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Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive. Academic Article 2018
Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive Academic Article 2018
Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use Academic Article 2019
Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives Academic Article 2024
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 Academic Article 2024
Re-evaluation of silicon dioxide (E 551) as a food additive. Academic Article 2018
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 Academic Article 2024
Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives Academic Article 2018
Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives. Academic Article 2018
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. Academic Article 2017
Re-evaluation of soybean hemicellulose (E 426) as a food additive Academic Article 2017
Re-evaluation of ß-cyclodextrin (E 459) as a food additive Academic Article 2016
Re-evaluation of stannous chloride (E512) as food additive. Academic Article 2018
Re-evaluation of stearyl tartrate (E 483) as a food additive. Academic Article 2020
Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive. Academic Article 2016
Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16¿weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups Academic Article 2023
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 Academic Article 2019
Re-evaluation of tara gum (E 417) as a food additive. Academic Article 2017
Re-evaluation of titanium dioxide (E 171) as a food additive. Academic Article 2016
Re-evaluation of tragacanth (E 413) as a food additive. Academic Article 2017
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 Academic Article 2023
Re-evaluation of xanthan gum (E 415) as a food additive. Academic Article 2017
Re-Evaluation Strategies for 5G NR V2X Communications Conference Paper 2022 Congress communication
Re-scaling of the intestine by reproductive hormones in mated Drosophila melanogaster Conference Poster 2015 Congress communication
Re-Thinking Tradition and Avant-garde in Art Education Chapter 2003
Re-Thinking Tradition and Avant-garde in Art Education. International Conversations Through Art. 31st INSEA World Congress. International Society For Education Through Art. Invited Talk 2002 Invited conference
Re-valorización de subproductos de la industria agroalimenatria para la obtención de productos de alto valor añadido y su aplicación a alimentos Invited Talk 2009 Invited conference
RE/DES Conectar. V Congreso Internacional de Investigación en Artes Visuales ANIAV 2022 Proceedings 2022
RE0011AM Grant 2012 Research Project
RE0025VF Grant 2015 Research Project

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