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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 66

Showing 26-50 of 66 citing articles:

Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Yin Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Analysis of the Effects of Steaming and Spray-Drying on Volatile Flavor Components of Sweet Corn Beverage Based on Gc-Ms and Gc-Ims
Songheng Wu, Bingjie Chen, Xiao Wang, et al.
(2025)
Closed Access
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed Access
Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea
He Xie, Yang Liu, Tian Huang, et al.
LWT (2025) Vol. 221, pp. 117593-117593
Open Access
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Characterization of key sweet taste compounds in Camellia nanchuanica black tea
Fang Wei, Liyong Luo, Liang Zeng
LWT (2023) Vol. 182, pp. 114858-114858
Open Access | Times Cited: 14
Comparative analysis of characteristic volatile compounds in five types of Yunnan dry-cured hams by HS-GC-IMS and HS-SPME-GC-MS
Zijiang Yang, Ying He, Guozhou Liao, et al.
Food Science of Animal Products (2023) Vol. 1, Iss. 2, pp. 9240022-9240022
Open Access | Times Cited: 13
Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing
Yilong Li, R. Wang, Tian Xiao, et al.
Food Research International (2024) Vol. 196, pp. 114978-114978
Closed Access | Times Cited: 4
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 4
Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method
Hongcheng Liu, Dilinuer Ainiwan, Yingxu Liu, et al.
Current Research in Food Science (2023) Vol. 7, pp. 100550-100550
Open Access | Times Cited: 10
GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types
Xiaojun Niu, Cun Ao, Jizhong Yu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1848-1848
Open Access | Times Cited: 3
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 3
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
Jinze Feng, Beibei Zhang, Haonan Zhang, et al.
Food Research International (2024) Vol. 195, pp. 114964-114964
Closed Access | Times Cited: 2
Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry
Shan He, Bin Zhang, Xuan Dong, et al.
Molecules (2023) Vol. 28, Iss. 9, pp. 3874-3874
Open Access | Times Cited: 7
Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome
Honghua Li, Wei Dai, Xinjun Zhang, et al.
Food Science & Nutrition (2023) Vol. 12, Iss. 1, pp. 35-47
Open Access | Times Cited: 7
Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork
Huali Li, Yingying Liu, Yinglin Peng, et al.
International Journal of Food Properties (2024) Vol. 27, Iss. 1, pp. 1133-1149
Open Access | Times Cited: 1
Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry
Leyin Cui, Xin Wang, Changxu He, et al.
Food Chemistry X (2024) Vol. 23, pp. 101746-101746
Closed Access | Times Cited: 1
The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale
Mengyuan Sui, Lili Wang, Rong Xue, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 244-254
Closed Access | Times Cited: 1
Comprehensive assessment of fragrance profiles in peony flowers through HS-GC-IMS and metabolic pathway analysis
Yanhua Pan, Yini Ma, Jiadong He, et al.
Scientia Horticulturae (2024) Vol. 338, pp. 113646-113646
Open Access | Times Cited: 1
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC–MS fingerprints
Adineh Aminianfar, M. Fatemi, Fatemeh Azimi
Food Chemistry X (2024) Vol. 24, pp. 101859-101859
Open Access | Times Cited: 1
Characterization of Volatile Organic Compounds and Aroma Sensory Properties in Yunnan Cigar
Yu-Ping Wu, Haiyu Zhang, Wenyuan Wang, et al.
Journal of Analytical Methods in Chemistry (2024) Vol. 2024, Iss. 1
Open Access | Times Cited: 1

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