Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

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

Showing 15 citing articles:

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, et al.
Food Chemistry (2024) Vol. 444, pp. 138680-138680
Closed Access | Times Cited: 14
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 13
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 7
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 5
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
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons
Jie-hui ZHU, Yuebin Zhou, Haitao Wen
Foods (2025) Vol. 14, Iss. 5, pp. 763-763
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
Combining ion mobility spectrometry and chemometrics for detecting synthetic colorants in black tea: A reliable and fast method
Mina Sobhaninia, Ahmad Mani‐Varnosfaderani, Mohsen Barzegar, et al.
Food Chemistry X (2024) Vol. 21, pp. 101213-101213
Open Access | Times Cited: 2
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access | Times Cited: 2
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access | Times Cited: 1
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC–MS fingerprints
Adineh Aminianfar, M. Fatemi, Fatemeh Azimi
Food Chemistry X (2024) Vol. 24, pp. 101859-101859
Open Access | Times Cited: 1
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
Dongzhu Huang, Hong Wang, Yuhan Wu, et al.
LWT (2024), pp. 116966-116966
Open Access | Times Cited: 1
Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)
Ying-Lin Zhu, Weixuan Li, Yuhui Zhang, et al.
Food Chemistry (2024) Vol. 464, pp. 141794-141794
Closed Access
Combining Ion Mobility Spectrometry and Chemometrics for Detecting Synthetic Colorants in Black Tea: A Reliable and Fast Method
Mina Sobhaninia, Ahmad Mani‐Varnosfaderani, Mohsen Barzegar, et al.
(2023)
Closed Access
Page 1

Scroll to top