Evidence map›Paper›PMID 40503523›Full record

ArticleCurrent research in food science2025

In vitro bioactivity and metabolomics of green tea processed from raw materials of different.

Jixin Zhang, Yanqun Jiang, Yuxuan Zhang, Tiehan Li, Wei Zhao, Tianzi Yu, Yida Wu, Mingxia Lu, Jingming Ning, Zhengzhu Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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.

  1. 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

10 authors.

Jixin ZhangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Yanqun JiangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Yuxuan ZhangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Tiehan LiNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Wei ZhaoNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Tianzi YuNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Yida WuNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Mingxia LuNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Jingming NingNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.
Zhengzhu ZhangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tea maturity significantly influences processing quality and classification; however, research in this area remains limited, leading to challenges in classifying and processing mechanically harvested tea leaves. This study systematically examined the effects and applicability of different maturity levels on green tea processing using computer vision, taste evaluation, metabolomics, and microplate reader detection. Results showed that bud green tea (BGT) exhibited the highest yellowness, umami, bitterness, antioxidant activity, and

Indexed as

Green teaIn-vitro bioactivityMetabolomicsNon-volatile compoundTea maturity

Identifiers

PMID40503523
PMCPMC12152660

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.