Evidence map›Paper›PMID 41517177›Full record

ArticleFoods (Basel, Switzerland)2025

Multidimensional Profiling of Chinese Sweet Tea

Zhen Zeng, Qiyun Zhang, Lijia Zhang, Baichuan Hu, Xinyue Wen, Zihan Wang, Wenjuan Wu, Yuntao Liu

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.

  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

8 authors.

Zhen ZengCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Qiyun ZhangCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Lijia ZhangCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Baichuan HuCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Xinyue WenCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Zihan WangCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.
Wenjuan WuCollege of Science, Sichuan Agricultural University, Yaan 625014, China.
Yuntao LiuCollege of Food Science, Sichuan Agricultural University, 46# Xinkang Road, Yaan 625014, China.ORCID 0000-0002-8320-8725

Funding

National College Students' Innovation and Entrepreneurship Training Program 202310626013Sichuan Provincial Joint Fund for Science and Technology Education General Project 2024NSFSC2059Sichuan Tea Innovation Team SCCXTD-2024-10
6 · The paper itself

Abstract

This study systematically examines the effects of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on the flavor and functional composition of Chinese sweet tea (

Indexed as

antioxidant activityin vitro fecal fermentationin vitro simulated digestionprebiotic propertiessweet teatea-making method

Identifiers

PMID41517177
PMCPMC12785535

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.