Principles for the Safety Evaluation of Flavouring Substances

By Munro I.C.   Shubik P.   Hall R.  

Food and Chemical Toxicology, Vol. 36, Iss. 6, 1998-06 ,pp. : 529-540

Elsevier

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Safety assessment of allylalkoxybenzene derivatives used as flavouring substances - methyl eugenol and estragole

By Smith R.L.   Adams T.B.   Doull J.   Feron V.J.   Goodman J.I.   Marnett L.J.   Portoghese P.S.   Waddell W.J.   Wagner B.M.   Rogers A.E.   Caldwell J.   Sipes I.G.  

Food and Chemical Toxicology, Vol. 40, Iss. 7, 2002-07 ,pp. : 851-870

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Comparison of estimated daily per capita intakes of flavouring substances with no-observed-effect levels from animal studies

By Munro I.C.   Kennepohl E.  

Food and Chemical Toxicology, Vol. 39, Iss. 4, 2001-04 ,pp. : 331-354

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Subchronic oral toxicity study on the three flavouring substances: octan-3-ol, 2-methylcrotonic acid and oct-3-yl 2-methylcrotonate in Wistar rats

By Lindecrona R.H.   Molck A.-M.   Gry J.   Poulsen M.   Andersen R.   Thorup I.  

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Leucrose--safety evaluation

By Elias  

Food and Chemical Toxicology, Vol. 34, Iss. 10, 1996-10 ,pp. : 1020-1020

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