Article3D printing and additive manufacturing2022
Consumer Assessment of 3D-Printed Food Shape, Taste, and Fidelity Using Chocolate and Marzipan Materials.
Article in 3D printing and additive manufacturing, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed, 38 citations in OpenAlex.
- Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology.Foods (Basel, Switzerland) · 2026Review
- Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy.Current research in food science · 2023Article
- Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Additive manufacturing enables the production of complex structures with emerging approaches showing great promise in the food industry for design customization. Three-dimensional food printing has benefits for providing personalized health and shape fabrication for consumers. Past studies have demonstrated positive consumer perceptions for 3D food printing, but there is still a need for consumer validation of the technology through consumption and rating of fabricated 3D-printed foods. This article measures consumer response on shape, taste, and fidelity for 3D-printed food designs. Participants (
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.