7.3 References

  1. R. Fortmann, P. Kariher and R. Clayton, Indoor Air Quality: Residential Cooking Exposures, ARCADIS Geraghty & Miller, Inc., Prepared for the State of California Air Resources Board; Contract Num: 97-330, 2001.
  2. N. Gysel, W. A. Welch, C. L. Chen, P. Dixit, D. R. Cocker, 3rd and G. Karavalakis, Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations, Journal of Environmental Science, 2018, 65, 162-170.
  3. F. Klein, S. M. Platt, N. J. Farren, A. Detournay, E. A. Bruns, C. Bozzetti, K. R. Daellenbach, D. Kilic, N. K. Kumar, S. M. Pieber, J. G. Slowik, B. Temime-Roussel, N. Marchand, J. F. Hamilton, U. Baltensperger, A. S. Prevot and I. El Haddad, Characterization of Gas-Phase Organics Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry: Cooking Emissions, Environ Sci Technol, 2016, 50, 1243-1250.
  4. T. Liu, Z. Wang, D. D. Huang, X. Wang and C. K. Chan, Significant Production of Secondary Organic Aerosol from Emissions of Heated Cooking Oils, Environ Sci Tech Let, 2018, 5, 32-37.
  5. J. D. McDonald, B. Zielinska, E. M. Fujita, J. C. Sagebiel, J. C. Chow and J. G. Watson, Emissions from charbroiling and grilling of chicken and beef, J Air Waste Manag Assoc, 2003, 53, 185-194.
  6. J. J. Schauer, M. J. Kleeman, G. R. Cass and B. R. T. Simoneit, Measurement of Emissions from Air Pollution Sources. 1. C1 through C29 Organic Compounds from Meat Charbroiling, Environ Sci Technol, 1999, 33, 1566-1577.
  7. J. J. Schauer, M. J. Kleeman, G. R. Cass and B. R. T. Simoneit, Measurement of Emissions from Air Pollution Sources. 4. C1-C27 Organic Compounds from Cooking with Seed Oils, Environ Sci Technol, 2002, 36, 567-575.
  8. P. L. Hayes, A. M. Ortega, M. J. Cubison, K. D. Froyd, Y. Zhao, S. S. Cliff, W. W. Hu, D. W. Toohey, J. H. Flynn, B. L. Lefer, N. Grossberg, S. Alvarez, B. Rappenglueck, J. W. Taylor, J. D. Allan, J. S. Holloway, J. B. Gilman, W. C. Kuster, J. A. De Gouw, P. Massoli, X. Zhang, J. Liu, R. J. Weber, A. L. Corrigan, L. M. Russell, G. Isaacman, D. R. Worton, N. M. Kreisberg, A. H. Goldstein, R. Thalman, E. M. Waxman, R. Volkamer, Y. H. Lin, J. D. Surratt, T. E. Kleindienst, J. H. Offenberg, S. Dusanter, S. Griffith, P. S. Stevens, J. Brioude, W. M. Angevine and J. L. Jimenez, Organic aerosol composition and sources in Pasadena, California, during the 2010 CalNex campaign, J Geophys Res-Atmos, 2013, 118, 9233-9257.
  9. Y. L. Sun, Q. Zhang, J. J. Schwab, K. L. Demerjian, W. N. Chen, M. S. Bae, H. M. Hung, O. Hogrefe, B. Frank, O. V. Rattigan and Y. C. Lin, Characterization of the sources and processes of organic and inorganic aerosols in New York city with a high-resolution time-of-flight aerosol mass apectrometer, Atmos Chem Phys, 2011, 11, 1581-1602.
  10. M. Potepan, Charbroiling Activity Estimation, Public Research Institute, Prepared for the California Air Resources Board and the California Environmental Protection Agency; Contract Num: 98-721, 2001.
  11. Open Street Map, 2023.
  12. United States Department of Agriculture, Food Availability per Capita Data System.
  13. Technomic, 2020. Domestic Sales and U.S. Potato Utilization Report. Prepared for Potatoes USA.
  14. Norbeck, Joseph, 1997. Further Development of Emission Test Methods and Development of Emission Factors for Various Commercial Cooking Operations. Prepared for the South Coast Air Quality Management District.
  15. C. A. Alves, M. Evtyugina, E. Vicente, A. Vicente, C. Goncalves, A. I. Neto, T. Nunes and N. Kovats, 2022. “Outdoor charcoal grilling: Particulate and gas-phase emissions, organic speciation and ecotoxicological assessment.” Atmos Environ. 285.