{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T07:57:51Z","timestamp":1792569471447,"version":"4.5.0"},"reference-count":72,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100018530","name":"Major Science and Technology Projects in Anhui Province","doi-asserted-by":"publisher","award":["202203a06020022"],"award-info":[{"award-number":["202203a06020022"]}],"id":[{"id":"10.13039\/501100018530","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272344"],"award-info":[{"award-number":["32272344"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012165","name":"Key Technologies Research and Development Program","doi-asserted-by":"publisher","award":["2019YFC1606200"],"award-info":[{"award-number":["2019YFC1606200"]}],"id":[{"id":"10.13039\/501100012165","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Environmental Pollution"],"published-print":{"date-parts":[[2023,4]]},"DOI":"10.1016\/j.envpol.2023.121319","type":"journal-article","created":{"date-parts":[[2023,2,20]],"date-time":"2023-02-20T00:41:34Z","timestamp":1676853694000},"page":"121319","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":18,"special_numbering":"C","title":["Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing"],"prefix":"10.1016","volume":"323","author":[{"given":"Chaoyang","family":"Xu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiusong","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaomin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9676-0829","authenticated-orcid":false,"given":"Kezhou","family":"Cai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Conggui","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baocai","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.envpol.2023.121319_bib1","doi-asserted-by":"crossref","DOI":"10.1016\/j.atmosenv.2022.119240","article-title":"Outdoor charcoal grilling: particulate and gas-phase emissions, organic speciation and ecotoxicological assessment","volume":"285","author":"Alves","year":"2022","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib2","first-page":"174","article-title":"Source characterization and risk assessment of occupational exposure to volatile organic compounds (VOCs) in a barbecue restaurant","author":"Ar\u0131","year":"2020","journal-title":"Build. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib3","doi-asserted-by":"crossref","DOI":"10.1201\/9781003070009","author":"Asante-Duah","year":"2021","journal-title":"Hazardous Waste Risk Assessment"},{"key":"10.1016\/j.envpol.2023.121319_bib4","doi-asserted-by":"crossref","DOI":"10.1016\/j.envres.2021.112295","article-title":"Emission of BTEX compounds from the frying process: quantification, environmental effects, and probabilistic health risk assessment","volume":"204","author":"Atamaleki","year":"2022","journal-title":"Environ. Res."},{"key":"10.1016\/j.envpol.2023.121319_bib5","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1007\/5584_2017_51","article-title":"Inhalation exposure to PM-bound polycyclic aromatic hydrocarbons released from barbecue grills powered by gas, lump charcoal, and charcoal briquettes","volume":"1023","author":"Badyda","year":"2018","journal-title":"Adv. Exp. Med. Biol."},{"key":"10.1016\/j.envpol.2023.121319_bib6","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1016\/j.foodchem.2005.01.037","article-title":"The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products","volume":"95","author":"Baggio","year":"2006","journal-title":"Food Chem."},{"key":"10.1016\/j.envpol.2023.121319_bib7","doi-asserted-by":"crossref","first-page":"3235","DOI":"10.1016\/j.atmosenv.2009.03.044","article-title":"Particle emission factors during cooking activities","volume":"43","author":"Buonanno","year":"2009","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib8","article-title":"Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork","volume":"183","author":"ChelOhdJun-MinJeondKyung-SukChoa","year":"2020","journal-title":"Environ. Res."},{"key":"10.1016\/j.envpol.2023.121319_bib9","doi-asserted-by":"crossref","first-page":"1081","DOI":"10.1021\/acs.est.7b05600","article-title":"Emission rates of multiple air pollutants generated from Chinese residential cooking","volume":"52","author":"Chen","year":"2018","journal-title":"Environ. Sci. Technol."},{"key":"10.1016\/j.envpol.2023.121319_bib10","doi-asserted-by":"crossref","DOI":"10.4209\/aaqr.2019.09.0427","article-title":"The impact of water on particle emissions from heated cooking oil","author":"Chen","year":"2020","journal-title":"Aerosol Air Qual. Res."},{"key":"10.1016\/j.envpol.2023.121319_bib11","first-page":"2743","article-title":"Pollution characteristics of aldehydes and ketones compounds in the exhaust of beijing typical restaurants","volume":"36","author":"Cheng","year":"2015","journal-title":"Huanjing Kexue"},{"key":"10.1016\/j.envpol.2023.121319_bib12","series-title":"Organic Pollutants: Toxicity and Solutions","first-page":"117","article-title":"Aldehydes' sources, toxicity, environmental analysis, and control in food","author":"El-Maghrabey","year":"2022"},{"key":"10.1016\/j.envpol.2023.121319_bib13","doi-asserted-by":"crossref","DOI":"10.3390\/atmos13020261","article-title":"Impact of the restaurant chimney emissions on the outdoor air quality","volume":"13","author":"ElSharkawy","year":"2022","journal-title":"Atmosphere"},{"key":"10.1016\/j.envpol.2023.121319_bib15","series-title":"Restaurants' Contribution to Air Pollution Revealed","author":"Fuller","year":"2019"},{"key":"10.1016\/j.envpol.2023.121319_bib16","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1016\/j.buildenv.2012.10.009","article-title":"Volume-based size distribution of accumulation and coarse particles (PM0.1\u201310) from cooking fume during oil heating","volume":"59","author":"Gao","year":"2013","journal-title":"Build. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib17","doi-asserted-by":"crossref","first-page":"8885","DOI":"10.1007\/s11356-019-04242-x","article-title":"Burden of disease for workers attributable to exposure through inhalation of PPAHs in RSPM from cooking fumes","volume":"26","author":"Goel","year":"2019","journal-title":"Environ. Sci. Pollut. Res. Int."},{"key":"10.1016\/j.envpol.2023.121319_bib18","doi-asserted-by":"crossref","first-page":"24932","DOI":"10.1007\/s11356-016-7671-4","article-title":"Characteristics of polycyclic aromatic hydrocarbons in food oils in Beijing catering services","volume":"23","author":"Hao","year":"2016","journal-title":"Environ. Sci. Pollut. Res. Int."},{"key":"10.1016\/j.envpol.2023.121319_bib19","doi-asserted-by":"crossref","first-page":"1091","DOI":"10.1080\/10473289.2006.10464532","article-title":"Carbonyl emissions from commercial cooking sources in Hong Kong","volume":"56","author":"Ho","year":"2006","journal-title":"J. Air Waste Manag. Assoc."},{"key":"10.1016\/j.envpol.2023.121319_bib20","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.atmosenv.2010.09.042","article-title":"Aldehyde Unsuitability of using the DNPH-coated solid sorbent cartridge for determination of airborne unsaturated carbonyls","volume":"45","author":"Ho","year":"2011","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib21","doi-asserted-by":"crossref","first-page":"1454","DOI":"10.1080\/10807039.2017.1325714","article-title":"Health risk assessment of volatile organic compounds in urban areas","volume":"23","author":"Hong","year":"2017","journal-title":"Hum. Ecol. Risk Assess."},{"key":"10.1016\/j.envpol.2023.121319_bib22","series-title":"STATE OF THE BARBECUE INDUSTRY","first-page":"2022","author":"Hpba","year":"2022"},{"key":"10.1016\/j.envpol.2023.121319_bib23","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/j.ecoenv.2018.05.056","article-title":"Levels, characteristics and health risk assessment of VOCs in different functional zones of Hefei","volume":"160","author":"Hu","year":"2018","journal-title":"Ecotoxicol. Environ. Saf."},{"key":"10.1016\/j.envpol.2023.121319_bib24","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1007\/s00244-017-0472-z","article-title":"Particle-associated polycyclic aromatic hydrocarbons (PAHs) in the atmosphere of Hefei, China: levels, characterizations and health risks","volume":"74","author":"Hu","year":"2018","journal-title":"Arch. Environ. Contam. Toxicol."},{"key":"10.1016\/j.envpol.2023.121319_bib25","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.jhazmat.2015.09.048","article-title":"Emissions of air pollutants from indoor charcoal barbecue","volume":"302","author":"Huang","year":"2016","journal-title":"J. Hazard Mater."},{"key":"10.1016\/j.envpol.2023.121319_bib26","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1007\/s11356-019-06881-6","article-title":"Characteristics and health risk assessment of volatile organic compounds (VOCs) in restaurants in Shanghai","volume":"27","author":"Huang","year":"2019","journal-title":"Environ. Sci. Pollut. Control Ser."},{"key":"10.1016\/j.envpol.2023.121319_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.envint.2021.106721","article-title":"The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens","volume":"156","author":"Huang","year":"2021","journal-title":"Environ. Int."},{"key":"10.1016\/j.envpol.2023.121319_bib28","series-title":"Monographs on the Evaluation of Carcinogenic Risks to Humans","year":"2019"},{"key":"10.1016\/j.envpol.2023.121319_bib29","series-title":"Ambient Air-Determination of Particle-phase Polycyclic Aromatic Hydrocarbons by High Performance Liquid Chromatography","year":"2005"},{"key":"10.1016\/j.envpol.2023.121319_bib30","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1080\/15459624.2012.755864","article-title":"Simulated restaurant cook exposure to emissions of PAHs, mutagenic aldehydes, and particles from frying bacon","volume":"10","author":"Jorgensen","year":"2013","journal-title":"J. Occup. Environ. Hyg."},{"key":"10.1016\/j.envpol.2023.121319_bib31","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1016\/j.jhazmat.2009.09.079","article-title":"Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls","volume":"174","author":"Kabir","year":"2010","journal-title":"J. Hazard Mater."},{"key":"10.1016\/j.envpol.2023.121319_bib32","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.foodchem.2009.09.070","article-title":"Emissions of volatile aldehydes from heated cooking oils","volume":"120","author":"Katragadda","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/j.envpol.2023.121319_bib33","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jhazmat.2011.08.037","article-title":"The modern paradox of unregulated cooking activities and indoor air quality","volume":"195","author":"Kim","year":"2011","journal-title":"J. Hazard Mater."},{"key":"10.1016\/j.envpol.2023.121319_bib34","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.envint.2013.07.019","article-title":"A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects","volume":"60","author":"Kim","year":"2013","journal-title":"Environ. Int."},{"key":"10.1016\/j.envpol.2023.121319_bib35","doi-asserted-by":"crossref","first-page":"8330","DOI":"10.1021\/acs.est.8b01689","article-title":"Importance of dermal absorption of polycyclic aromatic hydrocarbons derived from barbecue fumes","volume":"52","author":"Lao","year":"2018","journal-title":"Environ. Sci. Technol."},{"key":"10.1016\/j.envpol.2023.121319_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.envres.2020.109162","article-title":"Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork","volume":"183","author":"Lee","year":"2020","journal-title":"Environ. Res."},{"key":"10.1016\/j.envpol.2023.121319_bib37","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1289\/ehp.5518","article-title":"Emission of polycyclic aromatic hydrocarbons and their carcinogenic potencies from cooking sources to the urban atmosphere","volume":"111","author":"Li","year":"2003","journal-title":"Environ. Health Perspect."},{"key":"10.1016\/j.envpol.2023.121319_bib38","doi-asserted-by":"crossref","first-page":"4750","DOI":"10.1007\/s11356-017-0603-0","article-title":"Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China","volume":"25","author":"Li","year":"2018","journal-title":"Environ. Sci. Pollut. Res. Int."},{"key":"10.1016\/j.envpol.2023.121319_bib39","article-title":"A feasible experimental framework for field calibration of portable light-scattering aerosol monitors: case of TSI DustTrak","volume":"255","author":"Li","year":"2019","journal-title":"Environ. Pollut. (Amsterdam, Neth.)"},{"key":"10.1016\/j.envpol.2023.121319_bib40","article-title":"A feasible experimental framework for field calibration of portable light-scattering aerosol monitors: case of TSI DustTrak","volume":"255","author":"Li","year":"2019","journal-title":"Environ. Pollut. (Amsterdam, Neth.)"},{"key":"10.1016\/j.envpol.2023.121319_bib41","doi-asserted-by":"crossref","first-page":"1610","DOI":"10.1016\/j.chemosphere.2005.08.051","article-title":"Probabilistic risk assessment for personal exposure to carcinogenic polycyclic aromatic hydrocarbons in Taiwanese temples","volume":"63","author":"Liao","year":"2006","journal-title":"Chemosphere"},{"key":"10.1016\/j.envpol.2023.121319_bib42","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1126\/science.145.3627.53","article-title":"Benzo(a)pyrene and other polynuclear hydrocarbons in charcoal-broiled meat","volume":"145","author":"Lijinsky","year":"1964","journal-title":"Science"},{"key":"10.1016\/j.envpol.2023.121319_bib43","article-title":"The toxicity of cooking oil fumes on human bronchial epithelial cells through ROS-mediated MAPK, NF-kappaB signaling pathways and NLRP3 inflammasome","author":"Liu","year":"2022","journal-title":"Environ Toxicol"},{"key":"10.1016\/j.envpol.2023.121319_bib44","article-title":"Assessing impacts of additives on particulate matter and volatile organic compounds produced from the grilling of meat","volume":"11","author":"Liu","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.envpol.2023.121319_bib45","doi-asserted-by":"crossref","first-page":"1733","DOI":"10.5194\/acp-6-1733-2006","article-title":"Sources and transformations of particle-bound polycyclic aromatic hydrocarbons in Mexico City","volume":"6","author":"Marr","year":"2006","journal-title":"Atmos. Chem. Phys."},{"key":"10.1016\/j.envpol.2023.121319_bib46","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1080\/10473289.2003.10466141","article-title":"Emissions from charbroiling and grilling of chicken and beef","volume":"53","author":"McDonald","year":"2003","journal-title":"J. Air Waste Manag. Assoc."},{"key":"10.1016\/j.envpol.2023.121319_bib47","series-title":"Technical Guidelines for Eco-Environmental Health Risk Assessment\u2014General Principles","year":"2020"},{"key":"10.1016\/j.envpol.2023.121319_bib51","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1533\/9781855736665.1.137","article-title":"The fat content of meat and meat products","author":"Moloney","year":"2002","journal-title":"Meat Processing\u2013Improving Quality"},{"key":"10.1016\/j.envpol.2023.121319_bib52","doi-asserted-by":"crossref","DOI":"10.1016\/j.chemosphere.2019.125447","article-title":"Personal exposure to VOCs (BTX) and women health risk assessment in rural kitchen from solid biofuel burning during cooking in West Bengal, India","volume":"244","author":"Nayek","year":"2020","journal-title":"Chemosphere"},{"key":"10.1016\/j.envpol.2023.121319_bib53","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1016\/0273-2300(92)90009-X","article-title":"Toxic equivalency factors (TEFs) for polycyclic aromatic hydrocarbons (PAHs)","volume":"16","author":"Nisbet","year":"1992","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"10.1016\/j.envpol.2023.121319_bib54","series-title":"Food Analysis and Instrumentation: Theory and Practice","author":"Onwuka","year":"2018"},{"key":"10.1016\/j.envpol.2023.121319_bib55","doi-asserted-by":"crossref","first-page":"1426","DOI":"10.1016\/j.chemosphere.2012.06.013","article-title":"Use of thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS) on identification of odorant emission focus by volatile organic compounds characterisation","volume":"89","author":"Rodriguez-Navas","year":"2012","journal-title":"Chemosphere"},{"key":"10.1016\/j.envpol.2023.121319_bib56","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1007\/s10661-012-2626-9","article-title":"Profile of PAHs in the inhalable particulate fraction: source apportionment and associated health risks in a tropical megacity","volume":"185","author":"Sarkar","year":"2013","journal-title":"Environ. Monit. Assess."},{"key":"10.1016\/j.envpol.2023.121319_bib57","doi-asserted-by":"crossref","first-page":"1729","DOI":"10.1039\/D1EM00221J","article-title":"Determination of acrolein in ambient air and in the atmosphere of environmental test chambers","volume":"23","author":"Schieweck","year":"2021","journal-title":"Environ Sci Process Impacts"},{"key":"10.1016\/j.envpol.2023.121319_bib58","doi-asserted-by":"crossref","unstructured":"Schmidt R, Griesbaum K, Behr A, Biedenkapp D, Voges H-W, Garbe D, et al. Hydrocarbons. Ullmann's Encyclopedia of Industrial Chemistry, pp. 1-74.","DOI":"10.1002\/14356007.a13_227.pub3"},{"key":"10.1016\/j.envpol.2023.121319_bib59","doi-asserted-by":"crossref","first-page":"6199","DOI":"10.1016\/j.atmosenv.2009.08.043","article-title":"Indoor acrolein emission and decay rates resulting from domestic cooking events","volume":"43","author":"Seaman","year":"2009","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib60","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1136\/oem.2009.046144","article-title":"Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak","volume":"67","author":"Sjaastad","year":"2010","journal-title":"Occup. Environ. Med."},{"key":"10.1016\/j.envpol.2023.121319_bib61","series-title":"National Institute of Standards and Technology (NIST) Mass Spectral Database and Software","author":"Stein","year":"1990"},{"key":"10.1016\/j.envpol.2023.121319_bib62","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1002\/mnfr.200700412","article-title":"Acrolein: sources, metabolism, and biomolecular interactions relevant to human health and disease","volume":"52","author":"Stevens","year":"2008","journal-title":"Mol. Nutr. Food Res."},{"key":"10.1016\/j.envpol.2023.121319_bib63","doi-asserted-by":"crossref","first-page":"1653","DOI":"10.1007\/s40201-021-00721-x","article-title":"Assessing BTEX concentrations emitted by hookah smoke in indoor air of residential buildings: health risk assessment for children","volume":"19","author":"Tabatabaei","year":"2021","journal-title":"J Environ Health Sci Eng"},{"key":"10.1016\/j.envpol.2023.121319_bib64","doi-asserted-by":"crossref","first-page":"1502","DOI":"10.1021\/jf00043a021","article-title":"Mutagenicity and chemical analysis of fumes from cooking meat","volume":"42","author":"Thiebaud","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.envpol.2023.121319_bib65","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1080\/10807039.2019.1698282","article-title":"Health risk assessment of chefs intake of cooking fumes: focusing on Sichuan cuisine in China","volume":"27","author":"Tong","year":"2019","journal-title":"Hum. Ecol. Risk Assess."},{"key":"10.1016\/j.envpol.2023.121319_bib66","doi-asserted-by":"crossref","first-page":"483","DOI":"10.1111\/j.1600-0668.2012.00783.x","article-title":"PM2.5 and ultrafine particles emitted during heating of commercial cooking oils","volume":"22","author":"Torkmahalleh","year":"2012","journal-title":"Indoor Air"},{"key":"10.1016\/j.envpol.2023.121319_bib67","series-title":"Risk Assessment Guidance for Superfund","volume":"ume I","year":"2009"},{"key":"10.1016\/j.envpol.2023.121319_bib68","doi-asserted-by":"crossref","first-page":"10607","DOI":"10.1021\/acs.est.5b01494","article-title":"Barbecue fumes: an overlooked source of health hazards in outdoor settings?","volume":"49","author":"Wu","year":"2015","journal-title":"Environ. Sci. Technol."},{"key":"10.1016\/j.envpol.2023.121319_bib69","doi-asserted-by":"crossref","DOI":"10.1016\/j.scitotenv.2019.133889","article-title":"Ambient volatile organic compounds in a suburban site between Beijing and Tianjin: concentration levels, source apportionment and health risk assessment","volume":"695","author":"Yang","year":"2019","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib70","doi-asserted-by":"crossref","DOI":"10.1016\/j.scs.2019.101845","article-title":"Airborne particles from cooking oils: emission test and analysis on chemical and health implications","volume":"52","author":"Zhai","year":"2020","journal-title":"Sustain. Cities Soc."},{"key":"10.1016\/j.envpol.2023.121319_bib71","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.atmosenv.2019.04.043","article-title":"Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments","volume":"211","author":"Zhang","year":"2019","journal-title":"Atmos. Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib72","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1016\/j.jes.2019.09.007","article-title":"Size distribution of particulate polycyclic aromatic hydrocarbons in fresh combustion smoke and ambient air: a review","volume":"88","author":"Zhang","year":"2020","journal-title":"J. Environ. Sci. (China)"},{"key":"10.1016\/j.envpol.2023.121319_bib73","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.jes.2022.05.033","article-title":"Investigating aldehyde and ketone compounds produced from indoor cooking emissions and assessing their health risk to human beings","volume":"127","author":"Zhang","year":"2023","journal-title":"J. Environ. Sci."},{"key":"10.1016\/j.envpol.2023.121319_bib74","doi-asserted-by":"crossref","DOI":"10.1016\/j.scitotenv.2021.146493","article-title":"Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors","volume":"779","author":"Zhao","year":"2021","journal-title":"Sci. Total Environ."},{"key":"10.1016\/j.envpol.2023.121319_bib75","doi-asserted-by":"crossref","first-page":"977","DOI":"10.1007\/s12273-018-0456-6","article-title":"Emissions of air pollutants from Chinese cooking: a literature review","volume":"11","author":"Zhao","year":"2018","journal-title":"Build. Simulat."},{"key":"10.1016\/j.envpol.2023.121319_bib76","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/j.buildenv.2019.02.007","article-title":"Characterization of particulate matter from heating and cooling several edible oils","volume":"152","author":"Zhao","year":"2019","journal-title":"Build. Environ."}],"container-title":["Environmental Pollution"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0269749123003214?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0269749123003214?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T11:46:02Z","timestamp":1781696762000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0269749123003214"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4]]},"references-count":72,"alternative-id":["S0269749123003214"],"URL":"https:\/\/doi.org\/10.1016\/j.envpol.2023.121319","relation":{},"ISSN":["0269-7491"],"issn-type":[{"value":"0269-7491","type":"print"}],"subject":[],"published":{"date-parts":[[2023,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Emission characteristics and quantitative assessment of the health risks of cooking fumes during outdoor barbecuing","name":"articletitle","label":"Article Title"},{"value":"Environmental Pollution","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.envpol.2023.121319","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"121319"}}