Publications

2023

• Ewelina Grudzien, Eelke van der Horst, Frank van den Bergh, Maria Traka, Duncan Ng, Falk Hildebrand, Chris Evelo, Susan Coort, Duygu Sener and Elisa Cirillo. Managing food and microbiome studies data using Fairspace, a flexible and FAIR data management platform Number. 

2022

• Mikhaela Neequaye, Burkhard Steuernagel, Shikha Saha, Martin Trick, Perla Troncoso-Rey, Frans van den Bosch, Maria H Traka, Lars Ostergaard, Richard Mithen. Characterisation of the Introgression of Brassica villosa Genome Into Broccoli to Enhance Methionine-Derived Glucosinolates and Associated Health Benefits.
• Alessandra Durazzo, Sian Astley, Maria Kapsokefalou, Helena Soares Costa, Angelika Mantur-Vierendeel, Loek Pijls, Luca Bucchini, Marija Gilbetic, Karl Presser, Paul Finglas. Food Composition Data and Tools online and Their Use in Research and Policy: EuroFIR AISBL Contributions in 2022.
• Adele Rae Tufford, Lorainne Brennan, Hans van Trijp, Sabato D’Auria, Edith Feskens, Paul Finglas, Frans Kok, Adriana Kolesarova, Krijn Poppe, Karin Zimmermann, Peter van’t Veer. A scientific transition to support the 21st century dietary transition.
• Bachir Balech, Lorraine Brennan, Enrique Carrillo de Santa Pau, Duccio Cavalieri, Susan Coort, Domenica D’Elia, Lars Ove Dragsted, Tome Eftimov, Chris.T.Evelo, Polonca Ferk, Paul Finglas, Agnese Gorj, John Hancock, Matus Kalas, Barbara Korousic Seljak, Carl Lachat, Brane Leskosek, Edoardo Pasolli, Duygu Dede Sener, Maria Traka, Guy Vergeres, Karin L. Zimmermann, Jildau Bouwman. The Future of Food and nutrition in ELIXIR. 

2021

• L. Timotijevic, S.Astley, M.J. Bogaart, T. Bucher, I. Carr, G. Copani, J.de la Cueva, T. Eftimov, P. Finglas, S.Hieke, C.E.Hodgkins, B. Korousick Seljak, N.Klepacz, K.Pasch, M.Maringer, B.E. Mikkelsen, A. Normann, K.T. Ofei, K.Poppe, G. Pourabdollahian, M.M.Raats, M.Roe, C.Sadler, T. Selnes, H. van der Veen, P. van’t Veer, K. Zimmermann. Trends in Food Science & Technology. Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology. Volume 116, October 2021, Pages 405-414. https://doi.org/10.1016/j.tifs.2021.07.022
• Susanne Westenbrink, Karl Presser, Mark Roe, Jayne Ireland, Paul Finglas. Journal of Food Composition and Analysis. Documentation of aggregated/compiled values in food composition databases; EuroFIR default to improve harmonization. Volume 101, August 2021. https://doi.org/10.1016/j.jfca.2021.103968 
• Andrew Chapple, Cathrina Edwards, Kathryn Murray. Gut reaction. Food Science and Technology, volume 35, issue 1. https://doi.org/10.1002/fsat.3501_6.x 
• Blaurock Julia, Kaiser Birgit, Stelzl Tamara, Weech Michelle, Fallaize Rosalind, Zenun Franco, Rodrigo, Hwang Faustina, Lovegrove Julie, Finglas M Paul, Gedrich Kurt. Eating habits of vegetarian and omnivorous female students in Germany: A retrospective cross-sectional study. https://doi.org/10.3390/ijerph18041888

2020

• Jenny Plumb, Alessandra Durazzo, Massimo Lucarini, Amanuela Camilli, Aida Turrini, Luisa Marletta, Paul Finglas. Extractable and non-extractable antioxidants compostion in the eBASIS database: A Key Tool for Dietary Assessment in Human Health and Disease Research. https://doi.org/10.3390/nu12113405 
• Jo Goossens, Sian Astley, Glen Mathijssen, Hans Simillion, Paul Finglas, Daniela Segovia-Lizano. Introducing personalised nutrition services in a behavioural motivation concept for connected food service environments. https://www.teknoscienze.com/tks_article/introducing-personalised-nutrition-services-in-a-behavioural-motivation-concept-for-connected-food-service-environments/
• Daniela Segovia-Lizano, Jo Goossens, Sian Astley, Rachel Berry, Paul Finglas. Quisper and Development of a personalised nutrition community. https://www.teknoscienze.com/tks_article/quisper-and-development-of-a-personalised-nutrition-community/
• Hooson J, Hutchinson J, Warthon-Medina M, Hancock N, Greathead K, Knowles B, Vargas-Garcia E, Gibson L E, Bush L A, Margetts B, Robinson S, Ness A, Alwan N A, Wark P A, Roe M, Finglas P, Steer T, Page P, Johnson L, Roberts K, Amoutzopoulous B, Burley V J, Greenwood D C, Cade J E. A systematic review of reviews identifying UK validated dietary assessment tools for inclusion on an interactive guided website for researchers: www.nutritools.org https://doi.org/10.1080/10408398.2019.1566207
• H.Pinchen, S.Church, M.Strong, L.Dimmack, N.Powell, G.Swan, P Finglas. Nutrient content of key cuts of pork in the UK. https://doi.org/10.1111/nbu.12432
• M. H. Traka, J.Plumb, R.Berry, H.Pinchen, P. M. Finglas.  Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective https://doi.org/10.1111/nbu.12433
• Durazzo A, Camilli E, D’Addezio L, Piccinelli R, Mantur-Vierendeel A, Marletta L, Finglas P,  Turrini A, Sette S.  Development of Dietary Supplement Label Database in Italy: Focus on FoodEx2 Coding https://www.ncbi.nlm.nih.gov/pubmed/31892267
• Pinchen H, Church S, Reynolds R, Strong M, Powell N, Swan G, Finglas P. Nutrient content of key cuts of pork in the UK https://quadram.ac.uk/pork-nutrient-analysis-2020/

2019

• Livingstone, T.L. Beasy, G. Mills, R.D. Plumb, J. Needs, P.W. Mithen, R.  Traka, M.H.  Plant Bioactives and the Prevention of Prostate Cancer: Evidence from Human Studies. Nutrients 2019, 11, 2245.
  https://www.mdpi.com/2072-6643/11/9/2245 
• Maria Kapsokefalou, Mark Roe, Aida Turrini , Helena S. Costa, Emilio Martinez-Victoria, Luisa Marletta, Rachel Berry and Paul Finglas (2019) Food Composition at Present: New Challenges doi.org/10.3390/nu11081714
• Ene-Obong H, Schönfeldt H, Campaore E, Kimani A, Mwaisaka R, Vincent A, El Ati, Kouebou P, Presser K, Finglas P, Charrondiere R.(2019) 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 Proceedings of The Nutrition Society Jan 30:1-10. doi: 10.1017/S0029665118002926
• Hannah J, Roe M, Warthon Medina M, Pinchen H, Barrett M, Perry S (2018) Phosphorus in food: limitations of food composition data Journal of Kidney Care Vol 3 Number 6. doi:10.12968/jokc.2018.3.6.362
• Astley S, Finglas P. (2018) Exploitation of European Union Framework Programme results in food, health and wellbeing by small- and medium-sized enterprises: The ‘Quantify Life – Feed Yourself ’ (QuaLiFY) project Nutrition Bulletin 43(2):195-201 doi: 10.1111/nbu.12326
• Westenbrink S, Kadvan A, Roe M, Koroušić Seljak B, Mantur-Vierendeele A, Finglas P (2019) Evaluation of harmonized EuroFIR documentation for macronutrient values in 26 European food composition databases Journal of Food Composition and Analysis, 12th IFDC 2017 Special Issue, Volume 80, Pages 40-50. https://doi.org/10.1016/j.jfca.2019.03.006
• Gavrieli A, Trichopoulou A, Valsta LM, Ioannidou S, Berry R, Roe M, Harvey L, Finglas P, Glibetic M, Gurinovic M, Naska A (2019). Identifying sources of measurement error in assessing dietary intakes – Results of a multi-country ring-trial. Nutr Metab Cardiovasc Dis. 2019 Feb;29(2):127-134. doi: 10.1016/j.numecd.2018.10.011. Epub 2018 Nov 8.
  

2018

• Jimoh F, Lund EK, Harvey LJ, Frost C, Lay WJ, Roe MA, Berry R, Finglas PM (2018). Comparing Diet and Exercise Monitoring Using Smartphone App and Paper Diary: A Two-Phase Intervention Study. JMIR Mhealth Uhealth. 2018 Jan 15;6(1):e17. doi: 10.2196/mhealth.7702.
• Eftimov T. Korou¡si´c Seljak B. Koro¡sec P. Finglas P.(2018) Quisper Ontology Learning from Personalized Dietary Web Services. Proceedings of the 10th International Joint Conference on Knowledge Discovery, Knowledge Engineering and Knowledge Management – Volume 2: KEOD, 279-286. doi: 10.5220/0006951302790286
• Pinchen, H and Finglas P. (2018) Water-Soluble Vitamins. Book chapter in Encyclopaedia of Food Chemistry pages 305-311  doi: 10.1016/B978-0-08-100596-5.21616-8
• Snoek H. Eijssen L.  Geurts M. Vors C. Brown K. Bogaardt M. Dhonukshe-Rutten R. Evelo C. Fezeu L. Finglas P. Laville M. Ocké M. Perozzi G. Poppe K. Slimani N. Tetens I. Timotijevic L. Zimmermann K, van ’t Veer P. (2018) Advancing food, nutrition, and health research in Europe by connecting and building research infrastructures in a DISH-RI: Results of the EuroDISH project Trends in Food Science & Technology Volume 73, 58-66. doi: 10.1016/j.tifs.2017.12.015
• Pité M. Pinchen H. Castanheira I. Oliveira L. Roe M. Ruprich J. Rehurkova I. Sirot V. Papadopoulos A. Gunnlaugsdóttir H. Reykdal O. Lindtner O. Ritvanen T. Finglas P. (2018) Quality Management Framework for Total Diet Study Centres in Europe Food Chemistry 240, 405-414  doi: 10.1016/j.foodchem.2017.07.101
• Milesevic J. Samaniego L. Kiely M. Glibetic M. Roe M. Finglas P. (2018) Specialized food composition dataset for vitamin D content in foods based on European standards: application to dietary intake assessment Food Chemistry. 240, 544-549 doi: 10.1016/j.foodchem.2017.07.135
• Gurinović M, Milešević J, Kadvan A, Nikolić M, Zeković M, Djekić-Ivankovi M, Dupouy E, Finglas P, Glibetić M (2018) Development, features and application of DIET ASSESS & PLAN (DAP) software in supporting public health nutrition research in Central Eastern European Countries (CEEC) Food Chemistry Volume 238, 186-194 doi:10.1016/j.foodchem.2016.09.114
• Granato D, Shahidi F, Wrolstad R, Kilmartin P, Melton LD, Hidalgo FJ, Miyashita K, Camp JV, Alasalvar C, Ismail AB, Elmore S, Birch GG, Charalampopoulos D, Astley SB, Pegg R, Zhou P, Finglas P (2018). Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? Food Chem. 2018 Oct 30;264:471-475. doi: 10.1016/j.foodchem.2018.04.012. Epub 2018 Apr 11.
• Bogaardt, M. -J, Geelen, A, Zimmermann, K, Finglas, P, Raats, MM, Mikkelsen, BE, Poppe, KJ, van’t Veer, P (2018). Designing a research infrastructure on dietary intake and its determinants. NUTRITION BULLETIN, Volume 43, Issue 3, Pages 301-309, Published: SEP 2018
• Koroušić Seljak B, Korošec P, Eftimov T, Ocke M, van der Laan J, Roe M, Berry R, Crispim SP, Turrini A, Krems C, Slimani N, Finglas P (2018). Identification of Requirements for Computer-Supported Matching of Food Consumption Data with Food Composition Data. Nutrients. 2018 Mar 30;10(4). pii: E433. doi: 10.3390/nu10040433.

2017

• Cade J., Warthon-Medina M., Albar S., Alwan NA., Ness A., Roe M., Wark PA., Greathead K., Burley V., Finglas PM., Johnson L., Page P., Roberts K.,Steer T., Hooson J., Greenwood DC., Robinson S., and on behalf of the DIET@NET consortium (2017) “DIET@NET: Best Practice Guidelines for dietary assessment in health research” [BMC Medicine, doi.org/10.1186/s12916-017-0962-x]
• “Nutrient analysis of fruits and vegetables” Published by Public Health England, prepared by: Mark Roe, Hannah Pinchen, Susan Church and Paul Finglas. The report contains new nutrient data on 62 fruits and vegetables covering up to 60 different nutrients, with a focus on fibre. (2017)
• Machackovaa M., Giertlovab A., Porubskab J., Roe M., Ramos C., Finglas P. (2017) “EuroFIR Guideline on calculation of nutrient content of foods for food business operators” [Food Chemistry, doi.org/10.1016/j.foodchem.2017.03.103]
• Plumb J., Pigat S., Bompola F., Cushen M., Pinchen H., Nørby E., Astley S., Lyons J., Kiely M. and Finglas P. (2017) “eBASIS (Bioactive Substances in Food Information Systems) and Bioactive Intakes: Major Updates of the Bioactive Compound Composition and Beneficial Bioeffects Database and the Development of a Probabilistic Model to Assess Intakes in Europe” [Nutrients 2017, 9 (4), 320; doi:10.3390/nu9040320]

2016

• Eftimov T., Korouisi´c Seljak B., Koroisec P., Finglas P. (2016) “Quisper Ontology Learning from Personalized Dietary Web Services” [IEEE Journal of Biomedical and Health Informatics]
• Gurinoviæa M., Mileševiæ J., Kadvan A., Djekiæ-Ivankoviæ M., Debeljak-Martaèiæ J., Takiæ M., Nikoliæ M., Rankoviæ S., Finglas P., Glibetiæ M. (2016) “Establishment and advances in the online Serbian food and recipe data base harmonized with EuroFIR™ standards” [Food Chemistry Volume 193 15 February 2016, Pages 30–38]
• Westenbrink S., Roe M., Oseredczuk M., Castanheira C., Finglas P. M. (2016) “EuroFIR quality approach for managing food composition data; where are we in 2014?” [Food Chemistry Volume 193 15 February 2016, Pages 69–74]
• Unwin I., Jansen-van der Vliet M., Westenbrink S., Presser K., Infanger E., Porubska J., Roe M., Finglas P. M. (2016) “Implementing the EuroFIR Document and Data Repositories as accessible resources of food composition information” [Food Chemistry Volume 193 15 February 2016, Pages 90–96]

2015

• Mirjana Gurinović, Jelena Milešević, Agnes Kadvan, Marija Djekić-Ivanković, Jasmina Debeljak-Martačić, Marija Takić, Marina Nikolić, Slavica Ranković, Paul Finglas, Maria Glibetić (2015) “Establishment and advances in the online Serbian food and recipe data base harmonized with EuroFIR™ standards” [Food Chemistry Volume 193, 15 February 2016, Pages 30–38 doi:10.1016/j.foodchem.2015.01.107]
• Susanne Westenbrink, Mark Roe, Marine Oseredczuk, Isabel Castanheira, Paul Finglas
  (2015) “EuroFIR quality approach for managing food composition data; where are we in 2014?” [Food Chemistry Volume 193, 15 February 2016, Pages 69–74 doi:10.1016/j.foodchem.2015.02.110]
• Ian Unwin, Martine Jansen-van der Vliet, Susanne Westenbrink, Karl Presser, Esther Infanger, Janka Porubska, Mark Roe, Paul Finglas (2015) “Implementing the EuroFIR Document and Data Repositories as accessible resources of food composition information” [Food Chemistry Volume 193, 15 February 2016, Pages 90–96 doi:10.1016/j.foodchem.2014.10.038]
• Plumb J., Lyons J., Nørby E., Poms R., Bucchini L., Restani P., Kiely M., Finglas P. M. (2015) “ePlantLIBRA: A composition and biological activity database for bioactive compounds in plant food supplements” [Food Chemistry In Press doi:10.1016/j.foodchem.2015.03.126]
• Roe M., Pinchen H., Church S., Finglas P.M. (2015)
  “McCance and Widdowson’s The Composition of Foods Seventh Summary Edition and updated Composition of Foods Integrated Dataset” [British Nutrition Foundation Nutrition Bulletin, 40, 36–39 

2014

• Akhandaf Y., De Henauw S., Dofkova M., Ruprich J., Papadopoulos A., Sirot V., Kennedy M. C., Pinchen H., Blume K., Lindtner O., Brantsaeter A. L., Meltzer H. M., Sioen I. (2014) “Establishing a food list for a Total Diet Study: how does food consumption of specific subpopulations need to be considered?” doi.org/10.1080/19440049.2014.984776
• Snoek H., Dhonukshe-Rutten R., Brown K., Slimani N., Finglas P. M., Perozzi G., van Ommen B., Tetens I., Ocke M., Laville M., Fezeu L., Cavelaars A., Timotijevic L., Zimmerman K., Poppe K., van’t Veer P. (2014)
  “Need for Research Infrastructure in the European Food and Health Area” [Submitted to European Journal of Public Health]
• Dainty J. R., Berry R., Lynch S. R., Harvey L. J., Fairweather-Tait S. J. (2014)
  “Estimation of dietary iron bioavailability from food iron intake and iron status” [Plos One, http://dx.doi.org/10.1371/journal.pone.0111824]
• Wawer A. A., Harvey L. J., Dainty J. R., Perez-Moral N., Sharp P. A., Fairweather-Tait S. J. (2014)
  “Alginate Inhibits Iron Absorption from Ferrous Gluconate in a Randomized Controlled Trial and Reduces Iron Uptake into Caco-2 Cells” [http://dx.doi.org/10.1371/journal.pone.0112144]
• Nicolas G., Witthöft C., Vignat J., Knaze V., Huybrechts I., Roe M., Finglas P. M., Slimani N. (2014)
  “Compilation of a standardized international folate database for EPIC” [http://dx.doi.org/10.1016/j.foodchem.2014.11.044]
• Unwin I., Jansen-van der Vliet M., Westenbrink S., Presser K., Infanger E., Porubska J., Roe M., Finglas P. M. (2014)
  “Implementing the EuroFIR Document and Data Repositories as Accessible Resources of Food Composition Information” [Accepted by Food Chemistry] doi:10.1016/j.foodchem.2014.10.038
• Di Lorenzo C., Kupferschmidt H., De Souza Nascimento E., Dos Santos A., Ceschi A., Lüde S., Colombi F., Frigerio G., Nørby K., Plumb J., Finglas P. M., Restani P. (2014) “Adverse effects to Plant Food Supplements and Botanical Preparation: A systematic Review with Critical Evaluation of Causality” [Accepted to British Journal of Clinical Pharmacology] doi:10.1111/bcp.12519
• Patanwala I., King M.J., Barrett D.A., Rose J., Jackson R., Hudson M., Philo M., Dainty J.R., Wright A.J.A., Finglas P.M., Jones D.E. (2014) “Folic acid handling by the human gut: implications for food fortification and supplementation” [American Journal of Clinical Nutrition, doi: 10.3945/ajcn.113.080507]
• Uusitalo L., Salmenhaara M., Isoniemi M., Garcia-Alvarez A., Serra-Majem L., Ribas-Barba L., Finglas P.M., Plumb J., Tuominen P., Savela K.(2014) “Intake of selected bioactive compounds from plant food supplements containing fennel (Foeniculum vulgare) among Finnish consumers” [Submitted to Food Chemistry] doi:10.1016/j.foodchem.2015.08.057
• Plumb J., Lyons J., Nørby K., Thomas M., Nørby E., Poms R., Restani P., Kiely M., Finglas P. M.(2014) “ePlantLIBRA: a composition and biological activity database for bioactive compounds in plant food supplements” [Submitted to Food Chemistry] doi:10.1016/j.foodchem.2015.03.126
• Nicolas G., Witthöft C., Vignat J., Knaze V., Huybrechts I., Roe M., Finglas P. M., Slimani N. (2014) “Compilation of a standardized international folate database: report of the experience from the EPIC study” [Accepted to Food Chemistry] doi:10.1016/j.foodchem.2014.11.044
• Pakkala H., Koroušiæ Seljak B., Kadvan A., Ramos C., Finglas P. M. (2014) “Introducing the new EuroFIR Tools – State of the art access to food information supporting food and health research” [Submitted to Food Chemistry]
• Gurinovic M., Milesevic J., Novakovic N., Kadvan A., Ðekiæ-Ivankoviæ M., Satalic Z., Korošec M., Spiroski I., Ranic M., Dupouy E., Oshaug A., Finglas M., Glibetic M. (2014) “Capacity Development in Food Composition Data Base for Harmonization of the Nutrition Surveillance and Public Health Research: Balkan Food Platform and Dietary Tools in Central and Eastern European Region” [Submitted to Food Chemistry] doi:10.1016/j.foodchem.2015.03.103
• Casala E., Matthys C., Péter S., Baka A., Kettler S., McNulty B., Stephen A. M., Verkaik-Kloosterman J., Wollgast J., Berry R., Roe M. (2014) “Viewpoint: Monitoring and addressing trends in dietary exposure to micronutrients through voluntarily fortified foods in the European Union” doi.org/10.1016/j.tifs.2014.03.001
• Sanchez-Silva A., Albuquerque T., Finglas P. M., Ribeiro T., Valente A., Vasilopoulou E., Trichopoulou A., Alexieva I., Boyko N., Costea C. E., Hayran O., Jorjadze M., Kaprelyants L., Karpenko D., D’Antuono L. F., Costa H. S. (2014) “Carotenoids, vitamins (A, B-2, C and E) and total folate of traditional foods from Black Sea area countries”
  doi.org/10.1002/jsfa.6243
• Gurinović M., Milešević J., Kadvan A., Djekić-Ivanković M., Debeljak-Martačić J., Takić M., Ranković S., Finglas P., Glibetić M. (2014) ” Establishment and advances in the first online Serbian food and recipe data base harmonized with EuroFIRTM standards” [Submitted to Database Journal – January 2014] doi:10.1016/j.foodchem.2015.01.107
• Ristić-Medić D., Dullemeijer C., Tepsić J., Petrović-Oggiano G., Popović T., Arsić A., Glibetić M., Souverein O.W., Collings R., Cavelaars A., de Groot L., van’t Veer P., & Gurinović M. (2014) Systematic review using meta-analyses to estimate dose-response relationships between iodine intake and biomarkers of iodine status in different population groups [Nutrition Reviews, Vol. 72(3):143–161; doi:10.1111/nure.12092]
• Duffy M.E., Hoey L., Hughes C.F., Strain J.J., Rankin A., Souverein O.W., Dullemeijer C., Collings R., Hooper L., & McNulty H. (2014) Biomarker responses to folic acid intervention in healthy adults: a meta-analysis of randomized controlled trials [American Journal of Clinical Nutrition 2014;99:96–106] doi:10.3945/ajcn.113.062752

2013

• Preface: The 9th International Food Data Conference: A summary
• New nutritional composition data on selected traditional foods consumed in Black Sea Area countries
• Traditional foods from the Black Sea region as a potential source of mineral
• Nutrient analysis of fruit and vegetables
• Nutrient analysis of eggs (revised version)
• Nutrient analysis of fish and fish products
• Nutrient analysis of a range of processed foods with particular reference to trans fatty acids (revised version)
• Towards a European Food Composition Data Interchange Platform

2012

• Roe, M., Pinchen, H., Church, S., Elahi, S., Walker, M., Farron-Wilson, M., Buttriss, J. and Finglas, P. (2012) Trans fatty acids in a range of UK processed foods. Food Chemistry.
• Nutrient analysis of eggs

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