Research article2019Peer reviewedOpen access

Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

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

Research article2019Peer reviewedOpen access

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract

Younes, Maged; Aquilina, Gabriele; Engel, Karl-Heinz et al.

Research article2019Peer reviewedOpen access

Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): seven α,β-unsaturaed cinnamyl ketones from subgroup 3.2 of FGE.19

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, alpha,beta-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, alpha,beta-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for alpha,beta-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable)

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with α,β-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2of FGE.19

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

Research article2019Peer reviewedOpen access

Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

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

Research article2019Peer reviewedOpen access

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

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

Research article2019Peer reviewedOpen access

Safety of use of Monk fruit extract as a food additive in different food categories

Younes, Maged; Aquilina, Gabriele; Engel, Karl-Heinz et al.

Research article2019Peer reviewedOpen access

Re-evaluation of benzyl alcohol (E 1519) as food additive

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

Research article2019Peer reviewedOpen access

Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

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

Research article2019Peer reviewedOpen access

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

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

Research article2019Peer reviewedOpen access

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

Younes, Maged; Castle, Laurence; Engel, Karl-Heinz et al.

Research article2019Peer reviewedOpen access

Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

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

Research article2019Peer reviewedOpen access

Re-evaluation of Quillaia extract (E999) as a food additive and safety of the proposed extension of use

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

Research article2019Peer reviewedOpen access

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

Younes, Maged; Aquilina, Gabriele; Engel, Karl-Heinz et al.

Editorial2019Peer reviewed

Ionic Liquids: New Emerging Pollutants, Similarities with Perfluorinated Alkyl Substances (PFASs)

Oskarsson, Agneta; Wright, Matthew C..

Research article2019Peer reviewedOpen access

Assessment of pesticides in surface water samples from Swedish agricultural areas by integrated bioanalysis and chemical analysis

Lundqvist, Johan; von Bromssen, Claudia; Rosenmai, Anna Kjerstine et al.

Research article2019Peer reviewedOpen access

Hormetic Dose Response of NaAsO2 on Cell Proliferation of Prostate Cells in Vitro: Implications for Prostate Cancer Initiation and Therapy

Lundqvist, Johan; Helmersson, Erik; Oskarsson, Agneta.

Book chapter2019Peer reviewed

Toxic metals

Alexander, Jan; Oskarsson, Agneta.

Research article2019Peer reviewedOpen access

Innovative drinking water treatment techniques reduce the disinfection-induced oxidative stress and genotoxic activity

Lundqvist, Johan; Andersson, Anna; Johannisson, Anders et al.

Agneta Oskarsson

Publications

2019

Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract

Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): seven α,β-unsaturaed cinnamyl ketones from subgroup 3.2 of FGE.19

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, alpha,beta-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)

Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, alpha,beta-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for alpha,beta-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable)

Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with α,β-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2of FGE.19

Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

Safety of use of Monk fruit extract as a food additive in different food categories

Re-evaluation of benzyl alcohol (E 1519) as food additive

Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

Re-evaluation of Quillaia extract (E999) as a food additive and safety of the proposed extension of use

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

Ionic Liquids: New Emerging Pollutants, Similarities with Perfluorinated Alkyl Substances (PFASs)

Assessment of pesticides in surface water samples from Swedish agricultural areas by integrated bioanalysis and chemical analysis

Hormetic Dose Response of NaAsO2 on Cell Proliferation of Prostate Cells in Vitro: Implications for Prostate Cancer Initiation and Therapy

Toxic metals

Innovative drinking water treatment techniques reduce the disinfection-induced oxidative stress and genotoxic activity