Novel estimates of the exposure to flavouring substances
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A chemical structure-based approach for estimating the added levels of flavourings to foods for the purpose of assessing consumer intake;Food Additives & Contaminants: Part A;2020-11-10
2. Antiedematogenic and Anti-Inflammatory Activity of the Monoterpene Isopulegol and Its β-Cyclodextrin (β-CD) Inclusion Complex in Animal Inflammation Models;Foods;2020-05-14
3. Under the conditions of intended use – New developments in the FEMA GRAS program and the safety assessment of flavor ingredients;Food and Chemical Toxicology;2009-02
4. Effect of Lipid Extracted from Tsao-ko (Amomum tsao-ko Crevost et Lemaire) on Digestive Enzyme Activity, Antioxidant Activity, Plasma and Liver Lipids, and Blood Glucose Levels of Mice;Journal of Nutritional Science and Vitaminology;2008
5. Effects of Some Chinese Spices on Body Weights, Plasma Lipids, Lipid Peroxides, and Glucose, and Liver Lipids in Mice;Food Science and Technology Research;2007
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