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EFSA Journal. European Food Safety Authority|February 14, 2022
Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|August 11, 2021
Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|December 14, 2022
Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) 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.
EFSA Journal. European Food Safety Authority|June 18, 2021
Safety evaluation of a food enzyme containing trypsin and chymotrypsin from porcine pancreas, Claude Lambré, José Manuel Barat Baviera, et al.
EFSA Journal. European Food Safety Authority|May 23, 2022
Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2022
Safety evaluation of buffered vinegar as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Update: use of the benchmark dose approach in risk assessment, Anthony Hardy, Diane Benford, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of guar gum (E 412) as a food additive, Alicja Mortensen, Fernando Aguilar, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Scientific opinion on the safety of green tea catechins, Maged Younes, Peter Aggett, et al.
EFSA Journal. European Food Safety Authority|July 7, 2020
Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive, Maged Younes, Peter Aggett, et al.
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