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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 51-75 of 376 citing articles:

Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
Shan Jin, Mingjin Li, Ziqiong Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101192-101192
Open Access | Times Cited: 10
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 9
The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9
Exploring the ancient roots and modern global brews of tea and herbal beverages: A comprehensive review of origins, types, health benefits, market dynamics, and future trends
Hisham‐Sultan‐Alkatib Huda, Nazia Binti Abdul Majid, Yeng Chen, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 6938-6955
Open Access | Times Cited: 8
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis)
Mengru Li, Hui Wang, Jing Wang, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118739-118739
Closed Access | Times Cited: 7
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics
Zhiwei Hou, Yujie Wang, Shanshan Xu, et al.
LWT (2020) Vol. 130, pp. 109547-109547
Closed Access | Times Cited: 65
Green tea polyphenols and epigallocatechin-3-gallate protect against perfluorodecanoic acid induced liver damage and inflammation in mice by inhibiting NLRP3 inflammasome activation
Dongxu Wang, Qiang Gao, Taotao Wang, et al.
Food Research International (2019) Vol. 127, pp. 108628-108628
Closed Access | Times Cited: 61
High Performance Liquid Chromatography and Metabolomics Analysis of Tannase Metabolism of Gallic Acid and Gallates in Tea Leaves
Mingli Liu, Hao-Fen Xie, Yan Ma, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 17, pp. 4946-4954
Closed Access | Times Cited: 53
N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols with Anti-inflammatory Activity in Lipopolysaccharide-Stimulated Macrophages Are Storage-Related Marker Compounds for Green Tea
Weidong Dai, Ni Lou, Dongchao Xie, et al.
Journal of Agricultural and Food Chemistry (2020) Vol. 68, Iss. 43, pp. 12164-12172
Closed Access | Times Cited: 52
Sensory and chemical characteristics of Tieguanyin oolong tea after roasting
Qing-Qing Cao, Yanqing Fu, Jieqiong Wang, et al.
Food Chemistry X (2021) Vol. 12, pp. 100178-100178
Open Access | Times Cited: 52
Multi-variable selection strategy based on near-infrared spectra for the rapid description of dianhong black tea quality
Guangxin Ren, Jingming Ning, Zhengzhu Zhang
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2020) Vol. 245, pp. 118918-118918
Closed Access | Times Cited: 51
Polyphenols in foods: Classification, methods of identification, and nutritional aspects in human health
Liang Zhang, Zisheng Han, Daniel Granato
Advances in food and nutrition research (2021), pp. 1-33
Closed Access | Times Cited: 51
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, et al.
Food Chemistry X (2021) Vol. 12, pp. 100160-100160
Open Access | Times Cited: 51
Effects of bioactive components of Pu-erh tea on gut microbiomes and health: A review
Jun-Yu Liu, Dong He, Yifan Xing, et al.
Food Chemistry (2021) Vol. 353, pp. 129439-129439
Closed Access | Times Cited: 50
HPLC-DAD phenolic profiles, antibiofilm, anti-quorum sensing and enzyme inhibitory potentials of Camellia sinensis (L.) O. Kuntze and Curcuma longa L.
Alfred Ngenge Tamfu, Özgür Ceylan, Selçuk Küçükaydın, et al.
LWT (2020) Vol. 133, pp. 110150-110150
Closed Access | Times Cited: 49
Protective Effect of Natural Products against Huntington’s Disease: An Overview of Scientific Evidence and Understanding Their Mechanism of Action
Pei Teng Lum, Mahendran Sekar, Siew Hua Gan, et al.
ACS Chemical Neuroscience (2021) Vol. 12, Iss. 3, pp. 391-418
Closed Access | Times Cited: 49
Type of tea consumption and depressive symptoms in Chinese older adults
Yao Yao, Huashuai Chen, Lele Chen, et al.
BMC Geriatrics (2021) Vol. 21, Iss. 1
Open Access | Times Cited: 49
Structural Characterization and Immunostimulatory Activity of Heteropolysaccharides from Fuzhuan Brick Tea
Guijie Chen, Yixun Bai, Ziqi Zeng, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 4, pp. 1368-1378
Closed Access | Times Cited: 48
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions
Qing-Qing Cao, Fang Wang, Jieqiong Wang, et al.
Food Chemistry (2021) Vol. 364, pp. 130235-130235
Closed Access | Times Cited: 48
Divergent DNA methylation contributes to duplicated gene evolution and chilling response in tea plants
Wei Tong, Ruopei Li, Jin Huang, et al.
The Plant Journal (2021) Vol. 106, Iss. 5, pp. 1312-1327
Open Access | Times Cited: 46
Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice
Zhibin Liu, Qin Chen, Chen Zhang, et al.
Food Chemistry (2021) Vol. 367, pp. 130735-130735
Closed Access | Times Cited: 46
Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing
Mingchun Wen, Yuqing Cui, Caixia Dong, et al.
Food Research International (2021) Vol. 148, pp. 110588-110588
Closed Access | Times Cited: 44
Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India
Himangshu Deka, Podma Pollov Sarmah, Arundhuti Devi, et al.
RSC Advances (2021) Vol. 11, Iss. 19, pp. 11457-11467
Open Access | Times Cited: 41
Shading Promoted Theanine Biosynthesis in the Roots and Allocation in the Shoots of the Tea Plant (Camellia sinensis L.) Cultivar Shuchazao
Tianyuan Yang, Yunxia Xie, Xin Lü, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 16, pp. 4795-4803
Closed Access | Times Cited: 41

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