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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:

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

Showing 1-25 of 40 citing articles:

Correlation study on microbial communities and volatile flavor compounds in cigar tobacco leaves of diverse origins
Haiqing Wang, Dongfeng Guo, Mingzhu Zhang, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open 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
A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis
Yanping Lin, Yibiao Huang, Su Zhou, et al.
Food Chemistry (2024) Vol. 446, pp. 138851-138851
Closed Access | Times Cited: 9
Profiling volatile compounds in fresh leaves of 22 major oolong tea germplasm cultivated in Fujian of China
Zhijun Fu, Shuxia Hao, Zhou Jinyu, et al.
Scientia Horticulturae (2024) Vol. 327, pp. 112849-112849
Closed Access | Times Cited: 8
Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas
Han Yan, Weixuan Li, Ying-Lin Zhu, et al.
Food Chemistry (2024) Vol. 448, pp. 139067-139067
Closed Access | Times Cited: 8
Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology
Hongzheng Lin, Liangyu Wu, Xiaoxi Ou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101139-101139
Open Access | Times Cited: 6
Investigations of the highly efficient processing technique, chemical constituents, and anti-inflammatory effect of N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF)-enriched white tea
Jianjian Gao, Dan Chen, Dongchao Xie, et al.
Food Chemistry (2024) Vol. 450, pp. 139328-139328
Closed Access | Times Cited: 5
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
Yujie Wang, Nanfeng Liu, Tianzi Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101427-101427
Open Access | Times Cited: 5
Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulospora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage
Afusat Yinka Aregbe, Bismillah Mubeen, YuQing Xiong, et al.
Food Research International (2025) Vol. 201, pp. 115547-115547
Closed Access
Utilization of postharvest treatment to improve flavor quality of the large-leaf tea cultivar ‘Yinghong No. 9’ and its albino resource
Jiaxin Xie, Jiajia Qian, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120514-120514
Open Access
Development and Comprehensive Hs-Spme-Gc/Q-Tof-Ms Analysis Optimization, Comparison, and Evaluation of Different Blueberry (Vaccinium Spp.) Varieties Volatile Flavor
Qiao Chen, Jiaqi Lin, Huiyu Zhao, et al.
(2025)
Closed Access
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
Simin Xu, Wenxia Zheng, Zeng You, et al.
Journal of Chromatography A (2025) Vol. 1746, pp. 465783-465783
Closed Access
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties
Yang Yu-hua, Fan Li, Yiqin Lin, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Integrating transcriptomics and Microbiomics to unravel the regulatory effects of Anji white tea on lipid metabolism in HFD-induced obese mice
Zhenyu Wang, Yifang Zhang, Xiaolei Shi, et al.
Food Research International (2025) Vol. 206, pp. 116101-116101
Closed Access
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin
Yuhua Yang, Quanming Liang, Bo Zhang, et al.
Journal of Chromatography A (2023) Vol. 1715, pp. 464621-464621
Closed Access | Times Cited: 12
Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network
Ju Chen, Yubing Huang, Xueya Wang, et al.
Food Research International (2024) Vol. 187, pp. 114315-114315
Open Access | Times Cited: 3
The characteristic VOCs of different parts of Artocarpus heterophyllus fruit based on HS-SPME-GC–MS and PTR-TOF-MS
Yueping Wang, Yequn Huang, Lianping Song, et al.
Food Chemistry (2024) Vol. 459, pp. 140431-140431
Closed Access | Times Cited: 3
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 3
Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value
Jie Guo, Zhihao Yu, Meiyan Liu, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3568-3568
Open Access | Times Cited: 8
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
Wenqing Chen, Haile Ma, Q. K. Jiang, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 11, pp. 6449-6460
Closed 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
Co-fermentation of peanut milk by selected lactic acid bacteria on its protein structure, Ara h 1's immunoreactivity, physical-chemical properties and sensory attributes
Shiyu Yang, Tonghao Du, Yue Zhang, et al.
Food Bioscience (2024) Vol. 61, pp. 104408-104408
Closed Access | Times Cited: 2
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
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
The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale
Mengyuan Sui, Lili Wang, Rong Xue, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 244-254
Closed Access | Times Cited: 1
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