Results 281 to 290 of about 5,281 (305)

Contact sensitivity to flavourings and perfumes in atopic dermatitis

Contact Dermatitis, 1992
G Ducombs, Alain Taïeb
exaly  

Occurrence of Polycyclic Aromatic Hydrocarbons in Smoke Flavourings

Polycyclic Aromatic Compounds, 2000
Maria D Guillen, P Sopelana
exaly  

Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

Food Additives and Contaminants, 1993
C J López-Bote, Alden M Booren
exaly  

Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

Food Chemistry, 2007
Olaia Martinez, J Salmeron, Maria D Guillen   +2 more
exaly  

Genotoxic alkenylbenzene flavourings, a contribution to risk assessment

Food and Chemical Toxicology, 2018
Celia Martins, JOSÉ Rueff, Antonio Sebastiao Rodrigues   +2 more
exaly  

Effects of antimutagenic flavourings on SCEs induced by chemical mutagens in cultured Chinese hamster cells

Mutation Research - Genetic Toxicology Testing and Biomonitoring of Environmental Or Occupational Exposure, 1987
Yūf Sasaki, Hisako Imanishi, T Ohta
exaly  

Genotoxic and apoptotic activities of the food flavourings myristicin and eugenol in AA8 and XRCC1 deficient EM9 cells

Food and Chemical Toxicology, 2011
Celia Martins, Carolina Doran, Antonio Laíres   +2 more
exaly  

Study of the effects of smoke flavourings on the oxidative stability of the lipids of pork adipose tissue by means of Fourier transform infrared spectroscopy

Meat Science, 2004
Maria D Guillen
exaly  

Guidance on the data required for the risk assessment of flavourings to be used in or on foods

EFSA Journal, 2010
exaly  

Study of several aspects of a general method for the determination of polycyclic aromatic hydrocarbons in liquid smoke flavourings by gas chromatography-mass spectrometry

Food Additives and Contaminants, 2000
Maria D Guillen, P Sopelana
exaly