Total Water Intake and Total Fluid Intake Worldwide: A Systematic Literature Review in Children and Adolescents by Georgios Papaoikonomou, Kyriaki Apergi, Olga Malisova

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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain BA by EFSA Panel on Food Contact Materials; Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Kyriaki Apergi, Cristina Fernàndez‐Fraguas, Yi Liu, Silvia Peluso, Giulio diPiazza, Andrew Chesson

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Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Aspergillus tubingensis strain LYX by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Kyriaki Apergi, Natália Kovalkovičová, Yi Liu, Simone Lunardi, Giulio diPiazza, Andrew Chesson

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Food manufacturing processes and technical data used in the exposure assessment of food enzymes by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Kyriaki Apergi, Daniele Cavanna, Yi Liu, Francesco Pesce, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson

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Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus licheniformis strain AE‐TA by EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Jaime Aguilera, Magdalena Andryszkiewicz, Kyriaki Apergi Daniele Cavanna, Cristina Fernàndez‐Fraguas, Natalia Kovalkovicova, Silvia Peluso, Giulio diPiazza, Yi Liu, Andrew Chesson

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