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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:

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Shuai Hu, Chang He, Yu‐Chuan Li, et al.
Food Research International (2021) Vol. 147, pp. 110472-110472
Closed Access | Times Cited: 63

Showing 26-50 of 63 citing articles:

Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods
Meiyan Liu, Lijuan Shi, Jie Guo, et al.
Journal of Separation Science (2024) Vol. 47, Iss. 9-10
Closed Access | Times Cited: 4
Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo
Shuoyuan Huang, Huan Chen, Jianwen Teng, et al.
Journal of Food Science (2022) Vol. 87, Iss. 9, pp. 4203-4220
Closed Access | Times Cited: 20
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
Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea
Ziqi Wang, Hongyu Li, Weimin Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 136932-136932
Closed Access | Times Cited: 10
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: 10
Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRMHR based targeted quantification metabolomics
Zhiquan Li, Xiaoli Yin, Hui‐Wen Gu, et al.
Food Chemistry (2024) Vol. 448, pp. 139088-139088
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
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
Junyao Long, Can Chen, Yaqing Wang, et al.
LWT (2024) Vol. 204, pp. 116449-116449
Open Access | Times Cited: 3
Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale
Mingming Zhao, Youxiang Zhou, Hong Xia, et al.
LWT (2022) Vol. 167, pp. 113835-113835
Open Access | Times Cited: 17
Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation
Shuang Wu, Wenfeng Wang, Wen Zhu, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109937-109937
Closed Access | Times Cited: 16
Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
Zhiquan Li, Xiaoli Yin, Hui‐Wen Gu, et al.
Food Research International (2023) Vol. 173, pp. 113238-113238
Closed Access | Times Cited: 9
Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms
Haisu Shi, Feiyu An, Hao Lin, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 14
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
Lizeng Cheng, Lanlan Peng, Xin Li, et al.
Food Chemistry (2024) Vol. 454, pp. 139658-139658
Closed Access | Times Cited: 2
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
Shuai Wen, Silei Bai, Ran An, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
Can Chen, Li Huang, Ning Xia, et al.
Food Chemistry (2024) Vol. 467, pp. 142289-142289
Closed Access | Times Cited: 2
Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process
Zhaojie Li, Yi Fan, Xiaoning Huang, et al.
Fermentation (2022) Vol. 8, Iss. 2, pp. 67-67
Open Access | Times Cited: 11
Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
Dynamic Changes and Correlation Analysis of Polysaccharide Content and Color Parameters in Glycyrrhiza Stems and Leaves during Fermentation
Juan Du, Yifeng Song, Xia Li, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 900-900
Open Access | Times Cited: 6
Low-cost electronic-nose (LC-e-nose) systems for the evaluation of plantation and fruit crops: recent advances and future trends
Marcus Vinicius da Silva Ferreira, José Lucena Barbosa, Mohammed Kamruzzaman, et al.
Analytical Methods (2023) Vol. 15, Iss. 45, pp. 6120-6138
Closed Access | Times Cited: 6
Microbial Community Analysis in Sichuan South-road Dark Tea Piled Center at Pile-Fermentation Metaphase and Insight Into Organoleptic Quality Development Mediated by Aspergillus niger M10
Yao Zou, Ying Zhang, Yun Tian, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 10
Fermentation Characteristics, Microbial Compositions, and Predicted Functional Profiles of Forage Oat Ensiled with Lactiplantibacillus plantarum or Lentilactobacillus buchneri
Yanzi Xiao, Lin Sun, Zhijun Wang, et al.
Fermentation (2022) Vol. 8, Iss. 12, pp. 707-707
Open Access | Times Cited: 10
Dynamic changes in chemical composition and microbial community characteristics during pile-fermentation process of Phyllanthus emblica Linn. fruit
Haozhou Huang, Mengqi Li, Gefei Li, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 10, pp. 105166-105166
Open Access | Times Cited: 5
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
Teng Wang, Ruoyu Li, Kunyi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101003-101003
Open Access | Times Cited: 5
Lactobacillus salivarius and Berberine Alleviated Yak Calves’ Diarrhea via Accommodating Oxidation Resistance, Inflammatory Factors, and Intestinal Microbiota
Qing He, Sijia Lü, Jia Wang, et al.
Animals (2024) Vol. 14, Iss. 16, pp. 2419-2419
Open Access | Times Cited: 1
Liubao tea extract restrains obesity-related hyperlipidemia via regulation of AMPK/p38/NF-κB pathway and intestinal microbiota
Xinyu Feng, Y J Qin, MA Shi-cheng, et al.
Food Chemistry (2024) Vol. 464, pp. 141910-141910
Closed Access | Times Cited: 1

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