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au.\*:("SCHEUPLEIN R")

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ZUM BUNTSANDSTEIN ZWISCHEN FOMBUENA UND RUDILLA (OESTLICHE IBERISCHE KETTEN, NE-SPANIEN). (LE BUNTSANDSTEIN ENTRE FOMBUENA ET RUDILLA -CHAINES IBERIQUES OCCIDENTALES, N-E. DE L'ESPAGNE-).CARLS P; SCHEUPLEIN R.1969; NEU. JB. GEOL. PALAEONTOL., MONATSH.; DEU; 1969(1), NUM. 0001, P. 1 A 10Miscellaneous

The FQPA : A challenge for science policy and pesticide regulationSCHEUPLEIN, R. J.Regulatory toxicology and pharmacology (Print). 2000, Vol 31, Num 3, pp 248-266, issn 0273-2300Conference Paper

Use of 'secondary mechanism' in the regulation of carcinogens ; a chronologySCHEUPLEIN, R. J.Cancer letters. 1995, Vol 93, Num 1, pp 103-112, issn 0304-3835Article

Pesticides and infant risk : Is there a need for an additional safety margin?SCHEUPLEIN, R. J.Regulatory toxicology and pharmacology (Print). 2000, Vol 31, Num 3, pp 267-279, issn 0273-2300Conference Paper

Perspectives on toxicological risk. An example : foodborne carcinogenic riskSCHEUPLEIN, R. J.Critical reviews in food science and nutrition. 1992, Vol 32, Num 2, pp 105-121, issn 1040-8398Article

Safety profile of a food dextrin : Acute oral, 90-day rat feeding and mutagenicity studiesWILS, D; SCHEUPLEIN, R. J; DEREMAUX, L et al.Food and chemical toxicology. 2008, Vol 46, Num 10, pp 3254-3261, issn 0278-6915, 8 p.Article

Risk analysis of dietary lead exposureCARRINGTON, C. D; BOLGER, P. M; SCHEUPLEIN, R. J et al.Food additives and contaminants. 1996, Vol 13, Num 1, pp 61-76, issn 0265-203XArticle

Information needed to support hazard identification and risk assessment of toxic substancesSCHEUPLEIN, R. J.Toxicology letters. 1995, Vol 79, Num 1-3, pp 23-28, issn 0378-4274Conference Paper

Exposures and risks of dioxin in the U.S. food supplyHENRY, S; CRAMER, G; BOLGER, M et al.Chemosphere (Oxford). 1992, Vol 25, Num 1-2, pp 235-238, issn 0045-6535Conference Paper

Evidence for the relationship of calcium to blood pressureOSBORNE, C. G; MCTYRE, R. B; DUDEK, J et al.Nutrition reviews. 1996, Vol 54, Num 12, pp 365-381, issn 0029-6643Article

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