Lista de obras -

Comparison of the In Vivo Biotransformation of Two Emerging Estrogenic Contaminants, BP2 and BPS, in Zebrafish Embryos and Adults.

artículo científico publicado en 2017

Exposure assessment of food enzymes

artículo científico publicado en 2016

In vitro and in vivo estrogenic activity of BPA, BPF and BPS in zebrafish-specific assays.

artículo científico publicado en 2017

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

artículo científico publicado en 2008

SUPERSEDED: Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the active substance selenium nanoparticles, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials

artículo científico publicado en 2018

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the process 'BTB PET DIRECT IV +', used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Concept Plastic Packaging', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Envases Ureña', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'EstPak Plastik', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Gneuss 1', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Gneuss 2', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Linpac', based on Linpac super clean technology, used to recycle post-consumer PET into food contact materials

artículo científico publicado en 2018

Safety assessment of the process 'Morssinkhof Plastics', used to recycle high-density polyethylene and polypropylene crates for use as food contact materials

artículo científico publicado en 2018

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Krones’ used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

artículo científico publicado en 2017

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

artículo científico publicado en 2016

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance Ln 1,4-benzene dicarboxylic acid (with Ln = La, Eu, Gd, Tb) for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the substance [3‐(2,3‐epoxypropoxy)propyl]trimethoxy silane, for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance dimethyl carbonate for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance isobutane, for use in food contact materials

artículo científico publicado en 2018

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance trimellitic acid, tris (2-ethylhexyl) ester, for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

artículo científico publicado en 2017

Safety assessment of the substance, montmorillonite clay modified with hexadecyltrimethylammonium bromide, for use in food contact materials

artículo científico publicado en 2019

Safety assessment of the substance, titanium dioxide surface treated with fluoride-modified alumina, for use in food contact materials

artículo científico publicado en 2019

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

artículo científico publicado en 2017

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

artículo científico publicado en 2018

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

artículo científico publicado en 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

artículo científico publicado en 2018

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

artículo científico publicado en 2018

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

artículo científico publicado en 2017

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

artículo científico publicado en 2018

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

artículo científico publicado en 2018

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

artículo científico publicado en 2017

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

artículo científico publicado en 2017

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

artículo científico publicado en 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

artículo científico publicado en 2018

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

artículo científico publicado en 2017

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

artículo científico publicado en 2017

Safety of benzophenone to be used as flavouring

artículo científico publicado en 2017

Safety of ethyl acrylate to be used as flavouring

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 406 (FGE.406): (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one

artículo científico publicado en 2018

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

artículo científico publicado en 2017

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-co

artículo científico publicado en 2018

Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsatur...

artículo científico publicado en 2017

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphi

artículo científico publicado en 2018

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

artículo científico publicado en 2017

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’

artículo científico publicado en 2017

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives

artículo científico publicado en 2018

Update of the risk assessment of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP) for use in food contact materials

artículo científico publicado en 2019

Lista de obras de

Comparison of the In Vivo Biotransformation of Two Emerging Estrogenic Contaminants, BP2 and BPS, in Zebrafish Embryos and Adults.

Exposure assessment of food enzymes

In vitro and in vivo estrogenic activity of BPA, BPF and BPS in zebrafish-specific assays.

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

SUPERSEDED: Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

Safety assessment of the active substance polyacrylic acid, sodium salt, cross-linked, for use in active food contact materials

Safety assessment of the active substance selenium nanoparticles, for use in active food contact materials

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

Safety assessment of the process 'BTB PET DIRECT IV +', used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Concept Plastic Packaging', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Envases Ureña', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'EstPak Plastik', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Gneuss 1', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Gneuss 2', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Linpac', based on Linpac super clean technology, used to recycle post-consumer PET into food contact materials

Safety assessment of the process 'Morssinkhof Plastics', used to recycle high-density polyethylene and polypropylene crates for use as food contact materials

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Krones’ used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

Safety assessment of the substance Ln 1,4-benzene dicarboxylic acid (with Ln = La, Eu, Gd, Tb) for use in food contact materials

Safety assessment of the substance [3‐(2,3‐epoxypropoxy)propyl]trimethoxy silane, for use in food contact materials

Safety assessment of the substance dimethyl carbonate for use in food contact materials

Safety assessment of the substance isobutane, for use in food contact materials

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

Safety assessment of the substance trimellitic acid, tris (2-ethylhexyl) ester, for use in food contact materials

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

Safety assessment of the substance, montmorillonite clay modified with hexadecyltrimethylammonium bromide, for use in food contact materials

Safety assessment of the substance, titanium dioxide surface treated with fluoride-modified alumina, for use in food contact materials

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

Safety of benzophenone to be used as flavouring

Safety of ethyl acrylate to be used as flavouring

Scientific Opinion of Flavouring Group Evaluation 406 (FGE.406): (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

Scientific Opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-co

Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19

Scientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...

Scientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsatur...

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphi

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives

Update of the risk assessment of di-butylphthalate (DBP), butyl-benzyl-phthalate (BBP), bis(2-ethylhexyl)phthalate (DEHP), di-isononylphthalate (DINP) and di-isodecylphthalate (DIDP) for use in food contact materials