ArticleFoods (Basel, Switzerland)2026
Optimization of Sugar-Substituted Strawberry Preserve Formulation via Back-Propagation Neural Network.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Single-factor experiments were conducted with sensory score set as the evaluation index to investigate individual effects of sugar substitution dosage, mass ratio of xylitol (Xyl) to isomaltooligosaccharide (IMO), and osmotic soaking duration on the comprehensive quality of low-sugar strawberry preserves. Box-Behnken design (BBD)-based response surface methodology (RSM) and back-propagation neural network (BPNN) models were subsequently established for parallel process optimization and comparative modeling analysis based on single-factor experimental datasets. Physicochemical indicators including total sugar, titratable acidity, total flavonoids, total phenolics, chromatic aberration, moisture content and water activity of low-sugar strawberry preserves manufactured under optimized technological parameters were determined and systematically compared with those of sucrose-controlled counterparts. The RSM and BPNN models predicted maximum sensory scores of 81.62 and 82.62, respectively. Experimental verification conducted under the practically adjusted optimal conditions derived from the RSM and BPNN models yielded sensory scores of 81.63 and 82.72, respectively, with the BPNN-derived condition achieving a higher verified sensory score than the RSM-derived condition. Based on these results, the optimal processing parameters were determined as a 40% (
Indexed as
Identifiers
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.