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Original Articles

Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI)

Pages 2-14 | Published online: 10 Nov 2010

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Maria Bastaki, Michel Aubanel, Heidi Bialk, Christopher Choi, Jan Demyttenaere, Malick Maodo Diop, Sylvain Etter, Xing Han, Mihoko Koyanagi, Gerhard Krammer, Jürgen Schnabel, Cody L. Wilson, Danarubini Ramanan, Tom Shafer, Sean V. Taylor & Christie L. Harman. (2021) A chemical structure-based approach for estimating the added levels of flavourings to foods for the purpose of assessing consumer intake. Food Additives & Contaminants: Part A 38:1, pages 33-59.
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S.P. Crispim, A. Geelen, C. Le Donne, J.H.M. De Vries, S. Sette, A. Raffo, E. Siebelink, M.C. Ocke, P. van’t Veer, C. Leclercq & on behalf of the European Food Consumption Validation (EFCOVAL) Consortium. (2010) Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software. Food Additives & Contaminants: Part A 27:4, pages 433-446.
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M. B. Gilsenan, J. Lambe & M. J. Gibney. (2003) Assessment of food intake input distributions for use in probabilistic exposure assessments of food additives . Food Additives & Contaminants 20:11, pages 1023-1033.
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Articles from other publishers (18)

Giulia Vilone, Christina Hickey, Natalie Slickers, John O'Brien & Benjamin Smith. (2024) Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data. Flavour and Fragrance Journal.
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Ivonne M.C.M. Rietjens, Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Thomas J. Rosol, Matthew J. Linman, Christie L. Harman & Sean V. Taylor. 2023. Present Knowledge in Food Safety. Present Knowledge in Food Safety 194 210 .
Andreza Guedes Barbosa Ramos, Irwin Rose Alencar de Menezes, Maria Sanádia Alexandre da Silva, Renata Torres Pessoa, Luiz Jardelino de Lacerda Neto, Fabíola Rocha Santos Passos, Henrique Douglas Melo Coutinho, Marcello Iriti & Lucindo José Quintans-Júnior. (2020) Antiedematogenic and Anti-Inflammatory Activity of the Monoterpene Isopulegol and Its β-Cyclodextrin (β-CD) Inclusion Complex in Animal Inflammation Models. Foods 9:5, pages 630.
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Samuel M. Cohen, Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Ivonne M.C.M. Rietjens, Jeanne M. Davidsen, Christie L. Harman & Sean V. Taylor. (2018) Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. Food and Chemical Toxicology 113, pages 171-178.
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Christie L. Harman, Maria Bastaki, Michel Aubanel, Thierry Cachet, Jan Demyttenaere, Maodo Malick Diop, Shim-mo Hayashi, Gerhard Krammer, Xiaodong Li, Vivian Lu, Kevin J. Renskers, Jürgen Schnabel & Sean V. Taylor. 2018. Reference Module in Food Science. Reference Module in Food Science.
Heather M. AlgerMaricel V. MaffiniNeesha R. KulkarniErin D. BongardThomas Neltner. (2013) Perspectives on How FDA Assesses Exposure to Food Additives When Evaluating Their Safety: Workshop Proceedings. Comprehensive Reviews in Food Science and Food Safety 12:1, pages 90-119.
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Peter Oldring. 2010. Global Legislation for Food Packaging Materials. Global Legislation for Food Packaging Materials 175 195 .
John B. Hallagan & Richard L. Hall. (2009) Under the conditions of intended use – New developments in the FEMA GRAS program and the safety assessment of flavor ingredients. Food and Chemical Toxicology 47:2, pages 267-278.
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Maria de Fátima Poças & Timothy Hogg. (2007) Exposure assessment of chemicals from packaging materials in foods: a review. Trends in Food Science & Technology 18:4, pages 219-230.
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P.K.T. Oldring. 2007. Chemical Migration and Food Contact Materials. Chemical Migration and Food Contact Materials 122 157 .
Karen W.H. Young, Barbara Danielewska-Nikiel & Ian C. Munro. (2006) An evaluation of the maximized survey-derived daily intake (MSDI) as a practical method to estimate intake of flavouring substances. Food and Chemical Toxicology 44:11, pages 1849-1867.
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Robert L. Smith, Samuel M. Cohen, John Doull, Victor J. Feron, Jay I. Goodman, Lawrence J. Marnett, Ian C. Munro, Philip S. Portoghese, William J. Waddell, Bernard M. Wagner & Timothy B. Adams. (2005) Criteria for the safety evaluation of flavoring substances. Food and Chemical Toxicology 43:8, pages 1141-1177.
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R.L. Smith, S.M. Cohen, J. Doull, V.J. Feron, J.I. Goodman, L.J. Marnett, P.S. Portoghese, W.J. Waddell, B.M. Wagner, R.L. Hall, N.A. Higley, C. Lucas-Gavin & T.B. Adams. (2005) A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food and Chemical Toxicology 43:3, pages 345-363.
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D. Arcella & C. Leclercq. (2005) Assessment of dietary intake of flavouring substances within the procedure for their safety evaluation: advantages and limitations of estimates obtained by means of a per capita method. Food and Chemical Toxicology 43:1, pages 105-116.
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Michael J. Gibney & Sinéad N. McCarthy. (2004) Approaches to Assessment of Exposure to Food- and Supplement-Derived Amino Acids. The Journal of Nutrition 134:6, pages 1660S-1663S.
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Helle M Meltzer, Antti Aro, Niels Lyhne Andersen, Bente Koch & Jan Alexander. (2007) Risk analysis applied to food fortification. Public Health Nutrition 6:3, pages 281-290.
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Andy Hart, Graham C. Smith, Roy Macarthur & Martin Rose. (2003) Application of uncertainty analysis in assessing dietary exposure. Toxicology Letters 140-141, pages 437-442.
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Peter A. Cadby, William R. Troy & Matthias G.H. Vey. (2002) Consumer Exposure to Fragrance Ingredients: Providing Estimates for Safety Evaluation. Regulatory Toxicology and Pharmacology 36:3, pages 246-252.
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