Scientific Opinion on the Safety of smoke flavour Primary Product Zesti Smoke Code 10 ‐ 2011 Update [PDF]
EFSA Journal, 2011 The EFSA CEF Panel updated the safety assessment of the smoke flavouring Primary Product Zesti Smoke Code 10 based on evaluation of a new 90‐day dietary rat toxicity study.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Scientific Opinion on safety of smoke flavour Primary Product – TRADISMOKE™ A MAX [PDF]
EFSA Journal, 2010 This opinion concerns the safety of the smoke flavouring Primary Product TRADISMOKETM A MAX. The Panel considered the technical and analytical data provided acceptable to characterise the Primary Product and to demonstrate its batch‐to‐batch variability ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
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Risk assessment of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on the Smoke Flavouring Primary Product ‐ FF‐B [PDF]
EFSA Journal, 2007 European Food Safety Authority (EFSA)
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Scientific opinion on Prosmoke BW 01
EFSA Journal, 2022 The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of Prosmoke BW 01 as a new smoke flavouring primary product, in accordance with Regulation (EC) No 2065/2003. Prosmoke BW01 is produced by pyrolysis of beechwood (
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
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Smoke-free legislation and hospitalizations for childhood asthma [PDF]
, 2010 <b>BACKGROUND:</b> Previous studies have shown that after the adoption of comprehensive smoke-free legislation, there is a reduction in respiratory symptoms among workers in bars.
Mackay, D. +19 more
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Assessing the Breadth of Adduct Formation between Flavouring Molecules and Carrier Fluids within Electronic Cigarette Liquid Products [PDF]
, 2022 Introduction: A range of flavouring molecules are used in electronic cigarette liquids (e-liquids), some of which have been shown to form cyclic acetal adducts with e-liquid solvent components propylene glycol (PG) and vegetable glycerine (VG).
Celine, Kelso +4 more
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Dietary Exposure Calculator Smoke Flavouring
, 2016 <p>The calculator implements Smoke Flavouring Theoretical Added Maximum Daily Intake (SMK-TAMDI) and the Smoke Flavouring EPIC model (SMK-EPIC) methods suitable for assessing the dietary exposure to smoke flavourings based on Normal and Upper use ...
Arcella, Davide +3 more
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Histone deacetylase 2 is phosphorylated, ubiquitinated, and degraded by cigarette smoke [PDF]
, 2009 Cigarette smoke (CS)-induced lung inflammation involves the reduction of histone deacetylase 2 (HDAC2) abundance, which is associated with steroid resistance in patients with chronic obstructive pulmonary disease and in individuals with severe asthma who
Adenuga, David +4 more
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Diathermy smoke: hazardous to health? [PDF]
, 2013 The heat used in electrocautery causes cells to boil and explode, or simply dry up, producing a gaseous by-product known as diathermy smoke. This smoke may have mutagenic and carcinogenic potential, similar to that of cigarette smoke (Spearman et al ...
Brown, Steven, Dunn, Lynda
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