Results 11 to 20 of about 9,254 (302)
Drug Testing and Analysis, 2023 E-liquids typically contain nicotine and flavourings in a matrix of propylene glycol (PG) and vegetable glycerine (VG). Some nicotine-free e-liquids are flavouring only in the aerosol carrier with the option for users to add their own nicotine.
A. Haworth-Duff, G. Parkes, N. J. Reed
semanticscholar +1 more source
Tobacco Control, 2022 Objectives Flavoured products are especially appealing to youth and contribute to the onset of waterpipe smoking and continued use of waterpipe tobacco. The goal of database and chemical analysis was to provide a clear overview of commonly used flavours ...
Ingrid M E Bakker-'t Hart +5 more
semanticscholar +1 more source
From flavour to SUSY flavour models [PDF]
Nuclear Physics B, 2011 If supersymmetry (SUSY) will be discovered, successful models of flavour not only have to provide an explanation of the flavour structure of the Standard Model fermions, but also of the flavour structure of their scalar superpartners. We discuss aspects of such "SUSY flavour" models, towards predicting both flavour structures, in the context of ...
Antusch, Stefan +3 more
openaire +3 more sources
EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of 41 compounds to provide a Herbal flavour and belonging to different chemical groups, when used as sensory additives in feed for all animal ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +25 more
doaj +1 more source
An in vitro-based hazard assessment of liquid smoke food flavourings
Archives of Toxicology, 2021 Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process.
Erica Selin +4 more
semanticscholar +1 more source
EFSA Supporting Publications, 2021 This document provides guidance to applicants submitting applications on food enzymes, food additives or food flavourings, which are to be evaluated by EFSA.
Sara De Berardis +5 more
semanticscholar +1 more source
Malaysian applied biology, 2021 The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications ...
Nurul Aisyah Yusli +3 more
semanticscholar +1 more source
Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30 [PDF]
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1) using the Procedure ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Nematicidal activity of essential oils of medicinal plants
Folia Oecologica, 2021 We studied the effect of essential oils from Picea abies (Linnaeus) H. Karsten., 1881, Cinnamomum verum J. Presl, 1825, Melaleuca alternifolia (Maiden & Betche) Cheel, 1925, Citrus paradisi Macfadyen, 1830, Rosmarinus officinalis Linnaeus, 1753, Citrus ...
Boyko Olexandra, Brygadyrenko Viktor
doaj +1 more source
Journal of Chromatography A, 2020 Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products.
Carmen Diez-Simon +6 more
semanticscholar +1 more source