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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:

Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Yu‐Chuan Li, Wei Ran, Chang He, et al.
Food Chemistry X (2022) Vol. 14, pp. 100289-100289
Open Access | Times Cited: 34

Showing 1-25 of 34 citing articles:

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
Zhilong Hao, Jiao Feng, Qianlian Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100710-100710
Open Access | Times Cited: 40
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
Suhuan Mei, Jian Ding, Xiumin Chen
Food Research International (2023) Vol. 168, pp. 112760-112760
Closed Access | Times Cited: 31
The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS
Jiyuan Xu, Ying Zhang, Changbao Hu, et al.
Food Chemistry X (2023) Vol. 21, pp. 101047-101047
Open Access | Times Cited: 25
Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium
Yuanyuan Ye, Wei Yan, Lijun Peng, et al.
Food Research International (2023) Vol. 165, pp. 112460-112460
Closed Access | Times Cited: 19
Hot-Air Drying Significantly Improves the Quality and Functional Activity of Orange Black Tea Compared with Traditional Sunlight Drying
Zhi Yan, Zhihu Zhou, Yuanfang Jiao, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1913-1913
Open Access | Times Cited: 16
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
Xinxue Qin, Jingtao Zhou, Chang He, et al.
Food Chemistry X (2023) Vol. 19, pp. 100809-100809
Open Access | Times Cited: 15
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
Feiquan Wang, Hua Feng, Yucheng Zheng, et al.
Food Research International (2025) Vol. 201, pp. 115681-115681
Closed Access
Soil chemical factors contributing to differences in bacterial communities among tea field soils and their relationships with tea quality
Shuning Zhang, Nao Yanagisawa, Mitsuo Asahina, et al.
Frontiers in Plant Science (2025) Vol. 16
Open Access
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing
Wenxue Chen, Jiezhong Zan, Linfeng Yan, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 941-941
Open Access
Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves
Wei Ran, Qinghui Li, Xinlong Hu, et al.
Scientia Horticulturae (2023) Vol. 319, pp. 112177-112177
Closed Access | Times Cited: 12
Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in various Pyrus spp. Cultivars
Wenjun Zhang, Bo Bai, Hongxia Du, et al.
Food Chemistry X (2024) Vol. 21, pp. 101189-101189
Open Access | Times Cited: 4
Combining gas chromatography-ion mobility spectrometry and olfactory analysis to reveal the effect of filled-N2 anaerobic treatment duration on variation in the volatile profiles of gabaron green tea
Dongzhu Huang, Mengru Li, Hong Wang, et al.
LWT (2023) Vol. 179, pp. 114630-114630
Open Access | Times Cited: 11
Insight into the effect of cultivar and altitude on the identification of EnshiYulu tea grade in untargeted metabolomics analysis
Dan Zou, Xiao-Li Yin, Hui‐Wen Gu, et al.
Food Chemistry (2023) Vol. 436, pp. 137768-137768
Closed Access | Times Cited: 11
Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process
Yu‐Chuan Li, Qianqian Luo, Muxue Qin, et al.
Food Chemistry (2023) Vol. 438, pp. 138062-138062
Closed Access | Times Cited: 11
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics
Yu‐Chuan Li, Jingtao Zhou, Wenluan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104551-104551
Closed Access | Times Cited: 3
The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics
Hongshi Xiao, Jie Yong, Yijie Xie, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 9
Effects of Maturity and Processing on the Volatile Components, Phytochemical Profiles and Antioxidant Activity of Lotus (Nelumbo nucifera) Leaf
Zhili Ma, Yu Ma, Yin Liu, et al.
Foods (2023) Vol. 12, Iss. 1, pp. 198-198
Open Access | Times Cited: 8
Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis
Yiwen Miao, Lilei Wang, Fei Bai, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 865-865
Open Access | Times Cited: 2
The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study
Jiao Feng, Jiayun Zhuang, Qianlian Chen, et al.
Food Chemistry (2024) Vol. 447, pp. 139080-139080
Closed Access | Times Cited: 2
Greenhouse covering cultivation promotes chlorophyll accumulation of tea plant (Camellia sinensis) by activating relevant gene expression and enzyme activity
Xueming Ma, Jixian Liu, Haiyan Li, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 2
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
Hongshi Xiao, Yun Tian, Hui Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140119-140119
Closed Access | Times Cited: 2
Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis
Lilei Wang, Jialing Xie, Yiwen Miao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101634-101634
Open Access | Times Cited: 2
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
LWT (2023) Vol. 189, pp. 115501-115501
Open Access | Times Cited: 6
The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea
Yuanfang Jiao, Yulin Song, Zhi Yan, et al.
Molecules (2023) Vol. 28, Iss. 3, pp. 1079-1079
Open Access | Times Cited: 5
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