National Food Institute

  1. 2015
  2. Published

    Development of Starter Cultures. / Hansen, Egon Bech.

    Handbook of Indigenous Foods Involving Alkaline Fermentation. ed. / Prabir K. Sarkar; M. J. Robert Nout. Taylor & Francis, 2015. p. 432-438.

    Publication: Research - peer-reviewBook chapter – Annual report year: 2014

  3. Published
  4. 2014
  5. Published

    EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids ), 2014. Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α , β -unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19. / EFSA publication.

    Parma, Italy : European Food Safety Authority, 2014. 50 p. (The EFSA Journal; No. 3709, Vol. 12(6)).

    Publication: Commissioned - peer-reviewReport – Annual report year: 2014

  6. Published
  7. Published
  8. Published

    EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19. / EFSA Publication.

    European Food Safety Authority, 2014. 23 p. (The EFSA Journal; No. 3623, Vol. 12(4)).

    Publication: Commissioned - peer-reviewReport – Annual report year: 2014

  9. Published

    EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30. / EFSA publication.

    Parma, Italy : European Food Safety Authority, 2014. 35 p. (The EFSA Journal; No. 3769, Vol. 12(7)).

    Publication: Commissioned - peer-reviewReport – Annual report year: 2014

  10. Published
  11. Published

    EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting). / EFSA Publication.

    Parma, Italy : European Food Safety Authority, 2014. 50 p. (The EFSA Journal; No. 3586, Vol. 12(2)).

    Publication: Commissioned - peer-reviewReport – Annual report year: 2014

  12. Published

    EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65 th meeting). / EFSA publication.

    Parma, Italy : European Food Safety Authority, 2014. 32 p. (The EFSA Journal; No. 3708, Vol. 12(6)).

    Publication: Commissioned - peer-reviewReport – Annual report year: 2014

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