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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:

Microbial bioconversion of the chemical components in dark tea
Mingzhi Zhu, Na Li, Fang Zhou, et al.
Food Chemistry (2019) Vol. 312, pp. 126043-126043
Closed Access | Times Cited: 286

Showing 26-50 of 286 citing articles:

Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 45
Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea
Yuntao Liu, Weimin Huang, Changyi Zhang, et al.
Food Chemistry (2022) Vol. 384, pp. 132517-132517
Closed Access | Times Cited: 43
Dynamic evolution and correlation between microorganisms and metabolites during manufacturing process and storage of Pu-erh tea
Jing Li, Wu Jie, Naifeng Xu, et al.
LWT (2022) Vol. 158, pp. 113128-113128
Open Access | Times Cited: 40
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Jia Li, Haibo Yuan, Yuting Rong, et al.
Food Chemistry (2022) Vol. 404, pp. 134665-134665
Closed Access | Times Cited: 39
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
Theabrownin from Fu Brick Tea Improves Ulcerative Colitis by Shaping the Gut Microbiota and Modulating the Tryptophan Metabolism
Wuqi Yang, Daoyuan Ren, Hongjun Shao, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 6, pp. 2898-2913
Closed Access | Times Cited: 26
Tea storage: A not thoroughly recognized and precisely designed process
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 23
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
Mengge Tang, Sheng Zhang, Ligui Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2267-2291
Closed Access | Times Cited: 20
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
Di Zhang, Yujie Huang, Xia Fan, et al.
Food Chemistry (2024) Vol. 455, pp. 139864-139864
Closed Access | Times Cited: 12
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 11
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application
Chun Zou, Xin Zhang, Yong‐Quan Xu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 545-545
Open Access | Times Cited: 9
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 8
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 8
Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations
Zewen Chen, Weidong Dai, Mengfan Xiong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101127-101127
Open Access | Times Cited: 7
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
Microbial and chemical diversity analysis reveals greater heterogeneity of Liubao tea than ripen Pu-erh tea
Hui Yan, Meng-Fu Chen, Yichen Hu, et al.
Food Research International (2025) Vol. 203, pp. 115808-115808
Closed Access
Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function
Zhiping Gong, Jian Ouyang, Xianglan Wu, et al.
Biomedicine & Pharmacotherapy (2020) Vol. 130, pp. 110514-110514
Open Access | Times Cited: 56
Current extraction, purification, and identification techniques of tea polyphenols: An updated review
Hang Li, Huan Guo, Qiong Luo, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 19, pp. 3912-3930
Closed Access | Times Cited: 52
Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review
Jun-Yu Liu, Dong He, Yifan Xing, et al.
Food Chemistry (2021) Vol. 353, pp. 129439-129439
Closed Access | Times Cited: 49
Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage
Shanshan Shen, Junlan Huang, Tiehan Li, et al.
LWT (2021) Vol. 154, pp. 112791-112791
Open Access | Times Cited: 48
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum
Tingting An, Mengxue Chen, Zhongqi Zu, et al.
Food Research International (2021) Vol. 148, pp. 110623-110623
Open Access | Times Cited: 44
Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation
Xiujuan Deng, Yan Hou, Hongjie Zhou, et al.
Food Science & Nutrition (2021) Vol. 9, Iss. 2, pp. 1160-1170
Open Access | Times Cited: 43
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture
Panpan Liu, Pengcheng Zheng, Feng Lin, et al.
Food Chemistry (2021) Vol. 375, pp. 131847-131847
Closed Access | Times Cited: 43
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
Jie Wang, Junwei Zhang, Yu Chen, et al.
Food Bioscience (2021) Vol. 43, pp. 101315-101315
Closed Access | Times Cited: 40

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