Zobrazeno 1 - 10 of 30 pro vyhledávání: '"Nathalie Georgette Jeanne GONTARD"'
2
Consumption and attitudes regarding berries-based products – comparative analysis of Romania, France and Turkey
Autor: Mona Elena Popa, Mihaela Geicu-Cristea, Alexandra Popa, Mihaela Draghici, Elisabeta Elena Tanase, Amalia Mitelut, Corneliu Sorin Iorga, Carole Guillaume, Nathalie Georgette Jeanne GONTARD, Valérie Guillard, Fahrettin Gogu, Derya Kocak Yanik
Publikováno v: Romanian Biotechnological Letters
Romanian Biotechnological Letters, 2017, 22 (3), pp.12568-12576
Web of Science
HAL
Berry-based products that have beneficial effects on consumer health are competitive on themarket only if consumers understand the benefits of such products. The purpose of this research was togain in-depth analysis the factors that influence the con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b3bcbe72dc6504eb94a582eeca4bd506
https://hal.archives-ouvertes.fr/hal-01607066
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3
Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α,β-unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal, Vol 12, Iss 6 (2014)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (6), pp.3709. ⟨10.2903/j.efsa.2014.3709⟩
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 74 flavouring substances from subgroup 1.1.1 of FGE.19 in the Flavouring Group Ev
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9caa95452274bbff97e672fdcd6f68ba
http://www.efsa.europa.eu/en/efsajournal/doc/3709.pdf
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4
Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal, Vol 12, Iss 6 (2014)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (6), ⟨10.2903/j.efsa.2014.3710⟩
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Addit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72c8edd8247fd32f092adee44fd8b899
http://www.efsa.europa.eu/en/efsajournal/doc/3710.pdf
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5
Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (6), pp.3708. ⟨10.2903/j.efsa.2014.3708⟩
EFSA Journal, Vol 12, Iss 6 (2014)
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Addit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d81662540b8bfac609000a8638d6d698
https://doi.org/10.2903/j.efsa.2014.3708
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6
Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012)
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal, Vol 12, Iss 6 (2014)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (6), ⟨10.2903/j.efsa.2014.3707⟩
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Addit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c10e50f7c55cac8b18b0196a584236fb
http://www.efsa.europa.eu/en/efsajournal/doc/3707.pdf
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7
Scientific Opinion on Xylanase from a Genetically Modified Strain of Aspergillus oryzae (strain NZYM‐FB)
Autor: Morten Poulsen, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (5), ⟨10.2903/j.efsa.2014.3645⟩
EFSA Journal, Vol 12, Iss 5 (2014)
The food enzyme considered in this opinion is a lipase (triacylglycerol lipase; EC 3.1.1.3) produced with a genetically modified strain of Aspergillus oryzae. The genetic modifications do not give rise to safety concern. The food enzyme contains neit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57c24134e5a5ebbb69e74bb25189a7ce
https://hal.inrae.fr/hal-02957284
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8
Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α,β-Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal, Vol 12, Iss 5 (2014)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (5), ⟨10.2903/j.efsa.2014.3661⟩
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group Eval
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79c7bb67d1a469e200c29795f0e69e3a
http://www.efsa.europa.eu/en/efsajournal/doc/3661.pdf
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9
Scientific Opinion on Flavouring Group Evaluation 401 (FGE.401): γ‐Glutamyl‐valyl‐glycine from chemical group 34
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (4), ⟨10.2903/j.efsa.2014.3625⟩
EFSA Journal, Vol 12, Iss 4 (2014)
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to carry out a safety assessment of one flavouring substance, γ-glutamyl-valyl-glycine [FL-no: 17.038], in the Flavouri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87177680633bc64a572646908a3c237e
https://doi.org/10.2903/j.efsa.2014.3625
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10
Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)
Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD
Publikováno v: EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (4), ⟨10.2903/j.efsa.2014.3622⟩
EFSA Journal, Vol 12, Iss 4 (2014)
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Addit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61f7bea9c6442a9e8428e385c8a85b42
https://hal.inrae.fr/hal-02957303
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