The Comparison of the Profile of Phenolic Compounds in Noni (

Qianxin Li, Juan Chai, Shenghui Deng, Jucai Xu, Yanxian Feng, Ruili Yang, Wu Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

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

1 citing paper in PubMed.

Comprehensive Evaluation of the Effects of Hot Air Drying Temperature on the Chemical Composition, Flavor Characteristics and Biological Activity ofFoods (Basel, Switzerland) · 2025
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.

Qianxin LiGuangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.

Juan ChaiKey Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.

Shenghui DengGuangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.

Jucai XuGuangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.

Yanxian FengGuangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.

Ruili YangCollege of Food Science, South China Agricultural University, Guangzhou 510642, China.

Wu LiGuangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.ORCID 0000-0003-3942-0515

Funding

Guangdong Provincial Key Construction Discipline Research Ability Enhancement Project 2022ZDJS026the Guangdong Basic and Applied Basic Research Foundation 2023A1515011151the Guangdong Basic and Applied Basic Research Foundation 2023A1515012801the Key Research and Development Program of Guangdong Province 2023B0202050001The Special projects in key areas of general colleges and universities in Guangdong Province 2023ZDZX2064the Wuyi University-Macau University Joint Research Foundation 2022WGALH10

6 · The paper itself

Abstract

In this study, the compositional shifts in free and bound phenolic compounds of

Indexed as

antioxidant activitydrying methodsnonipolyphenols

Identifiers

PMID40282799

DOI10.3390/foods14081398

PMCPMC12026537

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.