Blar i Publikasjoner fra CRIStin FHI på tidsskrift "EFSA Journal"
Viser treff 41-60 av 76
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Safety of iron hydroxide adipate tartrate as a novel food pursuant to Regulation (EU) 2015/2283 and as a source of iron in the context of Directive 2002/46/EC
(Peer reviewed; Journal article, 2021) -
Safety of mung bean protein as a novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of oil from Schizochytrium sp. (strain ATCC 20889) for use in infant and follow‐on formula as a novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2022) -
Safety of oil fromSchizochytrium limacinum(strainFCC-3204) for use in food supplements as a novel foodpursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of pasteurised Akkermansia muciniphila as a novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of tetrahydrocurcuminoids from turmeric (Curcuma longa L.) as a novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of the extension of use of galacto-oligosaccharides as a Novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of Vitamin D2 mushroom powder (Agaricus bisporus)as a Novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of water extract of Cistanche tubulosa stems as a Novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of water lentil powder from Lemnaceae as a Novel Food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Safety of Wolffia globosa powder as a Novel food pursuant to Regulation (EU) 2015/2283
(Peer reviewed; Journal article, 2021) -
Scientific Guidance for the preparation of applications on smoke flavouring primary products
(Peer reviewed; Journal article, 2021) -
Scientific motivations and criteria to consider updating EFSA scientific assessments
(Peer reviewed; Journal article, 2017) -
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 from chemical group 21 evaluated by EFSA in FGE.16Rev2
(Peer reviewed; Journal article, 2020) -
Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β‐unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
(Peer reviewed; Journal article, 2020) -
Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
(Peer reviewed; Journal article, 2020)