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Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

EFSA journal, 2017-04, Vol.15 (4), p.e04729-n/a

2017

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Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

EFSA journal, 2017-11, Vol.15 (11), p.e05011-n/a

2017

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Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids evaluated by EFSA in FGE.07Rev4

EFSA journal, 2017-01, Vol.15 (1), p.e04662-n/a

2017

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Immunohistochemical localization of phosphohistidine phosphatase PHPT1 in mouse and human tissues

Upsala Journal of Medical Sciences, 2009-01, Vol.114 (2), p.65-72

2009

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Cyanobacterial extracts and microcystin-LR are inactive in the micronucleus assay in vivo and in vitro

Mutation research, 2010-06, Vol.699 (1), p.5-10

2010

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A screening method for phosphohistidine phosphatase 1 activity

Upsala journal of medical sciences, 2011-08, Vol.116 (3), p.161-168

2011

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Studies on phosphohistidine phosphatase 1: what? where? why?

Beckman Sundh, Ulla

2012

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Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α,β‐Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19

EFSA journal, 2014-05, Vol.12 (5), p.n/a

2014

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Scientific Opinion on the safety assessment of the substances, kaolin and polyacrylic acid, sodium salt, for use in food contact materials

EFSA journal, 2014-04, Vol.12 (4), p.n/a

Gontard, Nathalie

2014

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Scientific Opinion on the safety assessment of the substances (butadiene, ethyl acrylate, methyl methacrylate, styrene) copolymer either not crosslinked or crosslinked with divinylbenzene or 1,3‐butanediol dimethacrylate, in nanoform, for use in food contact materials

EFSA journal, 2014-04, Vol.12 (4), p.n/a

Gontard, Nathalie

2014

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Mutational study of human phosphohistidine phosphatase: Effect on enzymatic activity

Biochemical and biophysical research communications, 2005-11, Vol.337 (3), p.887-891

2005

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Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

EFSA journal, 2014-04, Vol.12 (4), p.n/a

Gontard, Nathalie

2014

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Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β‐Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19

EFSA journal, 2014-04, Vol.12 (4), p.n/a

Gontard, Nathalie

2014

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Scientific Opinion on the safety evaluation of a time‐temperature indicator system, based on Carnobacterium maltaromaticum and acid fuchsin for use in food contact materials

EFSA journal, 2013-07, Vol.11 (7), p.n/a

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

2013

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Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur‐containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3

EFSA journal, 2013-11, Vol.11 (11), p.n/a

Gontard, Nathalie

2013

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Scientific opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28

EFSA journal, 2013-11, Vol.11 (11), p.n/a

Gontard, Nathalie

2013

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Scientific Opinion on the safety evaluation of the active substances iron, sodium chloride, water, silica gel, activated carbon, monosodium glutamate, potassium acid tartrate, powdered cellulose, malic acid, chabazite, hydroxypropyl cellulose, potassium carbonate, sodium thiosulfate, propylene glycol, glycerin, polyethyleneglycol sorbitan monooleate, sodium propionate and clinoptilolite for use in food contact materials

EFSA journal, 2013-04, Vol.11 (4), p.n/a

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

2013

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Scientific Opinion on the safety assessment of the process SOREPET GR based on EREMA Basic technology used to recycle post‐consumer PET into food contact materials

EFSA journal, 2014-04, Vol.12 (4), p.n/a

Gontard, Nathalie

2014

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Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF

Immunohistochemical localization of phosphohistidine phosphatase PHPT1 in mouse and human tissues

Cyanobacterial extracts and microcystin-LR are inactive in the micronucleus assay in vivo and in vitro

A screening method for phosphohistidine phosphatase 1 activity

Studies on phosphohistidine phosphatase 1: what? where? why?

Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α,β‐Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19

Scientific Opinion on the safety assessment of the substances, kaolin and polyacrylic acid, sodium salt, for use in food contact materials

Scientific Opinion on the safety assessment of the substances (butadiene, ethyl acrylate, methyl methacrylate, styrene) copolymer either not crosslinked or crosslinked with divinylbenzene or 1,3‐butanediol dimethacrylate, in nanoform, for use in food contact materials

Mutational study of human phosphohistidine phosphatase: Effect on enzymatic activity

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β‐Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19

Scientific Opinion on the safety evaluation of a time‐temperature indicator system, based on Carnobacterium maltaromaticum and acid fuchsin for use in food contact materials

Scientific opinion on Flavouring Group Evaluation 24, Revision 2 (FGE.24Rev2): Pyridine, pyrrole, indole and quinoline derivatives from chemical group 28

Scientific Opinion on the safety assessment of the process SOREPET GR based on EREMA Basic technology used to recycle post‐consumer PET into food contact materials

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