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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:

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 129

Showing 26-50 of 129 citing articles:

Different performance of tea plants to shade based on key metabolites and transcriptome profiles: case study of cultivars Longjing 43 and Yabukita
Wenxuan Li, Qiong Fang, Quan-Wang Han, et al.
Physiologia Plantarum (2025) Vol. 177, Iss. 1
Closed Access
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
Closed Access
Rational application of combined fertilizers improved tea growth and quality components
Ali Raza, Liu Li, Lin Luo, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles
Xianhui Chang, Fuli Li, Congcong Xue, et al.
Food Chemistry X (2025) Vol. 26, pp. 102274-102274
Open Access
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed Access
Flavor perception and biological activities of bitter compounds in food
Tingting Luo, Yanni He, Lanxin Jiang, et al.
Food Chemistry (2025) Vol. 477, pp. 143532-143532
Closed Access
Optimization of Microencapsulation of Green Tea Extract for Functional Beverage Development
Elizaveta Kochubei, Igor Lomovskiy, O.I. Lomovsky, et al.
Applied Food Research (2025), pp. 100790-100790
Open Access
Lactic Acid Bacteria-Mediated Transformation of Black Tea Extract: Insights into Metabolite Profile and Sensory Characteristics
Zhipeng Cheng, Yao-Zeng Zhang, Zhongzheng Guan, et al.
Food Bioscience (2025), pp. 106299-106299
Closed Access
Combined metabolomic and transcriptomic analysis reveals potential astringent substances and the metabolic regulatory networks in plum (Prunus salicina)
Mingxin Huang, Xiaoyu Tang, Lijun Deng, et al.
Scientia Horticulturae (2025) Vol. 342, pp. 114049-114049
Open Access
The CIN-like transcription factor CsTCP2 positively regulates the theanine biosynthesis in Camellia sinensis
Meiqin Mao, Yuanyuan Zhang, Xiaorong Lin, et al.
International Journal of Biological Macromolecules (2025), pp. 141619-141619
Closed Access
Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion
Piaopiao Long, Mengya Zhang, Chi‐Tang Ho, et al.
Food Chemistry (2025), pp. 143767-143767
Closed Access
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Research advances on astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology: A review
Chengxin Zhu, Jinhui Ma, Yantao Liu, et al.
Food Bioscience (2025), pp. 106324-106324
Closed Access
A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea
Cheng Zhang, Chengzhe Zhou, Kai Xu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3628-3628
Open Access | Times Cited: 25
Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries
Juliana DePaula, Sara C. Cunha, Adriano G. Cruz, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3144-3144
Open Access | Times Cited: 22
Topics and trends in fresh tea (Camellia sinensis) leaf research: A comprehensive bibliometric study
Yiqin Chen, Yunfei Li, Chengwen Shen, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 13
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 13
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed 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
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
Lu Lu, Lu Wang, Ruyi Liu, et al.
Food Chemistry (2023) Vol. 441, pp. 138341-138341
Closed Access | Times Cited: 12
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
Wenjun Zhang, Bo Bai, Hongxia Du, et al.
Food Chemistry X (2024) Vol. 21, pp. 101189-101189
Open Access | Times Cited: 4
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
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 4
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 4
Combined application of organic and chemical fertilizers improved the catechins and flavonoids biosynthesis involved in tea quality
Ali Raza, Chaoqun Chen, Lin Luo, et al.
Scientia Horticulturae (2024) Vol. 337, pp. 113518-113518
Closed Access | Times Cited: 4

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