Abstract Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in
barbecued or grilled foods, and particularly in meats. They originate from incomplete …

Particle-bound pollutants can pose a health risk to humans. Inhalation exposure evaluated
by total contaminant concentrations significantly overestimates the potential risk. To assess …

Commercial cooking has higher intensity and more severe instantaneous cooking pollution
from volatile organic chemicals compared to home cooking, making health risk assessment …

Numerous studies have been conducted to assess air pollution and human health risks
arising from exposure to outdoor cooking, but limited standards have been implemented …

Per-and polyfluoroalkyl substances (PFAS) have been applied in numerous industrial and
consumer products, the majority of which flow into waste management infrastructures (WMIs) …

Despite the ubiquity and carcinogenicity of polycyclic aromatic hydrocarbons (PAHs), their
dermal absorption for the general population has not been adequately addressed. Aiming to …

Food cooking is a significant source of indoor volatile organic compounds (VOCs) that can
pose serious adverse health effects. The use of liquefied petroleum gas (LPG), charcoal and …

The manuscript presents an innovative and holistic approach to quantifying PAHs and BTEX
emissions from the grilling process and indicates a novel driven–toxicity-based solution to …

Extensive electronic waste (e-waste) recycling might be an important emission source of
polycyclic aromatic hydrocarbons (PAHs) mixture, which might induce negative effects on …

Cooking produces a large amount of particulate matter, which can adsorb PAHs and pose
serious health hazards to humans. In this study, real-time monitoring of PM 1.0 concentration …