RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1

A. M. Api; D. Belsito; S. Biserta; D. Botelho; M. Bruze; G. A. Burton; J. Buschmann; M. A. Cancellieri; M. L. Dagli; M. Date; W. Dekant; C. Deodhar; A. D. Fryer; S. Gadhia; L. Jones; K. Joshi; A. Lapczynski; M. Lavelle; D. C. Liebler; M. Na; D. O'Brien; A. Patel; T. M. Penning; G. Ritacco; F. Rodriguez-Ropero; J. Romine; N. Sadekar; D. Salvito; T. W. Schultz; F. Siddiqi; I. G. Sipes; G. Sullivan; Y. Thakkar; Y. Tokura; S. Tsang

doi:10.1016/j.fct.2020.111263

RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1

A. M. Api, D. Belsito, S. Biserta, D. Botelho, M. Bruze, G. A. Burton, J. Buschmann, M. A. Cancellieri, M. L. Dagli, M. Date, W. Dekant, C. Deodhar, A. D. Fryer, S. Gadhia, L. Jones, K. Joshi, A. Lapczynski, M. Lavelle, D. C. Liebler, M. NaD. O'Brien, A. Patel, T. M. Penning, G. Ritacco, F. Rodriguez-Ropero, J. Romine, N. Sadekar, D. Salvito, T. W. Schultz, F. Siddiqi, I. G. Sipes, G. Sullivan, Y. Thakkar, Y. Tokura, S. Tsang

Pulmonary & Critical Care Medicine

Research output: Contribution to journal › Short survey › peer-review

Original language	English (US)
Article number	111263
Journal	Food and Chemical Toxicology
Volume	138
DOIs	https://doi.org/10.1016/j.fct.2020.111263
State	Published - Apr 15 2020

ASJC Scopus subject areas

Food Science
Toxicology

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10.1016/j.fct.2020.111263

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Api, A. M., Belsito, D., Biserta, S., Botelho, D., Bruze, M., Burton, G. A., Buschmann, J., Cancellieri, M. A., Dagli, M. L., Date, M., Dekant, W., Deodhar, C., Fryer, A. D., Gadhia, S., Jones, L., Joshi, K., Lapczynski, A., Lavelle, M., Liebler, D. C., ... Tsang, S. (2020). RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1. Food and Chemical Toxicology, 138, [111263]. https://doi.org/10.1016/j.fct.2020.111263

Api, AM, Belsito, D, Biserta, S, Botelho, D, Bruze, M, Burton, GA, Buschmann, J, Cancellieri, MA, Dagli, ML, Date, M, Dekant, W, Deodhar, C, Fryer, AD, Gadhia, S, Jones, L, Joshi, K, Lapczynski, A, Lavelle, M, Liebler, DC, Na, M, O'Brien, D, Patel, A, Penning, TM, Ritacco, G, Rodriguez-Ropero, F, Romine, J, Sadekar, N, Salvito, D, Schultz, TW, Siddiqi, F, Sipes, IG, Sullivan, G, Thakkar, Y, Tokura, Y & Tsang, S 2020, 'RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1', Food and Chemical Toxicology, vol. 138, 111263. https://doi.org/10.1016/j.fct.2020.111263

@article{ef0fd86ad90e480ca173e00e8a2dc104,

title = "RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1",

author = "Api, {A. M.} and D. Belsito and S. Biserta and D. Botelho and M. Bruze and Burton, {G. A.} and J. Buschmann and Cancellieri, {M. A.} and Dagli, {M. L.} and M. Date and W. Dekant and C. Deodhar and Fryer, {A. D.} and S. Gadhia and L. Jones and K. Joshi and A. Lapczynski and M. Lavelle and Liebler, {D. C.} and M. Na and D. O'Brien and A. Patel and Penning, {T. M.} and G. Ritacco and F. Rodriguez-Ropero and J. Romine and N. Sadekar and D. Salvito and Schultz, {T. W.} and F. Siddiqi and Sipes, {I. G.} and G. Sullivan and Y. Thakkar and Y. Tokura and S. Tsang",

year = "2020",

month = apr,

day = "15",

doi = "10.1016/j.fct.2020.111263",

language = "English (US)",

volume = "138",

journal = "Food and Chemical Toxicology",

issn = "0278-6915",

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TY - JOUR

T1 - RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1

AU - Api, A. M.

AU - Belsito, D.

AU - Biserta, S.

AU - Botelho, D.

AU - Bruze, M.

AU - Burton, G. A.

AU - Buschmann, J.

AU - Cancellieri, M. A.

AU - Dagli, M. L.

AU - Date, M.

AU - Dekant, W.

AU - Deodhar, C.

AU - Fryer, A. D.

AU - Gadhia, S.

AU - Jones, L.

AU - Joshi, K.

AU - Lapczynski, A.

AU - Lavelle, M.

AU - Liebler, D. C.

AU - Na, M.

AU - O'Brien, D.

AU - Patel, A.

AU - Penning, T. M.

AU - Ritacco, G.

AU - Rodriguez-Ropero, F.

AU - Romine, J.

AU - Sadekar, N.

AU - Salvito, D.

AU - Schultz, T. W.

AU - Siddiqi, F.

AU - Sipes, I. G.

AU - Sullivan, G.

AU - Thakkar, Y.

AU - Tokura, Y.

AU - Tsang, S.

PY - 2020/4/15

Y1 - 2020/4/15

UR - http://www.scopus.com/inward/record.url?scp=85082180624&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85082180624&partnerID=8YFLogxK

U2 - 10.1016/j.fct.2020.111263

DO - 10.1016/j.fct.2020.111263

M3 - Short survey

C2 - 32199968

AN - SCOPUS:85082180624

VL - 138

JO - Food and Chemical Toxicology

JF - Food and Chemical Toxicology

SN - 0278-6915

M1 - 111263

ER -

RIFM fragrance ingredient safety assessment, hexanoic acid, CAS Registry Number 142-62-1

ASJC Scopus subject areas

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