Results 271 to 280 of about 3,964 (286)

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

50 Novel estimates of the exposure to flavouring substances

Toxicology Letters, 2003
openaire   +1 more source

Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method.

Food and Chemical Toxicology, 2005
D. Arcella, C. Leclercq
semanticscholar   +1 more source

Novel estimates of the exposure to flavouring substances.

Toxicology Letters, 2003
P. Cadby
semanticscholar   +1 more source

Statement on the identification in nature of flavouring substances made by the Working Group on Methods of Analysis of the International Organization of the Flavour Industry – IOFI

, 1997
I. Industry
semanticscholar   +1 more source

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

EFSA Journal, 2019
Paul Fowler, Maria José Frutos Fernández, Romina Shāh   +2 more
exaly  

The new European Union Flavouring Regulation and its impact on essential oils: production of natural flavouring ingredients and maximum levels of restricted substances

Flavour and Fragrance Journal, 2012
exaly  

Guidelines for the quantitative gas chromatography of volatile flavouring substances, from the Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI)

Flavour and Fragrance Journal, 2011
exaly  

Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting)

EFSA Journal, 2011
exaly