Evidence map›Paper›PMID 41717371›Full record

ArticleFood chemistry: X2026

Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics.

Ruiyao Zhang, Naibang Tao, Hufang Chen, Kanwen Jiang, Guoli Shi, Xinguang Zhang, Shiyu Zhang, Xiaohua Liu, Yanli Li, HuTang and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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
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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

12 authors.

Ruiyao ZhangCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Naibang TaoCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Hufang ChenCollege of Life Sciences /The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou, Guizhou University, Guiyang 550025, China.
Kanwen JiangCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Guoli ShiCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Xinguang ZhangCollege of Life Sciences /The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou, Guizhou University, Guiyang 550025, China.
Shiyu ZhangCollege of Life Sciences /The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou, Guizhou University, Guiyang 550025, China.
Xiaohua LiuMeitan County Secondary Vocational School, Zunyi 563000, China.
Yanli LiMeitan County Tea Industry Development Center, Zunyi 563000, China.
HuTangCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Xinzhuan YaoCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.
Litang LuCollege of Tea Science and The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To address the low utilization and economic value of summer-autumn tea, the processing optimization and flavor formation of Emerald tea using sensory evaluation,

Indexed as

Emerald teaFlavor formation mechanismMetabolomicsProcess parameter optimizationSweet and astringent balance

Identifiers

PMID41717371
PMCPMC12914428

What OpenQuestion holds

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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.