نتائج البحث - "John Gilbert"

1

Chromium nitrate as a source of chromium added for nutritional purposes to food supplements

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Birgit Dusemund (Bundesinstitut für Risikobewertung), Rainer Gürtler (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), David Michael Gott (Food Standards Agency (FSA)), Sandro Grilli (Università degli Studi di Bologna), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Dominique Parent-Massin (Universite de Bretagne Occidentale), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO))

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245368; https://phaidra.univie.ac.at/o:245368Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1111Test
https://phaidra.univie.ac.at/o:245368Test

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2

Inability to assess the safety of selenium amino acid chelate added for nutritional purposes as a source of selenium in food supplements and the bioavailability of selenium from this source based on the supporting dossier[1] - Scientific Statement of the Panel on Food Additives and Nutrient Sources added to Food (ANS)

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Claude Lambre (Ministère de la santé et des sports), Rudolf Antonius Woutersen (TNO Quality and Life), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Dominique Parent-Massin (Universite de Bretagne Occidentale), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Tatjana Verguieva (ABV), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), David Michael Gott (Food Standards Agency (FSA)), Sandro Grilli (Università degli Studi di Bologna), Rainer Gürtler (Bundesinstitut für Risikobewertung)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245360; https://phaidra.univie.ac.at/o:245360Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.952Test
https://phaidra.univie.ac.at/o:245360Test

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3

Calcium L-methionate, magnesium L-methionate and zinc mono-L-methionine sulphate added for nutritional purposes to food supplements - Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Rudolf Antonius Woutersen (TNO Quality and Life), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), David Michael Gott (Food Standards Agency (FSA)), Sandro Grilli (Università degli Studi di Bologna), Rainer Gürtler (Bundesinstitut für Risikobewertung), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Dominique Parent-Massin (Universite de Bretagne Occidentale), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO))

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245478; https://phaidra.univie.ac.at/o:245478Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.924Test
https://phaidra.univie.ac.at/o:245478Test

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4

Choline-stabilised orthosilicic acid added for nutritional purposes to food supplements

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), John Christian Larsen (The National Food Institute), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Dominique Parent-Massin (Universite de Bretagne Occidentale), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Rudolf Antonius Woutersen (TNO Quality and Life), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), David Michael Gott (Food Standards Agency (FSA)), Sandro Grilli (Università degli Studi di Bologna), Rainer Gürtler (Bundesinstitut für Risikobewertung), Claude Lambre (Ministère de la santé et des sports)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245412; https://phaidra.univie.ac.at/o:245412Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.948Test
https://phaidra.univie.ac.at/o:245412Test

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5

Inability to assess the safety of zinc-enriched yeast as a source of zinc, added for nutritional purposes to foods for particular nutritional uses and foods (including food supplements) intended for the general population, based on the supporting dossiers [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), Sandro Grilli (Università degli Studi di Bologna), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245600; https://phaidra.univie.ac.at/o:245600Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1129Test
https://phaidra.univie.ac.at/o:245600Test

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6

Inability to assess the safety of vitamin C-enriched yeast added for nutritional purposes as a source of vitamin C in food supplements and the bioavailability of vitamin C from this source, based on the supporting dossier [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), Sandro Grilli (Università degli Studi di Bologna), John Gilbert (Universität für Bodenkultur Wien), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245687; https://phaidra.univie.ac.at/o:245687Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1133Test
https://phaidra.univie.ac.at/o:245687Test

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7

Inability to assess the safety of folic acid-enriched yeast added for nutritional purposes as a source of folic acid to food supplements and the bioavailability of folic acid from this source, based on the supporting dossier [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), Sandro Grilli (Università degli Studi di Bologna), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245648; https://phaidra.univie.ac.at/o:245648Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1090Test
https://phaidra.univie.ac.at/o:245648Test

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8

Inability to assess the safety of biotin-enriched yeast added for nutritional purposes as a source of biotin in food supplements and the bioavailability of biotin from this source, based on the supporting dossier [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), Sandro Grilli (Università degli Studi di Bologna), John Gilbert (Universität für Bodenkultur Wien), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245614; https://phaidra.univie.ac.at/o:245614Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1134Test
https://phaidra.univie.ac.at/o:245614Test

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9

Inability to assess the safety of vitamin B12-enriched yeast added for nutritional purposes as a source of vitamin B12 in food supplements and the bioavailability of vitamin B12 from this source, based on the supporting dossier [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), John Gilbert (Universität für Bodenkultur Wien), Sandro Grilli (Università degli Studi di Bologna), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245750; https://phaidra.univie.ac.at/o:245750Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1126Test
https://phaidra.univie.ac.at/o:245750Test

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10

Inability to assess the safety of sodium hyaluronate added for nutritional purposes as a source of sodium in food supplements and the bioavailability of sodium from this source, based on the supporting dossier [1]

المؤلفون: Jürgen König (Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna), Ivonne Magdalena Rietjens (Wageningen University and Research Centre), David Michael Gott (Food Standards Agency (FSA)), Ivan Stankovic (University of Belgrade), Paul Tobback (FBSE - Faculty of Bioscience Engineering), Tatjana Verguieva (ABV), Rudolf Antonius Woutersen (TNO Quality and Life), Fernando Aguilar (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Ute Ruth Charrondiere (Food and Agriculture Organization of the United Nations (FAO)), Birgit Dusemund (Bundesinstitut für Risikobewertung), Pierre Galtier (INRA - Institut National de la Recherche Agronomique), Sandro Grilli (Università degli Studi di Bologna), John Gilbert (Universität für Bodenkultur Wien), Claude Lambre (Ministère de la santé et des sports), John Christian Larsen (The National Food Institute), Jean-Charles Leblanc (Agence Francaise de Securite Sanitaire des Aliments, AFSSA), Alicja Mortensen (The National Food Institute), Iona Pratt (Food Safety Authority of Ireland (FSAI)), Rainer Gürtler (Bundesinstitut für Risikobewertung), Dominique Parent-Massin (Universite de Bretagne Occidentale)

المصدر: EFSA Journal

مصطلحات موضوعية: ÖFOS 2002, Ernährungswissenschaften, Genetik, Nutritional sciences, Genetics

العلاقة: isPartOf:https://phaidra.univie.ac.at/o:243553Test[u:scholar collection]; hdl:11353/10.245755; https://phaidra.univie.ac.at/o:245755Test

الإتاحة: https://doi.org/10.2903/j.efsa.2009.1117Test
https://phaidra.univie.ac.at/o:245755Test

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