@inproceedings{d430b204ffa1463dad0b2d3f93286906,
title = "The impact of cooking nanoparticles on the human brain activity during electric stove frying",
keywords = "Blood brain barrier, Electroencephalography, Oxidative stress",
author = "Motahareh Naseri and Sahar Sadeghi and Raikhangul Gabdrashova and Sholpan Nurzhan and Zhibek Bekezhankyzy and Aidana Gimnkhan and Reza Khanbabaie and Torkmahalleh, {Mehdi Amouei} and Soudabeh Gorjinezhad and Giorgio Buonanno",
note = "Funding Information: The authors of this study truly appreciate the funding provided by Nazarbayev University through the Collaborative Research Grant (grant number: 091019CRP2104) or the Faculty development Competetive Grant (grant number: 090118FD5315) that made this research study possible.; 16th Conference of the International Society of Indoor Air Quality and Climate: Creative and Smart Solutions for Better Built Environments, Indoor Air 2020 ; Conference date: 01-11-2020",
year = "2020",
language = "English (US)",
series = "16th Conference of the International Society of Indoor Air Quality and Climate: Creative and Smart Solutions for Better Built Environments, Indoor Air 2020",
publisher = "International Society of Indoor Air Quality and Climate",
booktitle = "16th Conference of the International Society of Indoor Air Quality and Climate",
}