[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100572712":3},{"organization":4,"armGroups":7,"interventions":14,"overallOfficials":19,"centralContacts":20,"locations":19,"responsibleParty":26,"collaborators":19,"id":29,"slug":30,"hasResults":31,"nctId":32,"briefTitle":33,"officialTitle":33,"acronym":19,"eligibilityCriteria":34,"healthyVolunteers":35,"sex":36,"minAge":37,"maxAge":38,"enrollmentInfo":39,"targetDuration":19,"studyType":42,"phases":43,"briefSummary":45,"conditions":46,"keywords":19,"overallStatus":50,"whyStopped":19,"lastUpdateSubmitDate":51,"lastUpdatePostDateStruct":52,"startDateStruct":55,"completionDateStruct":57,"leadSponsor":59,"locationsCount":19},{"fullName":5,"class":6},"Zhejiang University","OTHER",[8],{"label":9,"type":10,"description":11,"interventionNames":12},"College students participating in sensory evaluation","EXPERIMENTAL","Youtiao and porridge with different processing time and temperature",[13],"Other: Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions",[15],{"type":6,"name":16,"description":17,"armGroupLabels":18,"otherNames":19},"Babao Congee and Youtiao(deep-fried dough sticks) with different cooking conditions","Babao Congee and deep-fried dough sticks with different cooking conditions",[9],null,[21],{"name":22,"role":23,"phone":24,"phoneExt":19,"email":25},"Yu Zhang","CONTACT","18267165125","y_zhang@zju.edu.cn",{"type":27,"investigatorFullName":22,"investigatorTitle":28,"investigatorAffiliation":5,"oldNameTitle":19,"oldOrganization":19},"PRINCIPAL_INVESTIGATOR","Professor","100572712","sensory-evaluation-of-chinese-specialty-foods-100572712",false,"NCT06736834","Sensory Evaluation of Chinese Specialty Foods","Inclusion Criteria:\n\n* University students at school\n\nExclusion Criteria:\n\n* Smoking (≥1 cigarette\u002Fweek);\n* heavy alcohol consumption (\\>224 g\u002Fweek for men and \\>168 g\u002Fweek for women);",true,"ALL","18 Years","30 Years",{"count":40,"type":41},120,"ESTIMATED","INTERVENTIONAL",[44],"NA","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.",[47,48,49],"Dietary Preferences","Sensory Evaluation","Healthy Individuals","NOT_YET_RECRUITING","2024-12-14",{"date":53,"type":54},"2024-12-17","ACTUAL",{"date":56,"type":41},"2024-12-18",{"date":58,"type":41},"2024-12-30",{"name":5,"class":6}]