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80篇

出版年度

	2012	2篇
	2011	1篇
	2010	1篇
	2009	4篇
	2008	9篇

	2007	17篇
	2006	12篇
	2005	26篇
	2004	8篇

作者

	Sue Barlow	79篇
	Ivonne Rietjens	71篇
	Catherine Leclercq	68篇
	Iona Pratt	68篇
	Karl-Heinz Engel	68篇

	Laurence Castle	68篇
	Paul Tobback	68篇
	Wim Mennes	68篇
	Maria Rosaria Milana	67篇
	Riccardo Crebelli	67篇
	Wolfgang Dekant	67篇
	Fidel Toldrá.	62篇
	John Chr. Larsen	55篇
	Dimitrios Boskou	41篇
	Kettil Svensson	41篇
	Robert Anton	41篇
	Stephen Forsythe	41篇
	Werner Grunow	41篇
	Marina Heinonen	31篇
	David Gott	27篇
	Fernando Aguilar	27篇
	Herman Autrup	27篇
	Jean-Charles Leblanc	27篇
	Rainer Gürtler	27篇
	Sandro Grilli	27篇
	F. Xavier Malcata	17篇
	Natalie Gontard	17篇
	John Christian Larsen	13篇
	Ada Knaap	12篇
	Albert Flynn	12篇
	Andrew Chesson	12篇
	Harry Kuiper	12篇
	Josef Schlatter	12篇
	Vittorio Silano	12篇
	François Xavier Malcata	10篇
	Nathalie Gontard	10篇
	Pierre Le Neindre	9篇
	Anthony Hardy	8篇
	Fidel Toldrá	6篇
	Jan Schans	6篇

来源期刊

EFSA Journal

80篇

学科主题

食品安全与卫生

80篇

语种

英文

80篇

国别/地区

意大利

80篇

检索条件:"( ( 高级检索(( ((AU:(("Sue Barlow")))) )) ) )"

共 80 条记录

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1.Statement on the applicability of the Margin of Exposure approach for the safety assessment of impurities which are both genotoxic and carcinogenic in substances added to food/feed

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

出　　处：EFSA Journal. 2012 ;10(3).doi:10.2903/j.efsa.2012.2578

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

文章 ID：83686236

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2.Guidance on selected default values to be used by the EFSA Scientific Committee, Scientific Panels and Units in the absence of actual measured data

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

出　　处：EFSA Journal. 2012 ;10(3).doi:10.2903/j.efsa.2012.2579

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

文章 ID：83686241

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3.Flavouring Group Evaluation 26: Amino acids from chemical group 34

作　　者：Robert Anton ;Sue Barlow ;Dimitrios Boskou 等

出　　处：EFSA Journal. 2010 ;8(12).doi:10.2903/j.efsa.2006.373

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

文章 ID：83687693

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4.Flavouring Group Evaluation 9, Revision 1: (FGE.09 Rev1)[1] - Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical groups 8 and 30, and an ester of a phenol carboxylic acid from chemical group 25 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

作　　者：Robert Anton ;Sue Barlow ;Dimitrios Boskou 等

出　　处：EFSA Journal. 2009 ;7(1).doi:10.2903/j.efsa.2009.927

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

文章 ID：83687749

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5.The Potential Risks Arising from Nanoscience and Nanotechnologies on Food and Feed Safety[1]

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

出　　处：EFSA Journal. 2009 ;7(3).doi:10.2903/j.efsa.2009.958

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

文章 ID：83687822

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6.Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request related to a 17th list of substances for food contact materials

作　　者：Fernando Aguilar ;Herman Autrup ;Sue Barlow 等

出　　处：EFSA Journal. 2008 ;6(1).doi:10.2903/j.efsa.2008.601

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

文章 ID：83688319

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7.18th list of substances for food contact materials - Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food

作　　者：Fernando Aguilar ;Herman Autrup ;Sue Barlow 等

出　　处：EFSA Journal. 2008 ;6(2).doi:10.2903/j.efsa.2008.628

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

文章 ID：83688329

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8.Assessment of the results of the study by McCann et al. (2007) on the effect of some colours and sodium benzoate on children’s behaviour [1] - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC)

作　　者：Fernando Aguilar ;Herman Autrup ;Sue Barlow∗ 等

出　　处：EFSA Journal. 2008 ;6(3).doi:10.2903/j.efsa.2008.660

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

文章 ID：83688353

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9.19th list of substances for food contact materials - Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC)[1]

作　　者：Fernando Aguilar ;Herman Autrup ;Sue Barlow 等

出　　处：EFSA Journal. 2008 ;6(4).doi:10.2903/j.efsa.2008.699

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

文章 ID：83688374

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10.Use of Lycopene as a food colour [1] - Scientific Opinion of the Panel on Food additives, Flavourings, Processing Aids and Materials in Contact with Food

作　　者：Fernando Aguilar ;Herman Autrup ;Sue Barlow 等

出　　处：EFSA Journal. 2008 ;6(4).doi:10.2903/j.efsa.2008.674

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

文章 ID：83688379

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