Evidence map›Paper›PMID 36010542›Full record

ArticleFoods (Basel, Switzerland)2022

The Effect of Microwave Radiation on the Green Color Loss of Green Tea Powder.

Huijuan Wang, Yan Zhu, Dongchao Xie, Haihua Zhang, Yahui Zhang, Peng Jin, Qizhen Du

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
0.9field-weighted citation impact, top 27% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed, 6 citations in OpenAlex.

  1. Effects ofFood chemistry: X · 2025
    Article
  2. Article
  3. Anticancer Therapies Based on Oxidative Damage:Antioxidants (Basel, Switzerland) · 2024
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 1 institution in 1 country.

Huijuan WangDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Yan ZhuDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Dongchao XieDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Haihua ZhangDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Yahui ZhangDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.ORCID 0000-0003-3281-9830
Peng JinDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.ORCID 0000-0003-0032-8914
Qizhen DuDepartment of Food Science and Technology, College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.
Zhejiang A & F University · CN

Funding

Key R&D Program Project of Zhejiang Province 2022C02033
6 · The paper itself

Abstract

Microwave radiation is one of the main heating methods for food processing, especially affecting the color quality of colorful foods. This work presents the effect of microwave radiation on the green color loss of green tea powder (GTP) by the color description (L*, a*, b*, and H

Indexed as

colorgreen tea powderkineticsmicrowave radiation

Identifiers

PMID36010542
PMCPMC9407078
OpenAlexW4292686238

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.