Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries.

Evelyne Nkirote Gikundi, Ariel Buzera, Irene Orina, Daniel Sila

Open access · goldAbstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

3.8field-weighted citation impact, top 8% of its field

1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 11 citations in OpenAlex.

Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes.Journal of food science · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 2 institutions in 3 countries.

Evelyne Nkirote GikundiGraduate School of Animal Science and Agriculture, Obihiro University of Agriculture and Veterinary Medicine, Inadacho, Nishi 2 Sen-1, Obihiro 080-8555, Hokkaido, Japan.

Ariel BuzeraSchool of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi P.O. Box 62000-00200, Kenya.ORCID 0000-0001-5420-8358

Irene OrinaSchool of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi P.O. Box 62000-00200, Kenya.

Daniel SilaSchool of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, Nairobi P.O. Box 62000-00200, Kenya.

Jomo Kenyatta University of Agriculture and Technology · KEObihiro University of Agriculture and Veterinary Medicine · JP

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (

Indexed as

cold storagepotatoreconditioningstoragesugars

Identifiers

PMID38472765

DOI10.3390/foods13050652

PMCPMC10930719

OpenAlexW4392004308

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.