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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:

The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea
Yue Xiao, Maoyun Li, Ya Liu, et al.
Food Chemistry (2021) Vol. 358, pp. 129848-129848
Closed Access | Times Cited: 70

Showing 26-50 of 70 citing articles:

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
Smartphone-based digital images as a low-cost and simple colorimetric approach for the assessment of total phenolic contents in several specific Vietnamese dried tea products and their liquors
Do Minh-Huy, Le-Thi Anh-Dao, Nguyễn Thành-Nho, et al.
Food Chemistry (2022) Vol. 401, pp. 134147-134147
Closed Access | Times Cited: 20
Study on inoculation fermentation by fungi to improve the taste quality of summer green tea
Jinjie Du, Xinhui Wu, Shi-Li Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102321-102321
Closed Access | Times Cited: 20
Dissipative behavior, residual pattern, and risk assessment of four pesticides and their metabolites during tea cultivation, processing and infusion
Yangliu Wu, Quanshun An, Xianghong Hao, et al.
Pest Management Science (2022) Vol. 78, Iss. 7, pp. 3019-3029
Closed Access | Times Cited: 19
Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis
Nuoya Wang, Yuyan Zhu, Ruixue Zhu, et al.
LWT (2022) Vol. 168, pp. 113943-113943
Open Access | Times Cited: 19
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
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
Improving quality profiles of summer-autumn tea through the synergistic fermentation with three fungal strains
Sashuang Dong, Sitong Wu, Rhoades He, et al.
Food Bioscience (2024) Vol. 62, pp. 105453-105453
Closed Access | Times Cited: 3
Investigating the contribution of mulberry leaf Fu tea to ameliorating metabolic disorders and remodeling gut microbiota in diabetic mice
Hongcai Li, Siqi Yang, Lingjia Fan, et al.
Food Frontiers (2023) Vol. 4, Iss. 3, pp. 1496-1510
Open Access | Times Cited: 9
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 8
Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation
Yuanyuan Zhang, Bangran Qi, Qiannan Li, et al.
Food Chemistry (2024) Vol. 455, pp. 139846-139846
Closed Access | Times Cited: 2
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 2
Constituent-Taste Relationship of Kuding Tea Fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste Characteristics through Untargeted Metabolomics
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
Food Bioscience (2024) Vol. 62, pp. 105027-105027
Closed Access | Times Cited: 2
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
Si-Han Deng, Xinru Zhou, Haiyu Dong, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2285-2285
Open Access | Times Cited: 12
Appropriate Nitrogen Form and Application Rate Can Improve Yield and Quality of Autumn Tea with Drip Irrigation
Zejun Huang, Fengxin Wang, Bin Li, et al.
Agronomy (2023) Vol. 13, Iss. 5, pp. 1303-1303
Open Access | Times Cited: 7
Polysaccharides of Aspergillus cristatus attenuate obesity by regulating gut microbiota and gut microbiota-related metabolites
Mingzhi Zhu, Bohao Shang, Fang Zhou, et al.
Deleted Journal (2023) Vol. 13, Iss. 3, pp. 1513-1530
Open Access | Times Cited: 5
Role of Pmk1, Mpk1, or Hog1 in the mitogen-activated protein kinase pathway of Aspergillus cristatus
Lulu Liu, Longyue Li, Fengyi Li, et al.
Fungal Genetics and Biology (2024) Vol. 171, pp. 103874-103874
Closed Access | Times Cited: 1
Effect of pear juice concentrates on the metabolism of Saccharomyces cerevisiae during fermentation
Zhengkun Huang, Huan Yang, Muwen He, et al.
Food Bioscience (2024) Vol. 58, pp. 103710-103710
Closed Access | Times Cited: 1
Overview of Eurotium cristatum and its Fermentation Application in Tea
Qian Zhang, Ju Zhang
Future Integrative Medicine (2024) Vol. 3, Iss. 1, pp. 11-20
Open Access | Times Cited: 1
Tea (Camellia sinensis (L.) O. Kuntze)
V. Krishnakumar, T. Raj Kumar, P. Murugesan
(2024), pp. 391-486
Closed Access | Times Cited: 1
Material Composition Characteristics of Aspergillus cristatus under High Salt Stress through LC–MS Metabolomics
Luyi Xie, Lihong Zhou, Rongrong Zhang, et al.
Molecules (2024) Vol. 29, Iss. 11, pp. 2513-2513
Open Access | Times Cited: 1
Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea
Zhiyuan Hu, Shiquan Liu, Xiaohong Zhou, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves
Shuang Liang, Ying Gao, Daniel Granato, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 1

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