Evidence map›Paper›PMID 40647141›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Different Trehalose and Sorbitol Impregnation Methods on Freeze-Thaw Damage to Potato Slices.

Wenfang Xuan, Yiyang Qi, Xueqian Wan, Xuemei Gao, Haiou Wang, Huichang Wu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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
–field-weighted citation impact
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.

  1. 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

6 authors.

Wenfang XuanCollege of Tea and Food Technology, Jiangsu Vocational College of Agriculture and Forestry, Zhenjiang 212400, China.
Yiyang QiSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Xueqian WanSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Xuemei GaoNanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.ORCID 0009-0001-1258-2445
Haiou WangSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
Huichang WuNanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.

Funding

Key Project of Jiangsu Province's Key Research and Development Program on Modern Agriculture No. BE2023357National Natural Science Foundations of China No. 31872901
6 · The paper itself

Abstract

Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol under atmospheric pressure impregnation and vacuum impregnation by analyzing their influences on the cell structural and textural characteristics of frozen-thawed potato slices. The results showed that both trehalose and sorbitol can significantly improve the quality of frozen-thawed potato slices. Vacuum impregnation resulted in a higher total sugar content in the impregnated potato slices than atmospheric pressure impregnation (

Indexed as

freeze–thaw damageimpregnation methodpotatosorbitoltrehalose

Identifiers

PMID40647141
PMCPMC12248878

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.