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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.

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Showing 18 citing articles:

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
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
Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons
Zhouping Fu, Liyan Chen, Sujuan Zhou, et al.
Food Chemistry (2023) Vol. 430, pp. 137000-137000
Closed Access | Times Cited: 24
Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification
Qin Ouyang, Yanna Rong, Jiaqi Wu, et al.
Food Chemistry (2023) Vol. 420, pp. 136078-136078
Closed Access | Times Cited: 19
The effect of Lactobacillus plantarum LP-115 strain on improving the savor and aroma of milk containing grape sap through fermentation
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Food and Humanity (2023) Vol. 1, pp. 404-414
Closed Access | Times Cited: 18
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics
Junaid Raza, Baosong Wang, Yue Duan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 271-271
Open Access
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas
Lu Li, Mingchun Wen, Wei Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143580-143580
Closed Access
A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing
Han Zhang, Waqas Ahmad, Yanna Rong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1721-1721
Open Access | Times Cited: 4
Enhancing federated learning robustness in adversarial environment through clustering Non-IID features
Yanli Li, Dong Yuan, Abubakar Sadiq Sani, et al.
Computers & Security (2023) Vol. 132, pp. 103319-103319
Open Access | Times Cited: 10
Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste
Mingjin Li, Ma Jianping, Qinji Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106434-106434
Closed Access | Times Cited: 3
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
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 2
Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
In vitro and in vivo anti-inflammatory models demonstrate oligopeptides play a significant role in anti-inflammatory properties of white tea
Feng Zhao, Xiaojuan Wang, Hui Liu, et al.
Journal of Functional Foods (2023) Vol. 112, pp. 105983-105983
Open Access | Times Cited: 5
Impact of the Season on Total Polyphenol and Antioxidant Properties of Tea Cultivars of Industrial Importance in Northeast India
Himangshu Deka, Podma Pollov Sarmah, Pritom Chowdhury, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3196-3196
Open Access | Times Cited: 4
Hot-air full drying driven metabolome changes in white tea ( Camellia sinensis L.)
Yong Xie, Jia Ying Zheng, Yong Hou, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 2742-2756
Open Access | Times Cited: 4
Study of metabolites dynamic variation during vine tea (Ampelopsis grossedentata) processing by untargeted metabolomics
Qianqian Li, Chaoyang Zhang, Huawei Wang, et al.
Industrial Crops and Products (2024) Vol. 219, pp. 119053-119053
Closed Access
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