Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 25
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: 34
A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications
Yu Zeng, Lei Zhao, Kai Wang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 3
Open Access | Times Cited: 14
The non-enzymatic browning of pine bark during thermal treatment: Color and chemical changes, color kinetics and insights into mechanisms
Guangyan Yao, Xiaopeng Chen, Zi-Yu Long, et al.
Industrial Crops and Products (2023) Vol. 204, pp. 117289-117289
Closed Access | Times Cited: 17
Coffee, tea, and cocoa in obesity prevention: Mechanisms of action and future prospects
Qian Wang, Guilin Hu, Ming‐Hua Qiu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100741-100741
Open Access | Times Cited: 7
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 7
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis
Na Li, Junren Xu, Yiqiao Zhao, et al.
Food Chemistry (2024) Vol. 460, pp. 140515-140515
Closed Access | Times Cited: 6
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: 16
Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans
Robert Rusinek, B. Dobrzañski, Marzena Gawrysiak‐Witulska, et al.
International Agrophysics (2023) Vol. 38, Iss. 1, pp. 31-42
Open Access | Times Cited: 16
Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters
Farzana Siddique, Ashiq Hussain, Amer Ali Mahdi, et al.
Journal of Food Quality (2024) Vol. 2024, pp. 1-16
Open Access | Times Cited: 4
Polyphenols from Foxtail Millet Improve Non-Alcoholic Fatty Liver Disease by Regulating Intestinal Microbiome in Mice
Israr Ghani, Yuxuan An, Qinqin Qiao, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1683-1683
Open Access | Times Cited: 4
Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review
Kaina Qiao, Mingxia Zhao, Yan Huang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3747-3747
Open Access | Times Cited: 4
Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method
Jingtao Zhou, Muxue Qin, Junyu Zhu, et al.
Food Chemistry (2024) Vol. 468, pp. 142241-142241
Closed Access | Times Cited: 4
The influence of pH on auto-oxidative browning of flavan-3-ols and gallic acid as a promising browning inhibitor
Junfeng Tan, Jean‐Paul Vincken, Mark Sanders, et al.
Food Chemistry (2025), pp. 143066-143066
Open Access
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Impact of fermentation and drying on the bioactive compounds and physicochemical properties of four cocoa genotypes in Northwestern Peru
Luz Quispe-Sánchez, Ives Yoplac, Manuel Alejandro Ix-Balam, et al.
Journal of Agriculture and Food Research (2025), pp. 101851-101851
Open Access
Membrane for Pressure-Driven Separation Prepared with a Method of 3D Printing: Performance in Concentrating Orange Peel Extract
Priscila Pini Pereira, I.C. Gonçalves, Luiza Carla Augusto Molina, et al.
Membranes (2025) Vol. 15, Iss. 4, pp. 105-105
Open Access
The Concentrations of Phenolic Compounds and Vitamin C in Japanese Quince (Chaenomeles japonica) Preserves
Renata Kazimierczak, Klaudia Kopczyńska, Alicja Ponder, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1369-1369
Open Access
Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates
Yao Chen, Xuan Tao, Shengqing Hu, et al.
Food Chemistry (2023) Vol. 431, pp. 137119-137119
Closed Access | Times Cited: 10
Metabolomic analysis of black sesame seeds: Effects of processing and active compounds in antioxidant and anti-inflammatory properties
Yu Liu, Xia Xiao, Ziwei Wang, et al.
Food Research International (2023) Vol. 176, pp. 113789-113789
Closed Access | Times Cited: 10
Comprehensive Analysis of Phenolic Constituents, Biological Activities, and Derived Aroma Differences of Penthorum chinense Pursh Leaves after Processing into Green and Black Tea
Zhuoya Xiang, Boyu Zhu, Xing Yang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 399-399
Open Access | Times Cited: 2
From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Denny Cortez, Mayté Flores, Lloisy Calampa, et al.
Microchemical Journal (2024) Vol. 201, pp. 110607-110607
Open Access | Times Cited: 2
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powders Samples Sourced from European Market
Luigi Esposito, Matteo Perillo, Carla Di Mattia, et al.
(2024)
Open Access | Times Cited: 2
Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes
Sitesh Kumar, Sunil Pipliya, Prem Prakash Srivastav, et al.
Journal of Food Science (2024) Vol. 89, Iss. 10, pp. 6127-6141
Open Access | Times Cited: 2
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
Xin Wang, Weiqi Fei, Mingyue Shen, et al.
Food Research International (2024) Vol. 197, pp. 115201-115201
Closed Access | Times Cited: 2
Page 1 - Next Page

Scroll to top