The best I have found so far is a study regarding the occurrence of toxigenic fungi during the drying process. at https://www.ncbi.nlm.nih.gov/pubmed/29154716.  In 2013 Johns Hopinks release a study indicating that liquid smoke has the same "DNA destabilization" affect as coffee and black tea.  You can read about that study at https://www.hopkinsmedicine.org/news/media/releases/cancer_biologists_find_dna_damaging_toxins_in_common_plant_based_foods

CyTA journal of food produced a study back in 2012 that has some information on what they found regarding the antioxident effect of smoked paprika. You can find that at https://www.tandfonline.com/doi/pdf/10.1080/19476337.2012.700952

Happy reading :)