Safety assessment of sandalwood oil (Santalum album L.)BURDOCK, George A; CARABIN, Ioana G.Food and chemical toxicology. 2008, Vol 46, Num 2, pp 421-432, issn 0278-6915, 12 p.Article

Safety assessment of Ylang-Ylang (Cananga spp.) as a food ingredientBURDOCK, George A; CARABIN, Ioana G.Food and chemical toxicology. 2008, Vol 46, Num 2, pp 433-445, issn 0278-6915, 13 p.Article

Safety assessment of hydroxypropyl methylcellulose as a food ingredientBURDOCK, George A.Food and chemical toxicology. 2007, Vol 45, Num 12, pp 2341-2351, issn 0278-6915, 11 p.Article

Safety assessment of kola nut extract as a food ingredientBURDOCK, George A; CARABIN, Ioana G; CRINCOLI, Christine M et al.Food and chemical toxicology. 2009, Vol 47, Num 8, pp 1725-1732, issn 0278-6915, 8 p.Article

Difolatan administration and nutrient utilization in lambsSMITH, S. I; BOLING, J. A.Nutrition reports international. 1984, Vol 29, Num 1, pp 123-128, issn 0029-6635Article

Australian dietary supplementation practices? Health and dietary supplementsWORSLEY, A; CRAWFORD, D.Medical journal of Australia. 1984, Vol 140, Num 10, pp 579-583, issn 0025-729XArticle

NAS/NRC releases new figures on food chemicals usage = NAS/NRC relève de nouveaux cas d'utilisation de composés chimiques en industrie alimentaireREHWOLDT, R. E.Food technology (Chicago). 1984, Vol 38, Num 7, pp 66-68, issn 0015-6639Article

Ingredients round table = Table ronde sur les ingrédientsKLIS, J. B.Food technology (Chicago). 1984, Vol 38, Num 11, pp 92-94, issn 0015-6639Article

BHA-BHT-gallates (Antioxydants phénoliques) = BHA-BHT gallates (phenolic antioxydants)ALARY, J.Lyon pharmaceutique. 1984, Vol 35, Num 2, pp 91-93, issn 0024-7804Article

Advances in the safety evaluation of food additives = Progrès dans le domaine de l'évaluation de l'innocuité des additifs alimentairesVETTORAZZI, G.Food additives and contaminants. 1987, Vol 4, Num 4, pp 331-356, issn 0265-203XArticle

Report summarizes data from food additive surveys = Rapport résumant les données d'études sur les additifs alimentairesMATHEWS, R. A; STEWART, M. R.Food technology (Chicago). 1984, Vol 38, Num 3, pp 53-58, issn 0015-6639Article

Regulatory status of alternative sweetenersNABORS, Lyn O'Brien.Food technology (Chicago). 2007, Vol 61, Num 5, issn 0015-6639, 24-32 [6 p.]Article

Assessment of the influence of energy under-reporting on intake estimates of four food additivesGILSENAN, M. B; GIBNEY, M. J.Food additives and contaminants. 2004, Vol 21, Num 3, pp 195-203, issn 0265-203X, 9 p.Article

Safety assessment of a novel ingredient for removable chewing gumFARBER, T. M; CLEWELL, A. E; ENDRES, J. R et al.Food and chemical toxicology. 2010, Vol 48, Num 3, pp 831-838, issn 0278-6915, 8 p.Article

A subchronic toxicity study of dunaliella carotene in F344 ratsKUROIWA, Y; NISHIKAWA, A; IMAZAWA, T et al.Food and chemical toxicology. 2006, Vol 44, Num 1, pp 138-145, issn 0278-6915, 8 p.Article

Safety evaluation of protein of silkworm (Antheraea pernyi) pupaeJUN ZHOU; DINGXIAN HAN.Food and chemical toxicology. 2006, Vol 44, Num 7, pp 1123-1130, issn 0278-6915, 8 p.Article

Application of liquid chromatography-nuclear magnetic resonance spectroscopy for the identification of ethyldimethylpyrazine, a food flavouring agentSUGIMOTO, Naoki; YOMOTA, Chikako; FURUSHO, Noriko et al.Food additives and contaminants. 2006, Vol 23, Num 12, pp 1253-1259, issn 0265-203X, 7 p.Article

Lack of subchronic toxicity of an aqueous extract of Agaricus blazei Murrill in F344 ratsKUROIWA, Y; NISHIKAWA, A; IMAZAWA, T et al.Food and chemical toxicology. 2005, Vol 43, Num 7, pp 1047-1053, issn 0278-6915, 7 p.Article

Carrageenan-induced innate immune response is modified by enzymes that hydrolyze distinct galactosidic bondsBHATTACHARYYA, Sumit; HAIYING LIU; ZHENQING ZHANG et al.Journal of nutritional biochemistry. 2010, Vol 21, Num 10, pp 906-913, issn 0955-2863, 8 p.Article

Safety assessment of myristic acid as a food ingredientBURDOCK, George A; CARABIN, Ioana G.Food and chemical toxicology. 2007, Vol 45, Num 4, pp 517-529, issn 0278-6915, 13 p.Article

The Sweetness Concentration-Response of R,R-Monatin, a Naturally Occurring High-Potency SweetenerFRY, John C; YURTTAS, Nese; BIERMANN, Kari L et al.Journal of food science. 2012, Vol 77, Num 10-12, issn 0022-1147, S362-S364Article

Gélifiants/épaississantsPETITDIDIER, Catherine.Arômes ingrédients additifs. 2005, Num 61, pp 47-67, issn 1260-9978, 19 p.Article

Problematik des Einsatzes von Blut als färbende Zutat = Bood as colouring ingredientSTIEBING, A.Fleischwirtschaft (Frankfurt). 1997, Vol 77, Num 1, pp 50-51, issn 0015-363XArticle

Die Darstellung der Lebensmittelzusatzstoffe in den Printmedien = Development of food additives in print mediaLUCAS, J; BRAKSIEK, S; KUNZ, B et al.Gordian (1948). 1992, Num 5, pp 72-75, issn 0017-2243Article

Interaction of thaumatin with carrageenans. III: Effects of dye and pH studied by spectrophotometry and circular dichroismOHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1991, Vol 5, Num 3, pp 249-267, issn 0268-005XArticle