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EFSA Journal. European Food Safety Authority|July 7, 2020
Safety and efficacy of Monimax® (monensin sodium and nicarbazin) for turkeys for fattening, Guido Rychen, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Trichoderma reesei (strain DP-Nzd22), Vittorio Silano, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety assessment of the process 'RecyPET Hungária', based on RecyPET Hungária technology, used to recycle post-consumer PET into food contact materials, Vittorio Silano, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts, Vittorio Silano, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety and efficacy of Coxiril® (diclazuril) for pheasants, Guido Rychen, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety and efficacy of Sacox® microGranulate (salinomycin sodium) for rabbits for fattening, Guido Rychen, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety and efficacy of cumin tincture (Cuminum cyminum L.) when used as a sensory additive for all animal species, Guido Rychen, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM-GA), Vittorio Silano, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|November 29, 2023
Safety evaluation of the food enzyme endo-polygalacturonase from the non-genetically modified Aspergillus tubingensis strain MUCL 55013, Claude Lambré, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|May 16, 2024
Safety evaluation of the food enzyme α-amylase from the non-genetically modified Bacillus licheniformis strain AE-TA, Claude Lambré, José Manuel Barat Baviera, et al.
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