| The butter flavorant, diacetyl, forms a covalent adduct with 2-deoxyguanosine,uncoils DNA, and leads to cell death. | J Agric Food Chem | 2012 Mar 28 | 22385266 |
| Diacetyl levels and volatile profiles of commercial starter distillates andselected dairy foods. | J Dairy Sci | 2012 Mar | 22365196 |
| Bronchiolitis obliterans and consumer exposure to butter-flavored microwavepopcorn: a case series. | Int J Occup Environ Health | 2012 Jan-Mar | 22550695 |
| Impact of perceptive interactions on red wine fruity aroma. | J Agric Food Chem | 2012 Dec 19 | 23214915 |
| Longitudinal lung function declines among California flavoring manufacturingworkers. | Am J Ind Med | 2012 Aug | 21932425 |
| Elucidation of the enantioselective enzymatic hydrolysis of chiral herbicidedichlorprop methyl by chemical modification. | J Agric Food Chem | 2011 Mar 9 | 21314180 |
| Correcting diacetyl concentrations from air samples collected with NIOSH method2557. | J Occup Environ Hyg | 2011 Feb | 21229454 |
| Identification and measurement of diacetyl substitutes in dry bakery mixproduction. | J Occup Environ Hyg | 2011 Feb | 21253982 |
| Industry-wide medical surveillance of California flavor manufacturing workers:Cross-sectional results. | Am J Ind Med | 2010 Sep | 20564514 |
| Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcornbutter flavor powder, paste, and liquid products. | Int J Occup Environ Health | 2010 Jul-Sep | 20662421 |