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81篇

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	2012	2篇
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	2008	51篇

2007

3篇

作者

	Susan Barlow	81篇
	Iona Pratt	76篇
	Catherine Leclercq	73篇
	Fernando Aguilar	73篇
	Jean-Charles Leblanc	73篇

	Karl-Heinz Engel	73篇
	Laurence Castle	73篇
	Rainer Gürtler	73篇
	Riccardo Crebelli	73篇
	Sandro Grilli	73篇
	Wim Mennes	73篇
	Wolfgang Dekant	73篇
	Nathalie Gontard	72篇
	Fidel Toldrá.	69篇
	Maria Rosaria Milana	61篇
	David Michael Gott	55篇
	F. Xavier Malcata	55篇
	Herman Nybro Autrup	55篇
	John Christian Larsen	54篇
	Paul P. Tobback	54篇
	Ivonne Magdalena Catharina Maria Rietjens	53篇
	Ivonne Rietjens	19篇
	Paul Tobback	19篇
	David Gott	18篇
	Herman Autrup	18篇
	John-Christian Larsen	17篇
	Xavier Malcata	17篇
	Maria-Rosaria Milana	12篇
	Ada Knaap	8篇
	Albert Flynn	8篇
	Andrew Chesson	8篇
	Anthony Hardy	8篇
	Harry Kuiper	8篇
	John Chr. Larsen	8篇
	Josef Schlatter	8篇
	Vittorio Silano	8篇
	David Lovell	6篇
	Frans Smulders	6篇
	Michael-John Jeger	6篇
	Philippe Vannier	5篇

来源期刊

EFSA Journal

81篇

学科主题

食品安全与卫生

81篇

语种

英文

81篇

国别/地区

意大利

81篇

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

共 81 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 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

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7.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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8.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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9.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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10.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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