ArticleFoods (Basel, Switzerland)2024
Comprehensive Analysis of Physicochemical Properties and Sensory Attributes of Original-Cut Potato Chips in the Chinese Market.
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 4 papers.
What it found
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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
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Who cites it
4 citing papers in PubMed.
- Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant Mechanisms.Journal of food science · 2026Article
- Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis.Journal of food science · 2026Article
- Comparative energy value of discarded potato chips used as feedingredient in finishing diets for lambs.Journal of advanced veterinary and animal research · 2025Article
- Ethyl 3-mercaptopropionate, a safe food flavoring, competitively inhibits polyphenol oxidase and prevents browning in fresh-cut produce.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters. Color analysis revealed diverse L*, a*, and b* values, with total color difference (ΔE) strongly correlating with sensory scores (r = 0.73,
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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.