«Scientific Studies»

Evaluation E 472a-f as food additives

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

Evaluation E 472a-f as food additives

Re‐evaluation of silicon dioxide (E 551) as a food additive

Re‐evaluation of silicon dioxide (E 551) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

Re‐evaluation of silicon dioxide (E 551) as a food additive

Evaluation of E 414 as a food additive

Re-evaluation of acacia gum (E 414) as a food additive

Evaluation of E 414 as a food additive

Evaluation of paprika extract (E 160c) as a food additive

Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive

Evaluation of paprika extract (E 160c) as a food additive

Re-evaluation of E 249 and E 250 as food additives

Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Re-evaluation of E 249 and E 250 as food additives

Scientific Opinion on the re-evaluation of E 200, E 202 and E 203 as food additives

Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives

Scientific Opinion on the re-evaluation of E 200, E 202 and E 203 as food additives

Safety Issues about E211 and E202 additives

Potential Safety Issues Surrounding the Use of Benzoate Preservatives

Safety Issues about E211 and E202 additives

Scientific Opinion on the re-evaluation of E 210, E 211, E 212 and E 213 as food additives

Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives

Scientific Opinion on the re-evaluation of E 210, E 211, E 212 and E 213 as food additives

Evaluation of E 300, E 301 and E 302 as food additives

Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives

Evaluation of E 300, E 301 and E 302 as food additives

Evaluation Tartrazine (E 102)

Scientific Opinion on the re-evaluation Tartrazine (E 102)

Evaluation Tartrazine (E 102)

Assessment for Quinoline Yellow (E104)

Refined exposure assessment for Quinoline Yellow (E 104)

Assessment for Quinoline Yellow (E104)

Assessment for Ponceau 4R (E 124)

Refined exposure assessment for Ponceau 4R (E 124)

Assessment for Ponceau 4R (E 124)

Assessment for Sunset Yellow FCF (E 110)

Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E 110)

Assessment for Sunset Yellow FCF (E 110)

Scientific Opinion on the E 120 as a food additive

Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

Scientific Opinion on the E 120 as a food additive

Assessment for Azorubine/Carmoisine (E 122)

Refined exposure assessment for Azorubine/Carmoisine (E 122)

Assessment for Azorubine/Carmoisine (E 122)

Food Safety and Health Concerns of Synthetic Food Colors

Food Safety and Health Concerns of Synthetic Food Colors: An Update

Food Safety and Health Concerns of Synthetic Food Colors

Assessment for Allura Red AC (E 129)

Refined exposure assessment for Allura Red AC (E 129)

Assessment for Allura Red AC (E 129)

Re-evaluation of modified starches E14xx

Re-evaluation of E 1404, E 1410, E 1412), E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452 as food additives

Re-evaluation of modified starches E14xx

Evaluation of caramel colours (E 150 a,b,c,d)

Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives

Evaluation of caramel colours (E 150 a,b,c,d)

Evaluation of E620, E621, E622, E623, E624, E625 as food additives

Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Evaluation of E620, E621, E622, E623, E624, E625 as food additives

Evaluation of glycerol (additive E422)

Re-evaluation of glycerol (E 422) as a food additive

Evaluation of glycerol (additive E422)

EFSA evaluation of E476 additive

Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive

EFSA evaluation of E476 additive

Evaluation E535, E536, E538 as food additives

Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

Evaluation E535, E536, E538 as food additives

Vitamin E, Beta Carotene and Lung Cancer

The Effect of Vitamin E and Beta Carotene on the Incidence of Lung Cancer and Other Cancers in Male Smokers

Vitamin E, Beta Carotene and Lung Cancer

Lung Cancer and the Beta-Carotene

Risk Factors for Lung Cancer and for Intervention Effects in CARET, the Beta-Carotene and Retinol Efficacy Trial

Lung Cancer and the Beta-Carotene

Research of Curcumin (E100)

Curcumin: A Review of Its’ Effects on Human Health

Research of Curcumin (E100)

Research of xanthan gum (E415)

Re‐evaluation of xanthan gum (E 415) as a food additive

Research of xanthan gum (E415)