EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 87, Revision 2 (FGE.87Rev2): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated by EFSA in FGE.47Rev1 (2008) [PDF]
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An Updated Definition of "Healthy" Foods in the United States: How Do They Measure in Nutrient Density, Cost, and Frequency of Consumption? [PDF]
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EFSA EFSA ; Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63rd, 65th and 69th meetings) [PDF]
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Mechanism of O<sub>2</sub> Activation and Cysteine Oxidation by the Unusual Mononuclear Cu(I) Active Site of the Formylglycine-Generating Enzyme. [PDF]
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List of apha, beta‐Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing ‐ Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) [PDF]
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Merging microencapsulated garlic extract as a bioactive ingredient into manufacturing functional soft cheese. [PDF]
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EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting) [PDF]
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What is "healthy" food? A cross-sectional evaluation of foods and beverages consumed by United States adults that satisfy the United States Food and Drug Administration's updated "healthy" claim criteria. [PDF]
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