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检索条件:"( ( 高级检索(( ((AU:(("Romualdo Benigni")))) )) ) )"

共 32 条记录

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1.A novel approach: chemical relational databases, and the role of the iss can database on assessing chemical carcinogenicity

作　　者：Romualdo Benigni(a) ;Cecilia Bossa(a) ;Ann M. Richard(b) 等

出　　处：Annali dell'Istituto Superiore di Sanita. 2008 ;44(01):48-56.

出版社：Editrice Kurtis Srl

文章 ID：46396642

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2.Structure-activity models of chemical carcinogens: state of the art, and new directions

作　　者：Romualdo Benigni ;Cecilia Bossa

出　　处：Annali dell'Istituto Superiore di Sanita. 2006 ;42(02):118-126.

出版社：Editrice Kurtis Srl

文章 ID：46396669

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3.Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2020 ;18(6):1-49.doi:10.2903/j.efsa.2020.6154

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：250033152

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4.Chemical Safety Assessment Using Read-Across: Assessing the Use of Novel Testing Methods to Strengthen the Evidence Base for Decision Making

作　　者：Elisabet Berggren ;Patric Amcoff ;Romualdo Benigni 等

出　　处：Environmental Health Perspectives. 2015 ;123(12):1232.doi:10.1289/ehp.1409342

出版社：OCR Subscription Services Inc

文章 ID：174711798

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5.Collaborative development of predictive toxicology applications

作　　者：Barry Hardy ;Nicki Douglas ;Christoph Helma 等

出　　处：Journal of Cheminformatics. 2010 ;2(1):7.doi:10.1186/1758-2946-2-7

出版社：BioMed Central

文章 ID：95209806

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6.Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable)

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2019 ;17(5):1-57.doi:10.2903/j.efsa.2019.5675

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：243477679

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7.Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st‐68th‐69th meeting)

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2019 ;17(7):1-41.doi:10.2903/j.efsa.2019.5749

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：238889590

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8.Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, α,β‐unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2019 ;17(7):1-26.doi:10.2903/j.efsa.2019.5750

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：238889591

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9.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

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2020 ;18(3):1-36.doi:10.2903/j.efsa.2020.6029

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：248593472

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10.Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2

作　　者：Maged Younes ;Gabriele Aquilina ;Laurence Castle 等

出　　处：EFSA Journal. 2020 ;18(1):1-26.doi:10.2903/j.efsa.2020.5923

出版社：European Food Safety Authority (EFSA), Parma

文章 ID：248593511

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