Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment.

The potent odorant dimethyl sulfide (1), showing a low odor threshold of 0.12 microg/L in water, is known to contribute to the aromas of various foods. Its cabbage-like odor plays an important role, particularly, in cooked vegetables, such as cabbage, celery, or asparagus.

Monitoring worksite clinic performance using a cost-benefit tool.

Objective: The purpose of this study was to explore the usefulness of continuously assessing the return on investment (ROI) of worksite medical clinics as a means of evaluating clinic performance.

Methods: Visit data from January 1, 2007, to December 31, 2008, were collected from all the on-site clinics operated for the Pepsi Bottling Group. An average system-wide ROI was calculated from the time of each clinic's opening and throughout the study period.