These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 32788942)

  • 1. Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Manco M; Mennes W; Moldeus P; Passamonti S; Shah R; Waalkens-Berendsen DH; Wölfle D; Wright M; Boon P; Crebelli R; Di Domenico A; Filipič M; Mortensen A; Woutersen R; Van Loveren H; Giarola A; Lodi F; Rincon AM; Tard A; Frutos Fernandez MJ
    EFSA J; 2020 Aug; 18(8):e06215. PubMed ID: 32788942
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives.
    ; Younes M; Aggett P; Aguilar F; Crebelli R; Dusemund B; Filipič M; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Kuhnle GG; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Wright M; Di Domenico A; Van Loveren H; Giarola A; Horvath Z; Lodi F; Woutersen RA
    EFSA J; 2018 Jul; 16(7):e05374. PubMed ID: 32626000
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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 M; Aquilina G; Castle L; Engel KH; Fowler P; Frutos Fernandez MJ; Fürst P; Gürtler R; Husøy T; Mennes W; Moldeus P; Oskarsson A; Shah R; Waalkens-Berendsen I; Wölfle D; Aggett P; Cupisti A; Fortes C; Kuhnle G; Lillegaard IT; Scotter M; Giarola A; Rincon A; Tard A; Gundert-Remy U
    EFSA J; 2019 Jun; 17(6):e05674. PubMed ID: 32626329
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Re-evaluation of gellan gum (E 418) as food additive.
    ; Younes M; Aggett P; Aguilar F; Crebelli R; Filipic M; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Kuhnle GG; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Brimer L; Mosesso P; Christodoulidou A; Cascio C; Tard A; Lodi F; Dusemund B
    EFSA J; 2018 Jun; 16(6):e05296. PubMed ID: 32625935
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Re-evaluation of xanthan gum (E 415) as a food additive.
    ; Mortensen A; Aguilar F; Crebelli R; Di Domenico A; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Oskarsson A; Parent-Massin D; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Younes M; Brimer L; Christodoulidou A; Lodi F; Gelgelova P; Dusemund B
    EFSA J; 2017 Jul; 15(7):e04909. PubMed ID: 32625570
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives.
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Mennes W; Moldeus P; Oskarsson A; Shah R; Waalkens-Berendsen I; Wölfle D; Boon P; Crebelli R; Di Domenico A; Filipič M; Mortensen A; Van Loveren H; Woutersen R; Giarola A; Lodi F; Riolo F; Frutos Fernandez MJ
    EFSA J; 2019 Jul; 17(7):e05751. PubMed ID: 32626371
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Re-evaluation of benzyl alcohol (E 1519) as food additive.
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Mennes W; Moldeus P; Oskarsson A; Shah R; Waalkens-Berendsen I; Wölfle D; Boon P; Crebelli R; Di Domenico A; Filipič M; Mortensen A; Van Loveren H; Woutersen R; Gergelova P; Giarola A; Lodi F; Frutos Fernandez MJ
    EFSA J; 2019 Oct; 17(10):e05876. PubMed ID: 32626148
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400-E 404) as food additives.
    ; Younes M; Aggett P; Aguilar F; Crebelli R; Filipič M; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Kuhnle GG; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Brimer L; Lindtner O; Mosesso P; Christodoulidou A; Horváth Z; Lodi F; Dusemund B
    EFSA J; 2017 Nov; 15(11):e05049. PubMed ID: 32625343
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Re-evaluation of polydextrose (E 1200) as a food additive.
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Manco M; Mennes W; Moldeus P; Passamonti S; Shah R; Waalkens-Berendsen DH; Wölfle D; Wright M; Boon P; Crebelli R; Domenico AD; Filipič M; Mortensen A; Woutersen R; Loveren HV; Giarola A; Lodi F; Rincon AM; Tard A; Fernandez MJF
    EFSA J; 2021 Jan; 19(1):e06363. PubMed ID: 33456552
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated 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 A; Aguilar F; Crebelli R; Di Domenico A; Dusemund B; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Parent-Massin D; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Wright M; Younes M; Tobback P; Horvath Z; Tasiopoulou S; Woutersen RA
    EFSA J; 2017 Oct; 15(10):e04911. PubMed ID: 32625282
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Re-evaluation of stannous chloride (E 512) as food additive.
    ; Younes M; Aggett P; Aguilar F; Crebelli R; Dusemund B; Filipič M; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Kuhnle GG; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Wright M; Di Domenico A; Van Loveren H; Giarola A; Horvath Z; Lodi F; Riolo F; Woutersen RA
    EFSA J; 2018 Jun; 16(6):e05295. PubMed ID: 32625934
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives.
    ; Mortensen A; Aguilar F; Crebelli R; Di Domenico A; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Oskarsson A; Parent-Massin D; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Younes M; Brimer L; Christodoulidou A; Lodi F; Tard A; Dusemund B
    EFSA J; 2017 Jun; 15(6):e04864. PubMed ID: 32625526
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Re-evaluation of soybean hemicellulose (E 426) as a food additive.
    ; Mortensen A; Aguilar F; Crebelli R; Di Domenico A; Dusemund B; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Oskarsson A; Parent-Massin D; Stankovic I; Waalkens-Berendsen I; Wright M; Younes M; Tobback P; Tard A; Tasiopoulou S; Woutersen RA
    EFSA J; 2017 Mar; 15(3):e04721. PubMed ID: 32625432
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive.
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Frutos Fernandez MJ; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Mennes W; Moldeus P; Oskarsson A; Rainieri S; Shah R; Waalkens-Berendsen DH; Wölfle D; Boon P; Parent-Massin D; Tobback P; Wright M; Chrysafidis D; Rincon AM; Tard A; Lambré C
    EFSA J; 2018 Oct; 16(10):e05420. PubMed ID: 32625705
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Re-evaluation of tragacanth (E 413) as a food additive.
    ; Mortensen A; Aguilar F; Crebelli R; Di Domenico A; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Oskarsson A; Parent-Massin D; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Younes M; Brimer L; Christodoulidou A; Lodi F; Gelgelova P; Dusemund B
    EFSA J; 2017 Jun; 15(6):e04789. PubMed ID: 32625506
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives.
    ; Younes M; Aggett P; Aguilar F; Crebelli R; Filipič M; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Kuhnle GG; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Brimer L; Lindtner O; Mosesso P; Christodoulidou A; Ioannidou S; Lodi F; Dusemund B
    EFSA J; 2018 Apr; 16(4):e05238. PubMed ID: 32625873
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Re-evaluation of guar gum (E 412) as a food additive.
    ; Mortensen A; Aguilar F; Crebelli R; Di Domenico A; Frutos MJ; Galtier P; Gott D; Gundert-Remy U; Lambré C; Leblanc JC; Lindtner O; Moldeus P; Mosesso P; Oskarsson A; Parent-Massin D; Stankovic I; Waalkens-Berendsen I; Woutersen RA; Wright M; Younes M; Brimer L; Peters P; Wiesner J; Christodoulidou A; Lodi F; Tard A; Dusemund B
    EFSA J; 2017 Feb; 15(2):e04669. PubMed ID: 32625396
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Re-evaluation of thaumatin (E 957) as food additive.
    ; Younes M; Aquilina G; Castle L; Engel KH; Fowler P; Frutos Fernandez MJ; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Manco M; Mennes W; Passamonti S; Moldeus P; Shah R; Waalkens-Berendsen I; Wölfle D; Wright M; Batke M; Boon P; Bruzell E; Chipman J; Crebelli R; Fitzgerald R; Fortes C; Halldorsson T; LeBlanc JC; Lindtner O; Mortensen A; Ntzani E; Wallace H; Civitella C; Horvath Z; Lodi F; Tard A; Vianello G
    EFSA J; 2021 Nov; 19(11):e06884. PubMed ID: 34876926
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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 M; Aquilina G; Castle L; Engel KH; Fowler P; Fürst P; Gürtler R; Gundert-Remy U; Husøy T; Mennes W; Moldeus P; Oskarsson A; Shah R; Waalkens-Berendsen I; Wölfle D; Boon P; Crebelli R; Di Domenico A; Filipič M; Mortensen A; Van Loveren H; Woutersen R; Giarola A; Lodi F; Riolo F; Frutos Fernandez MJ
    EFSA J; 2019 Oct; 17(10):e05868. PubMed ID: 32626147
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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 M; Aggett P; Aguilar F; Crebelli R; Di Domenico A; Dusemund B; Filipič M; Jose Frutos M; Galtier P; Gott D; Gundert-Remy U; Georg Kuhnle G; Lambré C; Leblanc JC; Lillegaard IT; Moldeus P; Mortensen A; Oskarsson A; Stankovic I; Tobback P; Waalkens-Berendsen I; Wright M; Tard A; Tasiopoulou S; Woutersen RA
    EFSA J; 2018 Jan; 16(1):e05047. PubMed ID: 32625652
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.