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Matthew Wright

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EFSA Journal. European Food Safety Authority|December 8, 2021
Re-evaluation of thaumatin (E 957) as food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|August 5, 2024
Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|February 19, 2026
Re-evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|November 21, 2022
Re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|May 1, 2025
Re-evaluation of acesulfame K (E 950) as food additive, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|December 21, 2023
Re-evaluation of erythritol (E 968) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|November 18, 2024
Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|July 8, 2025
Re-evaluation of neotame (E 961) as food additive, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|May 12, 2021
Safety assessment of titanium dioxide (E171) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|October 18, 2024
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, Maged Younes, Gabriele Aquilina, et al.
Pageof 43

Showing results (421-430 of 430) with videos related to

Sort By:
Pageof 43
You have reached the last page of results.This site can display upto 430 results.
EFSA Journal. European Food Safety Authority|December 8, 2021
Re-evaluation of thaumatin (E 957) as food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|August 5, 2024
Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|February 19, 2026
Re-evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|November 21, 2022
Re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|May 1, 2025
Re-evaluation of acesulfame K (E 950) as food additive, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|December 21, 2023
Re-evaluation of erythritol (E 968) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|November 18, 2024
Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|July 8, 2025
Re-evaluation of neotame (E 961) as food additive, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|May 12, 2021
Safety assessment of titanium dioxide (E171) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|October 18, 2024
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, Maged Younes, Gabriele Aquilina, et al.
Pageof 43