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:
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 8
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 8
Showing 8 citing articles:
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
Can Yuan, Cheng‐Jian Xu, Lilan Chen, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1532-1532
Open Access | Times Cited: 5
Can Yuan, Cheng‐Jian Xu, Lilan Chen, et al.
Molecules (2024) Vol. 29, Iss. 7, pp. 1532-1532
Open Access | Times Cited: 5
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
Ailing Wang, Qingqing Lei, Beibei Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101743-101743
Open Access | Times Cited: 4
Ailing Wang, Qingqing Lei, Beibei Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101743-101743
Open Access | Times Cited: 4
Preliminary exploration of acceptance and emotional responses to the key floral volatile compounds of Pu'er crude tea
Huimin An, Xingchang Ou, Jinhua Chen, et al.
Food Frontiers (2024) Vol. 5, Iss. 4, pp. 1765-1775
Open Access
Huimin An, Xingchang Ou, Jinhua Chen, et al.
Food Frontiers (2024) Vol. 5, Iss. 4, pp. 1765-1775
Open Access
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Trans-2-hexenal reduces postharvest mango stem-end rot by oxidative damage to Neofusicoccum parvum cell membranes
Xiaoli Tan, Xiaobing Jiang, Xiumei Chen, et al.
Research Square (Research Square) (2024)
Open Access
Xiaoli Tan, Xiaobing Jiang, Xiumei Chen, et al.
Research Square (Research Square) (2024)
Open Access
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
Lijuan Du, Yanping Ye, Jinliang Shao, et al.
Journal of Food Science (2024)
Closed Access
Lijuan Du, Yanping Ye, Jinliang Shao, et al.
Journal of Food Science (2024)
Closed Access
Trans-2-hexenal reduces postharvest mango stem-end rot by oxidative damage to Neofusicoccum parvum cell membranes
Xiaoli Tan, Xiaobing Jiang, Xiumei Chen, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 41, Iss. 1
Closed Access
Xiaoli Tan, Xiaobing Jiang, Xiumei Chen, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 41, Iss. 1
Closed Access
Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
