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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:

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
Liang Zhang, Chi‐Tang Ho, Jie Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1474-1495
Closed Access | Times Cited: 376

Showing 26-50 of 376 citing articles:

Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4757-4784
Closed Access | Times Cited: 67
The Potential of Epigallocatechin Gallate (EGCG) in Targeting Autophagy for Cancer Treatment: A Narrative Review
E Ferrari, Saverio Bettuzzi, Valeria Naponelli
International Journal of Molecular Sciences (2022) Vol. 23, Iss. 11, pp. 6075-6075
Open Access | Times Cited: 61
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
Yujie Wang, Luqing Li, Ying Liu, et al.
Journal of Food Engineering (2021) Vol. 304, pp. 110599-110599
Closed Access | Times Cited: 60
Enzymatic Oxidation of Tea Catechins and Its Mechanism
Buhailiqiemu Abudureheman, Xiaochun Yu, Dandan Fang, et al.
Molecules (2022) Vol. 27, Iss. 3, pp. 942-942
Open Access | Times Cited: 60
Antiviral Effects of Green Tea EGCG and Its Potential Application against COVID-19
Yingqi Wang, Qingsheng Li, Xin‐Qiang Zheng, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3962-3962
Open Access | Times Cited: 58
Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process
Jilai Cui, Xiaoting Zhai, Danyang Guo, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 279-288
Closed Access | Times Cited: 58
Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes
Shuang Liang, Daniel Granato, Chun Zou, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 431-446
Closed Access | Times Cited: 55
Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review
Mufang Sun, Changling Jiang, Ya-Shuai Kong, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1425-1425
Open Access | Times Cited: 55
Comparative transcriptomic analysis unveils the deep phylogeny and secondary metabolite evolution of 116 Camellia plants
Qiong Wu, Wei Tong, Huijuan Zhao, et al.
The Plant Journal (2022) Vol. 111, Iss. 2, pp. 406-421
Closed Access | Times Cited: 52
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 45
Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya
Jie Zhou, Tiantian Fang, Wen Li, et al.
Food Research International (2022) Vol. 162, pp. 112169-112169
Closed Access | Times Cited: 40
Sustainable Application of Microwave Assisted Extracted Tea Based Tannin Natural Dye for Chemical and Bio-Mordanted Wool Fabric
Shahid Adeel, Muhammad Azeem, Noman Habib, et al.
Journal of Natural Fibers (2022) Vol. 20, Iss. 1
Open Access | Times Cited: 39
An overview of antimicrobial properties of kombucha
Ke‐Ying Nyiew, Phek Jin Kwong, Yoon‐Yen Yow
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1024-1053
Closed Access | Times Cited: 37
Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts
Shuyuan Liu, Qiqi Zhang, Hang Li, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 620-620
Open Access | Times Cited: 37
Effects of Three Different Withering Treatments on the Aroma of White Tea
Huiting Wu, Yuyu Chen, Wanzhen Feng, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2502-2502
Open Access | Times Cited: 37
Complete mitochondrial genome assembly and comparison of Camellia sinensis var. Assamica cv. Duntsa
Jin Li, Han Tang, Hua Luo, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 36
Camellia sinensis: Insights on its molecular mechanisms of action towards nutraceutical, anticancer potential and other therapeutic applications
Priya Chaudhary, Debasis Mitra, Pradeep K. Das Mohapatra, et al.
Arabian Journal of Chemistry (2023) Vol. 16, Iss. 5, pp. 104680-104680
Open Access | Times Cited: 33
Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting
Chuanjian Cui, Yifan Xu, Ge Jin, et al.
Food Control (2023) Vol. 148, pp. 109686-109686
Closed Access | Times Cited: 32
Interactions between tea polyphenols and nutrients in food
Yangxin Dai, Jia‐Ru Wei, Xiaoqiang Chen
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 3130-3150
Closed Access | Times Cited: 29
Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea
Lingli Sun, Suwan Zhang, Qiuhua Li, et al.
Food Control (2023) Vol. 152, pp. 109847-109847
Closed Access | Times Cited: 27
Discovery of color compounds: Integrated multispectral omics on exploring critical colorant compounds of black tea infusion
Piaopiao Long, Yaxin Li, Zisheng Han, et al.
Food Chemistry (2023) Vol. 432, pp. 137185-137185
Closed Access | Times Cited: 27
Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review
Muhammad Aaqil, Chunxiu Peng, Ayesha Kamal, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4467-4467
Open Access | Times Cited: 26
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
Mengge Tang, Sheng Zhang, Ligui Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2267-2291
Closed Access | Times Cited: 20
A comprehensive metabolomics analysis of volatile and non-volatile compounds in matcha processed from different tea varieties
Dan‐Juan Huang, Xun Chen, Tan Rongrong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101234-101234
Closed Access | Times Cited: 11
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11

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