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共 92 条记录

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1.Guidance on the risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain

作　　者：Boris Antunović ;Susan Barlow ;Andrew Chesson 等

出　　处：EFSA Journal. 2011 ;9(5).doi:10.2903/j.efsa.2011.2140

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

文章 ID：83686883

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2.Guidance on Safety assessment of botanicals* and botanical preparations** intended for use as ingredients in food supplements

作　　者：Susan Barlow ;Andrew Chesson ;John D. Collins 等

出　　处：EFSA Journal. 2009 ;7(9).doi:10.2903/j.efsa.2009.1249

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

文章 ID：83688114

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3.Flavouring Group Evaluation 82 (FGE.82)[1] - Consideration of Epoxides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.937

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

文章 ID：83687734

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4.Flavouring Group Evaluation 77 (FGE77) [1] - Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev1 (2008)

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.936

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

文章 ID：83687735

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5.Flavouring Group Evaluation 29 (FGE29)[1] - Substance from the priority list: Vinylbenzene from chemical group 31 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.738

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

文章 ID：83687737

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6.Flavouring Group Evaluation 78 (FGE.78)[1] - Consideration of Aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by EFSA in FGE.25 - Scientific Opinion of the Panel on Food Additives,Flavourings, Processing Aids and Materials in Contact with Food (AFC)

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.931

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

文章 ID：83687741

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7.Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.930

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

文章 ID：83687742

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8.Flavouring Group Evaluation 04 - 2-Ethylhexyl derivatives from chemical group 2 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.929

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

文章 ID：83687744

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9.Flavouring Group Evaluation 35, (FGE.35)[1] - Three quinine salts from the Priority list from chemical group 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.739

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

文章 ID：83687747

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10.Flavouring Group Evaluation 49, (FGE.49)[1]: Xanthin alkaloids from the Priority list from chemical group 30

作　　者：Fernando Aguilar ;Herman Nybro Autrup ;Susan Barlow 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.741

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

文章 ID：83687748

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