Preparation and Evaluation of Anti-Fatigue Effects of Sea Buckthorn-Wolfberry Compound Coffee.

Yuxian Chen, Lili Zhao, Qinghui Wang, Xuhai Yang, Jun Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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

5 authors.

Yuxian ChenCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.

Lili ZhaoCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.

Qinghui WangAgricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China.

Xuhai YangCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China.

Jun WangCollege of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.

Funding

Special Project for Financial Science and Technology Development of the Xinjiang Construction Corps (Agricultural Science and Technology Research Plan) 2023AB076"Tianshan Innovation Team Plan" Project 2023D14019

6 · The paper itself

Abstract

In this study, a sea buckthorn-wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, 0.5% sodium bicarbonate, and 0.25% tricalcium phosphate. The SWCC contained 18.75 ± 0.43 mg RE/g total flavonoids and 4.60 ± 0.04 mg GAE/g total phenols, demonstrating superior

Indexed as

anti-fatigueantioxidationcompound coffeesea buckthornwolfberry

Identifiers

PMID40870729

DOI10.3390/foods14162818

PMCPMC12385269

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.