Safety evaluation of substituted thiophenes used as flavoring ingredients-Reference-Cited by-同舟云学术

Safety evaluation of substituted thiophenes used as flavoring ingredients

Published:2017-01 Issue: Volume:99 Page:40-59
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Cohen Samuel M.,Fukushima Shoji,Gooderham Nigel J.,Guengerich F. Peter,Hecht Stephen S.,Rietjens Ivonne M.C.M.,Smith Robert L.,Bastaki Maria,Harman Christie L.,McGowen Margaret M.,Valerio Luis G.,Taylor Sean V.^ORCID

Funder

Flavor and Extract Manufacturers Association

International Organization of Flavor Industries

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference83 articles.

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3. 5-Ethylthiophene-2-carbaldehyde: a 90-day Oral Gavage Study in Rats;Bauter,2013

4. 2-Pentylthiophene: a 90-day Dietary Study in Rats;Bauter,2013

5. Reverse Mutation in Five Histidine-requiring Strains of Salmonella typhimurium for 5-methyl-2-thiophenecarbaldehyde;Beevers,2009

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