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Biosynthesis and toxicological effects of patulin

Toxins, 2010-04, Vol.2 (4), p.613-631

2010

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Immunotoxicity of aflatoxin B1: Impairment of the cell-mediated response to vaccine antigen and modulation of cytokine expression

Toxicology and applied pharmacology, 2008-09, Vol.231 (2), p.142-149

2008

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Re‐evaluation of xanthan gum (E 415) as a food additive

EFSA journal, 2017-07, Vol.15 (7), p.e04909-n/a

2017

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Re‐evaluation of lecithins (E 322) as a food additive

EFSA journal, 2017-04, Vol.15 (4), p.e04742-n/a

2017

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Byssochlamys nivea as a Source of Mycophenolic Acid

Applied and Environmental Microbiology, 2005, Vol.71 (1), p.550-553

2005

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Re‐evaluation of gellan gum (E 418) as food additive

EFSA journal, 2018-06, Vol.16 (6), p.e05296-n/a

2018

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Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

EFSA journal, 2017-07, Vol.15 (7), p.e04866-n/a

2017

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Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives

EFSA journal, 2017-10, Vol.15 (10), p.n/a

2017

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Biosynthesis and toxicological effects of patulin

Scientific opinion on the safety of green tea catechins

Immunotoxicity of aflatoxin B1: Impairment of the cell-mediated response to vaccine antigen and modulation of cytokine expression

Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Scientific opinion on the safety of monacolins in red yeast rice

Re‐evaluation of xanthan gum (E 415) as a food additive

Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Safety of hydroxyanthracene derivatives for use in food

Re‐evaluation of lecithins (E 322) as a food additive

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

Re‐evaluation of fatty acids (E 570) as a food additive

Byssochlamys nivea as a Source of Mycophenolic Acid

Re‐evaluation of guar gum (E 412) as a food additive

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

Re‐evaluation of gellan gum (E 418) as food additive

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Re‐evaluation of β‐cyclodextrin (E 459) as a food additive

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources (Revision 1)1

Re‐evaluation of locust bean gum (E 410) as a food additive

Re‐evaluation of acacia gum (E 414) as a food additive

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

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