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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.

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Showing 26-50 of 116 citing articles:

Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
Recrystallized starch microspheres affected by various drying methods
Lisha Zhu, Lu Liu, Yuyu He, et al.
Colloids and Surfaces A Physicochemical and Engineering Aspects (2025), pp. 136287-136287
Closed Access
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)
Yue Qiu, Xiaolin Liu, Zhi Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
A comparative study on the bioactivities and chemical compositions of Dancong summer tea and Anhua dark tea: Excavation of glycolipid-lowering functional factors
Shanshan Peng, Lianzhu Lin, Mouming Zhao
Food Research International (2025) Vol. 204, pp. 115825-115825
Closed Access
Changes in alkaloids and their related metabolites during the processing of 'Qiancha 1' white tea based on transcriptomic and metabolomic analysis
Yuqiao Dai, Ting Yang, Jinming Luo, et al.
LWT (2025) Vol. 218, pp. 117435-117435
Open Access
Degradation of β-HCH by Enterobacter sp. CS01: Characteristics, Mechanism and Application in Soil Remediation
Huijun Shi, Qing Chen, Yanpeng Liang, et al.
Biochemical Engineering Journal (2025), pp. 109673-109673
Closed Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
Mingchun Wen, Feng Zhou, Mengting Zhu, et al.
Journal of Food Composition and Analysis (2022) Vol. 117, pp. 105108-105108
Closed Access | Times Cited: 24
Metabolomics in quality formation and characterisation of tea products: a review
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 23
From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves
Zhenxing Wang, Ximeng Jin, Xuechun Zhang, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 22
Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products
Pei-Xiu Rong, Xiao-Qin He, Mutamed Ayyash, et al.
Food Chemistry (2023) Vol. 431, pp. 137066-137066
Closed Access | Times Cited: 14
Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea
Siqi Yang, Lingjia Fan, Pei Tan, et al.
Food Bioscience (2023) Vol. 53, pp. 102557-102557
Closed Access | Times Cited: 13
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 13
Revealing the dynamic changes of lipids in coffee beans during roasting based on UHPLC-QE-HR-AM/MS/MS
Jinrui Zhu, Li Zhou, Minjie Zhao, et al.
Food Research International (2023) Vol. 174, pp. 113507-113507
Closed Access | Times Cited: 12
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: 12
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
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
Solid-state fermentation with Rhizopus oryzae HC-1 improves the metabolites profiling, antioxidant activity and gut microbiota modulation effect of soybeans
Jiaxu Chen, Yulian Chen, Jiaojiao Hu, et al.
LWT (2023) Vol. 187, pp. 115253-115253
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
Bioactive components in Panax notoginseng and Panax quinquefolium leaves and their antioxidant, antihypertensive and anti-inflammatory capacities
Zhengwei Liang, Yanhui Guan, Ruoyu Li, et al.
Industrial Crops and Products (2024) Vol. 210, pp. 118079-118079
Closed Access | Times Cited: 3
The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open 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
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

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