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2. Webbasierter Kontaminantenrechner in der Risikobewertung – ein hilfreiches Tool?

3. Safety evaluation of curdlan as a food additive.

4. 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

5. 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.

7. Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive.

8. Flavouring group evaluation 419 (FGE.419): 2‐methyl‐1‐(2‐(5‐(p‐tolyl)‐1H‐imidazol‐2‐yl)piperidin‐1‐yl)butan‐1‐one.

9. Flavouring Group Evaluation 413 (FGE.413): Naringenin.

10. 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.

11. Exposure to Substances via Food Consumption

12. Aggregated aluminium exposure: risk assessment for the general population

13. Follow‐up of the re‐evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses.

14. Safety evaluation of synthesised DNA oligonucleotides as a food additive.

15. Re‐evaluation of erythritol (E 968) as a food additive.

16. Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM.

17. Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF‐008) as a smoke flavouring Primary Product.

18. Scientific opinion on the renewal of the authorisation of Fumokomp (SF‐009) as a smoke flavouring Primary Product.

19. Scientific opinion on the renewal of the authorisation of SmokEz Enviro‐23 (SF‐006) as a smoke flavouring Primary Product.

20. Scientific opinion on the renewal of the authorisation of SmokEz C‐10 (SF‐005) as a smoke flavouring Primary Product.

21. Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF‐004) as a smoke flavouring Primary Product.

22. Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF‐002) as a smoke flavouring Primary Product.

23. Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF‐003) as a smoke flavouring Primary Product.

24. 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

25. 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

26. Re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive

27. 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

29. Harmonised approach for reporting reliability and relevance of genotoxicity studies.

30. Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5

31. Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4): consideration of aliphatic secondary saturated and unsaturated alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to flavouring substances evaluated by EFSA in FGE.07Rev6

32. Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide

33. Scientific opinion on Prosmoke BW 01

34. Follow-up of the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228)

35. Follow-up of the re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive

36. 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

37. Follow‐up of the re‐evaluation of glycerol esters of wood rosins (E 445) as a food additive.

38. Follow‐up of the re‐evaluation of indigo carmine (E 132) as a food additive.

39. 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.

40. 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.

41. Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for α,β‐unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones.

42. 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

43. Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30.

44. Regulatory toxicology in the twenty-first century: challenges, perspectives and possible solutions

45. Guidance on aneugenicity assessment

46. Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods.

47. Technical Report on the request for technical assistance in relation to the safety of hydroxyanthracene derivatives.

48. Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19.

49. Guidance on aneugenicity assessment

50. Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive.

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