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NCT06736834

Sensory Evaluation of Chinese Specialty Foods

Not yet recruiting NA Last updated 17 December 2024
What this trial tests

NA trial testing Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions in Dietary Preferences in 120 participants. Not yet recruiting.

Timeline
18 December 2024
Primary endpoint
25 December 2024
30 December 2024

Quick facts

Lead sponsorZhejiang University
PhaseNA
StatusNot yet recruiting
Study typeINTERVENTIONAL
Allocationna
Designsingle group
Maskingnone
Primary purposebasic science
Enrollment120
Start date18 December 2024
Primary completion25 December 2024
Estimated completion30 December 2024

Drugs / interventions tested

Conditions studied

Sponsor

Zhejiang University

Who can join

Adults 18 to 30, any sex, with Dietary Preferences or Sensory Evaluation. Patients with the condition only — healthy volunteers not accepted.

Sponsor's own description

This project aims at college student consumers, recruiting a certain number of college student volunteers as sensory evaluators, and requiring them to evaluate samples of Babao Congee and deep-fried dough sticks.

Publications & conference data

No peer-reviewed publications indexed yet for this trial.

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Other Zhejiang University trials

Trials by the same sponsor.

Verify against primary sources

Data sources for this page

Drug Landscape aggregates and links these public records for informational use only. Always verify against the primary source before clinical or regulatory decisions. Canonical URL: https://druglandscape.com/trial/NCT06736834.

Primary sources · FDA · ClinicalTrials.gov · EMA · SEC EDGAR · ChEMBL · Wikidata · full sourcing