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Yersinia ruckeri infections in salmonid fish

Journal of fish diseases, 2007-05, Vol.30 (5), p.257-268

2007

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In vitro markers for virulence in Yersinia ruckeri

Journal of fish diseases, 2010-03, Vol.33 (3), p.197-209

2010

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Review: Yersinia ruckeri infections in salmonid fish

Journal of fish diseases, 2007-05, Vol.30 (5), p.257

2007

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Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase

Biotechnology progress, 1997, Vol.13 (1), p.25-32

1997

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Modeling heat transfer during high-pressure freezing and thawing

Biotechnology progress, 1997, Vol.13 (4), p.416-423

1997

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Kinetics for isobaric-isothermal inactivation of Bacillus subtilis alpha-amylase

Biotechnology progress, 1997-09, Vol.13 (5), p.532-538

1997

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Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase

Journal of food science, 1997-03, Vol.62 (2), p.261-266

1997

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Convenience of immobilized Bacillus licheniformis alpha-amylase as time-temperature-integrator (TTI)

Journal of chemical technology and biotechnology (1986), 1994-02, Vol.59 (2), p.193-199

1994

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Calcium silicate and silicon dioxide/silicic acid gel added for nutritional purposes to food supplements

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Updated opinion on a request from the European Commission related to the 2nd ERF carcinogenicity study on aspartame, taking into consideration study data submitted by the Ramazzini Foundation in February 2009

EFSA journal, 2009-04, Vol.7 (4), p.n/a

European Food Safety Authority (EFSA)

2009

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DSC and protein-based time-temperature integrators: case study of alpha-amylase stabilized by polyols and/or sugar

Biotechnology and bioengineering, 1994-09, Vol.44 (7), p.859-865

1994

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Assessment of the safety of cobalt(II) chloride hexahydrate added for nutritional purposes as a source of cobalt in food supplements and the bioavailability of cobalt from this source

EFSA journal, 2009-05, Vol.7 (5), p.n/a

2009

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Immobilized α-amylase from Bacillus licheniformis: a potential enzymic time-temperature integrator for thermal processing

International journal of food science & technology, 1992-12, Vol.27 (6), p.661-673

1992

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Inability to assess the safety of strontium‐enriched yeast added for nutritional purposes as a source of strontium in food supplements and the bioavailability of strontium from this source, based on the supporting dossier

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Potassium molybdate as a source of molybdenum added for nutritional purposes to food supplements

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Chromium(III)‐, iron(II)‐ and selenium‐humic acid/fulvic acid chelate and supplemented humifulvate added for nutritional purposes to food supplements

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Inability to assess the safety of chromium‐enriched yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source, based on the supporting dossiers

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Inability to assess the safety of riboflavin‐enriched yeast added for nutritional purposes as a source of riboflavin in food supplements and the bioavailability of riboflavin from this source, based on the supporting dossier

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

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Se‐methyl‐L‐selenocysteine added as a source of selenium for nutritional purposes to food supplements

EFSA journal, 2009-05, Vol.7 (5), p.1067-n/a

European Food Safety Authority (EFSA)

2009

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Inability to assess the safety of zinc‐enriched yeast as a source of zinc, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

Volltextzugriff (PDF)

Assessment of the safety of vanadium‐enriched yeasts added for nutritional purposes as a source of vanadium in food supplements and the bioavailability of vanadium from vanadium‐enriched yeasts

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

Volltextzugriff (PDF)

Inability to assess the safety of silicon‐enriched yeast added for nutritional purposes as a source of silicon in food supplements and the bioavailability of silicon from this source, based on the supporting dossier

EFSA journal, 2009-05, Vol.7 (5), p.n/a

2009

Volltextzugriff (PDF)

Calcium phosphinate as a source of calcium added for nutritional purposes to food supplements

EFSA journal, 2009-04, Vol.7 (4), p.n/a

European Food Safety Authority (EFSA)

2009

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Selenious acid as a source of selenium added for nutritional purposes to food supplements

EFSA journal, 2009-04, Vol.7 (4), p.n/a

European Food Safety Authority (EFSA)

2009

Volltextzugriff (PDF)

Inability to assess the safety of vitamin D‐enriched yeast added for nutritional purposes as a source of vitamin D in food supplements and the bioavailability of vitamin D from this source, based on the supporting dossier

EFSA journal, 2009-06, Vol.7 (6), p.n/a

European Food Safety Authority (EFSA)

2009

Volltextzugriff (PDF)

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Yersinia ruckeri infections in salmonid fish

In vitro markers for virulence in Yersinia ruckeri

Review: Yersinia ruckeri infections in salmonid fish

Influence of pH, benzoic acid, EDTA, and glutathione on the pressure and/or temperature inactivation kinetics of mushroom polyphenoloxidase

Modeling heat transfer during high-pressure freezing and thawing

Kinetics for isobaric-isothermal inactivation of Bacillus subtilis alpha-amylase

Temperature sensitivity and pressure resistance of mushroom polyphenoloxidase

Convenience of immobilized Bacillus licheniformis alpha-amylase as time-temperature-integrator (TTI)

Calcium silicate and silicon dioxide/silicic acid gel added for nutritional purposes to food supplements

Updated opinion on a request from the European Commission related to the 2nd ERF carcinogenicity study on aspartame, taking into consideration study data submitted by the Ramazzini Foundation in February 2009

DSC and protein-based time-temperature integrators: case study of alpha-amylase stabilized by polyols and/or sugar

Assessment of the safety of cobalt(II) chloride hexahydrate added for nutritional purposes as a source of cobalt in food supplements and the bioavailability of cobalt from this source

Immobilized α-amylase from Bacillus licheniformis: a potential enzymic time-temperature integrator for thermal processing

Inability to assess the safety of strontium‐enriched yeast added for nutritional purposes as a source of strontium in food supplements and the bioavailability of strontium from this source, based on the supporting dossier

Potassium molybdate as a source of molybdenum added for nutritional purposes to food supplements

Chromium(III)‐, iron(II)‐ and selenium‐humic acid/fulvic acid chelate and supplemented humifulvate added for nutritional purposes to food supplements

Inability to assess the safety of chromium‐enriched yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source, based on the supporting dossiers

Inability to assess the safety of riboflavin‐enriched yeast added for nutritional purposes as a source of riboflavin in food supplements and the bioavailability of riboflavin from this source, based on the supporting dossier

Se‐methyl‐L‐selenocysteine added as a source of selenium for nutritional purposes to food supplements

Inability to assess the safety of zinc‐enriched yeast as a source of zinc, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers

Assessment of the safety of vanadium‐enriched yeasts added for nutritional purposes as a source of vanadium in food supplements and the bioavailability of vanadium from vanadium‐enriched yeasts

Inability to assess the safety of silicon‐enriched yeast added for nutritional purposes as a source of silicon in food supplements and the bioavailability of silicon from this source, based on the supporting dossier

Calcium phosphinate as a source of calcium added for nutritional purposes to food supplements

Selenious acid as a source of selenium added for nutritional purposes to food supplements

Inability to assess the safety of vitamin D‐enriched yeast added for nutritional purposes as a source of vitamin D in food supplements and the bioavailability of vitamin D from this source, based on the supporting dossier

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