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V. Dueik & P. Bouchon. (2011) Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying. Food Reviews International 27:4, pages 408-432.
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Jagbir Kaur Rehal, Poonam Aggarwal, Inderpreet Dhaliwal, Meenakshi Sharma & Prashant Kaushik. (2022) A Tomato Pomace Enriched Gluten-Free Ready-to-Cook Snack’s Nutritional Profile, Quality, and Shelf Life Evaluation. Horticulturae 8:5, pages 403.
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Kristin Schwerbel, Madlen Tüngerthal, Britta Nagl, Birgit Niemann, Carina Drößer, Sophia Bergelt, Katrin Uhlig, Tobias Höpfner, Matthias Greiner, Oliver Lindtner & Irmela Sarvan. (2022) Results of the BfR MEAL Study: The food type has a stronger impact on calcium, potassium and phosphorus levels than factors such as seasonality, regionality and type of production. Food Chemistry: X 13, pages 100221.
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Amy Schmiedeskamp, Monika Schreiner & Susanne Baldermann. (2022)
Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (
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Isabella Oliveira Alves Moreira de Carvalho, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres & Tatiana Saldanha. (2021) The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis 104, pages 104087.
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R. Aparecida Borges Batista, C. Cremonezi Japur, I. Valente Prestes, J. Fortunato Silva, M. Cavanha & G. Pena. (2021) Potassium reduction in food by preparation technique for the dietetic management of patients with chronic kidney disease: a review. Journal of Human Nutrition and Dietetics 34:4, pages 736-746.
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Ko-Eun Hwang, Yun-Sang Choi, Ji-Hun Choi, Hack-Youn Kim, Hyun-Wook Kim, Mi-Ai Lee, Hae-Kyung Chung & Cheon-Jei Kim. (2011) Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets. Food Science and Biotechnology 20:5, pages 1381-1388.
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V. Dueik & P. Bouchon. (2011) Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends. Journal of Food Science 76:2, pages E188-E195.
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Maria Rosalba Perez‐Tinoco, Ana Perez, Marco Salgado‐Cervantes, Max Reynes & Fabrice Vaillant. (2008) Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips. Journal of the Science of Food and Agriculture 88:6, pages 945-953.
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