Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils-Reference-Cited by-同舟云学术

Colorimetric Sensing of Volatile Organic Compounds Produced from Heated Cooking Oils

Published:2021-03-08 Issue:11 Volume:6 Page:7394-7401
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Duffy Emer¹,Cauven Emme²,Morrin Aoife¹^ORCID

Affiliation:

1. INSIGHT SFI Research Centre for Data Analytics, National Centre for Sensor Research, School of Chemical Sciences, Dublin City University, Glasnevin, Dublin 9, Ireland

2. School of Natural Science, Fontys University of Applied Sciences, Romdom 1, 5612AP Eindhoven, The Netherlands

Funder

European Regional Development Fund

Science Foundation Ireland

H2020 Marie Sklodowska-Curie Actions

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.0c05667

Reference39 articles.

1. Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review

2. Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

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. Particle emission factors during cooking activities

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