Exposure to Fumes of a Vegetable Margarine for Frying: Respiratory Effects in an Experimental Model-Reference-Cited by-同舟云学术

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Exposure to Fumes of a Vegetable Margarine for Frying: Respiratory Effects in an Experimental Model

Published:2023-08-22 Issue:35 Volume:8 Page:31880-31889
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Cimrin Arif H.¹,Ozgen Alpaydin Aylin¹,Ozbal Seda²,Toprak Melis³,Yilmaz Osman⁴,Uluorman Funda¹,Ergur Bekir Ugur²⁵,Gurel Duygu⁶,Sofuoglu Sait C.³^ORCID

Affiliation:

1. Department of Pulmonary Medicine, Faculty of Medicine, Dokuz Eylul University, 35340 Izmir, Türkiye

2. Department of Histology and Embryology, Faculty of Medicine, Dokuz Eylul University, 35340 Izmir, Türkiye

3. Department of Environmental Engineering, Izmir Institute of Technology, Urla, 35430 Izmir, Türkiye

4. Multidisciplinary Animal Laboratory, Faculty of Medicine, Dokuz Eylul University, 35340 Izmir, Türkiye

5. Department of Histology and Embryology, Faculty of Medicine, Kyrenia University, 99320 Kyrenia, Cyprus

6. Department of Medical Pathology, Faculty of Medicine, Dokuz Eylul University, 35340 Izmir, Türkiye

Funder

Dokuz Eyl?l ?niversitesi

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c03340

Reference46 articles.

1. Sources and patterns of polycyclic aromatic hydrocarbons pollution in kitchen air, China

2. Volatility Characterization of Cooking-Generated Aerosol Particles

3. Contribution from indoor sources to particle number and mass concentrations in residential houses

4. Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong

5. Risk assessment of exposure to indoor aerosols associated with Chinese cooking

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