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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:

The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 19

Showing 19 citing articles:

Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application
Chun Zou, Xin Zhang, Yong‐Quan Xu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 545-545
Open Access | Times Cited: 7
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
Yuanyuan Song, Jingzhe Li, Qiang Ding, et al.
Food Research International (2025) Vol. 202, pp. 115665-115665
Closed Access
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: 4
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 4
Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas
Haowei Guo, Yani Pan, Chunlin Li, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 669-669
Open Access | Times Cited: 2
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103314-103314
Closed Access | Times Cited: 7
Volatile and non-volatile compounds profiling and their role in sensory and antioxidative attributes of two species of “red snow tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106422-106422
Closed Access | Times Cited: 1
Exploring the Differences of Sensory Attribute, Chemical Profile and Antioxidant Potential of Two Species of “Red Snow Tea” (Lethariella)
Lin Yu-hong, Ran Wei, Jack Jingyuan Zheng, et al.
(2024)
Closed Access
Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
Chenping Zhang, Jing Su, Jianan Wang, et al.
(2024)
Closed Access
The shaping of milk-flavored white tea: more than a change in appearance
Jiao Feng, Weisu Tian, Jinyuan Wang, et al.
Journal of Integrative Agriculture (2024)
Open Access
Development of analytical “aroma wheels” for oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
Ni Yang, J.P. Simon, Wanping Fang, et al.
Food Chemistry (2024) Vol. 464, pp. 141537-141537
Open Access
Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production
Liangyu Wu, Xiaolan Chen, Jiaqi Lin, et al.
Food Chemistry Molecular Sciences (2024) Vol. 9, pp. 100227-100227
Open Access
Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses
Md. Shakir Moazzem, Michelle Hayden, Dong‐Joo Kim, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3269-3269
Open Access
Comparison of Forsythia suspensa leaf fermented tea in the four different regions of Shanxi Province: quality, functional ingredients, and bioactivity
Lijuan Li, Yating Zhao, Shu Zhang, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access
The preference mapping and the drivers of liking for ready-to-drink tea beverages
Angelly Tenadi, Ervina Ervina
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012062-012062
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
The processing of shaking and standing improves the taste quality of summer black tea
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
The Changes between Microorganisms and Volatile Metabolites During Storage of Ganpu Tea Processing Through Industrial-Scale Different Drying Methods
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
(2023)
Closed Access
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