List of works by Federica Lodi

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

Glucuronidated and sulfated metabolites of the flavonoid quercetin prevent endothelial dysfunction but lack direct vasorelaxant effects in rat aorta.

scientific article published on 14 August 2008

Glucuronidated metabolites of the flavonoid quercetin do not auto-oxidise, do not generate free radicals and do not decrease nitric oxide bioavailability.

scientific article published on 16 May 2008

Increased NADPH oxidase activity mediates spontaneous aortic tone in genetically hypertensive rats

scientific article published in August 2006

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 carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

scientific article published on 26 April 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 name of hydrogenated poly-1-decene (E 907) as food additive

scientific article published on 28 February 2020

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 alginate (E 405) as a food additive

scientific article published on 27 July 2018

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

scientific article published on 25 June 2018

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

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

scientific article published in April 2017

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 guar gum (E 412) as a food additive

scientific article published in February 2017

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 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 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

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

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