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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:

Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
Wanjun Ma, Yin Zhu, Jiang Shi, et al.
Food Chemistry (2020) Vol. 346, pp. 128906-128906
Closed Access | Times Cited: 76

Showing 26-50 of 76 citing articles:

A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open Access | Times Cited: 5
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 5
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
Teng Wang, Nianguo Bo, Yiqing Guan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102278-102278
Open Access
Perceptual Interactions of Key Aroma Compounds in Fu Brick Tea: Odor Threshold, Sensory, and E-Nose Analysis
Xuexue Zheng, He Xie, Wenjie Fu, et al.
Current Research in Food Science (2025) Vol. 10, pp. 101004-101004
Open Access
Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach
Yin Zhu, Han Yan, Zhifang Zhang, et al.
Food Chemistry (2021) Vol. 365, pp. 130615-130615
Closed Access | Times Cited: 37
Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’
Jiatong Wang, Jiang Shi, Yin Zhu, et al.
Food Chemistry (2022) Vol. 377, pp. 132048-132048
Closed Access | Times Cited: 25
Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide
Qiushuang Wang, Dandan Qin, Huang Guo-zi, et al.
Journal of Food Science (2022) Vol. 87, Iss. 8, pp. 3433-3446
Closed Access | Times Cited: 23
Heimao tea polysaccharides ameliorate obesity by enhancing gut microbiota-dependent adipocytes thermogenesis in mice fed with high fat diet
Yu Wang, Ting Li, Yueyue Liu, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 13014-13027
Closed Access | Times Cited: 22
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
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Feng Lin, et al.
Food Chemistry X (2023) Vol. 20, pp. 100943-100943
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
Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation
Wei Chen, Jiayi Chen, Hongjing Pan, et al.
LWT (2024) Vol. 202, pp. 116298-116298
Open Access | Times Cited: 4
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
Yujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101571-101571
Open Access | Times Cited: 4
Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea
Chao Wang, Juan Li, Ya Zhang, et al.
Food Chemistry (2021) Vol. 373, pp. 131546-131546
Closed Access | Times Cited: 30
Application of Capillary Electrophoresis to the Analysis of Bioactive Compounds in Herbal Raw Materials
A Przybylska, Marcin Gackowski, Marcin Koba
Molecules (2021) Vol. 26, Iss. 8, pp. 2135-2135
Open Access | Times Cited: 29
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
Preparation of instant dark tea by liquid-state fermentation using sequential inoculation with Eurotium cristatum and Aspergillus niger: Processes optimization, physiochemical characteristics and antioxidant activity
Jun Jiang, Mingyue Zhang, Tingting An, et al.
LWT (2022) Vol. 162, pp. 113379-113379
Open Access | Times Cited: 20
Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
Qiushuang Wang, Dandan Qin, Xiaohui Jiang, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1560-1560
Open Access | Times Cited: 11
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
Zhong Wang, Qifang Jin, Ronggang Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113854-113854
Closed Access | Times Cited: 11
Aqueous extract of fermented Eucommia ulmoides leaves alleviates hyperlipidemia by maintaining gut homeostasis and modulating metabolism in high-fat diet fed rats
Yu Duan, Fengqian Guo, Qing Li, et al.
Phytomedicine (2023) Vol. 128, pp. 155291-155291
Closed Access | Times Cited: 11
A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms
Shiquan Zhang, Duoduo Zhang, Majida Al‐Wraikat, et al.
Food Research International (2024) Vol. 182, pp. 114151-114151
Closed Access | Times Cited: 3
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: 3

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