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Pasquale Mosesso

European Food Safety Authority

72

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Genotoxicity assessment of chemical mixtures

2019 EFSA Journal
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Scientific opinion on the safety of green tea catechins

2018 EFSA Journal
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Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β‐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

2018 EFSA Journal
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Re‐evaluation of propane‐1,2‐diol (E 1520) as a food additive

2018 EFSA Journal
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In Vivo Cytogenetic Assays

2018
- Pasquale Mosesso
- Serena Cinelli
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Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

2018 EFSA Journal
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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

2018 EFSA Journal
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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

2018 EFSA Journal
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Safety of hydroxyanthracene derivatives for use in food

2018 EFSA Journal
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Re‐evaluation of gellan gum (E 418) as food additive

2018 EFSA Journal
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