Evidence map›Paper›PMID 40046756›Full record

ArticleFrontiers in nutrition2025

Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties.

Yuhua Yang, Li Fan, Yiqin Lin, Yan Huang, Jianming Zhang, Shaohua Li, Chunhua Ma, Xi Cheng, Wee Yin Koh, Thuan-Chew Tan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

10 authors.

Yuhua YangCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Li FanCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Yiqin LinCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Yan HuangCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Jianming ZhangCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Shaohua LiCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Chunhua MaCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Xi ChengCollege of Tea and Food Science, Wuyi University, Wuyishan, China.
Wee Yin KohFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia.
Thuan-Chew TanFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Penang, Malaysia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Objective: This study aims to optimize the formulation of instant sweet osmanthus white tea (IOWT) and evaluate its antioxidant activities through Methods: Single-factor and orthogonal experiments were conducted to investigate the impacts of sweet osmanthus-to-white tea ratio and the concentrations of Results and discussion: The optimal formulation of IOWT was as follows: sweet osmanthus-towhite tea ratio of 1:5, 4%

Indexed as

functional beveragein vitro antioxidantorthogonal testproduct developmentsweet osmanthuswhite tea

Identifiers

PMID40046756
PMCPMC11879824

What Socratic 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 Socratic graph.