Preparation and Characterization of Theasinensin A-Enriched Instant Black Tea.

Shuixin Ye, Weiwei Wang, Feilong Yang, Mengxue Zhang, Haihua Zhang, Heyuan Jiang

Abstract read

In one paragraph

Article 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.

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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

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Shuixin YeInstitute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.

Weiwei WangTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Feilong YangInstitute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.

Mengxue ZhangTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Haihua ZhangCollege of Food and Health, Zhejiang A & F University, Hangzhou 311300, China.

Heyuan JiangInstitute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.ORCID 0000-0002-3101-7951

Funding

National Natural Science Foundation of China 32372766Program of the Jiangxi Provincial Key Laboratory of Plantation and High Valued Utilization of Specialty Fruit Tree and Tea 2024TSGC-03Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences ASTIP2026-34-IUA-09

6 · The paper itself

Abstract

Instant black tea is widely used in both the food and pharmaceutical industries. However, traditional water-mediated preparation leads to the loss of theasinensin A (TSA), a characteristic compound of black tea. This study aimed to optimize the preparation of instant black tea using TSA content as the primary quality indicator. Through response surface methodology, the ideal extraction parameters were identified as 49% ethanol (

Indexed as

instant black teaprocess optimizationresponse surface methodologytheasinensin A

Identifiers

PMID42195841

DOI10.3390/foods15101638

PMCPMC13205436

What OpenQuestion holds

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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.