A pilot study on characterization of air pollutants from typical Chinese cooking with clean fuels without and with range hood usage

Cancer Risk Assessment, Indicators, and Guidelines for Polycyclic Aromatic Hydrocarbons in the Ambient Air

Carl-Elis Boström, Per Gerde, Annika Hanberg et al. · Environmental Health Perspectives · 2002 · 853 citations · Full text

Public Health, Environmental Sciences, Toxicology +17

Measurement of emissions of fine particulate organic matter from Chinese cooking

Ling‐Yan He, Min Hu, Xiaofeng Huang et al. · Atmospheric Environment · 2004 · 340 citations

Public Health, Environmental Sciences, Air Pollution +13

Ultrafine particles and nitrogen oxides generated by gas and electric cooking

Martine Dennekamp, S Howarth, Colin A. J. Dick et al. · Occupational and Environmental Medicine · 2001 · 325 citations · Full text

Public Health, Food Science, Air Pollution +16

Chemical characteristics of fine particles emitted from different gas cooking methods

Siao Wei See, Rajasekhar Balasubramanian‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ · Atmospheric Environment · 2008 · 299 citations

Natural Sciences, Chemistry, Food Science +12

Source Strengths of Ultrafine and Fine Particles Due to Cooking with a Gas Stove

Lance Wallace, Steven J. Emmerich, Cynthia Howard-Reed · Environmental Science & Technology · 2004 · 293 citations

Public Health, Food Science, Air Pollution +16