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Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

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dc.contributor.authorSilano, Vittorio
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorCastle, Laurence
dc.contributor.authorCravedi, Jean-Pierre
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFranz, Roland
dc.contributor.authorGrob, Konrad
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorKärenlampi, Sirpa
dc.contributor.authorMilana, Maria Rosaria
dc.contributor.authorPenninks, André
dc.contributor.authorTavares Poças, Maria de Fátima
dc.contributor.authorSmith, Andrew
dc.contributor.authorTlustos, Christina
dc.contributor.authorWölfle, Detlef
dc.contributor.authorZorn, Holger
dc.contributor.authorZugravu, Corina-Aurelia
dc.contributor.authorBeckman Sundh, Ulla
dc.contributor.authorBrimer, Leon
dc.contributor.authorMosesso, Pasquale
dc.contributor.authorMulder, Gerard
dc.contributor.authorAnastassiadou, Maria
dc.contributor.authorArcella, Davide
dc.contributor.authorCarfí, Maria
dc.contributor.authorValtueña Martinez, Silvia
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.date.accessioned2017-05-25T09:00:20Z
dc.date.available2017-05-25T09:00:20Z
dc.date.issued2017-04-25
dc.format.extent3106836
dc.identifier101152385
dc.identifier9fbc2bf3-bc36-46d4-8629-40356c875878
dc.identifier.citationSilano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Engel, K-H, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Milana, M R, Penninks, A, Tavares Poças, M D F, Smith, A, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Beckman Sundh, U, Brimer, L, Mosesso, P, Mulder, G, Anastassiadou, M, Arcella, D, Carfí, M, Valtueña Martinez, S, Mennes, W & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list' EFSA Journal, vol. 15, no. 4, pp. e04729. https://doi.org/10.2903/j.efsa.2017.4729en
dc.identifier.doi10.2903/j.efsa.2017.4729
dc.identifier.iss4en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:31DB7FFDE369DF1613851D4D2D6C5EBC
dc.identifier.otherORCID: /0000-0002-4831-9075/work/33361895
dc.identifier.urihttp://hdl.handle.net/2164/8689
dc.identifier.vol15en
dc.language.isoeng
dc.publisherEuropean Food Safety Authority (EFSA)
dc.relation.ispartofEFSA Journalen
dc.subjectSDG 3 - Good Health and Well-beingen
dc.subjectflavouringsen
dc.subjectfood safetyen
dc.subjectxanthine alkaloidsen
dc.subjectcaffeineen
dc.subjecttheobromineen
dc.subjectFGE.49en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority listen
dc.typeJournal articleen

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