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Mechanism of p-Hydroxybenzoate Ester-induced Mitochondrial Dysfunction and Cytotoxicity in Isolated Rat Hepatocytes

Biochemical pharmacology, 1998-06, Vol.55 (11), p.1907-1914

1998

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Oxidation pathways for the intracellular probe 2',7'-dichlorofluorescin

Archives of toxicology, 1994-09, Vol.68 (9), p.582-587

1994

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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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Follow‐up of the re‐evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses

EFSA journal, 2024-02, Vol.22 (2), p.e8563-n/a

2024

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Follow‐up of the re‐evaluation of indigo carmine (E 132) as a food additive

EFSA journal, 2023-07, Vol.21 (7), p.e08103-n/a

2023

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Safety of use of Monk fruit extract as a food additive in different food categories

EFSA journal, 2019-12, Vol.17 (12), p.e05921-n/a

2019

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Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur‐containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5

EFSA journal, 2023-02, Vol.21 (2), p.n/a

2023

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Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive

EFSA journal, 2022-06, Vol.20 (6), p.e07353-n/a

2022

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Re‐evaluation of benzyl alcohol (E 1519) as food additive

EFSA journal, 2019-10, Vol.17 (10), p.n/a

2019

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Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

EFSA journal, 2022-05, Vol.20 (5), p.e07294-n/a

2022

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Mechanism of p-Hydroxybenzoate Ester-induced Mitochondrial Dysfunction and Cytotoxicity in Isolated Rat Hepatocytes

Re‐evaluation of phosphoric acid–phosphates – di‐, tri‐ and polyphosphates (E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension of use

Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution

Oxidation pathways for the intracellular probe 2',7'-dichlorofluorescin

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

Re‐evaluation of guar gum (E 412) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Follow‐up of the re‐evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses

Follow‐up of the re‐evaluation of indigo carmine (E 132) as a food additive

Safety of use of Monk fruit extract as a food additive in different food categories

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

Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni

Re‐evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive

Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30

Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side‐chain substituents and heteroatoms from chemical group 14

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan‐substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings

Re‐evaluation of benzyl alcohol (E 1519) as food additive

Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)‐3‐benzo[1,3]dioxol‐5‐yl‐N,N‐diphenyl‐2‐propenamide

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

Opinion on the re‐evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Re‐evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives

Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

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