Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus niger strain NZYM‐FP

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Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus oryzae strain NZYM‐PP

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preDQ – Update & Upgrade Update and maintenance of the preDQ – software tool for peptide binding prediction to HLA‐DQ2 and HLA‐DQ8

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Plant Health Newsletter on HORIZON SCANNING June 2026

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2025 EFSA Annual Report Emerging Risks and Horizon Scanning Activities

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The Multi‐Omics Opportunity to Improve Heat Adaptation in Chickpea

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Towards Equitable Seed Systems: Community‐Driven Models to Enhance Accessibility and Affordability of Common Bean Seeds in Sub‐Saharan Africa

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Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours

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Modification of the existing maximum residue level for ethofumesate in carrots

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Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐KE

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Evaluation of confirmatory data following the Article 12 MRL review for quinmerac

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Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Aspergillus niger strain NZYM‐MC

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Gut Microbiota‐Mediated Protective Effect of Potato Juice Against Colitis via Activating the Tryptophan Metabolism‐AhR Signaling Axis

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Genetic Evidence From Linkage Disequilibrium Score Regression and Mendelian Randomization Links Cheese Intake to Cognitive Function

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Determination of yeast profile in cheese using Vitek2 and molecular method

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Modification of the existing maximum residue level for mepiquat chloride in honey

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Safety evaluation of an extension of use for the food enzyme β‐fructofuranosidase from the genetically modified Trichoderma reesei strain AR‐996 and amended specifications for its...

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Group 2 Long‐horned beetles: Aromia bungii Webinar 10

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Group 5 Wood‐boring beetles: Agrilus planipennis Webinar 11

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Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microb...

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