Lista de obras -

A restricted cubic spline approach to assess the association between high fat fish intake and red blood cell EPA + DHA content.

artículo científico publicado en 2010

A risk-benefit analysis approach to seafood intake to determine optimal consumption

artículo científico publicado en 2011

A risk-benefit analysis of French high fish consumption: a QALY approach

artículo científico publicado en 2008

Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic - example: 1-methylcyclopropene and its impurities (1-chloro-2-methylpropene and 3-chloro-2-methylpropene).

artículo científico publicado en 2009

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

artículo científico publicado en 2017

Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners

artículo científico publicado en 2008

Assessment of dietary exposure of nitrate and nitrite in France

artículo científico publicado en 2008

Assessment of dietary exposure to bisphenol A in the French population with a special focus on risk characterisation for pregnant French women

artículo científico publicado en 2014

Assessment of infant exposure to food chemicals: the French Total Diet Study design.

artículo científico publicado en 2014

Cadmium dietary intake and biomarker data in French high seafood consumers.

artículo científico publicado en 2007

Chronic dietary risk characterization for pesticide residues: A ranking and scoring method integrating agricultural uses and food contamination data ⬇️

artículo científico publicado el 21 de marzo de 2011

Consumer exposure to substances in plastic packaging. I. Assessment of the contribution of styrene from yogurt pots

scientific article published on 01 February 2007

Contamination of packaged food by substances migrating from a direct-contact plastic layer: Assessment using a generic quantitative household scale methodology.

artículo científico publicado en 2007

Core food of the French food supply: second Total Diet Study.

artículo científico publicado en 2009

Determination of 20 trace elements in fish and other seafood from the French market.

artículo científico publicado en 2011

Development and validation of a specific and sensitive gas chromatography tandem mass spectrometry method for the determination of bisphenol A residues in a large set of food items

article

Dietary exposure and health risk assessment for 11 minerals and trace elements in Yaoundé: the Cameroonian Total Diet Study.

artículo científico publicado en 2013

Dietary exposure and health risk assessment for 14 toxic and essential trace elements in Yaoundé: the Cameroonian total diet study.

artículo científico publicado en 2014

Dietary exposure estimates of 18 elements from the 1st French Total Diet Study

scientific article published on 01 July 2005

Dietary exposure of 18-month-old Guadeloupian toddlers to chlordecone.

artículo científico publicado en 2012

Dietary exposure to lead, cadmium, mercury and radionuclides of an adult urban population in Lebanon: a total diet study approach.

artículo científico publicado en 2006

Dietary exposure to mycotoxins and health risk assessment in the second French total diet study

artículo científico publicado en 2012

Dietary exposure to perfluoroalkyl acids of specific French adult sub-populations: high seafood consumers, high freshwater fish consumers and pregnant women

artículo científico publicado en 2014

Dietary exposure to pesticide residues in Yaoundé: the Cameroonian total diet study.

artículo científico publicado en 2008

Dietary exposure to trace elements and health risk assessment in the 2nd French Total Diet Study.

artículo científico publicado en 2012

Dietary intake of non-dioxin-like PCBs (NDL-PCBs) in France, impact of maximum levels in some foodstuffs.

artículo científico publicado en 2009

Dioxins, furans and dioxin-like PCBs: occurrence in food and dietary intake in France

artículo científico publicado en 2007

Distribution and relationships of As, Cd, Pb and Hg in freshwater fish from five French fishing areas

scientific article published on 21 November 2012

Estimated dietary exposure to principal food mycotoxins from the first French Total Diet Study.

artículo científico publicado en 2005

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

Fish and seafood consumption and omega 3 intake in French coastal populations: CALIPSO survey.

artículo científico publicado en 2008

Food and nutrient intakes of French frequent seafood consumers with regard to fish consumption recommendations: results from the CALIPSO study ⬇️

artículo científico publicado el 16 de diciembre de 2010

Food risk assessment for perfluoroalkyl acids and brominated flame retardants in the French population: Results from the second French total diet study

article

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

artículo científico publicado en 2018

Human dietary exposure to polycyclic aromatic hydrocarbons: Results of the second French Total Diet Study

article

Identification of pesticide mixtures and connection between combined exposure and diet

artículo científico publicado en 2013

Impact of a modification of food regulation on cadmium exposure

artículo científico publicado en 2015

Impact of food consumption habits on the pesticide dietary intake: comparison between a French vegetarian and the general population.

artículo científico publicado en 2009

Impact of subsistence production on the management options to reduce the food exposure of the Martinican population to Chlordecone.

artículo científico publicado en 2007

Levels of acrylamide in foods included in 'the first French total diet study on infants and toddlers'.

artículo científico publicado en 2017

Levels of furan in foods from the first French Total Diet Study on infants and toddlers

article

Levels of lead in foods from the first French total diet study on infants and toddlers.

artículo científico publicado en 2017

Li, Cr, Mn, Co, Ni, Cu, Zn, Se and Mo levels in foodstuffs from the Second French TDS.

artículo científico publicado en 2011

Management options to reduce exposure to methyl mercury through the consumption of fish and fishery products by the French population.

artículo científico publicado en 2005

Methodology design of the regional Sub-Saharan Africa Total Diet Study in Benin, Cameroon, Mali and Nigeria.

artículo científico publicado en 2017

Methylmercury exposure assessment using dietary and biomarker data among frequent seafood consumers in France CALIPSO study.

artículo científico publicado en 2008

Pb, Hg, Cd, As, Sb and Al levels in foodstuffs from the 2nd French total diet study

artículo científico publicado en 2010

Perfluoroalkyl acid (PFAA) levels and profiles in breast milk, maternal and cord serum of French women and their newborns.

artículo científico publicado en 2015

Perfluoroalkyl acid contamination and polyunsaturated fatty acid composition of French freshwater and marine fishes.

artículo científico publicado en 2014

Probabilistic exposure assessment to food chemicals based on extreme value theory. Application to heavy metals from fish and sea products.

artículo científico publicado en 2004

Quantitative risk assessment relating to adventitious presence of allergens in food: a probabilistic model applied to peanut in chocolate.

artículo científico publicado en 2009

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 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 nitrate (E 251) and potassium nitrate (E 252) as food additives

artículo científico publicado en 2017

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

Regional Sub-Saharan Africa Total Diet Study in Benin, Cameroon, Mali and Nigeria Reveals the Presence of 164 Mycotoxins and Other Secondary Metabolites in Foods

scientific article published on 17 January 2019

Re‐evaluation of acacia gum (E 414) as a food additive

artículo científico publicado en 2017

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 fatty acids (E 570) as a food additive

artículo científico publicado en 2017

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

artículo científico publicado en 2017

Re‐evaluation of glycerol (E 422) as a food additive

artículo científico publicado en 2017

Re‐evaluation of guar gum (E 412) as a food additive

artículo científico publicado en 2017

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

artículo científico publicado en 2017

Re‐evaluation of lecithins (E 322) as a food additive

artículo científico publicado en 2017

Re‐evaluation of locust bean gum (E 410) as a food additive

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 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)...

artículo científico publicado en 2017

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

artículo científico publicado en 2017

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

artículo científico publicado en 2017

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) 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

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

artículo científico publicado en 2017

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

artículo científico publicado en 2017

Re‐evaluation of tara gum (E 417) as a food additive

artículo científico publicado en 2017

Re‐evaluation of tragacanth (E 413) as a food additive

artículo científico publicado en 2017

Re‐evaluation of xanthan gum (E 415) as a food additive ⬇️

artículo científico publicado en 2017

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 annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

artículo científico publicado en 2019

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

artículo científico publicado en 2019

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 for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract

artículo científico publicado en 2019

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

artículo científico publicado en 2017

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

artículo científico publicado en 2018

Safety of use of Monk fruit extract as a food additive in different food categories

artículo científico publicado en 2019

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

Simulation of consumer exposure to deoxynivalenol according to wheat crop management and grain segregation: Case studies and methodological considerations

artículo científico publicado en 2005

Some recent advances in modelling dietary exposure to ochratoxin A.

artículo científico publicado en 2005

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

artículo científico publicado en 2017

Statistical methodology to evaluate food exposure to a contaminant and influence of sanitary limits: application to Ochratoxin A.

artículo científico publicado en 2004

Study on polychlorobiphenyl serum levels in French consumers of freshwater fish

artículo científico publicado en 2014

Total diet study on pesticide residues in France: levels in food as consumed and chronic dietary risk to consumers.

artículo científico publicado en 2012

Lista de obras de

A restricted cubic spline approach to assess the association between high fat fish intake and red blood cell EPA + DHA content.

A risk-benefit analysis approach to seafood intake to determine optimal consumption

A risk-benefit analysis of French high fish consumption: a QALY approach

Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic - example: 1-methylcyclopropene and its impurities (1-chloro-2-methylpropene and 3-chloro-2-methylpropene).

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners

Assessment of dietary exposure of nitrate and nitrite in France

Assessment of dietary exposure to bisphenol A in the French population with a special focus on risk characterisation for pregnant French women

Assessment of infant exposure to food chemicals: the French Total Diet Study design.

Cadmium dietary intake and biomarker data in French high seafood consumers.

Chronic dietary risk characterization for pesticide residues: A ranking and scoring method integrating agricultural uses and food contamination data ⬇️

Consumer exposure to substances in plastic packaging. I. Assessment of the contribution of styrene from yogurt pots

Contamination of packaged food by substances migrating from a direct-contact plastic layer: Assessment using a generic quantitative household scale methodology.

Core food of the French food supply: second Total Diet Study.

Determination of 20 trace elements in fish and other seafood from the French market.

Development and validation of a specific and sensitive gas chromatography tandem mass spectrometry method for the determination of bisphenol A residues in a large set of food items

Dietary exposure and health risk assessment for 11 minerals and trace elements in Yaoundé: the Cameroonian Total Diet Study.

Dietary exposure and health risk assessment for 14 toxic and essential trace elements in Yaoundé: the Cameroonian total diet study.

Dietary exposure estimates of 18 elements from the 1st French Total Diet Study

Dietary exposure of 18-month-old Guadeloupian toddlers to chlordecone.

Dietary exposure to lead, cadmium, mercury and radionuclides of an adult urban population in Lebanon: a total diet study approach.

Dietary exposure to mycotoxins and health risk assessment in the second French total diet study

Dietary exposure to perfluoroalkyl acids of specific French adult sub-populations: high seafood consumers, high freshwater fish consumers and pregnant women

Dietary exposure to pesticide residues in Yaoundé: the Cameroonian total diet study.

Dietary exposure to trace elements and health risk assessment in the 2nd French Total Diet Study.

Dietary intake of non-dioxin-like PCBs (NDL-PCBs) in France, impact of maximum levels in some foodstuffs.

Dioxins, furans and dioxin-like PCBs: occurrence in food and dietary intake in France

Distribution and relationships of As, Cd, Pb and Hg in freshwater fish from five French fishing areas

Estimated dietary exposure to principal food mycotoxins from the first French Total Diet Study.

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

Fish and seafood consumption and omega 3 intake in French coastal populations: CALIPSO survey.

Food and nutrient intakes of French frequent seafood consumers with regard to fish consumption recommendations: results from the CALIPSO study ⬇️

Food risk assessment for perfluoroalkyl acids and brominated flame retardants in the French population: Results from the second French total diet study

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

Human dietary exposure to polycyclic aromatic hydrocarbons: Results of the second French Total Diet Study

Identification of pesticide mixtures and connection between combined exposure and diet

Impact of a modification of food regulation on cadmium exposure

Impact of food consumption habits on the pesticide dietary intake: comparison between a French vegetarian and the general population.

Impact of subsistence production on the management options to reduce the food exposure of the Martinican population to Chlordecone.

Levels of acrylamide in foods included in 'the first French total diet study on infants and toddlers'.

Levels of furan in foods from the first French Total Diet Study on infants and toddlers

Levels of lead in foods from the first French total diet study on infants and toddlers.

Li, Cr, Mn, Co, Ni, Cu, Zn, Se and Mo levels in foodstuffs from the Second French TDS.

Management options to reduce exposure to methyl mercury through the consumption of fish and fishery products by the French population.

Methodology design of the regional Sub-Saharan Africa Total Diet Study in Benin, Cameroon, Mali and Nigeria.

Methylmercury exposure assessment using dietary and biomarker data among frequent seafood consumers in France CALIPSO study.

Pb, Hg, Cd, As, Sb and Al levels in foodstuffs from the 2nd French total diet study

Perfluoroalkyl acid (PFAA) levels and profiles in breast milk, maternal and cord serum of French women and their newborns.

Perfluoroalkyl acid contamination and polyunsaturated fatty acid composition of French freshwater and marine fishes.

Probabilistic exposure assessment to food chemicals based on extreme value theory. Application to heavy metals from fish and sea products.

Quantitative risk assessment relating to adventitious presence of allergens in food: a probabilistic model applied to peanut in chocolate.

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 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 nitrate (E 251) and potassium nitrate (E 252) as food additives

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

Regional Sub-Saharan Africa Total Diet Study in Benin, Cameroon, Mali and Nigeria Reveals the Presence of 164 Mycotoxins and Other Secondary Metabolites in Foods

Re‐evaluation of acacia gum (E 414) 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 fatty acids (E 570) as a food additive

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

Re‐evaluation of glycerol (E 422) as a food additive

Re‐evaluation of guar gum (E 412) as a food additive

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Re‐evaluation of lecithins (E 322) as a food additive