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Articles in Press

Article ID : 2018/EJNFS/45632 : Risk Assessment of "Other Substances" –L-arginine and Arginine Alpha-ketoglutarate
Grethe S. Tell1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Tor A. Strand5 and Per Ole Iversen6
1Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
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Article ID : 2018/EJNFS/45633 : Risk Assessment of "Other Substances" – L-aspartic Acid
Sigrun Henjum1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7 and Per Ole Iversen5
1Norwegian Scientific Committee for Food Safety (VKM),Oslo and Akershus University College of Applied Sciences (HiOA), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
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Article ID : 2018/EJNFS/45634 : Risk Assessment of “Other Substances” - L-cysteine and L-cystine
Tor A. Strand1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Grethe S. Tell5, Arild Vaktskjold6 and Per Ole Iversen7
1Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), Inland Norway University of Applied Sciences (INN), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
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Article ID : 2018/EJNFS/45635 : Risk Assessment of "Other Substances" – L-proline
Kristin Holvik1*, Livar Frøyland2, Margaretha Haugen1, Sigrun Henjum3, Martinus Løvik4, Bjørn Steen Skålhegg5, Tonje Holte Stea6, Tor A. Strand7, Grethe S. Tell8 and Per Ole Iversen5
1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
8Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
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Article ID : 2018/EJNFS/45636 : Risk Assessment of Specific Strains of Lactobacillus plantarum used as "Other Substances"
Siamak Yazdankhah1*, Danica Grahek-Ogden1, Karl Eckner2, Georg Kapperud3, Jørgen Lassen1, Judith Narvhus4, Truls Nesbakken4, Lucy Robertson4, Jan Thomas Rosnes5, Olaug Taran Skjerdal2, Eystein Skjerve4, Line Vold3and Yngvild Wasteson4
1Norwegian Scientific Committee for Food Safety (VKM), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.
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Article ID : 2018/EJNFS/45637 : Risk Assessment of Streptococcus thermophilus Used as "Other Substances"
Danica Grahek-Ogden1*, Karl Eckner2, Georg Kapperud3, Jørgen Lassen1, Judith Narvhus4, Truls Nesbakken4, Lucy Robertson4, Jan Thomas Rosnes5, Olaug Taran Skjerdal2, Eystein Skjerve4, Line Vold3, Siamak Yazdankhah1 and Yngvild Wasteson4
1Norwegian Scientific Committee for Food Safety (VKM), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute (VI), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences (NMBU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), NOFIMA, Norway.
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Article ID : 2018/EJNFS/45628: Risk Assessment of "Other Substances"– Conjugated Linoleic Acids
Per Ole Iversen1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Tor A. Strand5 and Grethe S. Tell6
1Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
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Article ID : 2018/EJNFS/45629 : Risk Assessment of "Other Substances" – Creatine
Per Ole Iversen1*, Livar Frøyland2, Margaretha Haugen3, Kristin Holvik3, Martinus Løvik4, Bjørn Steen Skålhegg1, Tonje Holte Stea5, Tor A. Strand6 and Grethe S. Tell6
1Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),
 Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
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Article ID : 2018/EJNFS/45630 : Risk Assessment of “Other Substances” –Eicosapentaenoic Acid, Docosapentaenoic Acid and Docosahexaenoic Acid
Livar Frøyland1*, Margaretha Haugen2, Kristin Holvik2, Martinus Løvik3, Tor A. Strand4, Grethe S. Tell5, Arild Vaktskjold6 and Per Ole Iversen7
1Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Innlandet Hospital Trust (HF), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), Inland Norway University of Applied Sciences (INN), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
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Article ID : 2018/EJNFS/45631 : Risk Assessment of "Other Substances" – Glycine
Grethe S. Tell1*, Livar Frøyland2, Margaretha Haugen3, Sigrun Henjum4, Kristin Holvik3, Martinus Løvik5, Bjørn Steen Skålhegg6, Tonje Holte Stea7, Tor A. Strand1 and Per Ole Iversen6
1Norwegian Scientific Committee for Food Safety (VKM), University of Bergen (UiB), Norway.
2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research (NIFES), Norway.
3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI),  Norway.
4Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences (HiOA), Norway.
5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology (NTNU), Norway.
6Norwegian Scientific Committee for Food Safety (VKM), University of Oslo (UiO), Norway.
7Norwegian Scientific Committee for Food Safety (VKM), University of Agder (UiA), Norway.
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Article ID : 2018/EJNFS/43454 : Microbial Diversity and Heavy Metals Concentration of Wood Smoked Fish from Edonwhii Fishing Settlement in Akwa Ibom State, Nigeria

U. S. Fred1, O. D. Akan2*, J. P. Essien1 and S. I. Umana2
1Department of Microbiology, University of Uyo, Uyo, Akwa-Ibom State, Nigeria.
2Microbiology Unit, Department of Biological Science, Akwa-Ibom State University, Ikot Akpaden, Akwa-Ibom State, Nigeria.

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