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van Loveren, Henk
2540
Ergebnisse:
Personensuche
X
Format
Online (2540)
Medientypen
E-Books (1)
Artikel (Online) (871)
Buchkapitel (Online) (3)
OpenAccess-Volltexte (1665)
Sortierung: Relevanz
Sortierung: Jahr
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1
Safety evaluation of the food enzyme glutaminase from the n..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Silano, Vittorio
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 2 - p. , 2024
Link:
https://doi.org/10.2903/..
?
2
Safety evaluation of the food enzyme inulinase from the non..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 5 - p. , 2024
Link:
https://doi.org/10.2903/..
?
3
Safety assessment of the process Lietpak, based on the EREM..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 3 - p. , 2024
Link:
https://doi.org/10.2903/..
?
4
Safety evaluation of a food enzyme with phospholipase A1 an..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 5 - p. , 2024
Link:
https://doi.org/10.2903/..
?
5
Safety evaluation of an extension of use of the food enzyme..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 4 - p. , 2024
Link:
https://doi.org/10.2903/..
?
6
Safety evaluation of the food enzyme phosphoinositide phosp..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 1 - p. , 2024
Link:
https://doi.org/10.2903/..
?
7
Safety evaluation of the food enzyme β‐galactosidase from t..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 1 - p. , 2024
Link:
https://doi.org/10.2903/..
?
8
Safety evaluation of the food enzyme carboxypeptidase D fro..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 5 - p. , 2024
Link:
https://doi.org/10.2903/..
?
9
Safety evaluation of an extension of use of the food enzyme..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 4 - p. , 2024
Link:
https://doi.org/10.2903/..
?
10
Safety evaluation of an extension of use of the food enzyme..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 4 - p. , 2024
Link:
https://doi.org/10.2903/..
?
11
Safety evaluation of an extension of use of the food enzyme..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 7 - p. , 2024
Link:
https://doi.org/10.2903/..
?
12
Safety evaluation of a food enzyme containing bacillolysin ..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 5 - p. , 2024
Link:
https://doi.org/10.2903/..
?
13
Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydr..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 1 - p. , 2024
Link:
https://doi.org/10.2903/..
?
14
Safety evaluation of the food enzyme laccase from the non‐g..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 5 - p. , 2024
Link:
https://doi.org/10.2903/..
?
15
Safety assessment of mixtures of 1,9‐nonanediamine (NMDA) a..:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP)
;
Lambré, Claude
;
Barat Baviera, José Manuel
...
EFSA Journal. 22 (2024) 4 - p. , 2024
Link:
https://doi.org/10.2903/..
1-15
