Evidence map›Paper›PMID 37761129›Full record

ArticleFoods (Basel, Switzerland)2023

Enhancing the Flavor Profile of Summer Green Tea via Fermentation with

Minyu Cai, Liyan Huang, Sashuang Dong, Nanxin Diao, Weilian Ye, Zhiye Peng, Xiang Fang

Open access · goldAbstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.

0numbers the graph read from it
0cells of the map it votes in
8citing papers in PubMed
5.1field-weighted citation impact, top 4% 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

8 citing papers in PubMed, 20 citations in OpenAlex.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Article
  6. Article
  7. Review
  8. Review
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.

Minyu CaiCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Liyan HuangCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Sashuang DongCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Nanxin DiaoCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Weilian YeCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Zhiye PengCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.
Xiang FangCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.ORCID 0000-0002-7823-6350
South China Agricultural University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using fermentation with

Indexed as

Aspergillus nigerfermentationflavorsummer green tea

Identifiers

PMID37761129
PMCPMC10529516
OpenAlexW4386741584

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.