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:
Dynamic evolution and correlation between microorganisms and metabolites during manufacturing process and storage of Pu-erh tea
Jing Li, Wu Jie, Naifeng Xu, et al.
LWT (2022) Vol. 158, pp. 113128-113128
Open Access | Times Cited: 40
Jing Li, Wu Jie, Naifeng Xu, et al.
LWT (2022) Vol. 158, pp. 113128-113128
Open Access | Times Cited: 40
Showing 26-50 of 40 citing articles:
Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue
Xiaoyun Huang, Yinying Xu, Xinyan Wu, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 380-380
Open Access | Times Cited: 8
Xiaoyun Huang, Yinying Xu, Xinyan Wu, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 380-380
Open Access | Times Cited: 8
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)
Yongyi Yang, Juan Peng, Qingqing Li, et al.
LWT (2023) Vol. 192, pp. 115707-115707
Open Access | Times Cited: 3
Yongyi Yang, Juan Peng, Qingqing Li, et al.
LWT (2023) Vol. 192, pp. 115707-115707
Open Access | Times Cited: 3
Interaction and Metabolic Function of Microbiota during Tibetan Tea Fermentation through Bioaugmentation with Aspergillus niger
Kunyi Liu, Han Li-yan, Qi Wang, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 690-690
Open Access | Times Cited: 2
Kunyi Liu, Han Li-yan, Qi Wang, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 690-690
Open Access | Times Cited: 2
Improving the Quality and Safety of Pu-erh Tea by Inoculation of Saccharomyces cerevisiae and Lactobacillus plantarum
Yali Wang, Yifei Liu, Zhaoyue Sun, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 987-987
Open Access | Times Cited: 2
Yali Wang, Yifei Liu, Zhaoyue Sun, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 987-987
Open Access | Times Cited: 2
Metagenomics-Based Insights into the Microbiota Drive Vitamins Metabolism In the Fermentation of Pu-Erh Tea
Teng Wang, Jiangshan An, Gen Sha, et al.
(2024)
Closed Access
Teng Wang, Jiangshan An, Gen Sha, et al.
(2024)
Closed Access
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
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
A Metagenomics analysis of microbial functional genes linked to vitamins metabolism in the pile fermentation of pu-erh tea
Teng Wang, Jiangshan An, Gen Sha, et al.
LWT (2024), pp. 117215-117215
Open Access
Teng Wang, Jiangshan An, Gen Sha, et al.
LWT (2024), pp. 117215-117215
Open Access
Identification of phenols and their formation network during the brewing process of Shanxi aged vinegar
Jing Liu, Jiao Wang, Beibei Zhu, et al.
Food Chemistry (2024) Vol. 470, pp. 142635-142635
Closed Access
Jing Liu, Jiao Wang, Beibei Zhu, et al.
Food Chemistry (2024) Vol. 470, pp. 142635-142635
Closed Access
A novel method for Pu-erh tea face traceability identification based on improved MobileNetV3 and triplet loss
Zhe Zhang, Xinting Yang, Na Luo, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 1
Zhe Zhang, Xinting Yang, Na Luo, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 1
The Changes between Microorganisms and Volatile Metabolites During Storage of Ganpu Tea Processing Through Industrial-Scale Different Drying Methods
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
(2023)
Closed Access
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
(2023)
Closed Access
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.
(2023)
Closed Access
Teng Wang, Ruoyu Li, Kunyi Liu, et al.
(2023)
Closed Access
Targeted Metabolomics Technologies Revealed Differences in Monosaccharides, Catechins, Phenolic Acids, Flavonoids and Amino Acids between Aged Pu-Erh Raw Tea And Ripe Tea
Lan Cai, Tingting Yang, Feng Zhang, et al.
(2023)
Closed Access
Lan Cai, Tingting Yang, Feng Zhang, et al.
(2023)
Closed Access
