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Ivan Stankovic
Researcher at University of Belgrade
Publications - 170
Citations - 2783
Ivan Stankovic is an academic researcher from University of Belgrade. The author has contributed to research in topics: Medicine & Food additive. The author has an hindex of 21, co-authored 136 publications receiving 1693 citations.
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Journal ArticleDOI
Guidance for submission for food additive evaluations
Fernando Aguilar,Riccardo Crebelli,Birgit Dusemund,Pierre Galtier,John Gilbert,David Michael Gott,Ursula Gundert-Remy,Jürgen König,Claude Lambré,J-C Leblanc,Alicja Mortensen,Pasquale Mosesso,Dominique Parent-Massin,Ivan Stankovic,Paul Tobback,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew C. Wright +17 more
Journal ArticleDOI
Scientific opinion on the safety of green tea catechins
Maged Younes,Peter Aggett,Fernando Aguilar,Riccardo Crebelli,Birgit Dusemund,Metka Filipič,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Inger Therese Lillegaard,Peter Moldeus,Alicja Mortensen,Agneta Oskarsson,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Raul J Andrade,Cristina Fortes,Pasquale Mosesso,Patrizia Restani,Davide Arcella,Fabiola Pizzo,Camilla Smeraldi,Matthew Wright +26 more
TL;DR: There is evidence from interventional clinical trials that intake of doses equal or above 800 mg EGCG/day taken as a food supplement has been shown to induce a statistically significant increase of serum transaminases in treated subjects compared to control.
Journal ArticleDOI
The Movement Disorder Society Criteria for the Diagnosis of Multiple System Atrophy
Gregor K. Wenning,Ivan Stankovic,Luca Vignatelli,Alessandra Fanciulli,Giovanna Calandra-Buonaura,Klaus Seppi,José M. Palma,Wassilios G. Meissner,Florian Krismer,Daniela Berg,Pietro Cortelli,Roy Freeman,Glenda M. Halliday,Günter U. Höglinger,Anthony C. Lang,Helen Ling,Irene Litvan,Phillip A. Low,Yasuo Miki,Jalesh N. Panicker,Maria Teresa Pellecchia,Niall Quinn,Ryuji Sakakibara,Maria Stamelou,Eduardo Tolosa,Shoji Tsuji,Tom Warner,Werner Poewe,Horacio Kaufmann +28 more
TL;DR: The second consensus criteria for the diagnosis of multiple system atrophy are widely recognized as the reference standard for clinical research, but lack sensitivity to diagnose the disease at early stages.
Journal ArticleDOI
Re-evaluation of silicon dioxide (E 551) as a food additive.
Maged Younes,Peter Aggett,Fernando Aguilar,Riccardo Crebelli,Birgit Dusemund,Metka Filipič,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Gunter G. C. Kuhnle,Jean-Charles Leblanc,Inger Therese Lillegaard,Peter Moldeus,Alicja Mortensen,Agneta Oskarsson,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew C. Wright,Polly Boon,Dimitrios Chrysafidis,Rainer Gürtler,Pasquale Mosesso,Dominique Parent-Massin,Paul Tobback,Natália Kovalkovičová,Ana Maria Rincon,Alexandra Tard,Claude Lambré +29 more
TL;DR: The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of silicon dioxide (E 551) when used as a food additive, concluding that the EU specifications are insufficient to adequately characterise the food additive E 551.
Journal ArticleDOI
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Alicja Mortensen,Fernando Aguilar,Riccardo Crebelli,Alessandro Di Domenico,Birgit Dusemund,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Oliver Lindtner,Peter Moldeus,Pasquale Mosesso,Agneta Oskarsson,Dominique Parent-Massin,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew C. Wright,Piet A. van den Brandt,Cristina Fortes,Leonardo Merino,Fidel Toldrá,Davide Arcella,Anna Christodoulidou,José Cortiñas Abrahantes,Federica Barrucci,Ana Garcia,Fabiola Pizzo,Dario Battacchi,Maged Younes +31 more
TL;DR: The Panel concluded that an increased methaemoglobin level, observed in human and animals, was a relevant effect for the derivation of the ADI and estimated the MoE to exogenous nitrosamines in meat products to be < 10,000 in all age groups at high level exposure.