Results 271 to 280 of about 1,825,024 (291)

A procedure for the safety evaluation of flavouring substances. Joint FAO/WHO Expert Committee on Food Additives.

Food and Chemical Toxicology, 1999
I. Munro, E. Kennepohl, R. Kroes
semanticscholar   +1 more source

Some Aspects of the Toxicity of Flavouring Substances

1967
openaire   +2 more sources

FLAVOUR MODULATING SUBSTANCES

2006
WINKEL CHRIS, RENES HARRY
openaire   +4 more sources

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC-MS

Flavour and Fragrance Journal, 2015
A Chaintreau
exaly  

An evaluation of the maximized survey-derived daily intake (MSDI) as a practical method to estimate intake of flavouring substances.

Food and Chemical Toxicology, 2006
Karen W. H. Young, B. Danielewska-Nikiel, I. Munro   +2 more
semanticscholar   +1 more source

Natural Flavouring Substances, Their Sources, and Added Artificial Flavouring Substances. Partial Agreement in the Social and Public Health Field

Food and Cosmetics Toxicology, 1975
openaire   +1 more source

Aromatic substances and/or flavours.

1992
MUELLER PETER M, WILD HANS-JAKOB
openaire   +2 more sources

Flavour modulating substance

2007
NOOMEN SYLVIA N, RENES HARRY, WINKEL CHRIS   +2 more
openaire   +2 more sources

50 Novel estimates of the exposure to flavouring substances

Toxicology Letters, 2003
openaire   +1 more source

USE OF DIACETYL DIMER AS AN AROMATIC AND/OR FLAVOURING SUBSTANCE

2007
LEY JAKOB, WEBER BERTHOLD, KRAMMER GERHARD, REISS INGO, BERTRAM HEINZ-JUERGEN, GATFIELD IAN, HOFFMANN-LUECKE PETRA   +6 more
openaire   +4 more sources