Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Frans W.H. Kampers"'
Autor:
Susan Wijnhoven, Anne Constable, Christoph Klein, Roberta Bradford, Andrew Cockburn, Gareth Edwards, Neil Robert Buck, Tanja Wildemann, Hermann Stamm, P.A Hepburn, Marek W. Radomski, Frans W.H. Kampers, Bernd Haber, John Howlett
Publikováno v:
Food and Chemical Toxicology 50 (2012) 6
Food and Chemical Toxicology, 50(6), 2224-2242
Food and Chemical Toxicology, 50(6), 2224-2242
A systematic, tiered approach to assess the safety of engineered nanomaterials (ENMs) in foods is presented. The ENM is first compared to its non-nano form counterpart to determine if ENM-specific assessment is required. Of highest concern from a tox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4af5174417ea5fc1a7b6f64a1ae01397
https://research.wur.nl/en/publications/approaches-to-the-safety-assessment-of-engineered-nanomaterials-e
https://research.wur.nl/en/publications/approaches-to-the-safety-assessment-of-engineered-nanomaterials-e
Autor:
Fadwa Al-Taher, Lucia E. Anelich, Kalapanda M. Appaiah, Alejandro Ariosti, Janis Baines, Gustavo V. Barbosa-Canovas, Daniela Bermúdez-Aguirre, Christine E. Boisrobert, Hans Bouwmeester, Adelia C. Bovell-Benjamin, Paul Brent, Julie Larson Bricher, Elaine Bromfield, Frank F. Busta, Martin Cole, Pamela L. Coleman, Firouz Darroudi, Thibaut Dubois, Veronika Ehrlich, Anthony J. Fontana, Neal D. Fortin, Tracy Hambridge, Jaap C. Hanekamp, Vincent Hegarty, Heinz-Dieter Isengard, Lauren S. Jackson, Edward Jansson, Frans W.H. Kampers, Larry Keener, Ji Yeon Kim, Siegfried Knasmüller, Gisela Kopper, Jan H.J.M. Kwakman, Oran Kwon, Huub L.M. Lelieveld, Rebeca López-García, Volker Mersch-Sundermann, David Miles, Carmen Moraru, Sangsuk Oh, William R. Porter, Margherita Poto, V. Prakash, Keith C. Richardson, Syed S.H. Rizvi, Vijay D. Sattigeri, Bert Schwitters, Mun-Gi Sohn, Glenn Stanley, Cynthia M. Stewart, Juanjuan Sun, John G. Surak, Elizabeth A. Szabo, Martinus AJS (Tiny) van Boekel, Bernd van der Meulen, Mandyam C. Varadaraj, Yuriy Vasilyev, Axelle Wuillot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ca46ee0a43fd884e7a0ff34299c3a5c
https://doi.org/10.1016/b978-0-12-374845-4.00026-6
https://doi.org/10.1016/b978-0-12-374845-4.00026-6
Publisher Summary Food science and technology have made many micro- and often nano-size food particles by utilizing either the top-down or bottom-up approaches. The advent of nanotechnology has ushered in new scientific and technological opportunitie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c3a72b3379f7bb23bd9b24358761176
https://doi.org/10.1016/b978-0-12-374845-4.00015-1
https://doi.org/10.1016/b978-0-12-374845-4.00015-1