Search filters

List of works by Karl-Heinz Engel

Absolute Configurations and Sensory Properties of the Stereoisomers of a Homologous Series (C6-C10) of 2-Mercapto-4-alkanols

scientific article published on 18 February 2020

Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.

scientific article published on 9 October 2017

Analysis and Sensory Evaluation of the Stereoisomers of a Homologous Series (C5-C10) of 4-Mercapto-2-alkanols.

scientific article published on 17 September 2017

Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds

scientific article published on 09 April 2020

Determination of the Absolute Configurations and Sensory Properties of the Enantiomers of a Homologous Series (C6-C10) of 2-Mercapto-4-alkanones

scientific article published on 14 January 2019

Distributions of the Stereoisomers of β-Mercaptoheptanones and β-Mercaptoheptanols in Cooked Bell Pepper (Capsicum annuum).

scientific article published on 6 November 2017

Exposure assessment of food enzymes

scientific article published in November 2016

Impact of Cross-Breeding of Low Phytic Acid MIPS1 and IPK1 Soybean ( Glycine max L. Merr.) Mutants on Their Contents of Inositol Phosphate Isomers

scientific article published on 26 December 2018

Impact of Crossing Parent and Environment on the Metabolite Profiles of Progenies Generated from a Low Phytic Acid Rice ( Oryza sativa L.) Mutant

scientific article published on 15 February 2019

Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact Materials

scientific article published in July 2008

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

Phytic Acid Contents and Metabolite Profiles of Progenies from Crossing Low Phytic Acid OsMIK and OsMRP5 Rice (Oryza sativa L.) Mutants

scientific article published on 11 October 2019

Quantitation of Acyl Chain Oxidation Products Formed upon Thermo-oxidation of Phytosteryl/-stanyl Oleates and Linoleates

scientific article

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 benzyl alcohol (E 1519) as food additive

scientific article published on 30 October 2019

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 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 esters of fatty acids (E 477) as a food additive

scientific article published on 06 December 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 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

SUPERSEDED: Safety assessment of the substance poly((R)-3-hydroxybutyrate-co-(R)-3-hydroxyhexanoate) for use in food contact materials

scientific article published on 20 July 2018

Safety assessment of the active substance selenium nanoparticles, for use in active food contact materials

scientific article published on 12 January 2018

Safety assessment of the active substances carboxymethylcellulose, acetylated distarch phosphate, bentonite, boric acid and aluminium sulfate, for use in active food contact materials

scientific article published on 02 February 2018

Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materials

scientific article published in February 2017

Safety assessment of the process 'BTB PET DIRECT IV +', used to recycle post-consumer PET into food contact materials

scientific article published on 19 April 2018

Safety assessment of the process 'Concept Plastic Packaging', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

scientific article published on 16 February 2018

Safety assessment of the process 'Envases Ureña', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

scientific article published on 17 January 2018

Safety assessment of the process 'EstPak Plastik', based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials

scientific article published on 16 February 2018

Safety assessment of the process 'Gneuss 1', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

scientific article published on 13 July 2018

Safety assessment of the process 'Gneuss 2', based on Gneuss technology, used to recycle post-consumer PET into food contact materials

scientific article published on 13 July 2018

Safety assessment of the process 'Linpac', based on Linpac super clean technology, used to recycle post-consumer PET into food contact materials

scientific article published on 25 July 2018

Safety assessment of the process 'Morssinkhof Plastics', used to recycle high-density polyethylene and polypropylene crates for use as food contact materials

scientific article published on 15 January 2018

Safety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘Krones’ used to recycle post‐consumer PET into food contact materials

scientific article published in October 2017

Safety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materials

scientific article published in July 2017

Safety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materials

scientific article published in July 2017

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

scientific article published in June 2017

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materials

scientific article published in July 2017

Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials

scientific article published in November 2016

Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materials

scientific article published in May 2017

Safety assessment of the substance [3‐(2,3‐epoxypropoxy)propyl]trimethoxy silane, for use in food contact materials

scientific article published in October 2017

Safety assessment of the substance dimethyl carbonate for use in food contact materials

scientific article published in July 2017

Safety assessment of the substance isobutane, for use in food contact materials

scientific article published on 12 January 2018

Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials

scientific article published in May 2017

Safety assessment of the substance ‘Tungsten Oxide’ for use in food contact materials

scientific article published in January 2017

Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)

scientific article published in May 2017

Safety evaluation of food enzyme glucan 1,4-α-maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM)

scientific article published on 02 May 2018

Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S-27588)

scientific article published on 02 May 2018

Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM-JB)

scientific article published on 14 November 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus subtilis (strain NBA)

scientific article published on 14 May 2019

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AN)

scientific article published on 06 July 2018

Safety evaluation of the food enzyme alpha-amylase from a genetically modified Trichoderma reesei (strain DP-Nzb48)

scientific article published on 09 January 2019

Safety evaluation of the food enzyme alpha-amylase from non-genetically modified Aspergillus niger strain (strain DP-Azb60)

scientific article published on 08 May 2019

Safety evaluation of the food enzyme aqualysin 1 from a genetically modified Bacillus subtilis (strain LMGS 25520)

scientific article published on 02 May 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Aspergillus niger (strain XEA)

scientific article published on 27 April 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus licheniformis (strain NZYM-CE)

scientific article published on 30 April 2019

Safety evaluation of the food enzyme endo-1,4-β-xylanase from a genetically modified Bacillus subtilis (strain LMG S-24584)

scientific article published on 31 October 2018

Safety evaluation of the food enzyme endo-1,4-β-xylanase from the genetically modified Trichoderma reesei strain RF5427

scientific article published on 03 June 2020

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYL

scientific article published in May 2017

Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from a genetically modified Aspergillus niger (strain NZYM-BW)

scientific article published on 31 October 2018

Safety evaluation of the food enzyme glucan 1,4-α-maltotetraohydrolase from Bacillus licheniformis (strain DP-Dzr46)

scientific article published on 08 May 2019

Safety evaluation of the food enzyme glucose isomerase from Streptomyces murinus (strain NZYM-GA)

scientific article published on 11 January 2019

Safety evaluation of the food enzyme glucose oxidase from a genetically modified Aspergillus oryzae (strain NZYM-KP)

scientific article published on 06 July 2018

Safety evaluation of the food enzyme lysophospholipase from Trichoderma reesei (strain RF7206)

scientific article published on 22 January 2019

Safety evaluation of the food enzyme maltogenic amylase from a genetically modified Bacillus subtilis (strain NZYM-SM)

scientific article published on 02 May 2018

Safety evaluation of the food enzyme peroxidase obtained from soybean (Glycine max) hulls

scientific article published in December 2017

Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PL

scientific article published in October 2017

Safety evaluation of the food enzyme pullulanase from a genetically modified Bacillus licheniformis (strain DP-Dzp39)

scientific article published on 10 January 2019

Safety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AK

scientific article published in August 2017

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Ogataea polymorpha strain DP-Jzk33

scientific article published on 11 March 2020

Safety evaluation of the food enzyme xylanase from a genetically modified Bacillus subtilis strain TD160(229)

scientific article published on 22 January 2018

Safety evaluation of the food enzyme xylanase from the genetically modified Aspergillus luchuensis Inui strain RF7398

scientific article published on 20 January 2020

Safety evaluation of the food enzyme xylose isomerase from the genetically modified Streptomyces rubiginosus strain DP-Pzn37

scientific article published on 20 January 2020

Safety evaluation of the food enzyme α-amylase from Bacillus licheniformis (strain DP-Dzb44)

scientific article published on 14 June 2019

Safety evaluation of the food enzyme α-amylase from a genetically modified Aspergillus niger (strain NZYM-SB)

scientific article published on 20 July 2018

Safety evaluation of the food enzyme α-amylase from a genetically modified Bacillus licheniformis (strain NZYM-AV)

scientific article published on 12 July 2018

Safety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JA

scientific article published in August 2017

Safety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)

scientific article published in May 2017

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

scientific article published in May 2017

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 benzophenone to be used as flavouring

scientific article published in November 2017

Safety of ethyl acrylate to be used as flavouring

scientific article published in November 2017

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 the food enzyme glucoamylase from a genetically modified Aspergillus niger (strain NZYM-BF)

scientific article published on 31 October 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 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 406 (FGE.406): (S)-1-(3-(((4-amino-2,2-dioxido-1H-benzo[c][1,2,6]thiadiazin-5-yl)oxy)methyl)piperidin-1-yl)-3-methylbutan-1-one

scientific article published on 23 February 2018

Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acid

scientific article published in January 2017

Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)

scientific article published in November 2017

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 of Flavouring Group Evaluation 500 (FGE.500): rum ether

scientific article published on 24 August 2017

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 203, Revision 2 (FGE.203Rev2): α,β-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-co

scientific article published on 20 July 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 2 (FGE.208Rev2): 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 in May 2017

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 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19

scientific article published in May 2017

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30

scientific article published in March 2017

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

scientific article published in April 2017

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 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

scientific article published in March 2017

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 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...

scientific article published in January 2017

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 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...

scientific article published in March 2017

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 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsatur...

scientific article published in November 2017

Scientific Opinion on Flavouring Group Evaluation 74, Revision 4 (FGE.74Rev4): Consideration of aliphatic sulphides and thiols evaluated by JECFA (53rd and 61st meeting) structurally related to aliphatic and alicyclic mono-, di-, tri- and polysulphi

scientific article published on 20 March 2018

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 of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

scientific article published in September 2017

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’

scientific article published in September 2017

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives

scientific article published on 25 April 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

Stability of the Metabolite Signature Resulting from the MIPS1 Mutation in Low Phytic Acid Soybean ( Glycine max L. Merr.) Mutants upon Cross-Breeding

scientific article published on 19 April 2019

Stability of the Metabolite Signature Resulting from the OsSULTR3;3 Mutation in Low Phytic Acid Rice ( Oryza sativa L.) Seeds upon Cross-breeding

scientific article published on 24 August 2018

Strategies for UHPLC-MS/MS-Based Analysis of Different Classes of Acyl Chain Oxidation Products Resulting from Thermo-Oxidation of Sitostanyl Oleate

scientific article published on 16 October 2019

Paulina is supported by:

About Paulina

Help