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:
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 7
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 7
Showing 7 citing articles:
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Dan Su, Junyu Zhu, Yu‐Chuan Li, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 361-361
Open Access
Dan Su, Junyu Zhu, Yu‐Chuan Li, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 361-361
Open Access
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Food Research International (2025), pp. 115769-115769
Closed Access
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Food Research International (2025), pp. 115769-115769
Closed Access
A Multi-Feature Fusion Based Method for Detecting the Moisture Content of Withered Black Tea
Fengle Zhu, Haiyan Wei, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2025), pp. 107325-107325
Closed Access
Fengle Zhu, Haiyan Wei, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2025), pp. 107325-107325
Closed Access
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 3
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 3
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 2
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 2
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 1
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 1
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea
Bernard Ntezimana, Wenluan Xu, Yu‐Chuan Li, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3977-3977
Open Access
Bernard Ntezimana, Wenluan Xu, Yu‐Chuan Li, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3977-3977
Open Access
