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55篇

出版年度

	2009	19篇
	2008	34篇
	2007	2篇

作者

	Catherine Leclercq	55篇
	David Michael Gott	55篇
	F. Xavier Malcata	55篇
	Fernando Aguilar	55篇
	Fidel Toldrá.	55篇

	Herman Nybro Autrup	55篇
	Iona Pratt	55篇
	Jean-Charles Leblanc	55篇
	Karl-Heinz Engel	55篇
	Laurence Castle	55篇
	Maria Rosaria Milana	55篇
	Nathalie Gontard	55篇
	Rainer Gürtler	55篇
	Riccardo Crebelli	55篇
	Sandro Grilli	55篇
	Susan Barlow	55篇
	Wim Mennes	55篇
	Wolfgang Dekant	55篇
	Paul P. Tobback	54篇
	Ivonne Magdalena Catharina Maria Rietjens	53篇
	John Christian Larsen	48篇
	John Chr. Larsen	7篇
	Catharina Maria Rietjens	2篇
	Ivonne Magdalena	2篇
	Paul Tobback	1篇

来源期刊

EFSA Journal

55篇

学科主题

食品安全与卫生

55篇

语种

英文

55篇

国别/地区

意大利

55篇

检索条件:"( ( 高级检索(( ((AU:(("Herman Nybro Autrup")))) )) ) )"

共 55 条记录

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1.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

文章详细全文下载
2.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

文章详细全文下载
3.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

文章详细全文下载
4.Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - 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.2009.934

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

文章 ID：83687738

文章详细全文下载
5.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

文章详细全文下载
6.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

文章详细全文下载
7.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

文章详细全文下载
8.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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9.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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10.Flavouring Group Evaluation 18, Revision 1 (FGE. 18 Rev1)[1] : Aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters from chemical groups 6 and 8

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

出　　处：EFSA Journal. 2009 ;7(2).doi:10.2903/j.efsa.2009.978

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

文章 ID：83687771

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