Results 51 to 60 of about 11,694 (211)

Single-flavour and two-flavour pairing in three-flavour quark matter [PDF]

Journal of Physics G: Nuclear and Particle Physics, 2006
We study single-flavour quark pairing ("self-pairing") in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ("2SC" pairing) and the remaining flavour self-pairs.
Alford, Mark, Cowan, Greig
openaire   +2 more sources

Scientific Opinion on the safety and efficacy of alicyclic and aromatic lactones (chemical group 11) when used as flavourings for all animal species

EFSA Journal, 2012
The flavour compounds 3‐propylidenephthalide, 3‐butylidenephthalide and 3,4‐dihydrocoumarin belong to chemical group 11, defined as “alicyclic and aromatic lactones”. All three additives are currently authorised for use as flavours in food.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63^rd, 65^th and 69^th meetings) [PDF]

EFSA Journal, 2012
<p>The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’ [PDF]

, 2017
Publisher ...
Beckman Sundh, Ulla, Benigni, Romualdo, Binderup, Mona-Lise, Bolognesi, Claudia, Brimer, Leon, Carfì, Maria, Castle, Laurence, Chipman, Kevin, Cravedi, Jean-Pierre, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Franz, Roland, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Marcon, Francesca, Martino, Carla, Marzin, Daniel, Mennes, Wim, Milana, Maria Rosaria, Mosesso, Pasquale, Mulder, Gerard, Oskarsson, Agneta, Pfaff, Karla, Riviere, Gilles, Silano, Vittorio, Srinivasan, Jannavi, Svendsen, Camilla, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger   +33 more
core   +3 more sources

Scientific Opinion on Flavouring Group Evaluation 35, Revision 1 (FGE.35Rev1): Three quinine salts from the Priority list from chemical group 30

EFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate three flavouring substances in the Flavouring Group Evaluation 35, Revision 1, using the Procedure in Commission
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Study protocol for a randomised controlled trial of electronic cigarettes versus nicotine patch for smoking cessation [PDF]

, 2013
PMCID: PMC3602285This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided ...
Bullen, C, Howe, C, Laugesen, M, McRobbie, H, Parag, V, Walker, N, Williman, J   +6 more
core   +1 more source

Safety and efficacy of 26 compounds belonging to chemical group 3 (α,β‐unsaturated straight‐chain and branched‐chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories

EFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 26 compounds belonging to chemical group 3 (α,β ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Maryline Kouba, Mojca Kos Durjava, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul Brantom, Andrew Chesson, Johannes Westendorf, Lucilla Gregoretti, Paola Manini, Birgit Dusemund   +22 more
doaj   +1 more source

Pieces of the flavour puzzle [PDF]

The European Physical Journal C, 2015
26 pages, 7 ...
openaire   +4 more sources

Composition chimique du netetu, condiment alimentaire produit par fermentation des graines de caroubier africain Parkia biglobosa (Jacq.) Benth. [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2000
Chemical composition of netetu, a food condiment from fermented Parkia biglobosa seeds. The seed oils and cakes of netetu of different origins available on the Senegalian market have been studied to evaluate the nutritional potentialities of this ...
Wathelet B., Cornelius C., Lognay G., Ndir B., Marlier M., Thonart P.   +5 more
doaj  

Scientific Opinion on Flavouring Group Evaluation 11, Revision 3 (FGE.11Rev3): Aliphatic dialcohols, diketones, and hydroxyketones from chemical groups 8 and 10

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj   +1 more source