Evidence map›Paper›PMID 41438542›Full record

ArticleFood chemistry: X2025

Assessment of enzymatic browning in blanched potato slices using combined hyperspectral imaging and hyperspectral microscopy imaging.

Jong-Jin Park, Sang Seop Kim, Seul-Ki Park, Gyuseok Lee, Kee-Jai Park, Jeong-Ho Lim, Jeong-Hee Choi, Jeong-Seok Cho

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

8 authors.

Jong-Jin ParkSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Sang Seop KimSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Seul-Ki ParkSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Gyuseok LeeSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Kee-Jai ParkFood Convergence Research Division, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Jeong-Ho LimSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Jeong-Hee ChoiSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.
Jeong-Seok ChoSmart Food Manufacturing Research Group, Korea Food Research Institute, Wanju-gun 55365, South Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Inadequate blanching in fresh-cut potatoes causes browning during storage, but it cannot be detected immediately post-processing. Moreover, browning patterns during storage vary with blanching conditions. Therefore, predictive models based on hyperspectral imaging (HSI) and hyperspectral microscopy imaging (HMI) were developed to investigate blanching-dependent alterations in polyphenol oxidase (PPO) activity and total phenolic content (R

Indexed as

BrowningHyperspectral imagingHyperspectral microscope imagingPhenolic compoundsPolyphenol oxidasePotato

Identifiers

PMID41438542
PMCPMC12719211

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.