首页期刊浏览 2025年06月05日星期四

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	2022	50篇
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	2018	28篇
	2017	27篇

	2016	5篇
	2014	9篇
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	2012	6篇

作者

	Claude Lambré	184篇
	Alicja Mortensen	183篇
	Riccardo Crebelli	180篇
	David Gott	94篇
	Birgit Dusemund	92篇

	Christina Tlustos	92篇
	Fernando Aguilar	91篇
	Ivan Stankovic	91篇
	Pierre Galtier	91篇
	Claudia Bolognesi	89篇
	Andrew Chesson	88篇
	David Michael Gott	88篇
	Holger Zorn	88篇
	Inger‐Lise Steffensen	88篇
	José Manuel Barat Baviera	88篇
	Konrad Grob	88篇
	Laurence Vernis	88篇
	Pier Sandro Cocconcelli	88篇
	Evgenia Lampi	87篇
	Marcel Mengelers	87篇
	Gilles Rivière	86篇
	Henk Van Loveren	85篇
	Agneta Oskarsson	84篇
	Rudolf Antonius Woutersen	80篇
	Matthew Wright	76篇
	Pasquale Mosesso	71篇
	Ursula Gundert‐Remy	63篇
	Maged Younes	62篇
	Peter Moldeus	61篇
	Ine Waalkens‐Berendsen	60篇
	Jean‐Charles Leblanc	60篇
	Maria Jose Frutos	60篇
	Paul Tobback	59篇
	Maria Rosaria Milana	51篇
	Constantine Papaspyrides	41篇
	Maria de Fátima Tavares Poças	41篇
	Vincent Dudler	41篇
	Alexandros Lioupis	38篇
	Yi Liu	34篇
	Alessandro Di Domenico	33篇

来源期刊

EFSA Journal

184篇

学科主题

食品安全与卫生

184篇

语种

英文

184篇

国别/地区

意大利

184篇

检索条件:"( ( 高级检索(( ((AU:(("Claude Lambré")))) )) ) )"

共 184 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

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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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