Spiteri, Marine, Narayanane, Ghislaine, Réquillart, Vincent and Soler, Louis-Georges (2024) Reformulation des produits alimentaires : des effets mitigés sur les apports en sel et acides gras saturés en France. [UNSPECIFIED]

Spiteri, Marine, Narayanane, Ghislaine, Réquillart, Vincent and Soler, Louis-Georges (2024) Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France. Agribusiness, vol. 40 (n° 3). pp. 596-613.

Allais, Oliver, Bonnet, Céline, Réquillart, Vincent and Spiteri, Marine (2020) Reformulation and taxes for healthier consumption: Empirical evidence in the French Dessert market. TSE Working Paper, n. 20-1082, Toulouse

Soler, Louis-Georges and Spiteri, Marine (2018) Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France. European Journal of Clinical Nutrition, vol.72 (n°2). pp. 228-235.