From the journal:

Environmental Science: Processes & Impacts

Correction: Chemical fingerprints of cooking emissions and their impact on indoor air quality

Ashish Kumar,*a   Catherine O’Leary,a   Ruth Winkless,a   Wael Dighriri,ad   Marvin Shaw,ac   David Shaw,bc   Nicola Carslawb  and  Terry Dillon*a  

* Corresponding authors

a Wolfson Atmospheric Chemistry Laboratories, University of York, York, UK
E-mail: terry.dillon@york.ac.uk, ashish.kumar@york.ac.uk

b Department of Environment and Geography, University of York, Wentworth Way, York, UK

c National Centre for Atmospheric Science, UK

d Department of Physical Sciences, Chemistry Division, College of Science, Jazan University, P.O. Box 114, Jazan, Kingdom of Saudi Arabia

Abstract

Correction for ‘Chemical fingerprints of cooking emissions and their impact on indoor air quality’ by Ashish Kumar et al., Environ. Sci.: Processes Impacts, 2025, 27, 3665–3682, https://doi.org/10.1039/D5EM00385G.

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Article information

DOI
https://doi.org/10.1039/D5EM90048D
Article type
Correction
Submitted
18 Dec 2025
Accepted
18 Dec 2025
First published
26 Jan 2026
This article is Open Access
Creative Commons BY license

Environ. Sci.: Processes Impacts, 2026, Advance Article

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Correction: Chemical fingerprints of cooking emissions and their impact on indoor air quality

A. Kumar, C. O’Leary, R. Winkless, W. Dighriri, M. Shaw, D. Shaw, N. Carslaw and T. Dillon, Environ. Sci.: Processes Impacts, 2026, Advance Article , DOI: 10.1039/D5EM90048D

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