Flavoring Toxicity
Flavoring Toxicity is a toxicological construct that denotes the potential adverse health effects arising from the ingestion, inhalation, or dermal exposure to chemical substances used to enhance or modify food flavor, distinguished from other food additive toxicities by its specific focus on aroma-active compounds and their metabolic, allergenic, or carcinogenic properties.
81
Publications
4.4K
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327
Authors
97
Institutions
Publications per year
2017–2026
30
Parents
81
Thivanka Muthumalage, Melanie Prinz, Kwadwo O. Ansah et al. · Frontiers in Physiology · 2018 · 280 citations · Full text
Pharmacy, Immunology, Toxicology +17
Janice Gerloff, Isaac K. Sundar, Robert Freter et al. · Applied In Vitro Toxicology · 2017 · 222 citations · Full text
Esther E. Omaiye, Kevin J. McWhirter, Wentai Luo et al. · Chemical Research in Toxicology · 2019 · 215 citations · Full text
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Universidade Federal do Piauí
Teresina, Brazil
6 h-index
30 publications
518 citations
National Institute for Occupational Safety and Health
Washington D.C., United States
5 h-index
17 publications
1.8K citations
University of California, Riverside
Riverside, United States
4 h-index
8 publications
934 citations

Portland State University
Portland, United States
4 h-index
12 publications
1.4K citations
University of North Carolina at Chapel Hill
Chapel Hill, United States
3 h-index
16 publications
1.4K citations
Federal Institute for Risk Assessment
Berlin, Germany
3 h-index
13 publications
750 citations
University of California, Davis
Davis, United States
2 h-index
3 publications
125 citations
University at Buffalo, State University of New York
Buffalo, United States
2 h-index
5 publications
519 citations
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8 publications · 240 citations
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6 publications · 194 citations
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4 publications · 368 citations
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3 publications · 63 citations
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Repository · 3 publications · 89 citations
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