I. Pratt

发表

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission

Paul Tobback, Fernando Aguilar, Nathalie Gontard, 2008 .

Scientific Opinion on the re-evaluation Tartrazine (E 102) on request from the European Commission: Question No EFSA-Q-2008-222

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Additional exposure of the Irish adult population to dioxins and PCBs from the diet as a consequence of the 2008 Irish dioxin food contamination incident

A. Flynn, I. Pratt, C. Tlustos, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Safety assessment of smoke flavouring primary products by the European Food Safety Authority

D. Meier, K. Engel, D. Gott, 2012 .

Overview of the Test Requirements in the Area of Food and Feed Safety

Horst Spielmann, Susan Barlow, D. Maurici, 2008 .

The influence of thresholds on the risk assessment of carcinogens in food.

J. Larsen, S. Barlow, I. Pratt, 2009, Mutation research.

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]

P. Galtier, J. Larsen, D. Parent-Massin, 2009 .

Scientific Opinion on the safety of heme iron (blood peptonates) for theproposed uses as a source of iron added for nutritional purposes to foods for the general population, including food supplements

P. Galtier, J. Larsen, R. Woutersen, 2010 .

Hexachloro‐1:3‐butadiene‐induced renal tubular necrosis in the mouse

E. Lock, I. Pratt, J. Ishmael, 1984, The Journal of pathology.

Opinion on mixed tocopherols, tocotrienol tocopherol and tocotrienols as sources for vitamin E added as a nutritional substance in food

C. Leclercq, W. Dekant, N. Gontard, 2008 .

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request related to a 18th list of substances for food contact materials Question No EFSA-Q-2007-167, EFSA-Q-2006-177, EFSA-Q-2005-152, EFSA-Q-2007-022, EFSA-Q-2007-004, EFSA-

F. Toldrá, J. Larsen, C. Leclercq, 2008 .

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

P. Galtier, J. Larsen, D. Parent-Massin, 2009 .

Scientific Opinion on the use of Gum Acacia modified with Octenyl Succinic Anhydride (OSA) as a food additive

P. Galtier, J. Larsen, R. Woutersen, 2010 .

Calcium silicate and silicon dioxide/silicic acid gel added for nutritional purposes to food supplements 1 Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food

P. Galtier, P. Tobback, J. Gilbert, 2009 .

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission

F. Toldrá, C. Leclercq, N. Gontard, 2005 .

Scientific Opinion on the re-evaluation of Azorubine/Carmoisine (E 122) as a food additive

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Scientific Opinion of the Panel on Food Additives and Nutrient Sources

P. Galtier, R., J. Larsen, 2009 .

Updated opinion on a request from the European Commission related to the 2nd ERF carcinogenicity study on aspartame, taking into consideration study data submitted by the Ramazzini Foundation in February 2009

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Opinion on a request from the European Commission related to the 2 nd ERF carcinogenicity study on aspartame Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food

P. Galtier, R. Woutersen, D. Parent-Massin, 2009 .

Scientific Opinion of the Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request related to a 16 th list of substances for food contact materials

C. Leclercq, N. Gontard, S. Barlow, 2007 .

Flavouring Group Evaluation 17, Revision 1 (FGE.17Rev1): Pyrazine derivatives from chemical group 24 Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) 1

J. Larsen, C. Leclercq, W. Dekant, 2008 .

L-selenomethionine as a source of selenium added for nutritional purposes to food supplements

P. Galtier, J. Larsen, D. Parent-Massin, 2009 .

Two triterpene glycosides from the priority list Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)

J. Larsen, C. Leclercq, W. Dekant, 2008 .

Necrosis of the pars recta (S3 segment) of the rat kidney produced by hexachloro 1:3 butadiene

E. Lock, I. Pratt, J. Ishmael, 1982, The Journal of pathology.

Selenium-enriched yeast as source for selenium added for nutritional purposes in foods for particular nutritional uses and foods (including food supplements) for the general population 1 Scientific Opinion of the Panel on Food Additives,

C. Leclercq, W. Dekant, N. Gontard, 2008 .

Scientific Opinion on the re-evaluation of hexamethylene tetramine (E 239) as a food additive

P. Galtier, P. Mosesso, D. Parent-Massin, 2014 .

Brominated and fluorinated organic pollutants in the breast milk of first-time Irish mothers: is there a relationship to levels in food?

D. Crowley, S. Daly, A. Reilly, 2013, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

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

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Chromium(III) lactate trihydrate as a source of chromium added fornutritional purposes to food supplements

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Chromium(III)-, iron(II)- and selenium-humic acid/fulvic acid chelate andsupplemented humifulvate added for nutritional purposes to foodsupplements

P. Galtier, J. Larsen, R. Woutersen, 2009 .

Exposure of the adult population resident in Ireland to dioxins and PCBs from the diet

A. Flynn, I. Pratt, C. Tlustos, 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Scientific Opinion on the re-evaluation of Brown FK (E 154) as a foodadditive

P. Galtier, J. Larsen, R. Woutersen, 2010 .

The food colour Red 2G (E128)

F. Toldrá, C. Leclercq, W. Dekant, 2007 .

Scientific Opinion on the use of calcium lignosulphonate (40-65) as a carrier for vitamins and carotenoids

P. Galtier, J. Larsen, R. Woutersen, 2010 .

Statement on the ANSES reports on bisphenol A

T. Husøy, F. Toldrá, C. Leclercq, 2011 .

Regulatory recognition of indirect genotoxicity mechanisms in the European Union.

I. Pratt, T. Barron, 2003, Toxicology letters.

R EPORT OF THE MEETINGS ON ASPARTAME WITH N ATIONAL E XPERTS Q UESTION NUMBER : EFSA-Q-2009-00488

A. Piersma, T. Husøy, I. Pratt, 2010 .

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4

F. Toldrá, C. Leclercq, N. Gontard, 2008 .

Relevance for Food Safety of Applications of Nanotechnology in the Food and Feed Industry

C. Adley, G. Chambers, I. Pratt, 2008 .

Safety of aluminium from dietary intake - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC).

C. Leclercq, W. Dekant, N. Gontard, 2008, EFSA journal. European Food Safety Authority.

Global harmonisation of classification and labelling of hazardous chemicals.

I. Pratt, 2002, Toxicology Letters.

Investigation into levels of dioxins, furans, polychlorinated biphenyls and brominated flame retardants in fishery produce in Ireland

I. Pratt, B. Mchugh, C. Tlustos, 2007 .

Flavouring Group Evaluation 49, (FGE. 49): Xanthin alkaloids from the Priority list from chemical group 30 Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

F. Toldrá, J. Larsen, C. Leclercq, 2009 .

Data requirements for the evaluation of food additive applications [1]

Paul Tobback, Fernando Aguilar, Ivan Stankovic, 2009 .

Opinion on Pyridoxal 5'-phosphate as a source for vitamin B6 added for nutritional purposes in food supplements 1 Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

C. Leclercq, W. Dekant, N. Gontard, 2008 .

Iron (II) taurate, magnesium taurate and magnesium acetyl taurateas sources of iron or magnesium added for nutritional purposes infood supplements

P. Galtier, J. Larsen, R. Woutersen, 2009 .

INVESTIGATION INTO LEVELS OF DIOXINS, FURANS AND PCBs IN BATTERY, FREE RANGE, BARN AND ORGANIC EGGS

I. Pratt, M. Rose, C. Tlustos, 2004 .

Flavouring Group Evaluation 2, Revision 1: Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical

C. Leclercq, N. Gontard, S. Barlow, 2008 .

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Foodon a request from the Commission related to an applicationon the use of cassia gum as a food additive

F. Toldrá, C. Leclercq, W. Dekant, 2006 .

Neotame as a sweetener and flavour enhancer 1 Scientific Opinion of the Panel on Food Additives , Flavourings , Processing Aids and Materials in Contact with Food

F. Toldrá, C. Leclercq, W. Dekant, 2007 .

3-Butenyl isothiocyanate Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

J. Larsen, C. Leclercq, W. Dekant, 2008 .

Polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs) in breast milk of first-time Irish mothers: impact of the 2008 dioxin incident in Ireland.

D. Crowley, S. Daly, A. Reilly, 2012, Chemosphere.

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to a 8th list of substances for food contact materials

F. Toldrá, C. Leclercq, W. Dekant, 2005 .

Monomethylsilanetriol added for nutritional purposes to food supplements

P. Galtier, J. Larsen, D. Parent-Massin, 2009 .

FGE 85: Consideration of miscellaneous nitrogen-containing substances evaluated by JECFA (65th meeting) 1 Scientific Opinion of the Scientific Panel on Food Additives,

C. Leclercq, W. Dekant, N. Gontard, 2008 .

Investigation into levels of PCDD/Fs, PCBs and PBDEs in Irish produce

I. Pratt, M. Rose, C. Tlustos, 2005 .

Careers in toxicology in Europe – options and requirements

E. Dybing, I. Pratt, D. Virgo, 2001, Archives of Toxicology.

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to use of an enzyme preparation based on thrombin:fibrinogen derived from cattle and/or pigs as a food additive for reconstituting food

F. Toldrá, C. Leclercq, W. Dekant, 2005 .

Sodium monofluorophosphate as a source of fluoride added for nutritional purposes to food supplements 1 Scientific Opinion of the Panel on Food Additives and Nutrient Sources added to Food

P. Galtier, R. Woutersen, P. Tobback, 2008 .

Hexachloro‐1, 3‐butadiene‐induced hydropic change in mouse liver

E. Lock, I. Pratt, J. Ishmael, 1985, Journal of applied toxicology : JAT.

Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

P. Tobback, F. Aguilar, R. Crebelli, 2008 .

Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC)

P. Tobback, F. Aguilar, H. Autrup, 2008 .

Camphor in flavourings and other food ingredients with flavouring properties Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the

F. Toldrá, J. Larsen, N. Gontard, 2008 .

Scientific Opinion of the Panel on Food Additives, Flavourings, Processing aids and Materials in Contact with food (AFC)

F. Toldrá, P. Tobback, F. Aguilar, 2007 .

Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission

F. Toldrá, P. Tobback, F. Aguilar, 2008 .