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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:

Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus
Yan Ma, Tie-Jun Ling, Xiaoqin Su, et al.
Food Chemistry (2020) Vol. 334, pp. 127560-127560
Closed Access | Times Cited: 133

Showing 26-50 of 133 citing articles:

Theabrownin from Fu Brick tea ameliorates high-fat induced insulin resistance, hepatic steatosis, and inflammation in mice by altering the composition and metabolites of gut microbiota
Zhongting Lu, Yan Zheng, Juan Zheng, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4421-4435
Closed Access | Times Cited: 5
Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’)
Linhong Chen, Gengsheng Xiao, Yujuan Xu, et al.
LWT (2024) Vol. 200, pp. 116135-116135
Open Access | Times Cited: 5
The Manufacturing Process of Lotus (Nelumbo Nucifera) Leaf Black Tea and Its Microbial Diversity Analysis
Xiaojing Gao, Xuhui Kan, Fengfeng Du, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 519-519
Open Access
Roles of Gut Microbiota Metabolites and Circadian Genes in the Improvement of Glucose and Lipid Metabolism in KKAy Mice by Theabrownin
Zhongting Lu, Qingcai Zhen, Qijian Liang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5260-5273
Closed Access
Sustainable development of a carob-based food with antioxidant and prebiotic functionality via in situ enzymatic and microbial fructo-oligosaccharide production
Sofia M Amoedo, Daniela A. Gonçalves, J. A. Teixeira, et al.
Food Research International (2025) Vol. 206, pp. 116090-116090
Open Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
Zihao Wang, Chengqin Zheng, Cunqiang Ma, et al.
LWT (2021) Vol. 142, pp. 111006-111006
Closed Access | Times Cited: 37
Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea
Xin Wang, Xixi Li, Bin Liu, et al.
LWT (2021) Vol. 143, pp. 111132-111132
Closed Access | Times Cited: 34
Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches
Maoyun Li, Yue Xiao, Kai Zhong, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 865-865
Open Access | Times Cited: 26
Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research
Cheng Wang, Jingxue Han, Yu-Ting Pu, et al.
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 5874-5874
Open Access | Times Cited: 26
Untargeted Metabolomics Reveals Multiple Phytometabolites in the Agricultural Waste Materials and Medicinal Materials of Codonopsis pilosula
Xu Zeng, Jiaxue Li, Xinkai Lyu, et al.
Frontiers in Plant Science (2022) Vol. 12
Open Access | Times Cited: 25
Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers
Liping Qiao, Man Gao, Yansheng Wang, et al.
Postharvest Biology and Technology (2022) Vol. 188, pp. 111905-111905
Closed Access | Times Cited: 25
Multi-omics approach in tea polyphenol research regarding tea plant growth, development and tea processing: current technologies and perspectives
Jingwen Li, Yu Wang, Joon Hyuk Suh
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 524-536
Open Access | Times Cited: 24
Integrating Metabolomics and Proteomics Technologies Provides Insights into the Flavor Precursor Changes at Different Maturity Stages of Arabica Coffee Cherries
Zelin Li, Bin Zhou, Tingting Zheng, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1432-1432
Open Access | Times Cited: 14
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
Yaru Zheng, Chunhua Zhang, Dabing Ren, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 13
Dynamical changes of tea metabolites fermented by Aspergillus cristatus, Aspergillus neoniger and mixed fungi: A temporal clustering strategy for untargeted metabolomics
Zhaoxiang Zeng, Shuna Jin, Xingliang Xiang, et al.
Food Research International (2023) Vol. 170, pp. 112992-112992
Closed Access | Times Cited: 12
Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage
Wenhao Li, Yuhao Zhou, Huayang Zhang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101173-101173
Open Access | Times Cited: 4
Small world but large differences: cultivar-specific secondary metabolite-mediated phyllosphere fungal homeostasis in tea plant (Camellia sinensis)
Kai Ding, Wuyun Lv, Hengze Ren, et al.
Plant and Soil (2024)
Closed Access | Times Cited: 4
Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of “Nine Cycles of Steaming and Sun-Drying”
Yanhui Guan, Zhengwei Liang, Ruoyu Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101292-101292
Open Access | Times Cited: 4
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 4
Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
Wanjun Ma, Yali Shi, Gaozhong Yang, et al.
Food Chemistry (2021) Vol. 375, pp. 131877-131877
Closed Access | Times Cited: 29
Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses
Zihao Wang, Bingsong Ma, Cunqiang Ma, et al.
Journal of Food Science (2021) Vol. 86, Iss. 5, pp. 1681-1691
Closed Access | Times Cited: 26
Demystification of fermented foods by omics technologies
Wan‐Ping Chen
Current Opinion in Food Science (2022) Vol. 46, pp. 100845-100845
Closed Access | Times Cited: 21
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function
Miao Wen, Na Li, Jian‐Lin Wu
Current Opinion in Food Science (2022) Vol. 48, pp. 100911-100911
Closed Access | Times Cited: 19
The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
Ya‐Hui Wang, Chenxue Li, Jiaqi Lin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3601-3601
Open Access | Times Cited: 19

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