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Influence of Processing Conditions on the Electrical Properties of CaCu3Ti4O12 Ceramics

Journal of the American Ceramic Society, 2006-10, Vol.89 (10), p.3129-3135

2006

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Giant Barrier Layer Capacitance Effects in CaCu3Ti4O12 Ceramics

Advanced materials (Weinheim), 2002-09, Vol.14 (18), p.1321-1323

2002

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The FEMA GRAS assessment of aliphatic and aromatic terpene hydrocarbons used as flavor ingredients

Food and chemical toxicology, 2011-10, Vol.49 (10), p.2471-2494

2011

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The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients

Food and chemical toxicology, 2007-02, Vol.45 (2), p.171-201

2007

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The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients

Food and chemical toxicology, 2005-08, Vol.43 (8), p.1241-1271

2005

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The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients

Food and chemical toxicology, 2005-08, Vol.43 (8), p.1207-1240

2005

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The FEMA GRAS Assessment of Lactones Used as Flavour Ingredients

Food and chemical toxicology, 1998-04, Vol.36 (4), p.249-278

1998

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The natural basil flavonoid nevadensin protects against induction of markers of hepatocarcinogenicity by methyleugenol in male F344 rat

Food and chemical toxicology, 2014, Vol.74

2014

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GRASr2 Evaluation of Aliphatic Acyclic and Alicyclic Terpenoid Tertiary Alcohols and Structurally Related Substances Used as Flavoring Ingredients

Journal of food science, 2014-04, Vol.79 (4), p.R428-R441

2014

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The FEMA GRAS assessment of furfural used as a flavour ingredient

Food and chemical toxicology, 1997-08, Vol.35 (8), p.739-751

1997

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In vivo validation and physiologically based biokinetic modeling of the inhibition of SULT-mediated estragole DNA adduct formation in the liver of male Sprague-Dawley rats by the basil flavonoid nevadensin

Molecular nutrition & food research, 2013-11, Vol.57 (11), p.1969-1978

2013

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Safety assessment of allylalkoxybenzene derivatives used as flavouring substances — methyl eugenol and estragole

Food and Chemical Toxicology, 2002-07, Vol.40 (7), p.851-870

2002

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A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils

Food and chemical toxicology, 2005-03, Vol.43 (3), p.345-363

2005

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Identification of nevadensin as an important herb-based constituent inhibiting estragole bioactivation and physiology-based biokinetic modeling of its possible in vivo effect

Toxicology and applied pharmacology, 2010-06, Vol.245 (2), p.179-190

2010

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The impact of structural and metabolic variation on the toxicity and carcinogenicity of hydroxy- and alkoxy-substituted allyl- and propenylbenzenes

Chemical research in toxicology, 2014, Vol.27 (7)

2014

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The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

Food and chemical toxicology, 2008-09, Vol.46 (9), p.2935-2967

2008

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Matrix modulation of the bioactivation of estragole by constituents of different alkenylbenzene-containing herbs and spices and physiologically based biokinetic modeling of possible in vivo effects

Toxicological sciences, 2012-09, Vol.129 (1), p.174-187

2012

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The FEMA GRAS assessment of alicyclic substances used as flavour ingredients

Food and chemical toxicology, 1996-09, Vol.34 (9), p.763-828

1996

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The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

Food and Chemical Toxicology, 2004-02, Vol.42 (2), p.157-185

2004

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Influence of Processing Conditions on the Electrical Properties of CaCu 3 Ti 4 O 12 Ceramics

Journal of the American Ceramic Society, 2006-10, Vol.89 (10), p.3129-3135

2006

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The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients

Food and Chemical Toxicology, 2002-04, Vol.40 (4), p.429-451

2002

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Purging and alcohol-related effects in college women

The International journal of eating disorders, 2006-04, Vol.39 (3), p.240-244

2006

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The FEMA GRAS Assessment of trans-Anethole Used as a Flavouring Substance

Food and Chemical Toxicology, 1999-07, Vol.37 (7), p.789-811

1999

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Corrigendum to: ‘‘The FEMA GRAS assessment of a,b-unsaturated aldehydes and related substances used as flavor ingredients” [Food and Chemical Toxicology 46 (2008) 2935–2967]

Food and chemical toxicology, 2009-10, Vol.47 (10), p.2686-2686

2009

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Safety evaluation of natural flavour complexes

Toxicology letters, 2004-04, Vol.149 (1), p.197-207

2004

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Influence of Processing Conditions on the Electrical Properties of CaCu3Ti4O12 Ceramics

Giant Barrier Layer Capacitance Effects in CaCu3Ti4O12 Ceramics

The FEMA GRAS assessment of aliphatic and aromatic terpene hydrocarbons used as flavor ingredients

The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients

The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients

The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients

The FEMA GRAS Assessment of Lactones Used as Flavour Ingredients

The natural basil flavonoid nevadensin protects against induction of markers of hepatocarcinogenicity by methyleugenol in male F344 rat

GRASr2 Evaluation of Aliphatic Acyclic and Alicyclic Terpenoid Tertiary Alcohols and Structurally Related Substances Used as Flavoring Ingredients

The FEMA GRAS assessment of furfural used as a flavour ingredient

In vivo validation and physiologically based biokinetic modeling of the inhibition of SULT-mediated estragole DNA adduct formation in the liver of male Sprague-Dawley rats by the basil flavonoid nevadensin

Safety assessment of allylalkoxybenzene derivatives used as flavouring substances — methyl eugenol and estragole

A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils

Identification of nevadensin as an important herb-based constituent inhibiting estragole bioactivation and physiology-based biokinetic modeling of its possible in vivo effect

The impact of structural and metabolic variation on the toxicity and carcinogenicity of hydroxy- and alkoxy-substituted allyl- and propenylbenzenes

The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

Matrix modulation of the bioactivation of estragole by constituents of different alkenylbenzene-containing herbs and spices and physiologically based biokinetic modeling of possible in vivo effects

The FEMA GRAS assessment of alicyclic substances used as flavour ingredients

The FEMA GRAS assessment of cinnamyl derivatives used as flavor ingredients

Influence of Processing Conditions on the Electrical Properties of CaCu 3 Ti 4 O 12 Ceramics

The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients

Purging and alcohol-related effects in college women

The FEMA GRAS Assessment of trans-Anethole Used as a Flavouring Substance

Corrigendum to: ‘‘The FEMA GRAS assessment of a,b-unsaturated aldehydes and related substances used as flavor ingredients” [Food and Chemical Toxicology 46 (2008) 2935–2967]

Safety evaluation of natural flavour complexes

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