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

Citations

327

Authors

97

Institutions

Publications per year

2017–2026

30

Publications

81

1–5 of 81

Authors

327

  1. AP
    Ana Paula Peron

    Universidade Federal do Piauí, Brazil

    5 publications · 91 citations

    5

    h-index

  2. JM
    João Marcelo de Castro e Sousa

    Universidade Federal do Piauí, Brazil

    4 publications · 73 citations

    4

    h-index

  3. KJ
    Kevin J. McWhirter

    Portland State University, United States

    4 publications · 467 citations

    4

    h-index

  4. JF
    James F. Pankow

    Portland State University, United States

    4 publications · 467 citations

    4

    h-index

  5. PT
    Prue Talbot

    University of California, Riverside, United States

    4 publications · 467 citations

    4

    h-index

1–5 of 327

Venues

  1. Food and Chemical Toxicology

    8 publications · 240 citations

    8

    h-index

  2. EFSA Journal

    6 publications · 194 citations

    6

    h-index

  3. Chemical Research in Toxicology

    4 publications · 368 citations

    4

    h-index

  4. Brazilian Journal of Biology

    3 publications · 63 citations

    3

    h-index

  5. PubMed

    Repository · 3 publications · 89 citations

    3

    h-index

1–5