Food Chem Toxicol
2022 Analysis of potential migration compounds from silicone molds for food contact by SPME-GC-MS 2020 "RIFM fragrance ingredient safety assessment, 2-(4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide, CAS Registry Number 1374760-95-8" "RIFM fragrance ingredient safety assessment, cis-4-(isopropyl)cyclohexanemethanol, CAS Registry Number 13828-37-0" "RIFM fragrance ingredient safety assessment, hexyl isobutyrate, CAS Registry Number 2349-07-7" "RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1" "RIFM fragrance ingredient safety assessment, formic acid, CAS Registry Number 64-18-6" "RIFM fragrance ingredient safety assessment, ethyl 3-hydroxyhexanoate, CAS Registry Number 2305-25-1" Blood BTEXS and heavy metal levels are associated with liver injury and systemic inflammation in Gulf states residents "RIFM fragrance ingredient safety assessment, 1-(5,5-dimethyl-1-cyclohexen-1-yl)pent-4-en-1-one, CAS Registry Number 56973-85-4" "RIFM fragrance ingredient safety assessment, 1-oxaspiro[4.5]deca-3,6-diene, 2,7-dimethyl-10-(1-methylethyl)-, CAS Registry Number 89079-92-5" "RIFM fragrance ingredient safety assessment, 2-(3,7-dimethyl-2,6-octadienyl)cyclopentanone, CAS Registry Number 68133-79-9" "RIFM fragrance ingredient safety assessment, cyclohexanone, CAS Registry Number 108-94-1" "RIFM fragrance ingredient safety assessment, 2-methyl-3-(p-isopropylphenyl)propionaldehyde, CAS Registry Number 103-95-7" "RIFM fragrance ingredient safety assessment, 2-propyl heptanenitrile, CAS Registry Number 208041-98-9" "RIFM fragrance ingredient safety assessment, 2,6,6-trimethylcyclohexa-1,3-dienyl methanal, CAS Registry Number 116-26-7" "RIFM fragrance ingredient safety assessment, 3,7-dimethyl-2,6-nonadien-1-al, CAS Registry Number 41448-29-7" "RIFM fragrance ingredient safety assessment, 4-hydroxy-3-methyloctanoic acid lactone, CAS Registry Number 39212-23-2" "RIFM fragrance ingredient safety assessment, 5-methyl-3-heptanone, CAS Registry Number 541-85-5" "RIFM fragrance ingredient safety assessment, alpha,2,2,3-tetramethylcyclopent-3-ene-1-butyraldehyde, CAS Registry Number 65114-03-6" "RIFM fragrance ingredient safety assessment, cinnamyl benzoate, CAS Registry Number 5320-75-2" "RIFM fragrance ingredient safety assessment, n-hexyl 2-butenoate, CAS Registry Number 19089-92-0" "RIFM fragrance ingredient safety assessment, ethyl 3-hydroxybutyrate, CAS Registry Number 5405-41-4" Migration of volatile compounds from natural biomaterials and their safety evaluation as food contact materials Species and geographic variability in truffle aromas Paternal bisphenol A exposure in mice impairs glucose tolerance in female offspring Cadmium exposure during prenatal development causes testosterone disruption in multigeneration via SF-1 signaling in rats "RIFM fragrance ingredient safety assessment, p-cresyl salicylate, CAS Registry Number 607-88-5" "RIFM fragrance ingredient safety assessment, decahydrospiro[furan-2(3H),5'-[4,7]methano[5H]indene], CAS Registry Number 68480-11-5" "RIFM fragrance ingredient safety assessment, isopentylamine, CAS Registry Number 107-85-7" Chemical profiling and cytotoxic activity of 150-year old original sample of Jerusalem Balsam "RIFM fragrance ingredient safety assessment, myrcenol, CAS Registry Number 543-39-5" "Evaluation of volatile compounds, phenolic acids, antioxidant potential and DFT study of essential oils from different parts of Araucaria columnaris (G. Forst.) Hook. from India" "RIFM fragrance ingredient safety assessment, methylallyl isobutyrate, CAS Registry Number 816-73-9" "RIFM fragrance ingredient safety assessment, cyclopentanol, 2-methyl-5-(1-methylethyl)-, 1-propanoate, CAS Registry Number 1245725-35-2" 2019 "RIFM fragrance ingredient safety assessment, 4-methyloctanoic acid, CAS Registry Number 54947-74-9" 2018 Isolation and identification of new chemical constituents from Chinese chive (Allium tuberosum) and toxicological evaluation of raw and cooked Chinese chive 2017 HSCCC separation and enantiomeric distribution of key volatile constituents of Piper claussenianum (Miq.) C. DC. (Piperaceae) 2015 Dietary exposure to volatile and non-volatile N-nitrosamines from processed meat products in Denmark Risk assessment derived from migrants identified in several adhesives commonly used in food contact materials 2013 "Laetiporus sulphureus, edible mushroom from Serbia: investigation on volatile compounds, in vitro antimicrobial activity and in situ control of Aspergillus flavus in tomato paste" Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds 2011 Argentinean Andean propolis associated with the medicinal plant Larrea nitida Cav. (Zygophyllaceae). HPLC-MS and GC-MS characterization and antifungal activity Embryonic exposure to octylphenol induces changes in testosterone levels and disrupts reproductive efficiency in rats at their adulthood The fate of ingredients in and impact on cigarette smoke 2010 Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang) Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction 2009 Antioxidant and antilisterial effect of seed essential oil and organic extracts from Zizyphus jujuba Indoor air contamination during a waterpipe (narghile) smoking session The effects of chronic mercuric chloride ingestion in female Sprague-Dawley rats on fertility and reproduction Boerhaavia diffusa: metabolite profiling of a medicinal plant from Nyctaginaceae 2008 Risk factors in enterococci isolated from foods in Morocco: determination of antimicrobial resistance and incidence of virulence traits 2007 Emission of ethylene oxide during frying of foods in soybean oil 2006 Genotoxicity associated to exposure to Prestige oil during autopsies and cleaning of oil-contaminated birds Safety and potential risks of enterococci isolated from traditional fermented capers 2005 Study on tobacco components involved in the pyrolytic generation of selected smoke constituents 2004 "Cratylia argentea seed lectin, a possible defensive protein against plant-eating organisms: effects on rat metabolism and gut histology" The effect of tobacco ingredients on smoke chemistry. Part I: Flavourings and additives "Effects of temperature, atmosphere and pH on the generation of smoke compounds during tobacco pyrolysis" 2000 Levels of exposure from drinking water 1998 The association of increasing dietary concentrations of fish oil with hepatotoxic effects and a higher degree of aorta atherosclerosis in the ad lib.-fed rabbit 1997 Evaluation of a novel assay of potential toxicity/neurotoxicity of carpet emissions (VOCs) in mice 1996 Strategies for toxicological evaluation of mixtures 1994 Studies of migration of potentially genotoxic compounds into water stored in pet bottles Evaluation of a method used to test for potential toxicity of carpet emissions
