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Results: 1-9 |
Results: 9

Authors: Ford, RA Hawkins, DR Mayo, BC Api, AM
Citation: Ra. Ford et al., The in vivo dermal absorption and metabolism of [4-C-14]coumarin by rats and by human volunteers under simulated conditions of use in fragrances, FOOD CHEM T, 39(2), 2001, pp. 153-162

Authors: Ford, RA Domeyer, B Easterday, O Maier, K Middleton, J
Citation: Ra. Ford et al., Criteria for development of a database for safety evaluation of fragrance ingredients, REGUL TOX P, 31(2), 2000, pp. 166-181

Authors: Balk, F Ford, RA
Citation: F. Balk et Ra. Ford, Environmental risk assessment for the polycyclic musks AHTN and HHCB in the EU - I. Fate and exposure assessment, TOX LETT, 111(1-2), 1999, pp. 57-79

Authors: Balk, F Ford, RA
Citation: F. Balk et Ra. Ford, Environmental risk assessment for the polycyclic musks, AHTN and HHCB - II. Effect assessment and risk characterisation, TOX LETT, 111(1-2), 1999, pp. 81-94

Authors: Hawkins, DR Ford, RA
Citation: Dr. Hawkins et Ra. Ford, Dermal absorption and disposition of musk ambrette, musk ketone and musk xylene in rats, TOX LETT, 111(1-2), 1999, pp. 95-103

Authors: Ford, RA Hawkins, DR Schwarzenbach, R Api, AM
Citation: Ra. Ford et al., The systemic exposure to the polycyclic musks, AHTN and HHCB, under conditions of use as fragrance ingredients: evidence of lack of complete absorption from a skin reservoir, TOX LETT, 111(1-2), 1999, pp. 133-142

Authors: Api, AM Ford, RA
Citation: Am. Api et Ra. Ford, Evaluation of the oral subchronic toxicity of HHCB (1,3,4,6,7,8-hexahydro-4,6,6,7,8,8-hexamethylcyclopenta-gamma-2-benzopyran) in the rat, TOX LETT, 111(1-2), 1999, pp. 143-149

Authors: Newberne, P Smith, RL Doull, J Goodman, JI Munro, IC Portoghese, PS Wagner, BM Weil, CS Woods, LA Adams, TB Lucas, CD Ford, RA
Citation: P. Newberne et al., The FEMA GRAS assessment of trans-anethole used as a flavouring substance, FOOD CHEM T, 37(7), 1999, pp. 789-811

Authors: Hall, RL Ford, RA
Citation: Rl. Hall et Ra. Ford, Comparison of two methods to assess the intake of flavouring substances, FOOD ADDIT, 16(11), 1999, pp. 481-495
Risultati: 1-9 |