Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea.

Yanbing Wang, Kun Zhang, Guosheng Xiong, Ping Du, Jianhua Dong, Jinxue Li, Xiaogang Liu, Zhenjia Chen

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.

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

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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

8 authors.

Yanbing WangFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0001-5051-3988

Kun ZhangFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Guosheng XiongFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Ping DuResearch Center for Analysis and Measurement, Kunming University of Science, Kunming 652094, China.

Jianhua DongFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Jinxue LiCollege of Biotechnology and Engineering, West Yunnan University, Lincang 677000, China.

Xiaogang LiuFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-6004-0712

Zhenjia ChenCollege of Agronomy and Biotechnology, Dehong Normal University, Mangshi 678400, China.

Funding

Science and Technology Planning Project of Yunnan Provincial Science and Technology Department 202403AK140026Yunnan International Joint Laboratory for Coffee Research 202403AP140038

6 · The paper itself

Abstract

Coffee leaves are a promising raw material for functional beverages due to their distinctive phytochemical profile. In this study, sun-dried Arabica coffee leaves were processed into coffee leaf dark tea using Pu-erh-style pile fermentation with three treatments: spontaneous pile fermentation (SPPF),

Indexed as

antioxidantcoffee leaf dark teametabolic activitiesmicrobial inoculationPu-erh-style pile fermentationsensory properties

Identifiers

PMID42279766

DOI10.3390/foods15111980

PMCPMC13256834

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LicenceCC BY

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Registered trials

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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.