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:
Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 40
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 40
Showing 26-50 of 40 citing articles:
The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage
Huamin Li, Hui Guan, Xiru Zhang, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6539-6539
Open Access | Times Cited: 3
Huamin Li, Hui Guan, Xiru Zhang, et al.
Molecules (2023) Vol. 28, Iss. 18, pp. 6539-6539
Open Access | Times Cited: 3
Improvement of the sensory characteristics of Dancong tea using a dry-heating post-treatment approach
Yu Zeng, Jianhua Liang, Jianyong Zhang, et al.
LWT (2023) Vol. 185, pp. 115118-115118
Open Access | Times Cited: 2
Yu Zeng, Jianhua Liang, Jianyong Zhang, et al.
LWT (2023) Vol. 185, pp. 115118-115118
Open Access | Times Cited: 2
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access
Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration
Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski
Journal of the American Society of Brewing Chemists (2024), pp. 1-16
Open Access
Yanxin Lin, Michele R. Warmund, Misha T. Kwasniewski
Journal of the American Society of Brewing Chemists (2024), pp. 1-16
Open Access
Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
Chenping Zhang, Jing Su, Jianan Wang, et al.
(2024)
Closed Access
Chenping Zhang, Jing Su, Jianan Wang, et al.
(2024)
Closed Access
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access
Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits
Moeun Lee, Daun Kim, Ki Won Lee, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 8, pp. 1653-1659
Open Access
Moeun Lee, Daun Kim, Ki Won Lee, et al.
Journal of Microbiology and Biotechnology (2024) Vol. 34, Iss. 8, pp. 1653-1659
Open Access
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea
Minge Bai, Liling Wang
Polish Journal of Food and Nutrition Sciences (2024), pp. 232-243
Open Access
Minge Bai, Liling Wang
Polish Journal of Food and Nutrition Sciences (2024), pp. 232-243
Open Access
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Widely targeted volatilomics and transcriptome analyses reveal the differences in volatile organic components in differently shaped Amomum tsao-ko fruits
Mengli Ma, Hongbo Fu, Tiantao Wang, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access
Mengli Ma, Hongbo Fu, Tiantao Wang, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Information Fusion of Hyperspectral Imaging and Self-developed Electronic Nose for Evaluating the Degree of Black Tea Fermentation
Fengle Zhu, Huan Yao, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2024), pp. 106859-106859
Closed Access
Fengle Zhu, Huan Yao, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2024), pp. 106859-106859
Closed Access
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access
Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds
Yichao Liu, Shuai Du, Lin Sun, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access
Yichao Liu, Shuai Du, Lin Sun, et al.
Communications Biology (2024) Vol. 7, Iss. 1
Open Access
Role of Aspergillus tubingensis M16 in the quality development of instant Sichuan south-road dark tea produced by submerged fermentation
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
Different smoking process with the special fuel rods: Imparts a smoky aroma to Souchong black tea
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
