Results 61 to 70 of about 1,528,672 (73)

Safety evaluation of certain food additives: prepared by the one-hundredth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

v, 279 p.This publication contains monographs prepared at the one-hundredth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome from 10 to 19 June 2025. It presents the Committee’s evaluation of selected food additives,
World Health Organization, Food and Agriculture Organization of the United Nations   +1 more
core  

Section 4.2. JECFA’s approach for assessing dietary exposure to veterinary drug residues: Estimating dietary exposure using global estimated chronic dietary exposure (GECDE) and global estimated acute dietary exposure (GEADE)

Le JECFA suit un processus innovant axé sur les données pour prédire les quantités de produits alimentaires d’origine animale consommés. Ce processus a des conséquences notables sur l’évaluation de l’exposition aux résidus de médicaments.Grâce à ce ...
FAO
core  

"Elucidating The Spatial Distribution of Genomic and Epigenetic Lamina-associated Domains Implicated in Adipocyte Differentiation and Hypertrophy”

L. Zeaiter, L. Cuneo, A. Dabbous, P. Bianchini, F. Diab, A. Diaspro, F. Baldini, L. Vergani   +7 more
core  

Some of the next articles are maybe not open access.

Related searches:

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): 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

EFSA Journal, 2018
Francesca Marcon, Roland Franz, Maria Rosaria Milana   +2 more
exaly  

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

EFSA Journal, 2014
exaly  

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono‐, di‐, tri‐, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)

EFSA Journal, 2014
exaly  

Flavouring Group Evaluation 89 (FGE.89): Consideration of phenyl-substituted aliphatic tertiary alcohols and related aldehydes and esters evaluated by JECFA (63rd and 68th meetings) structurally related to aliphatic, alicyclic and aromatic saturated and u

EFSA Journal, 2009
exaly  

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)

EFSA Journal, 2014
exaly  

Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)

EFSA Journal, 2011
exaly  

Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)

EFSA Journal, 2016
exaly