List of works - Anna Christodoulidou

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

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

scientific article published on 27 July 2018

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

scientific article

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 potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

scientific article published in June 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

List of works by Anna Christodoulidou

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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