يعرض 1 - 10 نتائج من 72 نتيجة بحث عن '"Mona-Lise Binderup"', وقت الاستعلام: 0.86s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2‐(4‐methylphenoxy)‐N‐(1H‐pyrazol‐3‐yl)‐N‐(thiophen‐2‐ylmethyl)acetamide from chemical group 30 (miscellaneous substances)

    المؤلفون: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Peter Moldeus, Agneta Oskarsson, Sandra Rainieri, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Romualdo Benigni, Mona‐Lise Binderup, Claudia Bolognesi, Leon Brimer, Kevin Chipman, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Camilla Svendsen, Jan van Benthem, Maria Anastassiadou, Maria Carfí, Wim Mennes

    المصدر: EFSA Journal, Vol 16, Iss 10, Pp n/a-n/a (2018)

    مصطلحات موضوعية: flavouring, 2‐(4‐methylphenoxy)‐N‐(1H‐pyrazol‐3‐yl)‐N‐(thiophen‐2‐ylmethyl)acetamide, FGE.411, [FL‐no: 16.133], Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/a615ceb2d30f4b06b99e77bccb423552

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  2. 2
    دورية أكاديمية
    Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2‐alkylated, aliphatic, acyclic alpha,beta‐unsaturated aldehydes and precursors, with or without additional double‐bonds, from chemical subgroup 1.1.2 of FGE.19

    المؤلفون: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Peter Moldeus, Agneta Oskarsson, Sandra Rainieri, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Mona‐Lise Binderup, Claudia Bolognesi, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Maria Anastassiadou, Maria Carfì, Giorgia Vianello, Rainer Gürtler

    المصدر: EFSA Journal, Vol 16, Iss 10, Pp n/a-n/a (2018)

    مصطلحات موضوعية: α,β‐unsaturated aldehydes, 2‐alkylated substances, FGE.201, FGE.19, subgroup 1.1.2, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/7b6df3c8ca444f51b32dd3f97b6a8d77

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  3. 3
    دورية أكاديمية
    Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 α,β‐unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19

    المؤلفون: EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Peter Moldeus, Agneta Oskarsson, Sandra Rainieri, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Mona‐Lise Binderup, Claudia Bolognesi, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Maria Carfì, Giorgia Vianello, Rainer Gürtler

    المصدر: EFSA Journal, Vol 16, Iss 10, Pp n/a-n/a (2018)

    مصطلحات موضوعية: α,β‐unsaturated aldehydes, straight chain, FGE.200, flavouring substances, safety evaluation, subgroup 1.1.1, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/60eeb0275efe468db43de1a1ba448535

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  4. 4
    دورية أكاديمية
    Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2

    المؤلفون: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Romualdo Benigni, Mona‐Lise Binderup, Leon Brimer, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Agneta Oskarsson, Camilla Svendsen, Jan vanBenthem, Maria Anastassiadou, Maria Carfì, Wim Mennes

    المصدر: EFSA Journal, Vol 16, Iss 4, Pp n/a-n/a (2018)

    مصطلحات موضوعية: pyridine, FGE.77, pyrrole, quinoline, JECFA, 63rd meeting, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/91c82146d4bf4b6f9917c7b4f2fb221b

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  5. 5
    دورية أكاديمية
    Scientific Opinion of Flavouring Group Evaluation 406 (FGE.406): (S)‐1‐(3‐(((4‐amino‐2,2‐dioxido‐1H‐benzo[c][1,2,6]thiadiazin‐5‐yl)oxy)methyl)piperidin‐1‐yl)‐3‐methylbutan‐1‐one

    المؤلفون: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Ulla Beckman Sundh, Romualdo Benigni, Mona‐Lise Binderup, Leon Brimer, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Agneta Oskarsson, Camilla Svendsen, Jan Van Benthem, Maria Anastassiadou, Maria Carfì, Wim Mennes

    المصدر: EFSA Journal, Vol 16, Iss 2, Pp n/a-n/a (2018)

    مصطلحات موضوعية: (S)‐1‐(3‐(((4‐amino‐2,2‐dioxido‐1H‐benzo[c][1,2,6]thiadiazin‐5‐yl)oxy)methyl)piperidin‐1‐yl)‐3‐methylbutan‐1‐one, FGE.406, FL‐no: 16.129, CAS no 1469426‐64‐9, CAS no 1479020‐92‐2, S617, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/d374beeed0444b3ea6c20cf7ecf7a759

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  6. 6
    دورية أكاديمية
    Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

    المؤلفون: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria deFátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Mona‐Lise Binderup, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Maria Anastassiadou, Maria Carfì, Siiri Saarma, Rainer Gürtler

    المصدر: EFSA Journal, Vol 15, Iss 5, Pp n/a-n/a (2017)

    مصطلحات موضوعية: FGE.19, subgroup 2.2, alicyclic aldehydes, α,β‐unsaturated, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/808b16b6c96e4f778cc5d221f5cd0910

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  7. 7
    دورية أكاديمية
    Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

    المؤلفون: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Mona‐Lise Binderup, Riccardo Crebelli, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Maria Anastassiadou, Maria Carfì, Siiri Saarma, Rainer Gürtler

    المصدر: EFSA Journal, Vol 15, Iss 5, Pp n/a-n/a (2017)

    مصطلحات موضوعية: 4,5‐epoxydec‐2(trans)‐enal, subgroup 1.1.1(b), FGE.19, FGE.226, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1831-4732

    URL الوصول: https://doaj.org/article/82289ebd841a41c58364e130cc4cef3c

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  8. 8
    Assessment of Four Studies on Developmental Neurotoxicity of Bisphenol A

    المؤلفون: Jan Erik Paulsen, Mona-Lise Binderup, Tore Sanner, Knut Helkåas Dahl, Inger-Lise Steffensen, Edel Holene, Jan Alexander, Trine Husøy, Ragna Bogen Hetland, Vibeke Thrane

    المصدر: European Journal of Nutrition & Food Safety. :67-69

    مصطلحات موضوعية: Developmental neurotoxicity, Bisphenol A, chemistry.chemical_compound, chemistry, business.industry, Medicine, Pharmacology, business

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::163d8df38e432eae92d0c1a578524f12
    https://doi.org/10.9734/ejnfs/2021/v13i430409

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  9. 9
    Risk Assessments of Aspartame, Acesulfame K, Sucralose and Benzoic Acid from Soft Drinks, 'Saft', Nectar and Flavoured Water

    المؤلفون: Berit Granum, Trude Wicklund, Jan Erik Paulsen, Ellen Merete Bruzell, Bente Brokstad Herlofsen, Ragna Bogen Hetland, Trine Husøy, Knut Helkås Dahl, Inger-Lise Steffensen, Jan Alexander, Mona-Lise Binderup, Vibeke Thrane, Jens Rohloff

    المصدر: European Journal of Nutrition & Food Safety. :66-68

    مصطلحات موضوعية: Sucralose, chemistry.chemical_compound, chemistry, Aspartame, digestive, oral, and skin physiology, food and beverages, Nectar, Food science, Risk assessment, Benzoic acid, Aspartame Acesulfame

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f0d5f2c7b80baed2d6fc40359df0b94f
    https://doi.org/10.9734/ejnfs/2020/v12i830265

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  10. 10
    Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 α,β‐unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19

    المؤلفون: Trine Husøy, Pasquale Mosesso, Detlef Wölfle, Peter Moldeus, Romina Shah, Peter Fürst, Karl-Heinz Engel, Rainer Gürtler, Agneta Oskarsson, Claudia Bolognesi, Gabriele Aquilina, Giorgia Vianello, Laurence Castle, Ursula Gundert-Remy, Ine Waalkens-Berendsen, Mona-Lise Binderup, Maged Younes, Maria Jose Frutos Fernandez, Daniel Marzin, Paul Fowler, Maria Carfì, Wim Mennes, Francesca Marcon, Sandra Rainieri, Flavourings (Faf)

    المصدر: EFSA Journal, Vol 16, Iss 10, Pp n/a-n/a (2018)
    EFSA Journal

    مصطلحات موضوعية: 040301 veterinary sciences, Stereochemistry, Veterinary (miscellaneous), Group evaluation, TP1-1185, Plant Science, 010501 environmental sciences, 01 natural sciences, Microbiology, 0403 veterinary science, Straight chain, TX341-641, subgroup 1.1.1, 0105 earth and related environmental sciences, Food Ingredients and Packaging, Nutrition. Foods and food supply, Chemistry, Chemical technology, FGE.19, safety evaluation, 04 agricultural and veterinary sciences, straight chain, flavouring substances, FGE.200, Scientific Opinion, Animal Science and Zoology, Parasitology, α,β‐unsaturated aldehydes, Food Science

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::054a5aacf98c7228d0e22282dc999d98
    https://doi.org/10.2903/j.efsa.2018.5422

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