Research article2018Peer reviewedOpen access

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Scientific opinion on the evaluation of the authorized ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical purposes and total diet replacement for weight control

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

Younes, Maged; Aquilina, Gabriele; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2-(4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide from chemical group 30 (miscellaneous substances)

Younes, Maged; Aquilina, Gabriele; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19.

Younes, Maged; Aquilina, Gabriele; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Review article2018Peer reviewedOpen access

Safety of hydroxyanthracene derivatives for use in food

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Scientific opinion on the safety of green tea catechins

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2

Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): alpha,beta-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds

Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2‐alkylated, aliphatic, acyclic alpha,beta‐unsaturated aldehydes and precursors, with or without additional double‐bonds, from chemical subgroup 1.1.2 of FGE.19

Younes, Maged; Aquilina, Gabriele; Castle, Laurence et al.

Review article2018Peer reviewedOpen access

Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Review article2018Peer reviewedOpen access

Re‐evaluation of silicon dioxide (E 551) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Safety and bioavailability of silver hydrosol as a source of silver for nutritional purposes to food supplements

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re-evaluation of propane-1,2-diol (E1520) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of carrageenan (E 407) and processed Euchema seaweed (E 407a) as food additives

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of gellan gum (E 418) as food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Scientific opinion on the safety of monacolins in red yeast rice

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of propane-1,2-diol alginate (E 405) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives.

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

Younes, Maged; Aquilina, Gabriele; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 406 (FGE.406): (S)‐1‐(3‐(((4‐amino‐2,2‐dioxido‐1H‐benzo[c][1,2,6]thiadiazin‐5‐yl)oxy)methyl)piperidin‐1‐yl)‐3‐methylbutan‐1‐one

Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono‐, di‐, tri‐ and polysulphides with or without additional oxygenated functional groups from chemical group 20 evaluated by EFSA in FGE.08Rev5

Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of glycerol esters of wood rosin (E 445) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Toxicity bioassays with concentrated cell culture media-a methodology to overcome the chemical loss by conventional preparation of water samples

Niss, Frida; Rosenmai, Anna Kjerstine; Mandava, Geeta et al.

Research article2018Peer reviewedOpen access

Effect-based assessment of recipient waters impacted by on-site, small scale, and large scale waste water treatment facilities-combining passive sampling with in vitro bioassays and chemical analysis

Rosenmai, Anna Kjerstine; Lundqvist, Johan; Gago-Ferrero, Pablo et al.

Research article2018Peer reviewedOpen access

Identification of a xenobiotic as a potential environmental trigger in primary biliary cholangitis

Probert, Philip M.; Wills, Corinne; McFarlane, William et al.

Research article2018Peer reviewedOpen access

Re‐evaluation of stannous chloride (E 512) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando et al.

Research article2018Peer reviewedOpen access

Development of an oxidative stress in vitro assay in zebrafish (Danio rerio) cell lines

Lungu-Mitea, Sebastian; Oskarsson, Agneta; Lundqvist, Johan.

Research article2018Peer reviewed

In vitro bioanalysis of drinking water from source to tap

Rosenmai, Anna Kjerstine; Lundqvist, Johan; le Godec, Theo et al.

Research article2018Peer reviewed

Impact of natural organic matter in water on in vitro bioactivity assays

Rosenmai, Anna Kjerstine; Niss, Frida; Mandava, Geeta et al.

Research article2018Peer reviewed

Relationship between peroxisome proliferator‐activated receptor alpha activity and cellular concentration of 14 perfluoroalkyl substances in HepG2 cells

Rosenmai, Anna Kjerstine; Ahrens, Lutz; le Godec, Theo et al.

Research article2017Peer reviewedOpen access

Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive

Aguilar, Fernando; Oskarsson, Agneta; Younes, Maged.

Research article2017Peer reviewedOpen access

Scientific opinion of Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehyds, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehyds, acids and esters evaluated by EFSA in FGE.12Rev5

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

Research article2017Peer reviewedOpen access

Re-evaluation of xanthan gum (E 620) as food additive

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

Conference abstract2017

Relationship between peroxisome proliferator-activated receptor alpha activity and cellular uptake of 14 polyfluoroalkyl substances in HepG2 cells

Rosenmai, Anna; le Godec, Théo; Ahrens, Lutz et al.

Conference abstract2017Peer reviewed

Integrated chemical and toxicological profiling of surface water samples from Swedish agricultural areas

Lundqvist, Johan; von Brömssen, Claudia; Rosenmai, Anna et al.

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.

Agneta Oskarsson

Publications

2018

2017