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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:

Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)
Weimin Huang, Changyi Zhang, Zepeng Gu, et al.
Food Bioscience (2022) Vol. 46, pp. 101567-101567
Closed Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
Xinyu Chu, Wangsheng Zhu, Xue Li, et al.
Food Research International (2024) Vol. 183, pp. 114234-114234
Closed Access | Times Cited: 12
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 11
Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations
Yang Yuan, Zheng Peng, Xinyi Jiang, et al.
Food Chemistry (2024) Vol. 443, pp. 138542-138542
Closed Access | Times Cited: 10
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
Ziqing Sang, Qiang Xie, Chen Chen, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Metagenomic analysis of microbial-community structure and function during the fermentation of suansun, a Chinese traditional bamboo shoot
Qianqian Guan, Xinyi Kang, Xinyue Qin, et al.
Food Bioscience (2023) Vol. 54, pp. 102908-102908
Closed Access | Times Cited: 13
Effects of electromagnetic roller-hot-air–steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea
Yaya Yu, Xizhe Zhu, Wen Ouyang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100844-100844
Open Access | Times Cited: 13
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 4
Phlorizin from Lithocarpus litseifolius [Hance] Chun ameliorates FFA-induced insulin resistance by regulating AMPK/PI3K/AKT signaling pathway
Heng Zhao, Bo-Wen Zhai, Maoyu Zhang, et al.
Phytomedicine (2024) Vol. 130, pp. 155743-155743
Closed Access | Times Cited: 4
Impact of microorganisms on key processes of organic acid metabolism during the occurrence and disappearance of paocai pellicle
Shuang Xian, Yanlan Li, Xingyan Liu, et al.
Journal of Food Science (2024) Vol. 89, Iss. 8, pp. 5047-5064
Closed Access | Times Cited: 3
Switchable deep eutectic solvents for the extraction of phlorizin and trilobatin from sweet tea (Lithocarpus litseifolius (Hance) Chun)
Weijie Yang, Runping Wang, Lingqi Wang, et al.
Separation and Purification Technology (2024) Vol. 356, pp. 129898-129898
Closed Access | Times Cited: 3
The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis
Hongyan Liu, Yi Liu, Mingyue Li, et al.
LWT (2022) Vol. 163, pp. 113518-113518
Open Access | Times Cited: 17
Study on the differences of metabolites and their bioactivities of Lithocarpus under different processing methods
Wenhuan Lou, Xidong Mu, Jiajia Liu, et al.
Food Bioscience (2023) Vol. 54, pp. 102817-102817
Closed Access | Times Cited: 6
The bacterial succession and its role in flavor compounds formation during the fermentation of cigar tobacco leaves
Hongyang Si, Kun Zhou, Tingyi Zhao, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 6
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
Teng Wang, Ruoyu Li, Kunyi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101003-101003
Open Access | Times Cited: 5
Rapid and green quantification of phloridzin and trilobatin in Lithocarpus litseifolius (Hance) Chun (sweet tea) using an online pressurized liquid extraction high-performance liquid chromatography at equal absorption wavelength method
Zhengming Qian, Qinggui Lei, Dan Tang, et al.
Analytical Methods (2024) Vol. 16, Iss. 16, pp. 2513-2521
Closed Access | Times Cited: 1
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC–MS fingerprints
Adineh Aminianfar, M. Fatemi, Fatemeh Azimi
Food Chemistry X (2024) Vol. 24, pp. 101859-101859
Open Access | Times Cited: 1
Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao
Ynara da Costa Fonseca, Celina Eugenio Bahule, Héctor Herrera, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40542-e40542
Open Access | Times Cited: 1
Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage
Hongliang Mu, Peifang Weng, Zufang Wu
Fermentation (2023) Vol. 9, Iss. 9, pp. 794-794
Open Access | Times Cited: 4
Metagenomics analysis of the polymeric and monomeric phenolic dynamic changes related to the indigenous bacteria of black tea spontaneous fermentation
Siti Nurmilah, Yana Cahyana, Gemilang Lara Utama
Biotechnology Reports (2022) Vol. 36, pp. e00774-e00774
Open Access | Times Cited: 5
Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Liao Xue, Muyan Xiao, Zhen Peng, et al.
Food Bioscience (2024) Vol. 58, pp. 103594-103594
Closed Access
Sweet tea extract encapsulated by different wall material combinations with improved physicochemical properties and bioactivity stability
Qingyue Deng, Lishu Han, Chengjiang Tang, et al.
Journal of Microencapsulation (2024) Vol. 41, Iss. 5, pp. 360-374
Closed Access
Dynamics Changes of Physiochemical Properties, Flavor Compounds, and Microbial Communities of Naturally Fermented Whole Calamondin Puree（ Citrus Microcarpa ）
Hongjian Zhang, Shuaiguang Liu, Zewei Ma, et al.
(2024)
Closed Access
Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR
Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2109-2109
Open Access
Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity
Liangzhen Jiang, Xiao Han, Luo Wang, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 369-369
Open Access
Enhancement of Active Substances in Astragali Radix Broth with Lactic Acid Bacteria Fermentation and the Promotion Role of Chlorella Growth Factor
Xiaomeng Li, Wei Liu, Qingyan Ge, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 455-455
Open Access
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