air-fried
Selected indexed studies
- Acrylamide formation in air-fried versus deep and oven-fried potatoes. (Front Nutr, 2023) [PMID:38274202]
- Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes. (Front Nutr, 2024) [PMID:38933884]
- Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying. (Food Sci Biotechnol, 2024) [PMID:39328224]
_Worker-drafted node — pending editorial review._
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Sources
- Acrylamide formation in air-fried versus deep and oven-fried potatoes. (2023) pubmed
- Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes. (2024) pubmed
- Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying. (2024) pubmed
- Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage. (2024) pubmed
- Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. (2024) pubmed
- Consumers' Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips. (2023) pubmed
- Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus). (2022) pubmed
- Distribution characteristics and formation mechanism of acrylamide in air-fried potato strips. (2025) pubmed
- Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds. (2022) pubmed
- Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts. (2024) pubmed