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Ulrikke Dybdal

university staff, Aalborg University...

Project Manager and Research Assistant a...

Esben Viinblad...

student, Roskilde Universit...

Passionate about Sound, Code, and Educa...

Projects See all

HumTek 1. Semester Projekt

Project, Roskilde University

Vollsmose

Project

Camilla

Camilla Lyhne-Hansen

Driven, enthusiastic and creative

Vollsmose

Project

Camilla

Camilla Lyhne-Hansen

Driven, enthusiastic and creative

Kunstig Intelligens til diagnosticering

Project

Challenges See all

Cloud-Green Synergy for Sustainable Computing

Closed Challenge

Amir

Amir Alamo

Computer Scientist

+4

STYRER DU TEKNOLOGIEN ELLER STYRER DEN DIG?

Closed Challenge

Alfred

Alfred Birkegaard

🎓 PH.D 🚀 CEO at Thirdroom.

Hvordan kan familiernes naturoplevelser udvides ge...

Closed Challenge

Niklas Alexander

Niklas Alexander Chimirri

Social psychology of everyday life, more-than-huma...

Hvordan vinder man et valg med kunstig intelligens...

Closed Challenge

Jens Ulrik

Jens Ulrik Hansen

Artificial intelligence and Data Science

Avatar mediated communication

Closed Challenge

Mika Yasuoka

Mika Yasuoka Jensen

Smart City, Avatar, Social Data

Research See all

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 evaluated by EFSA in FGE.24Rev2

Research, Nora

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting)

Research, Nora

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2015. Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013).

Research, Nora

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87

Research, Nora

Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): α,β-unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19

Research, Nora

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

Research, Nora

Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for α,β-unsaturated 3(2H)-Furanones from subgroup 4.4 of FGE.19

Research, Nora

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

Research, Nora

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