首页期刊浏览 2024年12月03日星期二

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	有全文链接	29篇
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出版年度

	2022	2篇
	2019	1篇
	2018	28篇
	2017	5篇

作者

	Peter Aggett	36篇
	Agneta Oskarsson	33篇
	Alicja Mortensen	33篇
	Claude Lambré	33篇
	David Gott	33篇

	Fernando Aguilar	33篇
	Ine Waalkens‐Berendsen	33篇
	Inger Therese Lillegaard	33篇
	Ivan Stankovic	33篇
	Jean‐Charles Leblanc	33篇
	Maged Younes	33篇
	Maria Jose Frutos	33篇
	Matthew Wright	33篇
	Peter Moldeus	33篇
	Pierre Galtier	33篇
	Riccardo Crebelli	33篇
	Rudolf Antonius Woutersen	33篇
	Ursula Gundert‐Remy	33篇
	Birgit Dusemund	32篇
	Gunter Georg Kuhnle	32篇
	Metka Filipič	31篇
	Paul Tobback	17篇
	Alexandra Tard	14篇
	Camilla Smeraldi	14篇
	Pasquale Mosesso	13篇
	Ana Maria Rincon	10篇
	Federica Lodi	9篇
	Polly Boon	9篇
	Fabiola Pizzo	8篇
	Dimitrios Chrysafidis	6篇
	Rainer Gürtler	6篇
	Zsuzsanna Horvath	6篇
	Alessandro Di Domenico	5篇
	Anna Christodoulidou	5篇
	Dominique Parent‐Massin	5篇
	Oliver Lindtner	5篇
	Adamantia Papaioannou	4篇
	Leon Brimer	4篇
	Alessandra Giarola	3篇
	Christina Tlustos	3篇

来源期刊

	EFSA Journal	35篇
	Nutrients	1篇

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	食品安全与卫生	35篇
	营养学	1篇

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英文

36篇

国别/地区

	意大利	35篇
	瑞士	1篇

检索条件:"( ( 高级检索(( ((AU:(("Peter Aggett")))) )) ) )"

共 36 条记录

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1.Dietary reference values for chloride

作　　者：Dominique Turck ;Jacqueline Castenmiller ;Stefaan de Henauw 等

出　　处：EFSA Journal. 2019 ;17(9):1-24.doi:10.2903/j.efsa.2019.5779

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

文章 ID：240115166

文章详细全文下载
2.Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2017 ;15(11):n/a-n/a.doi:10.2903/j.efsa.2017.5045

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

文章 ID：204710161

文章详细
3.Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2017 ;15(11):n/a-n/a.doi:10.2903/j.efsa.2017.5049

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

文章 ID：204710164

文章详细
4.Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2017 ;15(12):n/a-n/a.doi:10.2903/j.efsa.2017.5064

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

文章 ID：204710183

文章详细
5.Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5047

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

文章 ID：210278840

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6.Safety of low‐substituted hydroxypropyl cellulose (L‐HPC) to be used as a food additive in food supplements in tablet form

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5062

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

文章 ID：210278841

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7.Safety of orthosilicic acid‐vanillin complex (OSA‐VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5086

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

文章 ID：210278844

文章详细
8.Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5087

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

文章 ID：210278845

文章详细
9.Re‐evaluation of silicon dioxide (E 551) as a food additive

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5088

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

文章 ID：210278846

文章详细
10.Safety of hydroxyanthracene derivatives for use in food

作　　者：Maged Younes ;Peter Aggett ;Fernando Aguilar 等

出　　处：EFSA Journal. 2018 ;16(1):n/a-n/a.doi:10.2903/j.efsa.2018.5090

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

文章 ID：210278847

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