126 related articles for article (PubMed ID: 5018969)
1. Food additives.
Postgrad Med; 1972 Mar; 51(3):271. PubMed ID: 5018969
[No Abstract] [Full Text] [Related]
2. Specifications for identity and purity of certain food additives. Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. Joint FAO/WHO Expert Committee on Food Additives.
FAO Food Nutr Pap; 1988; 38():1-311. PubMed ID: 3256474
[No Abstract] [Full Text] [Related]
3. [Hygienic significance of additives used in the food industry. Dyes, preservatives, antioxidants and fortifiers].
Ferber E
Nar Zdrav; 1971 Jul; 27(7):242-8. PubMed ID: 5155782
[No Abstract] [Full Text] [Related]
4. Dermatitis in a crisp factory.
Inman PM
Acta Derm Venereol; 1965; 45(4):295-6. PubMed ID: 4162964
[No Abstract] [Full Text] [Related]
5. [Possible toxic effects of infant food additives. I. (author's transl)].
Bosch Pérez AV
Folia Clin Int (Barc); 1973 Jun; 23(6):428-48 contd. PubMed ID: 4805347
[No Abstract] [Full Text] [Related]
6. Sensitizing properties of food additives and other commercial products.
Lockey SD
Ann Allergy; 1972 Nov; 30(11):638-41. PubMed ID: 5080741
[No Abstract] [Full Text] [Related]
7. [Cancerogenic substances in food products].
Neĭman IM
Vopr Pitan; 1971; 30(1):24-31. PubMed ID: 5572189
[No Abstract] [Full Text] [Related]
8. Evaluation of certain food additives. Twenty-fourth Report of the Joint FAO/WHO Expert Committee on Food Additives.
World Health Organ Tech Rep Ser; 1980; 653():1-38. PubMed ID: 6784351
[No Abstract] [Full Text] [Related]
9. Evaluation of certain food additives. Twenty-third Report of the Joint FAO/WHO Expert Committee on Food Additives.
World Health Organ Tech Rep Ser; 1980; 648():1-45. PubMed ID: 6776694
[No Abstract] [Full Text] [Related]
10. [Aromatic substances as indispensable components of the nutritive properties of food. New prospects in nutritional evaluation of flavors].
Finzi M
Minerva Med; 1972 May; 63(35):2018-30. PubMed ID: 5029207
[No Abstract] [Full Text] [Related]
11. Evaluation of certain food additives and contaminants. Forty-first report of the Joint FAO/WHO Expert Committee on Food Additives.
World Health Organ Tech Rep Ser; 1993; 837():1-53. PubMed ID: 8266711
[No Abstract] [Full Text] [Related]
12. [Qualitative and quantitative analysis of the food dyes in complex food additives in the meat industry].
Bessonov VV
Vopr Pitan; 2006; 75(4):58-60. PubMed ID: 17089572
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of certain food additives.
World Health Organ Tech Rep Ser; 1981; 669():1-45. PubMed ID: 6797133
[No Abstract] [Full Text] [Related]
14. NUTRITION IN THE AFFLUENT SOCIETY.
YUDKIN J
Med World; 1963 Nov; 99():579-86. PubMed ID: 14079869
[No Abstract] [Full Text] [Related]
15. [On the subject of the use of (a) ethyl maltol as flavoring agent; (b) 2 coloring agents: erythrosine and brilliant VS green acid in foodstuffs].
Pénau H
Bull Acad Natl Med; 1968; 152(30):514-22. PubMed ID: 4888543
[No Abstract] [Full Text] [Related]
16. Evaluation of certain food additives and contaminants.
Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives
World Health Organ Tech Rep Ser; 2001; 901():i-viii, x, 1-107. PubMed ID: 11588830
[TBL] [Abstract][Full Text] [Related]
17. The skin and chemical additives to foods.
Mitchell JC
Arch Dermatol; 1971 Sep; 104(3):329-30. PubMed ID: 5096843
[No Abstract] [Full Text] [Related]
18. Evaluation of certain food additives and contaminants.
World Health Organ Tech Rep Ser; 1995; 859():1-54. PubMed ID: 8720190
[TBL] [Abstract][Full Text] [Related]
19. [HYGIENIC PROBLEMS OF DYES USED IN THE FOOD INDUSTRY].
MALKUS Z; SZOKOLAY A
Cesk Hyg; 1965 May; 10():163-9. PubMed ID: 14322453
[No Abstract] [Full Text] [Related]
20. [Coloring materials and chemical additives in foods].
Angelini A
Arch Vet Ital; 1965 Jun; 16(3):167-75. PubMed ID: 5860367
[No Abstract] [Full Text] [Related]
[Next] [New Search]