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The significance of GRAS and nature-identical for worldwide harmonization of flavor regulationSTOFBERG, J.Perfumer & flavorist. 1992, Vol 17, Num 5, pp 111-114, issn 0272-2666Article

Beyond the GRAS lists. The minimal risk of additional nature identical flavoring materials = Au-delà des listes des substances généralement reconnues comme sûres. Les risques minimaux des additifs aromatisants identiques aux produits naturelsSTOFBERG, J.Perfumer & flavorist. 1987, Vol 12, Num 5, pp 19-22, issn 0272-2666Article

The flavor of food - how natural is natural ? = La flaveur des produits alimentaires - Est-elle vraiment naturelle ?STOFBERG, J.Perfumer & flavorist. 1985, Vol 10, Num 1, pp 1-6, issn 0272-2666, 5 p.Article

CONSUMPTION OF FLAVORING MATERIALS AS FOOD INGREDIENTS AND FOOD ADDITIVESSTOFBERG J; STOFFELSMA J.1980; PERFUMER AND FLAVORIST; USA; DA. 1980-1981; VOL. 5; NO 7; PP. 19-35; 13 P.Article

Consumer exposure to chemically defined flavoring substances = Exposition du consommateur aux aromatisants artificielsSTOFBERG, J.Perfumer & flavorist. 1988, Vol 13, Num 1, pp 19-22, issn 0272-2666Article

Legislative and consumer perception of biologically generated aroma chemicalsSTOFBERG, J.A.C.S. symposium series. 1986, Vol 317, pp 2-10, issn 0097-6156Conference Paper

Objectivity and IdeologySTOFBERG, J. A.South African journal of philosophy. 1989, Vol 8, Num 1, pp 16-29, issn 0258-0136Article

A Plea for ObjectivitySTOFBERG, J. A.South African journal of philosophy. 1988, Vol 7, Num 3, pp 145-153, issn 0258-0136Article

Consumption ratio and food predominance of flavoring materials = Ratios de consommation et «prédominance alimentaire» des aromatisantsSTOFBERG, J; GRUNDSCHOBER, F.Perfumer & flavorist. 1987, Vol 12, Num 4, pp 27-68, issn 0272-2666, 32 p.Article

Consumption ratio and food predominance of flavoring materials - Second cumulative series = Taux de consommation et présence dans les produits alimentaires d'aromatisants - 2^e série de données cumuléesSTOFBERG, J; GRUNDSCHOBER, F.Perfumer & flavorist. 1984, Vol 9, Num 4, pp 53-83, issn 0272-2666Article