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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:

Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
LWT (2021) Vol. 150, pp. 111875-111875
Closed Access | Times Cited: 65

Showing 26-50 of 65 citing articles:

Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)
Weimin Huang, Changyi Zhang, Zepeng Gu, et al.
Food Bioscience (2022) Vol. 46, pp. 101567-101567
Closed Access | Times Cited: 26
Tea (Camellia sinensis): A Review of Nutritional Composition, Potential Applications, and Omics Research
Cheng Wang, Jingxue Han, Yu-Ting Pu, et al.
Applied Sciences (2022) Vol. 12, Iss. 12, pp. 5874-5874
Open Access | Times Cited: 26
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing
Feili Zhan, Lingxia Sun, Gaiming Zhao, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 963-963
Open Access | Times Cited: 22
Heimao tea polysaccharides ameliorate obesity by enhancing gut microbiota-dependent adipocytes thermogenesis in mice fed with high fat diet
Yu Wang, Ting Li, Yueyue Liu, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 13014-13027
Closed Access | Times Cited: 22
Characterization of key sweet taste compounds in Camellia nanchuanica black tea
Fang Wei, Liyong Luo, Liang Zeng
LWT (2023) Vol. 182, pp. 114858-114858
Open Access | Times Cited: 14
Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action
Tiehan Li, Yuming Wei, Wanzhen Feng, et al.
LWT (2023) Vol. 185, pp. 115132-115132
Open Access | Times Cited: 13
Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review
Huilin Deng, Jia Liu, Ying Xiao, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3903-3903
Open Access | Times Cited: 13
Green preparation, safety control and intelligent processing of high-quality tea extract
Yang Wei, Yuxuan Pang, Peihua Ma, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11468-11492
Closed Access | Times Cited: 12
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
Le Chen, Shengxin Yin, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 450, pp. 139236-139236
Closed Access | Times Cited: 4
Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
Wanjun Ma, Yali Shi, Gaozhong Yang, et al.
Food Chemistry (2021) Vol. 375, pp. 131877-131877
Closed Access | Times Cited: 29
Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas
Zhihui Wang, Shuang Gan, Weijiang Sun, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1057-1057
Open Access | Times Cited: 21
Microbial and Nonvolatile Chemical Diversities of Chinese Dark Teas Are Differed by Latitude and Pile Fermentation
Ya-Shuai Kong, Hongyu Ren, Rui Liu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 18, pp. 5701-5714
Closed Access | Times Cited: 18
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
Xiao Chen, Ziyi Li, Weijie Lan, et al.
Food Bioscience (2024) Vol. 61, pp. 104503-104503
Closed Access | Times Cited: 3
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
Mingjin Li, Yan‐Yu Zhu, Yuwei Yuan, et al.
LWT (2024) Vol. 205, pp. 116456-116456
Open Access | Times Cited: 3
Identification of the key phytochemical components responsible for sensory characteristics of Hunan fuzhuan brick tea
Shaorong Zhang, Shujuan Liu, Huanhuan Li, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105289-105289
Closed Access | Times Cited: 9
A local dark tea – Liubao tea – extract exhibits remarkable performance in oral tissue regeneration, inflammation relief and oral microbiota reconstruction
Su Zhou, Zhelu Bao, Shicheng Ma, et al.
Food & Function (2023) Vol. 14, Iss. 16, pp. 7400-7412
Closed Access | Times Cited: 7
Comparison of the quality of suansun product between starter inoculation and natural fermentation
Xinyue Qin, Tao Xiong, Xinyi Kang, et al.
Food Bioscience (2024) Vol. 58, pp. 103782-103782
Closed Access | Times Cited: 2
Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties
Yuqiao Dai, Yabing Liu, Y. Li, et al.
Journal of Food Processing and Preservation (2024) Vol. 2024, pp. 1-18
Open 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
Effect of brewing conditions on polyphenols in the dark tea (Camellia sinensis L.) infusions: content, composition and antioxidant activities
Siqiang Wang, Zhuoting Gan, Beichao WANG, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 13
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
Tiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 49, pp. 15602-15613
Closed Access | Times Cited: 12
Multivariate chemical analysis: From sensors to sensor arrays
Xueling Yu, Lixing Fu, Tong Wang, et al.
Chinese Chemical Letters (2023) Vol. 35, Iss. 7, pp. 109167-109167
Closed Access | Times Cited: 7
Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea
Pengcheng Zheng, Chunyin Qin, Panpan Liu, et al.
Molecules (2021) Vol. 26, Iss. 21, pp. 6718-6718
Open Access | Times Cited: 15
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

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