The mass, chemical composition and toxicological properties of fine particulates (PM 2.5)
emitted from cooking activities in three Hong Kong based restaurants and two simulated …

The chemical characteristics of fine particulate matter (PM 2.5) emitted from commercial
cooking were explored in this study. Three typical commercial restaurants in Shanghai, ie, a …

The chemical composition of fine particulate matter (PM 2.5) emitted during cooking such as
polycyclic aromatic hydrocarbons (PAHs), chemical elements (especially heavy metals) …

The emission factors (EFs) of polycyclic aromatic hydrocarbons (PAHs) in PM 2.5 were
measured from commonly used stoves and fuels in the rural Guanzhong Plain, China. The …

The chemical composition of PM 2.5 and cellular effects from exposure to fine aerosol
extracts were studied for samples collected in Beijing, Tianjin, Shijiazhuang, and Hengshui …

Abstract Fine particulate matter (PM 2.5) emitted from commercial cooking activities can lead
cardiovascular diseases to humans. In this study, PM 2.5 filter samples were collected from …

ABSTRACTCooking process was regarded as one of the most significant contributor to fine
particles (PM2. 5) in ambient atmosphere and its chemical characteristics would be great …

Numerous studies have demonstrated adverse effects on human health after exposure to
fine particulate matter (PM 2.5). However, it is still not clear how the toxicological effects and …

Cooking fume produced by oil and food at a high temperature releases large amount of fine
particulate matter (PM) which have a potential hazard to human health. This chamber study …

Cooking emissions are both indoor and outdoor sources for fine particulate matter (PM2. 5)
but their contributions are often ignored. The PM2. 5-bound organic compounds, including …