Searched for: author%3A%22Galli%2C+C.L.%22
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Koster, S. (author), Boobis, A.R. (author), Cubberley, R. (author), Hollnagel, H.M. (author), Richling, E. (author), Wildemann, T. (author), W├╝rtzen, G. (author), Galli, C.L. (author)
Unknown substances, not previously observed, are frequently detected in foods by quality control laboratories. In many cases, the assessment of these 'new' substances requires additional chemical analysis for their identification prior to assessing risk. This identification procedure can be time-consuming, expensive and in some instances...
article 2011
Kroes, R. (author), Renwick, A.G. (author), Feron, V. (author), Galli, C.L. (author), Gibney, M. (author), Greim, H. (author), Guy, R.H. (author), Lhuguenot, J.C. (author), van de Sandt, J.J.M. (author), TNO Kwaliteit van Leven (author)
The threshold of toxicological concern (TTC) has been used for the safety assessment of packaging migrants and flavouring agents that occur in food. The approach compares the estimated oral intake with a TTC value derived from chronic oral toxicity data for structurally-related compounds. Application of the TTC approach to cosmetic ingredients...
article 2007