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EFSA Journal. European Food Safety Authority|July 7, 2020
Risks for human health related to the presence of pyrrolizidine alkaloids in honey, tea, herbal infusions and food supplements, Helle Katrine Knutsen, Jan Alexander, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Assessment of a decontamination process for dioxins and PCBs from fish meal by hexane extraction and replacement of fish oil, Helle Katrine Knutsen, Jan Alexander, et al.
EFSA Journal. European Food Safety Authority|March 6, 2023
Risks for human health related to the presence of grayanotoxins in certain honey, Dieter Schrenk, Margherita Bignami, et al.
EFSA Journal. European Food Safety Authority|September 15, 2023
Update of the risk assessment of mineral oil hydrocarbons in food, Dieter Schrenk, Margherita Bignami, et al.
EFSA Journal. European Food Safety Authority|August 31, 2023
Risk assessment of ochratoxin A in food, Dieter Schrenk, Laurent Bodin, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels, Dieter Schrenk, Margherita Bignami, et al.
EFSA Journal. European Food Safety Authority|March 13, 2024
Risks for animal and human health related to the presence of polychlorinated naphthalenes (PCNs) in feed and food, Dieter Schrenk, Margherita Bignami, et al.
EFSA Journal. European Food Safety Authority|January 3, 2022
Guidance Document on Scientific criteria for grouping chemicals into assessment groups for human risk assessment of combined exposure to multiple chemicals, Simon John More, Vasileios Bampidis, et al.
EFSA Journal. European Food Safety Authority|December 10, 2024
Risk assessment of complex organoarsenic species in food, Helle Katrine Knutsen, Agneta Åkesson, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Effect on public health of a possible increase of the maximum level for 'aflatoxin total' from 4 to 10 μg/kg in peanuts and processed products thereof, intended for direct human consumption or use as an ingredient in foodstuffs, Helle Katrine Knutsen, Jan Alexander, et al.
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