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EFSA Journal. European Food Safety Authority|November 29, 2023
Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|November 29, 2023
Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|December 29, 2022
Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|November 29, 2023
Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives, Alicja Mortensen, Fernando Aguilar, et al.
EFSA Journal. European Food Safety Authority|July 1, 2024
Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|December 21, 2023
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM, Maged Younes, Gabriele Aquilina, et al.
The New England Journal of Medicine|May 9, 2008
Sudden cardiac arrest associated with early repolarizationMichel Haïssaguerre, Nicolas Derval, Frederic Sacher, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives, Alicja Mortensen, Fernando Aguilar, et al.
EFSA Journal. European Food Safety Authority|July 31, 2023
Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, Maged Younes, Gabriele Aquilina, et al.
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