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Dietary exposures for the safety assessment of seven emulsifiers commonly added to foods in the United States and implications for safety

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2017-06, Vol.34 (6), p.905-917

2017

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Food-processing enzymes from recombinant microorganisms—a review

Regulatory toxicology and pharmacology, 2006-07, Vol.45 (2), p.144-158

2006

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Using Dietary Exposure and Physiologically Based Pharmacokinetic/Pharmacodynamic Modeling in Human Risk Extrapolations for Acrylamide Toxicity

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6031-6038

2008

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Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2008-03, Vol.25 (3), p.259-264

2008

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Evaluation of the Level of Food Safety Protection Provided by the U.S. Grade "A" Pasteurized Milk Ordinance and Its Associated Cooperative Grade "A" Milk Safety Program

Journal of food protection, 2015-08, Vol.78 (8), p.1428-1433

2015

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Presence of free gossypol in whole cottonseed

EFSA journal, 2017-07, Vol.15 (7), p.e04850-n/a

2017

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Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2019-10, Vol.36 (10), p.1475-1490

2019

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Presence of microplastics and nanoplastics in food, with particular focus on seafood

EFSA journal, 2016-06, Vol.14 (6), p.n/a

EFSA Panel on Contaminants in the Food Chain (CONTAM)

2016

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Scientific Opinion on acrylamide in food

EFSA journal, 2015-06, Vol.13 (6), p.n/a

EFSA Panel on Contaminants in the Food Chain (CONTAM)

2015

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Workshop report: A study roadmap to evaluate the safety of recombinant human lactoferrin expressed in Komagataella phaffii intended as an ingredient in conventional foods – Recommendations of a scientific expert panel

Food and chemical toxicology, 2024-08, Vol.190, p.114817, Article 114817

2024

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Instability of St. John's Wort (Hypericum perforatum L.) and Degradation of Hyperforin in Aqueous Solutions and Functional Beverage

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6156-6164

2004

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Dietary exposures for the safety assessment of seven emulsifiers commonly added to foods in the United States and implications for safety

Food-processing enzymes from recombinant microorganisms—a review

Risks for human health related to the presence of pyrrolizidine alkaloids in honey, tea, herbal infusions and food supplements

Update of the risk assessment on 3‐monochloropropane diol and its fatty acid esters

Risks for public health related to the presence of furan and methylfurans in food

Risks for animal health related to the presence of fumonisins, their modified forms and hidden forms in feed

Erucic acid in feed and food

Using Dietary Exposure and Physiologically Based Pharmacokinetic/Pharmacodynamic Modeling in Human Risk Extrapolations for Acrylamide Toxicity

Survey of furan in heat processed foods by headspace gas chromatography/mass spectrometry and estimated adult exposure

Evaluation of the Level of Food Safety Protection Provided by the U.S. Grade "A" Pasteurized Milk Ordinance and Its Associated Cooperative Grade "A" Milk Safety Program

Appropriateness to set a group health based guidance value for T2 and HT2 toxin and its modified forms

Effect on public health of a possible increase of the maximum level for ‘aflatoxin total’ from 4 to 10 μg/kg in peanuts and processed products thereof, intended for direct human consumption or use as an ingredient in foodstuffs

Presence of free gossypol in whole cottonseed

Appropriateness to set a group health based guidance value for nivalenol and its modified forms

Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data

Assessment of a decontamination process for dioxins and dioxin‐like PCBs in fish oil by physical filtration with activated carbon

Assessment of a decontamination process for dioxins and PCBs from fish meal by replacement of fish oil

Presence of microplastics and nanoplastics in food, with particular focus on seafood

Assessment of a decontamination process for dioxins and PCBs from fish meal by hexane extraction and replacement of fish oil

Scientific Opinion on acrylamide in food

Assessment of decontamination processes for dioxins and dioxin‐like PCBs in fish oil by physical filtration with activated carbon

Workshop report: A study roadmap to evaluate the safety of recombinant human lactoferrin expressed in Komagataella phaffii intended as an ingredient in conventional foods – Recommendations of a scientific expert panel

Assessment of a decontamination process for hydrocyanic acid in linseed intended for use in animal feed

Risk to human health related to the presence of perfluorooctane sulfonic acid and perfluorooctanoic acid in food

Instability of St. John's Wort (Hypericum perforatum L.) and Degradation of Hyperforin in Aqueous Solutions and Functional Beverage

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