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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:

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 66

Showing 1-25 of 66 citing articles:

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
Nanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Research International (2023) Vol. 169, pp. 112845-112845
Closed Access | Times Cited: 87
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
Bo-Nan Xi, Zhang JingJing, Xiao Xu, et al.
Food Chemistry (2023) Vol. 435, pp. 137547-137547
Closed Access | Times Cited: 52
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 14
Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
Jiyuan Xu, Ying Zhang, Fei Yan, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 146-146
Open Access | Times Cited: 40
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 32
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS
Mengjie Liu, Yang Yang, Xiaobo Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100692-100692
Open Access | Times Cited: 12
Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
Yandong Kang, Xingdong Wang, Ling Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104173-104173
Open Access | Times Cited: 12
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 12
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 10
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 8
Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace–Gas Chromatography–Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation
Beibei Zhu, Hongyue An, Li Li, et al.
ACS Omega (2024) Vol. 9, Iss. 14, pp. 15996-16005
Open Access | Times Cited: 7
Characterization of Volatile Compounds in Mozzarella Cheeses Made from Bovine and Buffalo Milk by SPME-GC×GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS
Zhijie Yang, Jiao Wang, Bei Wang, et al.
Journal of Dairy Science (2025)
Open Access
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 20
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 20
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 19
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
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 15
Off-odour Identification from Volatile Organic Compounds (VOCs) of Spirulina
Himawan Prasetiyo, Sri Purwaningsih, Iriani Setyaningsih, et al.
BIO Web of Conferences (2024) Vol. 92, pp. 02006-02006
Open Access | Times Cited: 6
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 6
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
Weilan Li, Luxi Zi, Ningmeng Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101601-101601
Open Access | Times Cited: 5
Volatile markers for unifloral safflower honey: An untargeted and targeted metabolomics analysis
Yifang Gao, Zhaohui Zhou, Mengjiao Wang, et al.
Food Chemistry (2025) Vol. 471, pp. 142734-142734
Closed Access
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