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Publications by Laurence Castle

Safety Assessment of the Substance Trimellitic Acid, Tris (2‐ethylhexyl) Ester, for Use in Food Contact Materials

EFSA Journal

English

Safety Evaluation of the Food Enzyme Α‐amylase From a Genetically Modified Aspergillus Niger (Strain NZYM‐SB)

English

Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): Consideration of Aliphatic, Branched‐chain Saturated and Unsaturated Alcohols, Aldehydes, Acids and Related Esters Evaluated by JECFA (61st, 68th and 69th Meetings) and Structurally Related to Flavouring Substances in FGE.05Rev3

English

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): Α,β‐unsaturated Aliphatic Aldehydes and Precursors From Chemical Subgroup 1.1.4 of FGE.19 With Two or More Conjugated Double‐bonds and With or Without Additional Non‐conjugated Double‐bonds

English

Safety Assessment of the Process ‘Morssinkhof Plastics’, Used to Recycle High‐density Polyethylene and Polypropylene Crates for Use as Food Contact Materials

English

Safety Assessment of the Process ‘Gneuss 2’, Based on Gneuss Technology, Used to Recycle Post‐consumer PET Into Food Contact Materials

English

Safety Assessment of the Active Substances Carboxymethylcellulose, Acetylated Distarch Phosphate, Bentonite, Boric Acid and Aluminium Sulfate, for Use in Active Food Contact Materials

English

Re‐evaluation of Stearyl Tartrate (E 483) as a Food Additive

English

Safety Assessment of the Process ‘Gneuss 1’, Based on Gneuss Technology, Used to Recycle Post‐consumer PET Into Food Contact Materials

English

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): Seven Α,β‐unsaturated Cinnamyl Ketones From Subgroup 3.2 of FGE.19

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Laurence Castle

Safety Assessment of the Substance Trimellitic Acid, Tris (2‐ethylhexyl) Ester, for Use in Food Contact Materials

Safety Evaluation of the Food Enzyme Α‐amylase From a Genetically Modified Aspergillus Niger (Strain NZYM‐SB)

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): Α,β‐unsaturated Aliphatic Aldehydes and Precursors From Chemical Subgroup 1.1.4 of FGE.19 With Two or More Conjugated Double‐bonds and With or Without Additional Non‐conjugated Double‐bonds

Safety Assessment of the Process ‘Morssinkhof Plastics’, Used to Recycle High‐density Polyethylene and Polypropylene Crates for Use as Food Contact Materials

Safety Assessment of the Process ‘Gneuss 2’, Based on Gneuss Technology, Used to Recycle Post‐consumer PET Into Food Contact Materials

Safety Assessment of the Active Substances Carboxymethylcellulose, Acetylated Distarch Phosphate, Bentonite, Boric Acid and Aluminium Sulfate, for Use in Active Food Contact Materials

Re‐evaluation of Stearyl Tartrate (E 483) as a Food Additive

Safety Assessment of the Process ‘Gneuss 1’, Based on Gneuss Technology, Used to Recycle Post‐consumer PET Into Food Contact Materials

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): Seven Α,β‐unsaturated Cinnamyl Ketones From Subgroup 3.2 of FGE.19