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:
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Food Chemistry (2023) Vol. 414, pp. 135739-135739
Closed Access | Times Cited: 40
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Food Chemistry (2023) Vol. 414, pp. 135739-135739
Closed Access | Times Cited: 40
Showing 26-50 of 40 citing articles:
Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa
Maria Elena Medina-Orjuela, Yeison Fernando Barrios‐Rodríguez, Carlos Carranza, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e31506-e31506
Open Access | Times Cited: 1
Maria Elena Medina-Orjuela, Yeison Fernando Barrios‐Rodríguez, Carlos Carranza, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e31506-e31506
Open Access | Times Cited: 1
Rapid identification of the aging time of Liupao tea using AI-multimodal fusion sensing technology combined with analysis of tea polysaccharide conjugates
Wenkai Zhang, Wei Chen, Hongjing Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134569-134569
Closed Access | Times Cited: 1
Wenkai Zhang, Wei Chen, Hongjing Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134569-134569
Closed Access | Times Cited: 1
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 1
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 1
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis
Yingyi Huang, Huahong Liu, Jing Wang, et al.
Food Research International (2024) Vol. 198, pp. 115386-115386
Closed Access | Times Cited: 1
Yingyi Huang, Huahong Liu, Jing Wang, et al.
Food Research International (2024) Vol. 198, pp. 115386-115386
Closed Access | Times Cited: 1
Exploring the Profile Contributions in Meyerozyma guilliermondii YB4 under Different NaCl Concentrations Using GC-MS Combined with GC-IMS and an Electronic Nose
Yiling Xiong, Ju Guan, Baozhu Wu, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6979-6979
Open Access | Times Cited: 3
Yiling Xiong, Ju Guan, Baozhu Wu, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6979-6979
Open Access | Times Cited: 3
Theabrownin with Different Preparation Processes Regulates Lipid Levels and Intestinal Microbiota of High-Fat Diet Mice
Feng Zhang, Ya Wang, Mingming Wang, et al.
(2024)
Closed Access
Feng Zhang, Ya Wang, Mingming Wang, et al.
(2024)
Closed Access
The effect of instant tea on the aroma of duck meat
Xieyuan LIU, Ning Cai, Zhenzhen Cai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101401-101401
Open Access
Xieyuan LIU, Ning Cai, Zhenzhen Cai, et al.
Food Chemistry X (2024) Vol. 22, pp. 101401-101401
Open Access
Effect of Cladosporium T Enuissimum Fermentation On the Metabolic Profile and the Quality of Liupao Tea During Aging Process
Jinjie Du, Yating Xia, Ruijin Qiu, et al.
(2024)
Closed Access
Jinjie Du, Yating Xia, Ruijin Qiu, et al.
(2024)
Closed Access
Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS
Ya Li, Jianfeng Liang, Lili Liang
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 377-388
Closed Access
Ya Li, Jianfeng Liang, Lili Liang
Journal of Food Science and Technology (2024) Vol. 62, Iss. 2, pp. 377-388
Closed Access
Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile
Guohe Chen, Yajie Xue, Guangmei Zhu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101925-101925
Open Access
Guohe Chen, Yajie Xue, Guangmei Zhu, et al.
Food Chemistry X (2024) Vol. 24, pp. 101925-101925
Open Access
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Lu Zhang, Yaqin Yu, Q. G. Wen, et al.
Food Chemistry X (2024) Vol. 25, pp. 102081-102081
Open Access
Characterisation of the phytochemical and bioactivity profiles of raw tea, stale-aroma, and betelnut-aroma type of Liupao tea through GC/LC-MS-based metabolomics
Xuancheng Wang, Zhiyong She, Hailin Zhou, et al.
Analytical Methods (2024)
Closed Access
Xuancheng Wang, Zhiyong She, Hailin Zhou, et al.
Analytical Methods (2024)
Closed Access
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
Yue Qiu, Xinyu Hu, Yuting Pang, et al.
Food Research International (2024) Vol. 201, pp. 115599-115599
Closed Access
Yue Qiu, Xinyu Hu, Yuting Pang, et al.
Food Research International (2024) Vol. 201, pp. 115599-115599
Closed Access
Analysis of volatile flavour compounds in different potato varieties and regions and the effect of soil elements on starch content
Luqi Qin, Zheng Jin-gui, Bei Fan, et al.
Food Chemistry X (2024) Vol. 24, pp. 102019-102019
Open Access
Luqi Qin, Zheng Jin-gui, Bei Fan, et al.
Food Chemistry X (2024) Vol. 24, pp. 102019-102019
Open Access
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea
Zefang Wu, Wen-Jie Liao, Hongbo Zhao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 4-4
Open Access
Zefang Wu, Wen-Jie Liao, Hongbo Zhao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 4-4
Open Access
The Effect of Instant Tea on the Aroma of Duck Meat
Lijun Li, Xieyuan LIU, Ning CAI, et al.
(2023)
Closed Access
Lijun Li, Xieyuan LIU, Ning CAI, et al.
(2023)
Closed Access
