ArticleFood chemistry: X2024
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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.
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Who cites it
8 citing papers in PubMed.
- Pharmacokinetic evaluation of two oral Resveratrol formulations in a randomized, open-label, crossover study in healthy fasting subjects.Scientific reports · 2025Trial
- Revealing the Differences in Taste/Mouthfeel Quality of Raw Pu-erh Tea Under Different Drying Methods Based on Nontargeted and Targeted Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Different grades of green tea 'Duyun Maojian': a comprehensive constituent, bioactivity, and sensory evaluation from the consumer's specific perspective.Food chemistry: X · 2026Article
- Impacts of fixation processing workflows on the volatile and non-volatile metabolomic profiles of Gougunao green tea.Frontiers in nutrition · 2026Article
- Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Foods (Basel, Switzerland) · 2025Article
- Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm.Food chemistry: X · 2025Article
- Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the
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Registered trials
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.