Articles

DAPP – Direction Appui aux Politiques Publiques. Oqali. 2021, L’Oqali : un observatoire de l’alimentation pour accompagner la politique publique nutritionnelle. Hal-04037700

Champion M., Molle O., Narayanane G., 2019 La qualité nutritionnelle de l’offre alimentaire s’améliore-t-elle ? Innovations Agronomiques 78, 1-11. Hal-02914277

Perrin, C.; Battisti, C.; Chambefort, A.; Digaud, O.; Duplessis, B.; Volatier, JL.; Gauvreau-Béziat, J.; Menard, C., 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 study. Food Science and Nutrition. 1-12. Hal-04837008

Spiteri, M.; Soler, LG., 2017. Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France. European Journal of Clinical Nutrition. Hal-01703440

Perrin, C.; Battisti, C.; Chambefort, A.; Digaud, O.; Duplessis, B.; Volatier, JL.; Gauvreau-Beziat, J.; Menard, C., 2017. Range of processed foods available in France and nutrition labelling according to the type of brand. Journal of Food Composition and Analysis. Hal-4836978

Battisti, C.; Chambefort, A.; Digaud, O.; Duplessis, B.; Perrin, C.; Volatier, JL.; Gauvreau-Beziat, J.; Menard, C., 2017. Allergens labeling on French processed foods – an Oqali study. Food Science and Nutrition. 1-8 Hal-01527167

Enderli, G.; Gauvreau, J.; Ménard, C.; Spiteri, M., 2014. Les chartes d’engagements de progrès nutritionnel : impact sur l’offre alimentaire et sur les apports nutritionnels. Revue du Haut Conseil de la santé publique ADSP. 87, 32-35. Hal-02630697

Combris, P.; Enderli, G.; Gauvreau, J.; Ménard, C.; Soler, L.-G.; Spiteri, M.; Volatier, J.-L., 2014. Interventions publiques et démarches d’entreprises pour l’amélioration de la qualité nutritionnelle de l’offre alimentaire : apports et limites. Cahier de nutrition et de diététique. 49 (1), 22-31. Hal-02643386

Biguzzi C.; Lange C.; Spiteri M.; Schlich P., 2013. Can improving a biscuit’s nutritional characteristics be compatible with maintaining it sensory quality ? Conférence, Rio de Janeiro, Brazil. Hal-00865737

Menard, C.; Dumas, C.; Gillot, N.; Laurent, L.; Labarbe, B.; Ireland, J.; Volatier, J.-L., 2012. The French OQALI survey on dairy products: comparison of nutrient contents and other nutrition information on labels among types of brands. Journal of Human Nutrition and Dietetics. 25, 323-333. Hal-04836819

Menard, C.; Dumas, C.; Goglia, R.; Spiteri, M.; Gillot, N.; Combris, P.; Ireland, J.; Soler, L.G.; Volatier, J.L., 2011. OQALI: A French database on processed foods. Journal of Food Composition and Analysis. 24 (4-5), 744-749. Hal-02650609

Combris, P.; Goglia, R.; Henini, M.; Soler, L.G.; Spiteri, M., 2011. Improvement of the nutritional quality of foods as a public health tool. Public Health. 125 (10), 717-724. Hal-02648647

Goglia, R.; Spiteri, M.; Menard, C.; Dumas, C.; Combris, P.; Labarbe, B.; Soler, L.G.; Volatier, J.L., 2010. Nutritional quality and labelling of ready-to-eat breakfast cereals: the contribution of the French observatory of food quality. European Journal of Clinical Nutrition, 64 (S3), 20-25. Hal-02667381