Results 31 to 40 of about 10,836 (186)

Academic team formation as evolving hypergraphs [PDF]

, 2010
This paper quantitatively explores the social and socio-semantic patterns of constitution of academic collaboration teams. To this end, we broadly underline two critical features of social networks of knowledge-based collaboration: first, they ...
A. J. Lott, A.-L. Barabási, B. F. Jones, B. Kogut, B. Latour, B. Uzzi, C. Jones, C. Roth, C. S. Wagner, Camille Roth, Carla Taramasco, D. Constant, D. Crane, D. de Beaver, D. E. Chubin, D. G. Ancona, D. N. Laband, D. Stokols, E. C. M. Noyons, E. Lazega, E. Leahey, G. F. Davis, G. Melin, G. Simmel, I. Karsai, J. D. Adams, J. G. Ruggie, J. J. Ramasco, J. Levrel, J. Moody, J. S. Katz, Jean-Philippe Cointet, K. A. Bollen, L. C. Freeman, M. A. Rodriguez, M. Callon, M. Callon, M. Callon, M. E. J. Newman, M. E. J. Newman, M. McPherson, M. McPherson, M. Ruef, M. Smangs, N. C. Mullins, N. E. Friedkin, P. Haas, P. Larédo, P. Larédo, R. E. Miles, R. Guimera, R. L. Breiger, R. R. Faulkner, R.L. Breiger, S. Wuchty, W. W. Powell   +55 more
core   +6 more sources

Trace elements and C and N isotope composition in two mushroom species from a mine-spill contaminated site [PDF]

, 2020
Fungi play a key role in the functioning of soil in terrestrial ecosystems, and in particular in the remediation of degraded soils. The contribution of fungi to carbon and nutrient cycles, along with their capability to mobilise soil trace elements, is
Domínguez Núñez, María Teresa, Gil Martínez, Marta, Marañón, Teodoro, Murillo, José M., Navarro Fernández, Carmen M.   +4 more
core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013) [PDF]

EFSA Journal, 2015
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 Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide from Chemical Group 30 [PDF]

, 2017
Publisher ...
Anastassiadou, Maria, Bolognesi, Claudia, Brimer, Leon, Castle, Laurence, Cravedi, Jean-Pierre, de Fátima Tavares Poças, Maria, 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, Mennes, Wim, Mulder, Gerard, Penninks, André, Rosaria Milana, Maria, Silano, Vittorio, Smith, Andrew, Sundh, Ulla Beckman, Tlustos, Christina, Wölfle , Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +24 more
core   +3 more sources

Scientific Opinion on Flavouring Group Evaluation 51, Revision 1 (FGE.51Rev1): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev3 (2011)

EFSA Journal, 2012
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 Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63^rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013) [PDF]

EFSA Journal, 2014
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 Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Low doses of ochratoxin A induce micronucleus formation and delay DNA repair in human lymphocytes [PDF]

, 2014
The contamination of food commodities by fungal toxins has attracted great interest because many of these mycotoxins are responsible for different diseases, including cancer and other chronic illnesses. Ochratoxin A (OTA) is a mycotoxin naturally present
Barrón-Vivanco, Briscia S., Benitez-Trinidad, alma B., González Arias, Cyndia A., Marín Sillué, Sònia, Medina-Díaz, Irma M., Ramos Girona, Antonio J., Robledo-Marenco, Lourdes, Rojas-García, A. E., Sanchís Almenar, Vicente, Sordo, Montserrat   +9 more
core   +2 more sources

Heterologous screening of hybridomas for the development of broad-specific monoclonal antibodies against deoxynivalenol and its analogues [PDF]

, 2014
Hapten heterology was introduced into the steps of hybridoma selection for the development of monoclonal antibodies (MAbs) against deoxynivalenol (DON).
Bracke, Marc, De Saeger, Sarah, Deforce, Dieter, Eremin, S, Galvita, Anastasia, Guo, Yirong, Heyerick, Arne, Sanders, Melanie   +7 more
core   +1 more source

Statement on the divergence between the risk assessment of lycopene by EFSA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

EFSA Journal, 2010
Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food delivers a statement on the divergence between the risk assessment of lycopene by the European Food Safety Authority (EFSA) and the Joint FAO/
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source

Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive [PDF]

EFSA Journal, 2013
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Patent Blue V (E 131). Patent Blue V (E 131) is a triarylmethane dye permitted for use as a food additive in the EU, that has been ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source