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Protocol for the hazard assessment as part of the risk assessment of phthalates, structurally similar substances and replacement substances potentially used as plasticisers in materials and articles intended to come into contact with food.
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- EFSA Supporting Publications, 2022, v. 19, n. 11, p. 1, doi. 10.2903/sp.efsa.2022.EN-7660
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Testing the study appraisal methodology from the 2017 Bisphenol A (BPA) hazard assessment protocol.
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- EFSA Supporting Publications, 2019, v. 16, n. 11, p. N.PAG, doi. 10.2903/sp.efsa.2019.EN-1732
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Bisphenol A (BPA) hazard assessment protocol.
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- EFSA Supporting Publications, 2017, v. 14, n. 12, p. N.PAG, doi. 10.2903/sp.efsa.2017.EN-1354
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Genotoxicity testing approaches for the safety assessment of substances used in food contact materials prior to their authorization in the European Union.
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- Environmental & Molecular Mutagenesis, 2017, v. 58, n. 5, p. 361, doi. 10.1002/em.22094
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Induction of cyclooxygenase expression and enhancement of malignant cell transformation by 2,3,7,8-tetrachlorodibenzo- p-dioxin.
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- Carcinogenesis, 2000, v. 21, n. 1, p. 15, doi. 10.1093/carcin/21.1.15
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Antioxidants inhibit the enhancement of malignant cell transformation induced by 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin.
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- Carcinogenesis, 1996, v. 17, n. 6, p. 1273, doi. 10.1093/carcin/17.6.1273
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- Article
Perfluorinated compounds (PFC) hit the headlines.
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- Archives of Toxicology, 2008, v. 82, n. 1, p. 57, doi. 10.1007/s00204-007-0225-2
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Re‐evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups.
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- EFSA Journal, 2023, v. 21, n. 7, p. 1, doi. 10.2903/j.efsa.2023.8106
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Re‐evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups.
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- EFSA Journal, 2023, v. 21, n. 5, p. 1, doi. 10.2903/j.efsa.2023.7951
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Re‐evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups.
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- EFSA Journal, 2023, v. 21, n. 2, p. 1, doi. 10.2903/j.efsa.2023.7775
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Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods.
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- EFSA Journal, 2022, v. 20, n. 12, p. 1, doi. 10.2903/j.efsa.2022.7673
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Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive.
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- EFSA Journal, 2022, v. 20, n. 6, p. 1, doi. 10.2903/j.efsa.2022.7353
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Follow‐up of the re‐evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
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- EFSA Journal, 2022, v. 20, n. 5, p. 1, doi. 10.2903/j.efsa.2022.7308
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Scientific opinion on Prosmoke BW 01.
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- EFSA Journal, 2022, v. 20, n. 5, p. 1, doi. 10.2903/j.efsa.2022.7299
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Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
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- EFSA Journal, 2022, v. 20, n. 5, p. 1, doi. 10.2903/j.efsa.2022.7294
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Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories.
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- EFSA Journal, 2022, v. 20, n. 2, p. 1, doi. 10.2903/j.efsa.2022.7066
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Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4): consideration of aliphatic secondary saturated and unsaturated alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to flavouring substances evaluated by EFSA in FGE.07Rev6
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- EFSA Journal, 2022, v. 20, n. 2, p. 1, doi. 10.2903/j.efsa.2021.7102
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Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5
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- EFSA Journal, 2022, v. 20, n. 2, p. 1, doi. 10.2903/j.efsa.2022.7090
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Re‐evaluation of thaumatin (E 957) as food additive.
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- EFSA Journal, 2021, v. 19, n. 11, p. 1, doi. 10.2903/j.efsa.2021.6884
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Opinion on the re-evaluation of mono- and diglycerides of fatty acids (E 471) as food additive in foods for infants below 16 weeks of age and follow-up of their re-evaluation as food additives for uses in foods for all population groups.
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- EFSA Journal, 2021, v. 19, n. 11, p. 1, doi. 10.2903/j.efsa.2021.6885
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Scientific opinion on flavouring group evaluation 414 (FGE.414): 2-hydroxy-4-methoxybenzaldehyde.
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- EFSA Journal, 2021, v. 19, n. 11, p. 1, doi. 10.2903/j.efsa.2021.6883
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Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive.
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- EFSA Journal, 2021, v. 19, n. 8, p. 1, doi. 10.2903/j.efsa.2021.6693
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Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts.
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- EFSA Journal, 2021, v. 19, n. 8, p. 1, doi. 10.2903/j.efsa.2021.6691
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Safety evaluation of long‐chain glycolipids from Dacryopinax spathularia.
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- EFSA Journal, 2021, v. 19, n. 6, p. 1, doi. 10.2903/j.efsa.2021.6609
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Scientific Guidance for the preparation of applications on smoke flavouring primary products.
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- EFSA Journal, 2021, v. 19, n. 3, p. 1, doi. 10.2903/j.efsa.2021.6435
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Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side‐chain substituents and heteroatoms from chemical group 14.
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- EFSA Journal, 2021, v. 19, n. 2, p. 1, doi. 10.2903/j.efsa.2021.6386
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Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan‐substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings.
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- EFSA Journal, 2021, v. 19, n. 2, p. 1, doi. 10.2903/j.efsa.2021.6362
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Re-evaluation of polydextrose (E 1200) as a food additive.
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- EFSA Journal, 2021, v. 19, n. 1, p. 1, doi. 10.2903/j.efsa.2021.6363
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Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones fromchemical group 21 evaluated by EFSA in FGE.16Rev2
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- EFSA Journal, 2020, v. 18, n. 11, p. 1, doi. 10.2903/j.efsa.2020.6265
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Opinion on the re-evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups.
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- EFSA Journal, 2020, v. 18, n. 11, p. 1, doi. 10.2903/j.efsa.2020.6266
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Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups.
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- EFSA Journal, 2020, v. 18, n. 8, p. 1, doi. 10.2903/j.efsa.2020.5874
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Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
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- EFSA Journal, 2020, v. 18, n. 8, p. 1, doi. 10.2903/j.efsa.2020.6215
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Opinion on the re‐evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups.
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- EFSA Journal, 2020, v. 18, n. 6, p. 1, doi. 10.2903/j.efsa.2020.6153
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Re‐evaluation of dimethyl polysiloxane (E 900) as a food additive.
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- EFSA Journal, 2020, v. 18, n. 5, p. 1, doi. 10.2903/j.efsa.2020.6107
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Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni.
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- EFSA Journal, 2020, v. 18, n. 4, p. 1, doi. 10.2903/j.efsa.2020.6106
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Re‐evaluation of name of hydrogenated poly‐1‐decene (E 907) as food additive.
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- EFSA Journal, 2020, v. 18, n. 2, p. 1, doi. 10.2903/j.efsa.2020.6034
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Scientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5.
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- EFSA Journal, 2020, v. 18, n. 1, p. 1, doi. 10.2903/j.efsa.2020.5970
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Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β-unsaturated related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3.
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- EFSA Journal, 2020, v. 18, n. 1, p. 1, doi. 10.2903/j.efsa.2020.5924
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Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.
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- EFSA Journal, 2020, v. 18, n. 1, p. 1, doi. 10.2903/j.efsa.2020.5923
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Safety of use of oat lecithin as a food additive.
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- EFSA Journal, 2020, v. 18, n. 1, p. 1, doi. 10.2903/j.efsa.2020.5969
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Opinion on the re‐evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups.
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- EFSA Journal, 2019, v. 17, n. 12, p. N.PAG, doi. 10.2903/j.efsa.2019.5922
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Safety of use of Monk fruit extract as a food additive in different food categories.
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- EFSA Journal, 2019, v. 17, n. 12, p. N.PAG, doi. 10.2903/j.efsa.2019.5921
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Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): seven α,β‐unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19.
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- EFSA Journal, 2019, v. 17, n. 11, p. N.PAG, doi. 10.2903/j.efsa.2019.5875
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Re‐evaluation of benzyl alcohol (E 1519) as food additive.
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- EFSA Journal, 2019, v. 17, n. 10, p. N.PAG, doi. 10.2903/j.efsa.2019.5876
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Re‐evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive.
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- EFSA Journal, 2019, v. 17, n. 10, p. N.PAG, doi. 10.2903/j.efsa.2019.5868
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Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme‐catalysed bioconversion of purified stevia leaf extract.
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- EFSA Journal, 2019, v. 17, n. 10, p. N.PAG, doi. 10.2903/j.efsa.2019.5867
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Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution.
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- EFSA Journal, 2019, v. 17, n. 7, p. N.PAG, doi. 10.2903/j.efsa.2019.5760
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Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
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- EFSA Journal, 2019, v. 17, n. 7, p. N.PAG, doi. 10.2903/j.efsa.2019.5761
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Re‐evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives.
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- EFSA Journal, 2019, v. 17, n. 7, p. N.PAG, doi. 10.2903/j.efsa.2019.5751
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Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, α,β‐unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19
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- EFSA Journal, 2019, v. 17, n. 7, p. N.PAG, doi. 10.2903/j.efsa.2019.5750
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