ArticleFoods (Basel, Switzerland)2026
Influence of Key Processes on the Aroma Formation of Cicada Black Tea.
Xueke Li, Qiaoyi Zhou, Chengying Ma, Hongling Xia, Dongxia Liang, Aiqing Miao, Fanrong Cao, Caijin Ling
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
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 registryThe 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 literatureWho cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
4 · The recordCorrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
5 · Who and what moneyAuthors and funding
8 authors.
Xueke LiGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Qiaoyi ZhouGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.ORCID 0009-0000-2304-2914 Chengying MaGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Hongling XiaGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Dongxia LiangGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Aiqing MiaoGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Fanrong CaoEngineering Technology Research Center of Guangdong Southern Characteristic Tea, College of Horticulture, South China Agricultural University, Guangzhou 510640, China.
Caijin LingGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Funding
Department of Agriculture and Rural Affairs of Guangdong Province 2024CXTD11Department of Science and Technology of Guangdong Province KTP20240140Heyuan Municipal Bureau of Science and Technology Heke 2021030
6 · The paper itselfAbstract
Cicada black tea is made from
Indexed as
black teaEmpoasca onukii MatsudaGC-MSvolatile compounds
Identifiers
PMID41597000
PMCPMC12841396
What OpenQuestion holds
Textmetadata
LicenceCC BY
Read underepoch 390