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Vicente Calderón Pascual

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Evaluación de la prestación de servicios de evaluación de riesgos alimentarios por parte de la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) en el periodo 2013-2017

2018
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Proyecto PERSEO: Diseño y metodología del estudio de evaluación

2013 Revista Espanola De Nutricion Comunitaria-spanish Journal of Community Nutrition
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the application of ionizing radiation for sanitizing fresh meat, meat preparations and meat products

2013
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the use conditions for certain substances other than vitamins, minerals and plants in food supplements - 2

2013
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) regarding criteria for the estimation of concentrations for the discussion of proposals for migration limits of certain heavy metals and other elements from ceramic articles intended to come into contact with foodstuffs

2012
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the microbiological risks associated with the consumption of fruits obtained from Fragaria spp. and Rubus spp.

2012
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on preventative measures and appli- cable recommendations for avoiding possible food-borne infec- tions caused by strains of verotoxigenic/Shiga toxin-producing/en- terohemorrhagic Escherichia coli (VTEC/STEC/EHEC)

2012
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Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre contaminación vírica de los alimentos, con especial énfasis en moluscos bivalvos, y métodos de control

2011
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the assessment of the risk of exposure for the Spanish population to cadmium resulting from the consumption of food

2011
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Report from the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the use of a kaolinitic clay as a processing aid in the process for obtaining virgin olive oil

2011
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