Lista de obras -

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

artículo científico publicado en 2018

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

artículo científico publicado en 2018

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

artículo científico publicado en 2018

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

artículo científico publicado en 2017

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

artículo científico publicado en 2018

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

artículo científico publicado en 2018

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

artículo científico publicado en 2018

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

artículo científico publicado en 2018

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

artículo científico publicado en 2018

Re-evaluation of gellan gum (E 418) as food additive

artículo científico publicado en 2018

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

artículo científico publicado en 2018

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

artículo científico publicado en 2019

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

artículo científico publicado en 2017

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

artículo científico publicado en 2018

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

artículo científico publicado en 2018

Re-evaluation of silicon dioxide (E 551) as a food additive

artículo científico publicado en 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

artículo científico publicado en 2018

Re-evaluation of stannous chloride (E 512) as food additive

artículo científico publicado en 2018

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

artículo científico publicado en 2018

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

artículo científico publicado en 2018

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

artículo científico publicado en 2018

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

artículo científico publicado en 2017

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

artículo científico publicado en 2017

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

artículo científico publicado en 2018

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

artículo científico publicado en 2018

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

artículo científico publicado en 2018

Safety of hydroxyanthracene derivatives for use in food

artículo científico publicado en 2018

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

artículo científico publicado en 2018

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

artículo científico publicado en 2017

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

artículo científico publicado en 2018

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

artículo científico publicado en 2018

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical pur

artículo científico publicado en 2018

Scientific opinion on the safety of green tea catechins

artículo científico publicado en 2018

Scientific opinion on the safety of monacolins in red yeast rice

artículo científico publicado en 2018

Lista de obras de

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

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

Re-evaluation of gellan gum (E 418) as food additive

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

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

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

Re-evaluation of silicon dioxide (E 551) as a food additive

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

Re-evaluation of stannous chloride (E 512) as food additive

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

Safety of hydroxyanthracene derivatives for use in food

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

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

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical pur

Scientific opinion on the safety of green tea catechins

Scientific opinion on the safety of monacolins in red yeast rice