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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:

The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
Jie Wang, Junwei Zhang, Yu Chen, et al.
Food Bioscience (2021) Vol. 43, pp. 101315-101315
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 129
Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 15
Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
Yu‐Chuan Li, Juan Hao, Jingtao Zhou, et al.
LWT (2022) Vol. 166, pp. 113753-113753
Open Access | Times Cited: 40
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
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Rapid identification of Liubao tea vintage based on terahertz spectroscopy combined with improved differentiated creative search algorithm
Huo Zhang, Guanglei Li, Chunyu Guo, et al.
Spectroscopy Letters (2025), pp. 1-16
Closed Access
Microbial and chemical diversity analysis reveals greater heterogeneity of Liubao tea than ripen Pu-erh tea
Hui Yan, Meng-Fu Chen, Yichen Hu, et al.
Food Research International (2025) Vol. 203, pp. 115808-115808
Closed Access
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed Access | Times Cited: 33
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 19
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
The relationship between bacterial dynamics, phenols and antioxidant capability during compressed white tea storage
Zhi‐Hui Wang, Wang Zh, Weidong Dai, et al.
LWT (2023) Vol. 174, pp. 114418-114418
Open Access | Times Cited: 15
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
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: 5
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
Yating Guo, Yani Pan, Xinyu Feng, et al.
Journal of Advanced Research (2025)
Open Access
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Metabolomics in quality formation and characterisation of tea products: a review
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 23
Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea
Wei Lu, Li Huang, Du Lijuan, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2226-2226
Open Access | Times Cited: 11
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
Junyao Long, Lian Yu, Li Huang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4230-4246
Closed Access | Times Cited: 10
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
Junyao Long, Can Chen, Yaqing Wang, et al.
LWT (2024) Vol. 204, pp. 116449-116449
Open Access | Times Cited: 3
Modulation effects of microorganisms on tea in fermentation
Ting Hu, Shuo‐shuo Shi, Qin Ma
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation
Shuang Wu, Wenfeng Wang, Wen Zhu, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109937-109937
Closed Access | Times Cited: 16
A Residual Dense Lightweight Group Convolution Neural Network for Identifying the Gas Information of Different Levels of Tea
Chaohua Yan, An Lu, Dapeng Song
IEEE Sensors Journal (2023) Vol. 23, Iss. 8, pp. 8138-8145
Closed Access | Times Cited: 9
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
Lizeng Cheng, Lanlan Peng, Xin Li, et al.
Food Chemistry (2024) Vol. 454, pp. 139658-139658
Closed Access | Times Cited: 2
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