Flavouring Group Evaluation 31 (FGE.31) - One Epoxide from Chemical Group 32 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

Author:

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference63 articles.

1. X-ray crystal structure analysis of 14-hydroxycaryophyllene oxide, a new metabolite of (-)-caryophyllene, in rabbits;Asakawa;J. Pharm. Sci,1981

2. Terpenoid biotransformation in mammals IV;Asakawa;Biotransformation of (+)-longifolene, (-)-caryophyllene, (-)-caryphyllene oxide, (-)-cyclocolorenone, (+)-nootkatone, (-)-elemol, (-)-abietic acid and (+)-dehydroabietic acid in rabbits. Xenobiotica,1986

3. Nucleophilic displacement on the arene oxides of phenanthrene;Bruice;J. Am. Chem. Soc,1976

4. Die Situation in der gesundheitlichen Beurteilung der Aromatisierungsmittel für Lebensmittel;Bär;[Where we stand concerning the evaluation of flavoring substances from the viewpoint of health]. Med. Ernähr,1967

5. Comparative mutagenicity of aliphatic epoxides in Salmonella;Canter;Mutat. Res,1986

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