- Sansano M, Juan-Borrás M, Escriche I, Andrés A, Heredia A. Effect of pretreatments and air-frying, a novel technology, on acrylamide generation in fried potatoes. J Food Sci. 2015 May;80(5):T1120-8. doi: 10.1111/1750-3841.12843. Epub 2015 Apr 13. PMID: 25872656.
- Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAFS, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. J Food Sci. 2017 Dec;82(12):2823-2831. doi: 10.1111/1750-3841.13967. Epub 2017 Nov 10. PMID: 29125626.