ArticleFoods (Basel, Switzerland)2025
Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace.
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 3 papers.
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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
3 citing papers in PubMed.
- Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Foods (Basel, Switzerland) · 2025Article
- Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups.International journal of food science · 2025Article
- Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Limited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists. This study aimed to develop a comprehensive sensory lexicon for C and F chocolate chip cookies and identify key sensory attributes that differentiate them. Seven professionally trained panelists created a lexicon of 33 attributes spanning aroma, flavor, basic taste, texture, and residual property. Using this lexicon, a descriptive analysis was conducted on 12 C and 12 F cookie samples. Multivariate analysis of variance revealed significant differences between the two groups across the 33 sensory attributes (
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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 Socratic graph.