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EFSA Journal. European Food Safety Authority|July 7, 2020
Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes, Maged Younes, Peter Aggett, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting), Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive, Maged Younes, Peter Aggett, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Safety in use of glucosylated steviol glycosides as a food additive in different food categories, Maged Younes, Peter Aggett, et al.
EFSA Journal. European Food Safety Authority|September 3, 2020
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives, Maged Younes, Peter Aggett, et al.
EFSA Journal. European Food Safety Authority|June 19, 2026
Safety of zinc l-carnosine as a novel food pursuant to Regulation (EU) 2015/2283 and bioavailability of zinc from this source in the context of Directive 2002/46/EC, Dominique Turck, Torsten Bohn, et al.
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