JHeimbach LLC
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PUBLISHED PAPERS
PUBLISHED PAPERS


Marone, P.A., J.F. Borzelleca, D. Merkel, J.T. Heimbach, E. Kennepohl (2008). 28-Day Dietary Toxicity Study of Luo Han Fruit Concentrate in Hsd:SD Rats. Food and Chemical Toxicology, 46:910-919.

Hoffman, F.A., J.T. Heimbach, M.E. Sanders, P.L. Hibbert. (2008). Scientific and Regulatory Challenges of Development of Probiotics as Foods and Drugs. Clinical Infectious Diseases, 46(3):S53-S57.

Heimbach, J.T. (2008). Health-Benefit Claims for Probiotic Products. Clinical Infectious Diseases, 46(3):S122-S124.

Heimbach, J.T., G. Sebestyen, G. Semjen, and E. Kennepohl. (2007). Safety Studies Regarding a Standardized Extract of Fermented Wheat Germ. International Journal of Toxicology, 26:253-259.

Qin, X., S. Xiaojian, L. Ronggan, W. Yuxian, T. Zhunian, G. Shouji, and J.T. Heimbach (2006). Subchronic 90-day Oral (Gavage) Toxicity Study of a Luo Han Guo Mogroside Extract in Dogs. Food and Chemical Toxicology, 44(12):2106-2109.

Anthony, J.C., T.N. Merriman, and J.T. Heimbach (2006). 90-day Oral (Gavage) Study in Rats with Galactooligosaccharides Syrup. Food and Chemical Toxicology, 44(6):819-826.

Sanders, M.E., T. Tompkins, J.T. Heimbach, and S. Kolida (2005). Weight of Evidence Needed to Substantiate a Health Effect for Probiotics and Prebiotics: Regulatory Considerations in Canada, EU, and U.S. European Journal of Nutrition,44(5):303-310.

Heimbach, J.T. and R.A. Anderson (2005). Chromium: Recent Studies Regarding Nutritional Roles and Safety. Nutrition Today, 40(4):189-195.

Sanders, M.E. and J.T. Heimbach (2004). Functional Foods in the USA: Emphasis on Probiotic Containing Foods. Food Science and Technology Bulletin, in press.

Sanders, M.E., T. Tompkins, J.T. Heimbach, and S. Kolida (2004). Weight of Evidence Needed to Substantiate a Health Effect for Probiotics and Prebiotics: Regulatory Considerations in Canada, EU, and U.S. European Journal of Nutrition, in press.

Heimbach, J.T. (2004). GRAS Determination: A Short Guide. Prepared Foods: January, 123-129.

Committee on the Implications of Dioxin in the Food Supply, Institute of Medicine, National Research Council (2003). Dioxins and Dioxin-like Compounds in the Food Supply: Strategies to Decrease Exposure. National Academies Press: Washington DC.

Kruger, C.L., M.M. Murphy, Z. DeFreitas, F. Pfannkuch, and J.T. Heimbach (2002). An innovative approach to the determination of safety for a dietary ingredient derived from a new source: case study using a crystalline lutein product. Food and Chemical Toxicology, 40: 1535-1549.

Heimbach, J.T., A.R. Bodor, J.S. Douglass, L.M. Barraj, S.C. Cohen, R.W. Biles, and H.R. Faust (2002). Dietary Exposures to Mineral Hydrocarbons From Food-Use Applications in the United States. Food and Chemical Toxicology, 40: 555-571.

Heimbach, J.T. (2001). Using the National Nutrition Monitoring System to Profile Dietary Supplement Use. Journal of Nutrition, 131: 1335S-1338S.

Heimbach, J., S. Rieth, F. Mohamedshah, R. Slesinski, P. Samuel-Fernando, T. Sheehan, R. Dickmann, and J. Borzelleca (2000). Safety Assessment of Iron EDTA [Sodium Iron (Fe+3) EthyleneDiamineTetra-Acetic Acid]: Summary of Toxicological, Fortification and Exposure Data. Food and Chemical Toxicology, 38: 99-111.

Allison, D.B., S.K. Egan, L.M. Barraj, C. Caughman, M. Infante, and J.T. Heimbach (1999). Estimated Intakes of Trans-Fatty and Other Fatty Acids in the United States Population. Journal of the American Dietetic Association, 99(2): 166-174.

Heimbach, J.T. (1999). Are Nutritional Claims Appropriate for Muscle Foods? Chapter in Claus, J.R. (Ed.), Adding Value to the 21st Century. American Meat Science Association: Kansas City, MO.

Agrawal, S., J.T. Heimbach, M.M. Amann, F. Mohamedshah, and J.S. Douglass (1998). Relative Intakes of Conjugated Linoleic Acid (CLA) From Meat and Dairy Products as a Function of Sex and Age. (Abstract) Journal of the American College of Nutrition, 17: 526.

Amann, M.M., J.S. Douglass, J.T. Heimbach, D.B. DiRienzo, and G.D. Miller (1998). Nutritional Contribution of Milk Served At School Lunch Programs To the Diets of Children. (Abstract) Journal of the American College of Nutrition, 17: 533.

Grove, T.M., J.S. Douglass, M.M. Amann, J.T. Heimbach, D.B. DiRienzo, and G.D. Miller (1998). Nutritional Contribution of Flavored Milk In the Diet of Teenagers 12 to 18 and Adults 19 Years and Older as Compared to Alternative Beverages. (Abstract) Journal of the American College of Nutrition, 17: 519.

Heimbach, J.T. (1997). Looking Ahead: Food Laws and Regulations. Food Technology, 51(12): 50-52.

Heimbach, J.T. (1997). Estimating Intakes of Direct Food Additives. Section in G.A. Burdock (Ed.), Encyclopedia of Food and Color Additives, CRC Press: New York.

Douglass, J.S., K.H. Fleming, L.M. Barraj, and J.T. Heimbach (1997). Using Food Consumption Data to Determine Exposure to Toxins. Chapter in E.J. Massaro (Ed.), Handbook of Human Toxicology, CRC Press: New York.

Heimbach, J.T., B.E. van der Riet, and S.K. Egan (1997). Impact of the Use of Reduced Fat Foods on Nutrient Adequacy. Annals of the New York Academy of Sciences 819: 108-114.

Douglass, J.S., J.T. Heimbach, D.K. Waylett, B.E. Sever, and B.J. Petersen (1996). Dietary Impact of Fat-Free Food Products. Chapter in Finley, J.W., D.J. Armstrong, S. Nagy, and S.F. Robinson (Eds.), Hypernutritious Foods. Agscience: Auburndale, FL.

Heimbach, J.T. (1995). Improving Exposure Estimates for Indirect Food Additives. Drug Metabolism Reviews 27(4): 563-572.

Jonnalagadda, S.S., S.K. Egan, J.T. Heimbach, S.S. Harris, and P.M. Kris-Etherton (1995). Fatty Acid Consumption Pattern of Americans: 1987-1988 USDA Nationwide Food Consumption Survey. Nutrition Research 15(12): 1767-1781.

Heimbach, J.T. and S.K. Egan (1995). Compliance with Nutrient Content Declaration Requirements. Chapter in The Nutrition Labeling Handbook. R. Shapiro, ed. New York, NY: Marcel Dekker.

Egan, S.K. and J.T. Heimbach (1995). Determining Acceptability of Databases for Nutrition Labeling. Food Technology 49(5): 146-152.

Fleming, K.H. and J.T. Heimbach (1994). Consumption of Calcium in the U.S.: Food Sources and Intake Levels. J. Nutr. 124: 1426S-1430S.

Heimbach, J.T., A.S. Levy, and R.E. Schucker, (1990). Declared Serving Sizes of Packaged Foods. Food Technology 44(6): 82-90.

Heimbach, J.T. (1987). Risk Avoidance in Approaches to Food Choice. Clinical Nutrition 6: 159-162.

Schucker, B.H., K. Bailey, J.T. Heimbach, M.E. Mattson, J.T. Wittes, C. Haines, D.J. Gordon, J.A. Cutler, V.S. Keating, R.S. Goor, and B.M. Rifkind (1987). Change in Public Perspective on Cholesterol and Heart Disease: Results from Two National Surveys. Journal of the American Medical Association 258: 3527-3531.

Heimbach, J.T. (1986). The Growing Impact of Sodium Labeling of Foods. Food Technology 40(12): 102-107.

Heimbach, J.T. (1985). Cardiovascular Disease and Diet: The Public View. Public Health Reports 100: 5-12.

Heimbach, J.T. (1985). Sodium, Hypertension, and the American Public. Public Health Reports 100: 371-372.

Heimbach, J.T., and R.G. Orwin (1984). Public Perceptions of Sodium Labeling. Journal of the American Dietetic Association 84: 1217-1219.

Heimbach, J.T., and M. Stephenson (1983). Helping Patients to Reduce Sodium. Drug Bulletin 13: 25-26.

Miller, R.W., and J.T. Heimbach (1983). The Public Knows and Cares About Sodium. FDA Consumer 10-15.

Heimbach, J.T. (1982). What to Say on the Food Label. FDA Bylines 12: 1-6.

Heimbach, J.T., and R.C. Stokes (1982). Nutrition Labeling and Public Health. American Journal of Clinical Nutrition 36: 700-708.

Heimbach, J.T. (1981). The Scope of Consumer Concern with Food Labeling. In Kent B. Monroe (Ed.), Advances in Consumer Research. Ann Arbor: Association for Consumer Research, 474-478.

Boyken, M., and J.T. Heimbach (1979). Food Labeling: Report on the Analysis of Comments. Washington, DC: Department of Health, Education, and Welfare.

Heimbach, J.T., and J. Willis (1979). Food Labels Get High Readership. FDA Consumer 10-11.

Heimbach, J.T., and R.C. Stokes (1979). The FDA 1978 Consumer Food Labeling Survey. Washington, DC: Department of Health, Education, and Welfare.



 
 

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