These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
76 related articles for article (PubMed ID: 28056405)
1. Size segregated PM and its chemical composition emitted from heated corn oil. Amouei Torkmahalleh M; Gorjinezhad S; Keles M; Ozturk F; Hopke PK Environ Res; 2017 Apr; 154():101-108. PubMed ID: 28056405 [TBL] [Abstract][Full Text] [Related]
2. Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment. Gorjinezhad S; Kerimray A; Amouei Torkmahalleh M; Keleş M; Ozturk F; Hopke PK Environ Sci Pollut Res Int; 2017 Apr; 24(10):9515-9529. PubMed ID: 28238182 [TBL] [Abstract][Full Text] [Related]
3. Review of factors impacting emission/concentration of cooking generated particulate matter. Amouei Torkmahalleh M; Gorjinezhad S; Unluevcek HS; Hopke PK Sci Total Environ; 2017 May; 586():1046-1056. PubMed ID: 28233614 [TBL] [Abstract][Full Text] [Related]
4. PM2.5 and ultrafine particles emitted during heating of commercial cooking oils. Torkmahalleh MA; Goldasteh I; Zhao Y; Udochu NM; Rossner A; Hopke PK; Ferro AR Indoor Air; 2012 Dec; 22(6):483-91. PubMed ID: 22486983 [TBL] [Abstract][Full Text] [Related]
5. Characterization particulate matter from several Chinese cooking dishes and implications in health effects. Wang L; Zheng X; Stevanovic S; Wu X; Xiang Z; Yu M; Liu J J Environ Sci (China); 2018 Oct; 72():98-106. PubMed ID: 30244755 [TBL] [Abstract][Full Text] [Related]
6. A new exposure route to trace elements in indoor particulate matter. Broomandi P; Amouei Torkmahalleh M; Akturk M; Ngagine SH; Gorjinezhad S; Ozturk F; Kocak M; Kim J Indoor Air; 2020 May; 30(3):492-499. PubMed ID: 31887240 [TBL] [Abstract][Full Text] [Related]
7. Temperature-dependent particle mass emission rate during heating of edible oils and their regression models. Ma S; Liu W; Meng C; Dong J; Zhang S Environ Pollut; 2023 Apr; 323():121221. PubMed ID: 36775132 [TBL] [Abstract][Full Text] [Related]
8. [Effect on the quality of corn oil in different cooking temperature and time]. Liao J; Wang Z; Liu J; Xiang X; Guo S; Yang Y Wei Sheng Yan Jiu; 2013 May; 42(3):478-82. PubMed ID: 23805531 [TBL] [Abstract][Full Text] [Related]
9. Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels. Luo S; Ye Z; Lv Y; Xiong Y; Liu Y Environ Pollut; 2024 Feb; 343():123215. PubMed ID: 38145635 [TBL] [Abstract][Full Text] [Related]
10. Formation of trans fatty acids during the frying of chicken fillet in corn oil. Yang M; Yang Y; Nie S; Xie M; Chen F; Luo PG Int J Food Sci Nutr; 2014 May; 65(3):306-10. PubMed ID: 24575785 [TBL] [Abstract][Full Text] [Related]
11. Characterization of Corn Oil Using Fluorescence Spectroscopy. Abdullah S; Asif M; Ali H; Ali R; Saleem M J Fluoresc; 2022 Nov; 32(6):1977-1989. PubMed ID: 35789318 [TBL] [Abstract][Full Text] [Related]
12. Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking. Wei See S; Karthikeyan S; Balasubramanian R J Environ Monit; 2006 Mar; 8(3):369-76. PubMed ID: 16528421 [TBL] [Abstract][Full Text] [Related]
14. Determination of the emission rate for ultrafine and accumulation mode particles as a function of time during the pan-frying of fish. Cho H; Youn JS; Oh I; Jung YW; Jeon KJ J Environ Manage; 2019 Apr; 236():75-80. PubMed ID: 30716693 [TBL] [Abstract][Full Text] [Related]
15. Oxidation of corn oil during frying of soy-flour-added flour dough. Yoon Y; Choe E J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672 [TBL] [Abstract][Full Text] [Related]
16. Chemical compositions and sources of atmospheric PM10 in heating, non-heating and sand periods at a coal-based city in northeastern China. Kong S; Ji Y; Lu B; Bai Z; Chen L; Han B; Li Z J Environ Monit; 2012 Mar; 14(3):852-65. PubMed ID: 22252430 [TBL] [Abstract][Full Text] [Related]
17. Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. Karoui IJ; Dhifi W; Jemia MB; Marzouk B J Sci Food Agric; 2011 Mar; 91(5):927-33. PubMed ID: 21384362 [TBL] [Abstract][Full Text] [Related]
18. [Analysis on oil fume particles in catering industry cooking emission]. Tan DS; Kuang YC; Liu X; Dai FH Huan Jing Ke Xue; 2012 Jun; 33(6):1958-63. PubMed ID: 22946182 [TBL] [Abstract][Full Text] [Related]
19. Aggregation behaviour and stability of maize germ oil body suspension. Sukhotu R; Shi X; Hu Q; Nishinari K; Fang Y; Guo S Food Chem; 2014 Dec; 164():1-6. PubMed ID: 24996296 [TBL] [Abstract][Full Text] [Related]
20. [Physical and chemical characteristics of fine particles emitted from cooking emissions and its contribution to particulate organic matter in Beijing]. Wen MT; Hu M Huan Jing Ke Xue; 2007 Nov; 28(11):2620-5. PubMed ID: 18290493 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]