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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:

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material
Jiang Shi, Wanjun Ma, Chuanpi Wang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 14, pp. 4210-4222
Closed Access | Times Cited: 86

Showing 26-50 of 86 citing articles:

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
Siyu Liao, Yiqiao Zhao, Wen-bao Jia, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 16
Integrating metabolomics and metatranscriptomics to explore the formation pathway of aroma-active volatile phenolics and metabolic profile during industrial radish paocai fermentation
Yajiao Zhao, Yan Wang, Haoyang Li, et al.
Food Research International (2023) Vol. 167, pp. 112719-112719
Closed Access | Times Cited: 16
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Roles of Gut Microbiota Metabolites and Circadian Genes in the Improvement of Glucose and Lipid Metabolism in KKAy Mice by Theabrownin
Zhongting Lu, Qingcai Zhen, Qijian Liang, et al.
Journal of Agricultural and Food Chemistry (2025) Vol. 73, Iss. 9, pp. 5260-5273
Closed Access
Investigating the Modulatory Effects of Pu-erh Tea on Gut Microbiota in Ameliorating Hyperuricemia Induced by Circadian Rhythm Disruption
Sibo Zhao, Hongli Cao, Fanwei Sun, et al.
Food & Function (2025)
Closed Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Fungal flora and mycotoxin contamination in tea: Current status, detection methods and dietary risk assessment - A comprehensive review
Xuanjun Zhang, Liang Zhang, Ting Zhou, et al.
Trends in Food Science & Technology (2022) Vol. 127, pp. 207-220
Closed Access | Times Cited: 23
Effect of thermal process on the key aroma components of green tea with chestnut‐like aroma
Fengfeng Qu, Xiao‐Han Li, Peiqiang Wang, et al.
Journal of the Science of Food and Agriculture (2022) Vol. 103, Iss. 2, pp. 657-665
Closed Access | Times Cited: 23
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
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
Identification of markers for tea authenticity assessment: Non-targeted metabolomics of highly similar oolong tea cultivars (Camellia sinensis var. sinensis)
Jie Zhao, Wenwen Liu, Yan Chen, et al.
Food Control (2022) Vol. 142, pp. 109223-109223
Closed Access | Times Cited: 20
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
Study on inoculation fermentation by fungi to improve the taste quality of summer green tea
Jinjie Du, Xinhui Wu, Shi-Li Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102321-102321
Closed Access | Times Cited: 20
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
MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea
Xuan Wang, Na Li, Shengshuang Chen, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 7085-7094
Closed Access | Times Cited: 18
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
Zhong Wang, Qifang Jin, Ronggang Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113854-113854
Closed 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
UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
Wen Ouyang, Jingming Ning, Xizhe Zhu, et al.
LWT (2024) Vol. 198, pp. 116010-116010
Open Access | Times Cited: 3

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