List of works by Maged Younes

Advancing human health risk assessment

scientific article published on 08 July 2019

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

scientific article published in October 2017

Clarification of some aspects related to genotoxicity assessment

scientific article published in December 2017

Draft for internal testing Scientific Committee guidance on appraising and integrating evidence from epidemiological studies for use in EFSA's scientific assessments

scientific article published on 18 August 2020

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

scientific article published on 06 June 2018

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

scientific article published on 06 June 2018

Evaluation of existing guidelines for their adequacy for the microbial characterisation and environmental risk assessment of microorganisms obtained through synthetic biology

scientific article published on 28 October 2020

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

scientific article published on 04 July 2018

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

scientific article published in December 2017

Genotoxicity assessment of chemical mixtures

scientific article published on 18 December 2018

Guidance on Uncertainty Analysis in Scientific Assessments

scientific article published on 24 January 2018

Guidance on harmonised methodologies for human health, animal health and ecological risk assessment of combined exposure to multiple chemicals

scientific article published on 25 March 2019

Guidance on risk assessment of the application of nanoscience and nanotechnologies in the food and feed chain: Part 1, human and animal health

scientific article published on 04 July 2018

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

scientific article published on 26 June 2018

Guidance on the assessment of the biological relevance of data in scientific assessments

scientific article published in August 2017

Guidance on the use of the Threshold of Toxicological Concern approach in food safety assessment

scientific article published on 06 June 2019

Guidance on the use of the weight of evidence approach in scientific assessments

scientific article published in August 2017

Implementation of PROMETHEUS 4‐step approach for evidence use in EFSA scientific assessments: benefits, issues, needs and solutions

scientific article published in April 2018

Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

scientific article published on 01 March 2019

Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 13 December 2019

Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 30 June 2020

Opinion on the re-evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups

scientific article published on 10 November 2020

Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups

scientific article published on 13 August 2020

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

scientific article published on 06 March 2019

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

scientific article published on 11 March 2020

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

scientific article published on 27 July 2018

Re-evaluation of benzyl alcohol (E 1519) as food additive

scientific article published on 30 October 2019

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

scientific article published on 02 August 2018

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

scientific article published on 26 April 2018

Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

scientific article published on 16 January 2018

Re-evaluation of gellan gum (E 418) as food additive

scientific article published on 20 June 2018

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

scientific article published on 26 July 2018

Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

scientific article published on 05 July 2019

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

scientific article published on 11 March 2020

Re-evaluation of metatartaric acid (E 353) as a food additive

scientific article published on 11 March 2020

Re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive

scientific article published on 28 February 2020

Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

scientific article published on 10 October 2018

Re-evaluation of phosphoric acid-phosphates - di-, tri- and polyphosphates (E 338-341, E 343, E 450-452) as food additives and the safety of proposed extension of use

scientific article published on 12 June 2019

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

scientific article published on 20 December 2017

Re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201)

scientific article published on 10 August 2020

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

scientific article published on 05 April 2018

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

scientific article published on 27 July 2018

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

scientific article published on 06 December 2018

Re-evaluation of silicon dioxide (E 551) as a food additive

scientific article published on 17 January 2018

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

scientific article published on 10 June 2020

Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives

scientific article

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

scientific article published on 02 March 2018

Re-evaluation of stannous chloride (E 512) as food additive

scientific article published on 25 June 2018

Re-evaluation of stearyl tartrate (E 483) as a food additive

scientific article published on 11 March 2020

Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive

scientific article published on 30 October 2019

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

scientific article published on 02 August 2018

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

scientific article published on 22 June 2018

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

scientific article published on 05 January 2018

Regulatory toxicology: objectives and tasks defined by the working group of the German society of experimental and clinical pharmacology and toxicology

scientific article published on 01 February 2002

Re‐evaluation of acacia gum (E 414) as a food additive

scientific article published in April 2017

Re‐evaluation of agar (E 406) as a food additive

scientific article published in December 2016

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

scientific article published in November 2017

Re‐evaluation of ammonium phosphatides (E 442) as a food additive

scientific article published in November 2016

Re‐evaluation of fatty acids (E 570) as a food additive

scientific article published in May 2017

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

scientific article published in July 2017

Re‐evaluation of glycerol (E 422) as a food additive

scientific article published in March 2017

Re‐evaluation of guar gum (E 412) as a food additive

scientific article published in February 2017

Re‐evaluation of karaya gum (E 416) as a food additive

scientific article published in December 2016

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

scientific article published in June 2017

Re‐evaluation of lecithins (E 322) as a food additive

scientific article published in April 2017

Re‐evaluation of locust bean gum (E 410) as a food additive

scientific article published in January 2017

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

scientific article published in November 2017

Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422)...

scientific article published in October 2017

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

scientific article published in July 2017

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

scientific article published in March 2017

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

scientific article published in June 2017

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

scientific article published on 25 July 2018

Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

scientific article published in May 2017

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

scientific article published in March 2017

Re‐evaluation of tara gum (E 417) as a food additive

scientific article published in June 2017

Re‐evaluation of tragacanth (E 413) as a food additive

scientific article published in June 2017

Re‐evaluation of xanthan gum (E 415) as a food additive ⬇️

scientific article published in July 2017

Re‐evaluation of β‐cyclodextrin (E 459) as a food additive

scientific article published in December 2016

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

scientific article published on 28 March 2018

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

scientific article published on 21 February 2018

Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni

scientific article published on 29 April 2020

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

scientific article published on 13 March 2019

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use

scientific article published on 08 March 2019

Safety of hydroxyanthracene derivatives for use in food

scientific article published on 23 January 2018

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

scientific article published on 20 January 2018

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

scientific article published in December 2017

Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source

scientific article published on 05 January 2018

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract

scientific article published on 28 October 2019

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

scientific article published in June 2017

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

scientific article published on 28 March 2018

Safety of trimagnesium dicitrate anhydrous (TMDC) to be used as a food additive in food supplements in solid and chewable forms

scientific article published in November 2016

Safety of use of Monk fruit extract as a food additive in different food categories

scientific article published on 11 December 2019

Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2-(4-methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(thiophen-2-ylmethyl)acetamide from chemical group 30 (miscellaneous substances)

scientific article published on 19 October 2018

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19

scientific article published on 19 October 2018

Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19

scientific article published on 17 October 2018

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

scientific article published on 17 July 2019

Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with α,β-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19

scientific article published on 11 January 2019

Scientific Opinion on Flavouring Group Evaluation 210 Revision 3 (FGE.210Rev3): Consideration of genotoxic potential for α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19

scientific article published on 22 May 2019

Scientific Opinion on Flavouring Group Evaluation 215 Revision 1 (FGE.215Rev1): seven α,β-unsaturated cinnamyl ketones from subgroup 3.2 of FGE.19

scientific article published on 11 November 2019

Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones

scientific article published on 25 January 2019

Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohol

scientific article published on 31 July 2019

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

scientific article published on 24 May 2019

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

scientific article published on 09 January 2020

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chem

scientific article published on 05 November 2020

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)

scientific article published on 17 July 2019

Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally relat

scientific article published on 09 January 2020

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 s

scientific article published on 04 March 2020

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 i

scientific article published on 10 June 2020

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical pur

scientific article published on 03 August 2018

Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution

scientific article published on 12 July 2019

Scientific opinion on the safety of green tea catechins

scientific article published on 18 April 2018

Scientific opinion on the safety of monacolins in red yeast rice

scientific article published on 03 August 2018

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

scientific article published in May 2017

The principles and methods behind EFSA's Guidance on Uncertainty Analysis in Scientific Assessment

scientific article published on 24 January 2018

Weighing evidence and assessing uncertainties

scientific article published in June 2016

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