Review article2017Peer reviewedOpen access

Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phospated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives

Mortensen, Alicja; Oskarsson, Agneta.

Research article2017Peer reviewedOpen access

Re-evaluation of locust bean gum (E 410) as a food additive

Mortensen, Alicja; Oskarsson, Agneta; Dusemund, Birgit.

Research article2017Peer reviewedOpen access

Safety of ethyl acrylate to be used as flavouring

Oskarsson, Agneta; Silano, Vittorio; Mennes, Wim.

Research article2017Peer reviewedOpen access

Safety of benzophenone to be used as flavouring

Oskarsson, Agneta; Silano, Vittorio; Mennes, Wim.

Research article2017Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour `Grillin´ CB-200SF´

Silano, Vittorio; Oskarsson, Agneta; Mennes, Wim.

Research article2017Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Silano, Vittorio; Oskarsson, Agneta; Mennes, Wim.

Research article2017Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

Silano, Vittorio; Oskarsson, Agneta; Mennes, Wim.

Research article2017Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 410 (FGE.410): 4´,5,7-trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring-alkyl, ring-alkoxy, and side-chains with an oxygenated functional group)

Oskarsson, Agneta; Silano, Vittorio; Mennes, Wim.

Research article2017Peer reviewedOpen access

Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Mortensen, Alicja; Oskarsson, Agneta; Lambré, Claude.

Research article2017Peer reviewedOpen access

Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaureate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

Oskarsson, Agneta; Mortensen, Alicja; Lambré, Claude.

Research article2017Peer reviewedOpen access

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Oskarsson, Agneta; Younes, Maged; Gott, David.

Research article2017Peer reviewedOpen access

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Younes, Maged; Oskarsson, Agneta; Gott, David.

Review article2017Peer reviewedOpen access

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

Aguilar, Fernando; Oskarsson, Agneta; Mortensen, Alicja.

Research article2017Peer reviewedOpen access

Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400-E 404) as food additives

Younes, Maged; Oskarsson, Agneta; Dusemund, Birgit.

Research article2017Peer reviewedOpen access

Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Mortensen, Alicja; Oskarsson, Agneta; Younes, Maged.

Review article2017Peer reviewedOpen access

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation

Mortensen, Alicja; Oskarsson, Agneta; Leblanc, Jean-Charles.

Review article2017Peer reviewedOpen access

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209)

Mortensen, Alicja; Oskarsson, Agneta; Gott, David.

Research article2017Peer reviewedOpen access

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Mortensen, Alicja; Oskarsson, Agneta; Dusemund, Birgit.

Research article2017Peer reviewedOpen access

Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Mortensen, Alicja; Oskarsson, Agneta; Woutersen, Ruud A..

Research article2017Peer reviewedOpen access

Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

Younes, Maged; Oskarsson, Agneta; Lambré, Claude.

Review article2017Peer reviewedOpen access

Re-evaluation of fatty acids (E 570) as a food additive

Oskarsson, Agneta.

Research article2017Peer reviewedOpen access

Re-evaluation of sodium nitrate (E 251) as a food additive

Oskarsson, Agneta; Mortensen, Alicja; Younes, Maged.

Research article2017Peer reviewedOpen access

Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive

Mortensen, Alicja; Oskarsson, Agneta; Lambré, Claude.

Research article2017Peer reviewedOpen access

Re-evaluation of tara gum (E 417) as a food additive

Mortensen, Alicja; Oskarsson, Agneta; Dusemund, Birgit.

Research article2017Peer reviewedOpen access

Re-evaluation of tragacanth (E 413) as a food additive

Oskarsson, Agneta; Mortensen, Alicja; Dusemund, Birgit.

Agneta Oskarsson

Publications

2017

Re-evaluation of locust bean gum (E 410) as a food additive

Safety of ethyl acrylate to be used as flavouring

Safety of benzophenone to be used as flavouring

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour `Grillin´ CB-200SF´

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Scientific opinion of Flavouring Group Evaluation 500 (FGE.500): rum ether

Scientific opinion of Flavouring Group Evaluation 410 (FGE.410): 4´,5,7-trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring-alkyl, ring-alkoxy, and side-chains with an oxygenated functional group)

Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaureate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400-E 404) as food additives

Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209)

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives

Re-evaluation of fatty acids (E 570) as a food additive

Re-evaluation of sodium nitrate (E 251) as a food additive

Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive

Re-evaluation of tara gum (E 417) as a food additive

Re-evaluation of tragacanth (E 413) as a food additive