Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques by Shuangmin Liang, Huaying Chen, Xuehai Ge, Zhiping Xiao, Jiangping Fan, Zhiqiang Xu, Chunlian Song, Changrong Ge, Zhichao Xiao

Subjects: “…air fryer…”
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The effect of air fryer treatment on the quality of arrowhead starch by XI Wan-ting, CUI Lin-mei, LEI Min, JI De-rong, LI Meng, HU Yang-lan

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The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study by Xiaoxin Chen, Yingxin Liao, Baiwen Lin, Xing He, Sibei Li, Chenghui Zhong, Saifeng Li, Yun Zhou, Lieyang Fan

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Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods by Simge Sipahi, Timur Hakan Barak, Özge Can, Betül Zehra Temur, Murat Baş, Duygu Sağlam

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Acrylamide formation in air-fried versus deep and oven-fried potatoes by Semra Navruz-Varlı, Hande Mortaş

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Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking by Hiu-Lok Ngan, Shu-Yu Ip, Mingfu Wang, Qian Zhou

Subjects: “…air fryer…”
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