. Nutrient Data Laboratory Home Page

BE           D.Lgs. 2-2-2001 n. 31 Attuazione della direttiva 98/83/CE relativa alla qualità delle acque destinate al consumo umano. Pubblicato nella Gazz. Uff. 3 marzo 2001, n. 52, S.O.

BF           Food Standards Agency (2002) McCance and Widdowson’s The Composition of Foods, Sixth Summary edition. Cambridge: Royal Society of Chemistry.

BG          Matthews RH, Pehrsson PR, Farhat-Sabet M (1987). Sugar Content of  Selected Foods:  Individual and Total Sugars. Home Economics Research Report No. 48.

BH          U.S. Department of Agriculture, Agricultural Research Service.  2003. USDA National Nutrient Database for Standard Reference, Release 16. Nutrient Data Laboratory Home Page

BI            U.S. Department of Agriculture, Agricultural Research Service.  2004. USDA National Nutrient Database for Standard Reference, Release 16-1. Nutrient Data Laboratory Home Page.

BL           The Swedish National food Administration. Swedish Food Composition Data Base, www.slv.se plus the month you copied data.

BM         U.S. Department of Agriculture, Agricultural Research Service.  2004. USDA National Nutrient Database for Standard Reference, Release 17. Nutrient Data Laboratory Home Page. (retrieved 13 agosto 2004).

BN          Consorzio  del formaggio Parmigiano-Reggiano (1990) Parmigiano-Reggiano un formaggio unico al mondo per  storia, qualita’ e valori alimentari” Leonardo De Luca Editore. dicembre.

BO          Composizione in nutrienti del Grana Padano. Dati del “Consorzio Tutela Grana Padano” sito internet (agosto 2002).

BP          Composizione in nutrienti del Taleggio. Dati del “Consorzio Tutela Taleggio” sito internet / (agosto 2002).

BQ          Lerici CR, Lerker G, Pepe M,  Matassa P, Dalla Rosa M (1978) Processi di trasfromazione del caffè: aspetti chimici, fisici e tecnologici. nota 1: modifciazioni in alcuni caratteri chimici e fisici. Industria delle Bevande  7(15): 345-351

BR          U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page,

BS           Murkovic M., Gams K., Draxl S., Pfannhauser W. (2000) Development of an Austrian Carotenoid Database. Journal of Food Composition and Analysis;13(4):435-440.

BT           Niizu, P.Y., Rodriguez-Amaya D.B. (2005) New data on the carotenoid composition of raw salad vegetables. Journal of Food Composition and Analysis;18(8):739-749.

BU          Su Q, Rowley KG, Itsiopoulos C, O’Dea K. (2002) Identification and quantitation of major carotenoids in selected components of the Mediterranean diet: green leafy vegetables, figs and olive oil. Eur J Clin Nutr; 56(11):1149-54.

BV          Porrini M (Fisiologia). Facolta’ di Agraria http://www.distam.unimi.it/  Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche. Personal Communication September 2005

BZ           Giovanelli G (Scienze e Tecnologie Alimentari) . Facolta’ di Agraria http://www.distam.unimi.it/  Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche. Personal Communication September 2005

C             Zonta P & Stancher B (1987). Contenuto di carotenoidi e qualità merceologica degli oli di oliva. La Rivista Italiana delle Sostanze Grasse. Vol LXIV,. febbraio, 53-55.

CA          Guil-Guerrero J.L., Rebolloso-Fuentes M.M., Isasa M.E.T. (2003) Fatty acids and carotenoids from Stinging Nettle (Urtica dioica L.). Journal of Food Composition and Analysis: 16(2) 111-119

CB          Gimeno E, Calero E, Castellote AI, Lamuela-Raventos RM, de la Torre MC, Lo´pez-Sabater M.C. (2000) Simultaneous determination of alpha-tocopherol and beta-carotene in olive oil by reversed-phase high-performance liquid chromatography. Journal of Chromatog

CC          Foster-Powell K &  Miller JB. (1995) International tables of glycemic index. Am J Clin Nutr. Oct;62(4):871S-890S

CD          Foster-Powell K, Holt SH, Brand-Miller JC. (2002) International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. Jul;76(1):5-56

CE           U.S. Department of Agriculture. Iowa State University database on the isoflavone content of foods, release 1.3, 2002. Beltsville (Maryland): USDA; 2002

CF           U.S. Department of Agriculture. USDA database for the flavonoid content of selected foods. Beltsville (Maryland): USDA; 2003.

CG          U.S. Department of Agriculture, Agricultural Research Service. 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page

CH          Lucarini M, Marletta L, Carnovale E, Lombardi-Boccia G. Contenuto in carotenoidi di prodotti ortofrutticoli . Atti del 5° Congresso Italiano di Scienza e Tecnologia degli alimenti (5° CISETA). Ricerche e innovazioni nell’industria alimentare. Chriotti Ed.

CI            Raffo A, Leonardi C, Fogliano V, Ambrosino P, Salucci M, Gennaro L, Bugianesi R, Giuffrida F, Quaglia G (2002). Nutritional Value of Cherry Tomatoes (Lycopersicon esculentum Cv. Naomi F1) Harvested at Different Ripening Stages. J Agric Food Chem. 50:6550

CL           Leonardi C, Ambrosino P, Esposito F, Fogliano V. Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes. J. Agric. Food Chem. 2000; 48:4723-4727.

CM         Lucarini M, D’Evoli L, Carnovale E. Effetto dei trattamenti termici sul contenuto in carotenoidi di pomodori. Atti del 4° Congresso Italiano di Scienza e Tecnologia degli alimenti (4° CISETA). 2000; 4:330-336.

CN          Ruiz D, Egea J, Tomás-Berberán FA, Gil MJ. Carotenoids from New Apricot (Prunus armeniaca L.) varieties and their relationship with flrsh and skin color. J. Agric. Food Chem. 2005; 53:6368-6374.

CO          Slimestad R, Verheul MJ. Seasonal variations in the level of plant constituents in greenhouse production of cherry tomatoes. J. Agric. Food Chem. 2005; 53:3114-3119.

CP          Moros EE, Darnoko D, Cheryan M, Perkins EG, Jerrel J. Analysis of Xanthophylls in Corn by HPLC. J. Agric. Food Chem. 2002; 50: 5787-5790.

CQ          Calucci L, Pinzino C, Zandomeneghi M, Capocchi A, Ghiringhelli S, Saviozzi F, Tozzi S, Galleschi L. Effects of γ-Irradition on the free radical and antioxidant contents in nine aromatic herbs and spices. J. Agric. Food Chem. 2003; 51: 927-934.

CR          Oliveira C, Silva Ferreira AC, Mendes Pinto M, Hogg T, Alves F, Guedes De Pinho P. Carotenoid compounds in grapes and their relationship to plant water status. J. Agric. Food Chem. 2003; 51: 5967-5971.

CS           Gil MI, Tomás-Barberán FA, Hess-Pierce B, Kader AA. Antioxidant capacities, phenolic compounds, carotenois, and vitamin C contents of nectarine, peach, and plum cultivars from California. J. Agric. Food Chem. 2002; 50: 4976-4982.

CT           Sanchez-Moreno C, Plaza L, De Ancos B, Pilar Cano M. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage. J. Agric. Food Chem. 2003; 51: 647-653.

CU          Humphries JM, Khachik F. Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products. J. Agric. Food Chem. 2003; 51: 1322-1327.

CV          Surles RL, Weng N, Simon PW, Tanumihardjo SA. Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors. J. Agric. Food Chem. 2004; 52: 3417-3421.

CZ           Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P. Carotenoids and retinoids in finnish foods: ready-to-eat foods. Journal of Food Composition and analysis. 1988; 1: 221-230.

D             Correzione tabelle INN del 1989: ovvero conversione amido di TAB INN89 da polisaccaride a monosaccaride.

DA          U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page.

DB          SOUCI-FACHMANN-KRAUT. Food composition and nutrition tables. Medpharm online database edited by Deutschen Forschungsanstalt für Lebensmittelchemie, Garching. Internet: www.dfal.de based on the 6th edition, revised by Eva Kirchhoff Last update: January 200

DC          Fineli ® – Finnish Food Composition Database – National Public Health Institute – Helsinki – Finland.

DD          Danish Food Composition Databank. National Food Institute, Denmark.

DE          U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 23. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl

DF          Fineli ® – Finnish Food Composition Database – National Public Health Institute – Helsinki – Finland – http://www.fineli.fi/index.php?lang=en

DG         SOUCI-FACHMANN-KRAUT. Food composition and nutrition tables. Medpharm online database edited by Deutschen Forschungsanstalt für Lebensmittelchemie, Garching. Internet: www.sfk-online.net based on the 7th edition, revised by Eva Kirchhoff Last update: 2008

DH          Danish Food Composition Databank. National Food Institute, Denmark. http://www.foodcomp.dk/fcdb_default.asp

DI           U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 25. Nutrient Data Laboratory Home Page, http://ndb.nal.usda.gov/ndb/foods/list

DL           “The Swedish National food Administration. Swedish Food Composition Data Base, www.slv.se plus the month you copied data. LISMEDEL http://www.slv.se/

Update 18/12/2012”

DM        ANSES/Ciqual French food composition table version 2012

DN         “Banca dati svizzera dei valori nutritivi (versione online V 3.01), www.swissfir.ch

http://nwdb.ethz.ch:8080/nwdb/request?xml=MessageData&xml=MetaData&xsl=SearchField&lan=it”

DO         NUTTAB 2010 – Food Standards Australia New Zealand – http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/pages/default.aspx

DP          SOUCI-FACHMANN-KRAUT. Food composition and nutrition tables. Medpharm online database edited by Deutschen Forschungsanstalt für Lebensmittelchemie, Garching. Internet: www.sfk-online.net based on the 7th edition, revised by Eva Kirchhoff Last update: 2013

DQ         U.S. Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page, http://ndb.nal.usda.gov/ndb/foods/list

DR          The Norwegian Food Composition Table. http://www.norwegianfoodcomp.no/

DS          UK Composition of Foods Integrated Dataset (CoFIDS). 2008

DT          Banca dati Biovita. Biodiversità e agroalimentare: strumenti per destrivere la realtà italiana. A cura di: Luisa Marletta e Emanuela Camilli.  Casa editrice CRA-ex INRAN. Roma, 2013

E             Paul AA, Southgate DAT, Russell J (1990). Amino Acid composition (mg per 100 g food) and fatty acid composition (g per 100 g food). First supplement to McCance and Widdowson’s The Composition of Foods. HMSO, London.

F             kJoule. Calcolo dei kJoule della banca dati ONCONUT kcal * 4.186

G            Holland B, Brown J, Buss DH (1993). Fish and Fish Products. The third supplement to McCance &Widdowson’s The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

H             Carnovale E, Marletta L, Miuccio F (1995) Tabelle di Composizione degli Alimenti (con aggiornamenti al 31/12/1994) In: I Nostri Alimenti. Aggiornamento Sui Valori Nutrizionali dei Salumi Italiani. Roma: Istituto Nazionale della Nutrizione. Utilizzata

I              Livsmedels tabell (1996). Energi och naringsamnen. Statens livsmedelsverk.

J              Ollilainen V, Heinonen M, Linkola E, Varo P, Koivistoinen P (1988). Carotenoids and retinoids in Finnish foods: meat and meat products. Journal Food composition and Analysis 1;178-188.

K             Chan W, Brown J, Church SM, Buss DH (1996). Meat Products and Dishes. The sixth supplement to McCance and Widdowson’s The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

L              Holland B, Unwin ID, Buss DH (1992). Fruits and Nuts. The first supplement to McCance and Widdowson’s The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

LZ           Zero Logici

M           Chang W, Brown J, Buss DH (1994). Miscellaneous Foods. The Fourth supplement to McCance&Widdowson’s. The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

N            F. Fidanza and N. Vermiglioni, Tabelle di composizione degli alimenti. In: F. Fidanza and G. Liguori, Editors, Nutrizione Umana, Idelson, Milano (1984), pp. 182–197.

P             Mangels AR, Holden JM, Beecher GR, Forman MR, Lanza E. Carotenoid content of fruits and vegetables: an evaluation of analytical data. J Am Diet Association 1993;93:284-96.

Q            Ollilainen V, Heinonen M, Linkola E, Varo P, Koivistoinen P. Carotenoids and retinoids in Finnish foods: dairy products and eggs. J Dairy Sci 1989;72:2257-65.

R             Heinonen M, Ollilainen V, Linkola E, Varo P, Koivistoinen P. Carotenoids and Retinoids in Finnish foods: dietary fats. J Food Comp Analysis 1988;1:334-40.

S             Granado F, Olmedilla B, Inmaculada B, Rojas-Hidalgo E. Carotenoid composition in raw and cooked Spanish vegetables. J Agric Food Chemistry 1992;40:2135-40.

T             Chan W, Brown J, Lee SM, Buss DH (1995). Meat, poultry and game. The fifth supplement to McCance &Widdowson’s The Composition of Foods (5th edition). Royal Society of Chemistry and Ministry of Agricolture, Fisheries and Foods.

U            Hart DJ, Scott JK. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chemistry 1995;54:101-11.

V             Tonucci L, Holden JM, Beecher GR, Khachick F. Carotenoid content of thermally processed tomato-based food products. J Agric Food Chem 1995;43:579-86.

W           Souci SW, Fachmann W, Kraut H (1994). Food composition and nutrition tables 1994 (5th revised and completed edition). On behalf of the Bundesministerium fur Ernahrung, Landwirtschaft und Forsten, Bonn. Edited by Deutsche Forschunganstalt fur Lebensmitt

X             Nevo Foundation (1993). Dutch Food Composition Database. Second Edition.

Y             Rastas M, Seppanen R. Knuts L-R, Karvetti R-L, Varo P (1993). Ruoka-aineiden ravintoainesisalto. Livsmedlens naringsinnehall (Nutrient composition of foods). Helsinki: Publications of the Social Insurance Institution, Finland.

Z             Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E. Quantitation of provitamin A and non-provitamin-A in the fruits most commonly consumed in Spain. in “Food and Cancer Prevention: chemical and Biological Aspects”. Ed. Waldron KW, Johnson IT, Fe

ZC           Zero come il componente principale