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Information Content Entity
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Continuant
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Entity
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Periodical
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Generically Dependent Continuant
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RDF description of EFSA JOURNAL - http://research.umh.es/vivo/pub/revista/1831-4732
type: Document
rights: termsOfUse
date: 2026-02-28T21:05:36
publisher: EFSA JOURNAL

EFSA JOURNAL
type: Entity
publication venue for: Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
publication venue for: Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
publication venue for: Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives.
publication venue for: Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive
publication venue for: Scientific Opinion on the re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive
publication venue for: Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
publication venue for: Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
publication venue for: http://research.umh.es/vivo/pub/articulo/171220
publication venue for: Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
publication venue for: Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
publication venue for: Re-evaluation of benzyl alcohol (E 1519) as food additive
publication venue for: Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract
publication venue for: Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
publication venue for: Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives.
publication venue for: http://research.umh.es/vivo/pub/articulo/219739
publication venue for: Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive
publication venue for: http://research.umh.es/vivo/pub/articulo/206652
publication venue for: Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive
publication venue for: Re-evaluation of ammonium phosphatides (E 442) as a food additive.
publication venue for: Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side¿chain substituents and heteroatoms from chemical group 14.
publication venue for: Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
publication venue for: Scientific Opinion on the safety evaluation of long-chain glycolipids from Dacryopinaxspathularia
publication venue for: Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
publication venue for: http://research.umh.es/vivo/pub/articulo/219741
publication venue for: Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
publication venue for: http://research.umh.es/vivo/pub/articulo/161072
publication venue for: http://research.umh.es/vivo/pub/articulo/248138
publication venue for: Re-evaluation of fatty acids (E 570) as a food additive.
publication venue for: Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
publication venue for: Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
publication venue for: http://research.umh.es/vivo/pub/articulo/181476
publication venue for: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives.
publication venue for: Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 ¿,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
publication venue for: Scientific Opinion on the risk assessment of nitrate and nitrite in feed
publication venue for: Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.
publication venue for: Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive.
publication venue for: Scienti¿c Guidance on the data required for the risk assessment of ¿avourings to be used in or on foods
publication venue for: Re-evaluation of stannous chloride (E512) as food additive.
publication venue for: Re-evaluation of lecithins (E 322) as a food additive.
publication venue for: Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
publication venue for: Re-evaluation of agar (E 406) as a food additive
publication venue for: Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
publication venue for: Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
publication venue for: Scientific Opinion on the re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
publication venue for: Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
publication venue for: Scientific Opinion on the safety of the extension of use of thaumatin (E 957).
most specific type: Journal
publication venue for: http://research.umh.es/vivo/pub/articulo/207179
publication venue for: Scientific opinion on the re-evaluation of silver (E 174) as a food additive
publication venue for: http://research.umh.es/vivo/pub/articulo/230719
publication venue for: Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
publication venue for: Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
publication venue for: Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
publication venue for: Safety evaluation of curdlan as a food additive
publication venue for: Follow-up of the re-evaluation of glycerol (E¿422) as a food additive
publication venue for: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives.
publication venue for: Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive
publication venue for: Re-evaluation of silicon dioxide (E¿551) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
publication venue for: http://research.umh.es/vivo/pub/articulo/161060
publication venue for: Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
publication venue for: Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
publication venue for: Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
publication venue for: Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones
publication venue for: Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of ¿,ß-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19.
publication venue for: Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
publication venue for: http://research.umh.es/vivo/pub/articulo/248098
publication venue for: Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
issn: 1831-4732
publication venue for: Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.
publication venue for: http://research.umh.es/vivo/pub/articulo/219736
publication venue for: http://research.umh.es/vivo/pub/articulo/219734
publication venue for: Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
publication venue for: Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses
publication venue for: Safety of hydroxyanthracene derivatives for use in food.
publication venue for: Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
publication venue for: Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
publication venue for: Re-evaluation of guar gum (E 412) as a food additive.
publication venue for: Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464).
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Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
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Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
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Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives.
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Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive
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Scientific Opinion on the re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive
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type: Year2020
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Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
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Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
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http://research.umh.es/vivo/pub/articulo/171220
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Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
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Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
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Re-evaluation of benzyl alcohol (E 1519) as food additive
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Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract
type: Information Content Entity
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Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
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Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives.
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Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive
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http://research.umh.es/vivo/pub/articulo/206652
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label: Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with a,b-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19
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Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive
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Re-evaluation of ammonium phosphatides (E 442) as a food additive.
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Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side¿chain substituents and heteroatoms from chemical group 14.
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Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
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Scientific Opinion on the safety evaluation of long-chain glycolipids from Dacryopinaxspathularia
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Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
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http://research.umh.es/vivo/pub/articulo/219741
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label: Scientific Opinion on the re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
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Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
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http://research.umh.es/vivo/pub/articulo/248138
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label: Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
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Re-evaluation of fatty acids (E 570) as a food additive.
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Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
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Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
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http://research.umh.es/vivo/pub/articulo/181476
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label: Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succi
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Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives.
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Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 ¿,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
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Scientific Opinion on the risk assessment of nitrate and nitrite in feed
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Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.
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Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive.
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Scienti¿c Guidance on the data required for the risk assessment of ¿avourings to be used in or on foods
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Re-evaluation of stannous chloride (E512) as food additive.
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Re-evaluation of lecithins (E 322) as a food additive.
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Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
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Re-evaluation of agar (E 406) as a food additive
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Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
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Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
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Scientific Opinion on the re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
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Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
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Scientific Opinion on the safety of the extension of use of thaumatin (E 957).
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http://research.umh.es/vivo/pub/articulo/207179
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Scientific opinion on the re-evaluation of silver (E 174) as a food additive
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http://research.umh.es/vivo/pub/articulo/230719
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Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
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Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
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Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
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Safety evaluation of curdlan as a food additive
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Follow-up of the re-evaluation of glycerol (E¿422) as a food additive
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Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives.
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Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive
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Re-evaluation of silicon dioxide (E¿551) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
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label: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives.

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
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Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
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Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
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Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones
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Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of ¿,ß-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19.
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Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
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Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
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Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.
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label: Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups.
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http://research.umh.es/vivo/pub/articulo/219734
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label: Opinion on the re-evaluation of lecithins (E 322) as a foodadditive in foods for infants below 16 weeks of age andfollow-up of its re-evaluation as food additive for uses infoods for all population groups
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Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
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Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses
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Safety of hydroxyanthracene derivatives for use in food.
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type: Annuality
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type: Year2018
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Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
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type: Article
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type: Year2017
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Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
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type: Information Content Entity
type: Year2018
type: Entity
type: Article
has publication venue: EFSA JOURNAL
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Re-evaluation of guar gum (E 412) as a food additive.
type: Year2017
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Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464).
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has publication venue: EFSA JOURNAL
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type: AcademicArticle
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type: Year2015
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Scientific opinion on Prosmoke BW 01
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type: Article
type: Year2022
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Safety of gaseous chlorine dioxide as a preservative slowly released in cold food storage areas.
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type: Year2016
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Re-evaluation of titanium dioxide (E 171) as a food additive.
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Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209).
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type: Year2017
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http://research.umh.es/vivo/pub/articulo/267818
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http://research.umh.es/vivo/pub/articulo/230720
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http://research.umh.es/vivo/pub/articulo/207632
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type: Year2019
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Flavouring Group Evaluation 413 (FGE.413): Naringenin.
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Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive
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type: Year2024
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Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
type: Generically Dependent Continuant
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type: Year2018
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type: AcademicArticle
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Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use
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has publication venue: EFSA JOURNAL
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http://research.umh.es/vivo/pub/articulo/228655
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type: Year2021
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label: Opinion on the re¿evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives in foods for infants below 16 weeks of age and follow¿up of their re¿evaluation as food additives for uses in foods for all population groups.
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Re-evaluation of silicon dioxide (E 551) as a food additive.
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type: Thing
type: Year2018
has publication venue: EFSA JOURNAL
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Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive
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http://research.umh.es/vivo/pub/articulo/219743
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label: Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,b-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
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Calcium phosphoryl oligosaccharides (POs-Ca®) as a source of calcium added for nutritional purposes to food, food supplements and foods for special medical purposes.
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type: Year2016
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http://research.umh.es/vivo/pub/articulo/207478
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label: Scientic Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
type: Generically Dependent Continuant
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type: Year2019
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Re-evaluation of argon (E 938) and helium (E 939) as food additives.
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has publication venue: EFSA JOURNAL
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Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives
type: Annuality
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Continuant
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type: Information Content Entity
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type: Year2018
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Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product
type: Annuality
type: Document
type: AcademicArticle
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type: Generically Dependent Continuant
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type: Year2023
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type: Article
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has publication venue: EFSA JOURNAL

Re-evaluation of erythritol (E¿968) as a food additive
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type: AcademicArticle
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type: Article
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type: Year2023
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Re-evaluation of acacia gum (E 414) as a food additive.
type: Article
has publication venue: EFSA JOURNAL
type: Year2017
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type: Document
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http://research.umh.es/vivo/pub/articulo/194851
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label: Scientific Opinion on Flavouring Group Evaluation 201Revision 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
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Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives
type: Generically Dependent Continuant
type: Article
type: Continuant
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type: Year2016
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Re- evaluation of glycerol (E 422) as a food additive.
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type: Year2017
type: AcademicArticle
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type: Document
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has publication venue: EFSA JOURNAL
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Scientific Opinion on re-evaluation of chlorophyllins (E 140(ii)) as food additives
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has publication venue: EFSA JOURNAL
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type: AcademicArticle
type: Year2015
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http://research.umh.es/vivo/pub/articulo/219729
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has publication venue: EFSA JOURNAL
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label: Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.
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type: Year2020
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http://research.umh.es/vivo/pub/articulo/228640
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has publication venue: EFSA JOURNAL
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type: Article
type: Year2021
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Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).
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type: Year2017
type: AcademicArticle
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type: Thing
type: Entity
has publication venue: EFSA JOURNAL
type: Article
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Safety of trimagnesium dicitrate anhydrous (TMDC) to be used as a food additive in food supplements in solid and chewable forms
type: AcademicArticle
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type: Year2016
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type: Document
has publication venue: EFSA JOURNAL
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http://research.umh.es/vivo/pub/articulo/206655
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type: Year2019
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Scientific Opinion on the re-evaluation of dimethyl polysiloxane (E 900) as a food additive.
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type: AcademicArticle
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type: Article
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type: Year2020
has publication venue: EFSA JOURNAL
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Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product
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type: Information Content Entity
has publication venue: EFSA JOURNAL
type: Year2023
type: Continuant
type: Generically Dependent Continuant
type: Annuality
type: Article
type: Document
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Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive
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has publication venue: EFSA JOURNAL
type: Article
type: Continuant
type: Document
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Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract
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type: Continuant
type: Article
has publication venue: EFSA JOURNAL
type: AcademicArticle
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type: Year2019
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Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
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type: AcademicArticle
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has publication venue: EFSA JOURNAL
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type: Document
type: Year2018

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation
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has publication venue: EFSA JOURNAL
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type: Year2017
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. Scientific Opinion on the re-evaluation of thaumatin (E 957) as food additive.
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type: Year2021
type: Article
has publication venue: EFSA JOURNAL
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Scientific Opinion on the safety assessment of titanium dioxide (E171) as a food additive
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type: Continuant
type: Document
type: Entity
type: Article
type: Annuality
type: AcademicArticle
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has publication venue: EFSA JOURNAL
type: Year2021
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Re-evaluation of L(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives
type: Thing
has publication venue: EFSA JOURNAL
type: Year2020
type: Continuant
type: AcademicArticle
type: Document
type: Information Content Entity
type: Article
type: Entity
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Re-evaluation of soybean hemicellulose (E 426) as a food additive
type: Year2017
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has publication venue: EFSA JOURNAL
type: Thing
type: Article
type: Generically Dependent Continuant
type: Entity
type: AcademicArticle
type: Document
type: Continuant
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Extension of use of extracts of rosemary (E 392) in fat-based spreads
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has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Entity
type: Information Content Entity
type: Year2015
type: Article
type: Annuality
type: Continuant
type: AcademicArticle
type: Document

Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone
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type: AcademicArticle
type: Continuant
type: Article
type: Year2024
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Scientific Opinion on the safety of use of oat lecithin as a food additive
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type: Annuality
type: Year2020
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type: Continuant
has publication venue: EFSA JOURNAL
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type: Article
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Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives.
type: Article
has publication venue: EFSA JOURNAL
type: Annuality
type: Information Content Entity
type: Year2017
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type: Document
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type: Entity
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Safety in use of glucosylated steviol glycosides as a food additive in different food categories.
type: Article
type: Annuality
type: Generically Dependent Continuant
type: Continuant
type: Document
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type: Entity
type: Information Content Entity
has publication venue: EFSA JOURNAL
type: Year2018
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Re-evaluation of xanthan gum (E 415) as a food additive.
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type: Generically Dependent Continuant
type: Annuality
type: AcademicArticle
type: Information Content Entity
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has publication venue: EFSA JOURNAL
type: Document
type: Continuant
type: Article
type: Year2017

Safety of the proposed extension of use of synthetic ß-carotene (E 160a(ii)) in foods for special medical purposes in young children.
type: Year2016
type: Annuality
has publication venue: EFSA JOURNAL
type: Thing
type: Entity
type: Continuant
type: Information Content Entity
type: Article
type: Document
type: AcademicArticle
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Re-evaluation of ß-cyclodextrin (E 459) as a food additive
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type: Year2016
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: AcademicArticle
type: Thing
type: Entity
type: Article
type: Annuality
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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)
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has publication venue: EFSA JOURNAL
type: Year2018
type: Generically Dependent Continuant
type: Entity
type: Continuant
type: Document
type: Information Content Entity
type: Annuality
type: Article
type: AcademicArticle

Scientific Opinion on the follow-up of the reevaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
type: AcademicArticle
type: Document
has publication venue: EFSA JOURNAL
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type: Entity
type: Generically Dependent Continuant
type: Article
type: Annuality
type: Information Content Entity
type: Continuant
type: Year2022

Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product
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type: Article
type: Continuant
type: Year2023
type: AcademicArticle
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type: Document
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Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
type: Thing
type: Generically Dependent Continuant
type: Continuant
type: Entity
type: Article
type: Information Content Entity
type: Document
type: Year2023
type: Annuality
type: AcademicArticle
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Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E960) as a food additive.
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Entity
type: Article
type: Information Content Entity
type: Year2015
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type: Document
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Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304 (ii)) as food additives
type: Document
has publication venue: EFSA JOURNAL
type: Thing
type: Generically Dependent Continuant
type: Entity
type: Article
type: Year2015
type: Continuant
type: AcademicArticle
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Scientific opinion on the safety of green tea catechins
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type: Document
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type: Article
type: Thing
has publication venue: EFSA JOURNAL
type: AcademicArticle
type: Year2018
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Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives
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type: Year2017
type: AcademicArticle
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type: Annuality
type: Article
type: Document
type: Continuant
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type: Generically Dependent Continuant

Scientific Guidance for the preparation of applications on smoke flavouring primary products.
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type: Information Content Entity
has publication venue: EFSA JOURNAL
type: Entity
type: Year2021
type: AcademicArticle
type: Thing
type: Article
type: Annuality
type: Document
type: Generically Dependent Continuant

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan¿substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings.
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type: Generically Dependent Continuant
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type: AcademicArticle
type: Document
type: Year2021
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type: Information Content Entity
type: Annuality
type: Article
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Flavouring group evaluation 419 (FGE.419): 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one
type: AcademicArticle
type: Continuant
type: Information Content Entity
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has publication venue: EFSA JOURNAL
type: Document
type: Article
type: Year2024
type: Generically Dependent Continuant
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Re-evaluation of gellan gum (E 418) as food additive
type: Year2018
has publication venue: EFSA JOURNAL
type: Document
type: AcademicArticle
type: Generically Dependent Continuant
type: Continuant
type: Entity
type: Article
type: Annuality
type: Information Content Entity
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Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.
type: Annuality
type: Year2017
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type: Entity
type: Article
type: Information Content Entity
type: Document
type: AcademicArticle
type: Continuant
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL

Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Thing
type: Year2023
type: Entity
type: Information Content Entity
type: AcademicArticle
type: Document
type: Continuant
type: Annuality
type: Article

Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive
type: Continuant
type: AcademicArticle
type: Annuality
type: Entity
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Information Content Entity
type: Article
type: Thing
type: Document
type: Year2015

Scientific opinion on the extension of uses of quillaia extract (E 999) as a food additive
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Year2024
type: AcademicArticle
type: Document
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type: Continuant
type: Article
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http://research.umh.es/vivo/pub/articulo/219726
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label: Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
type: Generically Dependent Continuant
type: Document
type: Entity
type: Year2020
type: Thing
has publication venue: EFSA JOURNAL
type: Article
type: AcademicArticle
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Re-evaluation of stearyl tartrate (E 483) as a food additive.
type: Thing
has publication venue: EFSA JOURNAL
type: Information Content Entity
type: Generically Dependent Continuant
type: Entity
type: Continuant
type: AcademicArticle
type: Article
type: Year2020
type: Document
type: Annuality

Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product
type: Entity
type: Year2023
type: Thing
type: Information Content Entity
type: Annuality
type: AcademicArticle
type: Continuant
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Document
type: Article

Safety of use of Monk fruit extract as a food additive in different food categories
type: Article
type: Year2019
type: Thing
type: Document
type: Continuant
type: Annuality
type: Entity
type: AcademicArticle
type: Information Content Entity
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL

Safety of the proposed extension of use of beetroot red (E 162) in foods for special medical purposes in young children.
type: Document
has publication venue: EFSA JOURNAL
type: AcademicArticle
type: Year2016
type: Article
type: Generically Dependent Continuant
type: Annuality
type: Entity
type: Information Content Entity
type: Continuant
type: Thing

: Re-evaluation of locust bean gum (E 410) as a food additive.
type: Article
type: Thing
type: Entity
type: Year2017
type: Annuality
type: Generically Dependent Continuant
type: AcademicArticle
type: Document
has publication venue: EFSA JOURNAL
type: Information Content Entity
type: Continuant

Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), ¿-tocopherol (E 307), ¿-tocopherol (E 308) and ¿-tocopherol (E 309) as food additives
type: Document
type: Entity
type: Annuality
type: AcademicArticle
has publication venue: EFSA JOURNAL
type: Thing
type: Article
type: Generically Dependent Continuant
type: Information Content Entity
type: Year2015
type: Continuant

Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
type: Year2018
has publication venue: EFSA JOURNAL
type: Article
type: Information Content Entity
type: Entity
type: Annuality
type: Document
type: AcademicArticle
type: Thing
type: Generically Dependent Continuant
type: Continuant

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use
type: Article
type: Thing
type: Continuant
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Entity
type: Year2019
type: Information Content Entity
type: Annuality
type: Document
type: AcademicArticle

Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
type: Year2017
type: Thing
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Article
type: Information Content Entity
type: AcademicArticle
type: Annuality
type: Continuant
type: Document
type: Entity

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
type: Year2018
type: Continuant
type: Document
type: Article
has publication venue: EFSA JOURNAL
type: Thing
type: Information Content Entity
type: Generically Dependent Continuant
type: Entity
type: Annuality
type: AcademicArticle

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations.
type: Article
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type: AcademicArticle
type: Entity
has publication venue: EFSA JOURNAL
type: Information Content Entity
type: Document
type: Continuant
type: Generically Dependent Continuant
type: Year2017
type: Annuality

http://research.umh.es/vivo/pub/articulo/219738
type: Year2020
has publication venue: EFSA JOURNAL
type: Article
type: Continuant
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type: AcademicArticle
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type: Entity
type: Generically Dependent Continuant
type: Document
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label: Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,b-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5

http://research.umh.es/vivo/pub/articulo/267886
type: Article
has publication venue: EFSA JOURNAL
label: Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur-containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5
type: Year2023
type: Thing
type: Continuant
type: Generically Dependent Continuant
type: Annuality
type: Information Content Entity
type: Document
type: Entity
type: AcademicArticle

Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a¿d) and the modification of the acceptable daily intake (ADI) for steviol
type: Continuant
type: Year2024
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: AcademicArticle
type: Article
type: Information Content Entity
type: Entity
type: Document
type: Thing
type: Annuality

Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives
type: Annuality
type: Year2019
has publication venue: EFSA JOURNAL
type: Continuant
type: Information Content Entity
type: AcademicArticle
type: Entity
type: Article
type: Generically Dependent Continuant
type: Document
type: Thing

Scientific opinion on the re-evaluation of gold (E-175) as a food additive
type: Article
type: Entity
type: Information Content Entity
type: Continuant
type: Year2016
type: Generically Dependent Continuant
type: AcademicArticle
type: Thing
has publication venue: EFSA JOURNAL
type: Document
type: Annuality

Re-evaluation of phosphoric acid¿phosphates ¿ di-, tri- and polyphosphates (E 338¿341, E 343, E 450¿452) as food additives and the safety of proposed extension of use
type: Document
type: Information Content Entity
type: Year2019
has publication venue: EFSA JOURNAL
type: Article
type: Thing
type: Generically Dependent Continuant
type: Entity
type: AcademicArticle
type: Continuant
type: Annuality

Scientific opinion on the safety of manacolins in red yeast rice.
type: AcademicArticle
type: Continuant
type: Entity
type: Article
type: Generically Dependent Continuant
type: Year2018
type: Annuality
type: Document
type: Information Content Entity
type: Thing
has publication venue: EFSA JOURNAL

Scientific Opinion on the re-evaluation of polydextrose (E 1200) as a food additive.
type: AcademicArticle
has publication venue: EFSA JOURNAL
type: Entity
type: Thing
type: Continuant
type: Generically Dependent Continuant
type: Information Content Entity
type: Annuality
type: Year2021
type: Document
type: Article

Safety evaluation of buffered vinegar as a food additive.
type: Year2022
type: Annuality
type: Thing
type: AcademicArticle
type: Information Content Entity
has publication venue: EFSA JOURNAL
type: Article
type: Document
type: Generically Dependent Continuant
type: Continuant
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Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide
type: Generically Dependent Continuant
type: Year2022
type: Article
type: Document
type: Information Content Entity
type: Thing
type: Entity
type: AcademicArticle
has publication venue: EFSA JOURNAL
type: Continuant
type: Annuality

Follow-up of the re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive
type: Continuant
type: AcademicArticle
has publication venue: EFSA JOURNAL
type: Document
type: Entity
type: Article
type: Annuality
type: Year2022
type: Generically Dependent Continuant
type: Thing
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Scientific Opinion on the safety of the complexation product of sodium tartrate and iron(III) chloride as a food additive
type: Year2015
type: Continuant
has publication venue: EFSA JOURNAL
type: Thing
type: AcademicArticle
type: Document
type: Article
type: Generically Dependent Continuant
type: Entity
type: Annuality
type: Information Content Entity

Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive
type: Thing
type: AcademicArticle
type: Document
type: Article
type: Year2015
type: Entity
type: Continuant
type: Generically Dependent Continuant
type: Information Content Entity
type: Annuality
has publication venue: EFSA JOURNAL

Scientific Opinion on the re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives.
type: Continuant
type: Year2020
type: Document
type: AcademicArticle
type: Thing
has publication venue: EFSA JOURNAL
type: Information Content Entity
type: Article
type: Annuality
type: Generically Dependent Continuant
type: Entity

The safety of annatto extracts (E 160b) as a food additive.
type: Annuality
has publication venue: EFSA JOURNAL
type: Article
type: Generically Dependent Continuant
type: AcademicArticle
type: Year2016
type: Information Content Entity
type: Entity
type: Document
type: Continuant
type: Thing

Re-evaluation of tragacanth (E 413) as a food additive.
type: Document
has publication venue: EFSA JOURNAL
type: Annuality
type: Generically Dependent Continuant
type: Entity
type: Year2017
type: AcademicArticle
type: Continuant
type: Thing
type: Article
type: Information Content Entity

Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Year2024
type: Entity
type: Information Content Entity
type: AcademicArticle
type: Article
type: Document
type: Continuant
type: Thing
type: Annuality

Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive
type: Generically Dependent Continuant
type: Article
type: Entity
type: Information Content Entity
type: Continuant
type: Document
type: Annuality
has publication venue: EFSA JOURNAL
type: Thing
type: Year2015
type: AcademicArticle

Safety evaluation of synthesised DNA oligonucleotides as a food additive
type: Annuality
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: AcademicArticle
type: Entity
type: Continuant
type: Thing
type: Article
type: Year2023
type: Information Content Entity
type: Document

Re-evaluation of tara gum (E 417) as a food additive.
type: Continuant
type: Generically Dependent Continuant
type: AcademicArticle
type: Entity
has publication venue: EFSA JOURNAL
type: Article
type: Year2017
type: Annuality
type: Document
type: Information Content Entity
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Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive
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type: AcademicArticle
type: Year2018
type: Continuant
has publication venue: EFSA JOURNAL
type: Annuality
type: Thing
type: Information Content Entity
type: Generically Dependent Continuant
type: Document
type: Article

Safety of potassium polyaspartate (A-5D K/SD) for use as a stabilizer in wine.
type: Document
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type: Thing
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Annuality
type: Continuant
type: Information Content Entity
type: Article
type: AcademicArticle
type: Year2016

Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source.
type: Thing
type: Article
type: Year2018
has publication venue: EFSA JOURNAL
type: Annuality
type: Information Content Entity
type: Entity
type: Continuant
type: AcademicArticle
type: Document
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http://research.umh.es/vivo/pub/articulo/219735
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has publication venue: EFSA JOURNAL
type: Year2020
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type: Article
type: Annuality
type: Continuant
type: Generically Dependent Continuant
label: Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Document
type: Annuality
type: Information Content Entity
type: Entity
type: AcademicArticle
type: Thing
type: Year2018
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Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
type: Article
has publication venue: EFSA JOURNAL
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type: Document
type: Annuality
type: Information Content Entity
type: Year2017
type: AcademicArticle
type: Generically Dependent Continuant
type: Continuant
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Scienti¿c Opinion on the re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive
type: Annuality
has publication venue: EFSA JOURNAL
type: Document
type: Article
type: Year2022
type: Information Content Entity
type: Continuant
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type: AcademicArticle
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Re-evaluation of guar gum (E¿412) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
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type: Article
type: AcademicArticle
has publication venue: EFSA JOURNAL
type: Generically Dependent Continuant
type: Continuant
type: Year2024
type: Annuality
type: Information Content Entity
type: Document
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Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E172) as food additives
type: AcademicArticle
type: Information Content Entity
type: Thing
type: Year2015
type: Continuant
type: Document
type: Entity
type: Annuality
has publication venue: EFSA JOURNAL
type: Article
type: Generically Dependent Continuant

Statement on the refined exposure assessment of tertiary-butyl-hydroquinone (E 319).
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type: Article
type: Entity
type: AcademicArticle
type: Information Content Entity
type: Year2016
type: Annuality
type: Thing
has publication venue: EFSA JOURNAL
type: Document
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Safety of the extension of use of sodium propionate (E 281) as a food additive
type: Document
type: Annuality
type: Continuant
type: Article
type: Entity
type: Generically Dependent Continuant
type: AcademicArticle
type: Information Content Entity
type: Year2016
has publication venue: EFSA JOURNAL
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Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
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type: Annuality
type: Thing
type: AcademicArticle
type: Generically Dependent Continuant
has publication venue: EFSA JOURNAL
type: Document
type: Continuant
type: Article
type: Entity
type: Year2023

Scientific opinion on flavouring group evaluation 414 (FGE.414): 2-hydroxy-4-methoxybenzaldehyde.
type: Entity
type: Continuant
type: AcademicArticle
type: Thing
type: Generically Dependent Continuant
type: Annuality
type: Information Content Entity
type: Year2021
type: Article
type: Document
has publication venue: EFSA JOURNAL

Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives
type: Information Content Entity
has publication venue: EFSA JOURNAL
type: Document
type: Article
type: Year2019
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type: AcademicArticle
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http://research.umh.es/vivo/pub/articulo/280446
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type: Year2024
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label: Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27.
type: AcademicArticle
type: Document
has publication venue: EFSA JOURNAL

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
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type: AcademicArticle
type: Year2018
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type: Annuality
type: Article
type: Information Content Entity
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http://research.umh.es/vivo/pub/articulo/228639
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type: Document
type: Generically Dependent Continuant
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label: Scientific opinion on the safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts
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type: Year2021
type: Entity
type: AcademicArticle

Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
type: AcademicArticle
type: Document
has publication venue: EFSA JOURNAL
type: Continuant
type: Thing
type: Entity
type: Information Content Entity
type: Article
type: Annuality
type: Generically Dependent Continuant
type: Year2017