首页期刊浏览 2024年09月16日星期一

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作者

	Birgit Dusemund	314篇
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来源期刊

EFSA Journal

314篇

学科主题

食品安全与卫生

314篇

语种

英文

314篇

国别/地区

意大利

314篇

检索条件:"( ( 高级检索(( ((AU:(("Birgit Dusemund")))) )) ) )"

共 314 条记录

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1.Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2012 ;10(11).doi:10.2903/j.efsa.2012.2946

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：83686573

文章详细全文下载
2.Guidance for submission for food additive evaluations

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2012 ;10(7).doi:10.2903/j.efsa.2012.2760

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：83686438

文章详细全文下载
3.Scientific Opinion on the re-evaluation of carnauba wax (E 903) as a food additive

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2012 ;10(10).doi:10.2903/j.efsa.2012.2880

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：83686544

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4.Scientific Opinion on chromium(III) lactate tri-hydrate as a source of chromium added for nutritional purposes to foodstuff

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2012 ;10(10).doi:10.2903/j.efsa.2012.2881

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：83686545

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5.Scientific Opinion on ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2012 ;10(11).doi:10.2903/j.efsa.2012.2951

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：83686571

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6.Statement on a refined dietary exposure assessment of erythritol (E 968) taking into account additional data provided

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2013 ;11(3).doi:10.2903/j.efsa.2013.3121

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：87946505

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7.Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2013 ;11(3).doi:10.2903/j.efsa.2013.2818

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：87946509

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8.Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2013 ;11(3).doi:10.2903/j.efsa.2013.3125

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：87946510

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9.Statement on the safety of iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to foodstuffs

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2013 ;11(3).doi:10.2903/j.efsa.2013.3120

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：87946511

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10.Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive

作　　者：Fernando Aguilar ;Riccardo Crebelli ;Birgit Dusemund 等

出　　处：EFSA Journal. 2013 ;11(4).doi:10.2903/j.efsa.2013.3145

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：87946528

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