EFSA Journal

L’EFSA publie toutes ses productions scientifiques, y compris ses avis scientifiques, dans l’EFSA Journal. L’Autorité édite également un éventail de publications connexes à l’appui des productions scientifiques. Voir aussi : Definitions of EFSA Scientific Outputs and Supporting Publications.

Résultats 21 - 30 sur un total de 1601

Re‐evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives

The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acids, mixed acetic and tartaric acid esters of mono‐ and diglycer ...

Pest categorisation of Liriomyza sativae

The EFSA Panel on Plant Health performed a pest categorisation of Liriomyza sativae (Diptera: Agromyzidae) for the EU. L. sativae (the cabbage or vegetable leaf miner; EPPO code: LIRISA) is a polyphagous pest native to the Americas which has spread to Afr ...

Pest categorisation of Liriomyza bryoniae

The EFSA Panel on Plant Health performed a pest categorisation of Liriomyza bryoniae (Diptera: Agromyzidae) for the EU. L. bryoniae (the tomato leaf miner; EPPO code: LIRIBO) is a polyphagous Palaearctic species which probably originates from southern Eur ...

Pest categorisation of Nemorimyza maculosa

The EFSA Panel on Plant Health performed a pest categorisation of Nemorimyza maculosa (Malloch) (Diptera: Agromyzidae) for the European Union (EU). N. maculosa is an oligophagous pest; cultivated hosts include Chrysanthemum, lettuce and other Asteraceae a ...

Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and...

The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring substances assigned to the Flavouring Group Evaluation 72 (FGE.72), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty‐three subst ...

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