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Xiaolin Luo, Sijie Hu, Xianbing Xu, Ming Du, Chao Wu, Liang Dong & Zhenyu Wang. (2022) Improving air-fried squid quality using high internal phase emulsion coating. Journal of Food Measurement and Characterization 16:5, pages 3844-3854.
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Bo Wang, Che Shen, Ting Zhao, Xiuwen Zhai, Meiqi Ding, Limei Dai, Shengmei Gai & Dengyong Liu. (2022) Development of a Check-All-That-Apply (CATA) Ballot and Machine Learning for Generation Z Consumers for Innovative Traditional Food. Foods 11:16, pages 2409.
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Matyáš Orsák, Zora Kotíková, Klára Podhorecká, Jaromír Lachman & Pavel Kasal. (2022) Acrylamide formation in red-, purple- and yellow-fleshed potatoes by frying and baking. Journal of Food Composition and Analysis 110, pages 104529.
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María Elena Sosa‐Morales, Ana Paola Solares‐Alvarado, Sandra Paola Aguilera‐Bocanegra, José Fernando Muñoz‐Roa & Gabriel Abraham Cardoso‐Ugarte. (2022) Reviewing the effects of vacuum frying on frying medium and fried foods properties. International Journal of Food Science & Technology 57:6, pages 3278-3291.
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Mohammad Fikry, Ibrahim Khalifa, Rokkaya Sami, Ebtihal Khojah, Khadiga Ahmed Ismail & Mokhtar Dabbour. (2021) Optimization of the Frying Temperature and Time for Preparation of Healthy Falafel Using Air Frying Technology. Foods 10:11, pages 2567.
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Buket Aydeniz Guneser, Emin Yılmaz & Eda Keskin Uslu. (2021) Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips. European Journal of Lipid Science and Technology 123:10, pages 2100063.
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