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Journal Abstract Search

91 related items for PubMed ID: 24237351

  • 1. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.
    Orth AM, Poplacean I, Fastowski O, Engel KH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):207-17. PubMed ID: 24237351
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  • 4. Autoxidation of linalyl acetate, the main component of lavender oil, creates potent contact allergens.
    Sköld M, Hagvall L, Karlberg AT.
    Contact Dermatitis; 2008 Jan; 58(1):9-14. PubMed ID: 18154552
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  • 7. Polyphenolic content and comparative antioxidant capacity of flavoured black teas.
    Pękal A, Dróżdż P, Biesaga M, Pyrzynska K.
    Int J Food Sci Nutr; 2012 Sep; 63(6):742-8. PubMed ID: 22260547
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  • 12. Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI).
    Lambe J, Cadby P, Gibney M.
    Food Addit Contam; 2002 Jan; 19(1):2-14. PubMed ID: 11811764
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  • 15. Intraplantar injection of bergamot essential oil into the mouse hindpaw: effects on capsaicin-induced nociceptive behaviors.
    Sakurada T, Kuwahata H, Katsuyama S, Komatsu T, Morrone LA, Corasaniti MT, Bagetta G, Sakurada S.
    Int Rev Neurobiol; 2009 Jan; 85():237-48. PubMed ID: 19607974
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  • 18. Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels.
    Munro IC, Danielewska-Nikiel B.
    Food Chem Toxicol; 2006 Jun; 44(6):758-809. PubMed ID: 16325977
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  • 19. Comparison of the level of boron concentrations in black teas with fruit teas available on the Polish market.
    Zioła-Frankowska A, Frankowski M, Novotny K, Kanicky V.
    ScientificWorldJournal; 2014 Jun; 2014():898425. PubMed ID: 25379551
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