Results 11 to 20 of about 4,469 (164)
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
EFSA Journal, 2022 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 43 flavouring substances assigned to the Flavouring Group Evaluation 63 (FGE.63), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin*, Karin Kristiane Nørby, Camilla Svendsen, Giorgia Vianello, Wim Mennes +27 moredoaj +1 more sourceScientific 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
EFSA Journal, 2022 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 55 flavouring substances assigned to the Flavouring Group Evaluation 07 (FGE.07), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Karin Kristiane Nørby, Camilla Svendsen, Giorgia Vianello, Wim Mennes +27 moredoaj +1 more sourceScientific 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
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Peter Moldeus, Agneta Oskarsson, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Camilla Svendsen, Giorgia Vianello, Wim Mennes +24 moredoaj +1 more sourceScientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 49 flavouring substances assigned to the Flavouring Group Evaluation 91 (FGE.91), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Agneta Oskarsson, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Camilla Svendsen, Giorgia Vianello, Wim Mennes +27 moredoaj +1 more sourceUnderstanding the aqueous phase ozonolysis of isoprene: distinct product distribution and mechanism from the gas phase reaction [PDF]
, 2012 The aqueous phase reaction of volatile organic compounds (VOCs) has not been considered in most analyses of atmospheric chemical processes. However, some experimental evidence has shown that, compared to the corresponding gas phase reaction, the aqueous ...Chen, Z. M., Huang, D., Wang, H. L., Zhang, X., Zhao, Y. +4 morecore +1 more sourceScientific 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
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 12 flavouring substances attributed to the Flavouring Group Evaluation 61 (FGE.61), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Nine substances EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Peter Moldeus, Agneta Oskarsson, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Camilla Svendsen, Maria Carfì, Carla Martino, Wim Mennes +25 moredoaj +1 more sourceAdvanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation [PDF]
, 2013 Advanced lipoxidation end products (ALEs) and advanced glycation end products (AGEs) have a pathogenetic role in the development and progression of different oxidative-based diseases including diabetes, atherosclerosis, and neurological disorders.A. Cipak, Abraham K, Abraham K, Adamiec J, Alary J, Aldini G, Amadori M, Andrewes P, Arntz D, Avzianova E, Balogh LM, Baumgart T, Baynes JW, Bechara EJH, Bein K, Beisswenger PJ, Biemel KM, Biemel KM, Biemel KM, Bondoc FY, Breyer V, Bunn HF, Butterfield DA, Callingham BA, Camel V, Cammerer B, Carmella SG, Casazza JP, Catala A, Cho SJ, Choi CH, Choudhary V, Ciulla MM, Collard F, Cooper R, Cooper RA, Cotham WE, Cui Q, D. De Maddis, Dai ZY, Davidek T, Davies SS, Degen J, Degenhardt TP, Del Rio D, Delpierre G, Dhar A, Dills WL, Doorn JA, Doureradjou P, Dunkerton J, Dyer DG, Eisner BH, Erbersdobler HF, Esterbauer H, Fan XJ, Franke S, Fu MX, Fu TM, Fujioka K, Furuhata A, G. Aldini, G. Vistoli, Garzon B, Geissler S, Gensberger S, Glomb MA, Glomb MA, Gobert J, Goh S-Y, Grandhee SK, Guéraud F, Hamada Y, Hartkopf J, Hayase F, Hellwig M, Henle T, Henle T, Henle T, Hermetter A, Heyns K, Hidalgo FJ, Hodge J, Hoff HF, Hollnagel A, HomokiFarkas P, Huber J, Iacobini C, Iijima K, Isbell H, Ishii T, Ishii T, Jadhav H, Jaganjac M, Jono T, Jung JY, Kalapos M, Kalapos MP, Kalapos MP, Karachalias N, Kielhorn J, Klopfer A, Krause R, Kroh LW, Kuiper HC, Kunkel HG, Kuntz S, Kurata T, Kurien BT, Lal S, Lange JN, Laroque D, Lederer MO, Li JL, Lin D, Linden T, Liu L, Liu ZF, Lo TWC, Long EK, LoPachin RM, LoPachin RM, Luevano-Contreras C, M. Carini, Maeshima T, Maillard L, Manini P, Mannervik B, Meade SJ, Mittelmaier S, Miyata S, Monnier VM, Montuschi P, Morales FJ, Munoz-Clares RA, N. Zarkovic, Nagaraj RH, Nagaraj RH, Namiki M, Nasiri R, Nasiri R, Nasiri R, Negre-Salvayre A, Nemet I, Nemet I, Nemet I, Niki E, Nishibori S, Niwa H, Niwa T, Niwa T, Nursten H, Obayashi H, Ortiz A, Ota M, Oya T, Pamplona R, Pamplona R, Pfeifer YV, Rabbani N, Ramasamy R, Reihl O, Reihl O, Requena JR, Rippe JM, Sakai M, Salomon RG, Schalkwijk CG, Schalkwijk CG, Schwarzenbolz U, Schwarzenbolz U, Sebekova K, Seiler N, Sell DR, Sell DR, Sell DR, Sell DR, Shangari N, Shibata T, Shipanova IN, Silva AMN, Sjoberg JS, Skovsted IC, Slatter DA, Slaughter JC, Spiteller P, Stevens JF, Sugiyama S, Suárez G, Szori M, Talhout R, Tessier F, Tessier FJ, Thornalley PJ, Thornalley PJ, Thornalley PJ, Thornalley PJ, Tsukushi S, Turk Z, Uchida K, Uchida K, Van Lancker F, Vander Jagt DL, Vander Jagt DL, Vedantham S, Wang HY, Wang TN, Wang Y, Wang Y, Wellsknecht KJ, Wellsknecht KJ, Westwood ME, Yamagishi S, Yang K, Yap FYT, Yin HY, Zeitsch K, Zeng JM, Zhang M, Zhu XC +219 morecore +1 more sourceScientific 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
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 35 flavouring substances attributed to the Flavouring Group Evaluation 69 (FGE.69), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Camilla Svendsen, Wim Mennes +25 moredoaj +1 more sourceThe formation, properties and impact of secondary organic aerosol: current and emerging issues [PDF]
, 2009 Secondary organic aerosol (SOA) accounts for a significant fraction of ambient tropospheric aerosol and a detailed knowledge of the formation, properties and transformation of SOA is therefore required to evaluate its impact on atmospheric processes ...Baltensperger, U., Claeys, M., Dommen, J., Donahue, N. M., George, C., Goldstein, A. H., Hallquist, M., Hamilton, J. F., Herrmann, H., Hoffmann, T., Iinuma, Y., Jang, M., Jenkin, M. E., Jimenez, J. L., Kiendler-Scharr, A., Maenhaut, W., McFiggans, G., Mentel, Th. F., Monod, A., Prevot, A. S. H., Rudich, Y., Seinfeld, J. H., Simpson, D., Surratt, J. D., Szmigielski, R., Wenger, J. C., Wildt, J. +26 morecore +7 more sourcesEFSA CEF Panel (Panel on Food Contac t Materials, Enzymes, Flavourings and Processing Aids , 2013. Scientific Opinion on Flavouring Group Evaluation 2 07 (FGE.2 07 ) [PDF]
, 2013 International ...Aeschbacher, Anderson, Burdock, Claxton, Costello, Cowan, Cramer, Curvall, Damani, Durrer, EC (European Commission), Florin, Fujita, Gillam, Goe, Gorrod, Gorrod, Grubbs, Hashizume, Hawksworth, Haworth, IOFI (International Organization of the Flavor Industry), Izmerov, Jakoby, JECFA (Joint FAO/WHO Expert Committee on Food Additives), Kaden, Kaiser, Kim, Kim, King, Klaassen, LaVoie, Laws, Lee, Lehninger, Martinez, McGee Laboratories Inc., McKee, McKennis, Miller, Moran, Myers, Nijssen, Novello, Ochiai, Posner, Posternak, Reddy, Reddy, Reigh, Ruangyuttikarn, Sasagawa, SCF (Scientific Committee for Food), SCF (Scientific Committee for Food), SCF (Scientific Committee for Food), Scharping CE, Duke CC, Holder GM and Larden D, Schriewer, Shigenaga, Skiles, Skiles, Skordos, Smith, Smyth, Smyth, Spanjers, Steiner, Stoner, Szybalski, Tada, Tanaka, Tanaka, Taylor, Thornton‐Manning, Vance, Wang, Whittaker, Williams, Yost, Zeiger, Zimmermann +79 morecore +5 more sources
