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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:

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

Showing 15 citing articles:

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
Diandian Wang, Yaxi Zhou, Jian Zhao, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 91-91
Open Access
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)
Yue Qiu, Xiaolin Liu, Zhi Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu Brick Tea
Yike Han, Xingnan Wang, Zhenpeng Gao
Food Bioscience (2024) Vol. 61, pp. 104753-104753
Closed Access | Times Cited: 3
Improving quality profiles of summer-autumn tea through the synergistic fermentation with three fungal strains
Sashuang Dong, Sitong Wu, Rhoades He, et al.
Food Bioscience (2024) Vol. 62, pp. 105453-105453
Closed Access | Times Cited: 3
Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea
Yuezhao Deng, Cheng Li, Yineng Chen, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1808-1808
Open Access | Times Cited: 2
Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics
Kai Zhu, Weiguo Wu, Liwen Jiang, et al.
Food Bioscience (2024), pp. 105130-105130
Closed Access | Times Cited: 1
Advancing Antimicrobial Efficacy of Cucumis Momordica Seeds: Nanoemulsion Application in Eurotium cristatum-Mediated Solid-State Fermentation
Madhu Sharma, Gülden Gökşen, Nemat Ali, et al.
Food and Bioproducts Processing (2024)
Closed Access | Times Cited: 1
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
Ultrasound-Assisted Enzymatic Extraction of Dark Tea Polyphenols and Their Antioxidant Activity
Shao Jinhua, Xiangmin Zouwei, Yuhang Li, et al.
(2024)
Closed Access
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate
Lingling Shangguan, Zixiong Liu, Linlong Xu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2591-2591
Open Access
Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans (Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1
Yu Xiao, Hui Chen, Yajing Wang, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100854-100854
Open Access
EDITORIAL: Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages
Vittorio Capozzi, Baoru Yang, Wenjia He, et al.
Food Bioscience (2024), pp. 105793-105793
Closed Access
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