EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 201Rev1: 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19 [PDF]
, 2012 EC, EC, EC, EC, Eder, EFSA, Florin, SCF
core +1 more source
Syntheses of Isoxazoline-Based Amino Acids by Cycloaddition of Nitrile Oxides and Their Conversion into Highly Functionalized Bioactive Amino Acid Derivatives [PDF]
, 2012 The present account illustrates the syntheses of isoxazoline- based amino acids by the cycloaddition of 1,3-dipolar nitrile oxides to the C–C double bond of unsaturated amino acid derivatives, with focus on the regio- and stereoselectivities of the ...
Fülöp, Ferenc +2 more
core
EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 222: Consideration of genotoxicity data on representatives for alpha,betaunsaturated furyl derivatives with the α,β-unsaturation in the side chain from subgroup 4.6 of FGE.19 by EFSA [PDF]
, 2012 core +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19 [PDF]
, 2014 core +1 more source
Alpha-pinene oxidation by OH: simulations of laboratory experiments [PDF]
, 2004 International audienceThis paper presents a state-of-the-art gas-phase mechanism for the degradation of ?-pinene by OH and its validation by box model simulations of laboratory measurements.
Capouet, M. +3 more
core +2 more sources
Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19 [PDF]
, 2015 core +1 more source
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA [PDF]
, 2012 core +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19. [PDF]
, 2015 core +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids ), 2014. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α , β -unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19 [PDF]
, 2014 core +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for α,β-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones [PDF]
, 2013 Bowen +23 more
core +1 more source