Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices
Most Cited Paper
in Potato Plant Research
18 Months Post-Publication
Class of 2026
“Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices”
A research intelligence initiative by Pepkio
pri.pepkio.com
Topics
Chlorogenic acid · Fresh-cut potato · quality deterioration · exogenous application · Browning inhibition · polyphenol oxidase · Post-harvest storage · Enzymatic browning · Antioxidant treatment · minimal processing
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Potato Plant Research Papers, Class of 2026. https://pri.pepkio.com/top-papers/potato-plant-research/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459