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:
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
Chenxue Li, Jiaqi Lin, Qingcai Hu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100952-100952
Open Access | Times Cited: 14
Chenxue Li, Jiaqi Lin, Qingcai Hu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100952-100952
Open Access | Times Cited: 14
Showing 14 citing articles:
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 7
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 7
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025), pp. 115784-115784
Closed Access
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025), pp. 115784-115784
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: 3
Han Zhang, Waqas Ahmad, Yanna Rong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1721-1721
Open Access | Times Cited: 3
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
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
Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea
Fuming Lin, Huini Wu, Zhaolong Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1315-1315
Open Access | Times Cited: 1
Fuming Lin, Huini Wu, Zhaolong Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1315-1315
Open Access | Times Cited: 1
Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process
Qiuming Li, Qingcai Hu, Xiaoxi Ou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101729-101729
Open Access | Times Cited: 1
Qiuming Li, Qingcai Hu, Xiaoxi Ou, et al.
Food Chemistry X (2024) Vol. 23, pp. 101729-101729
Open Access | Times Cited: 1
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea
Yunfei Hu, Jialin Wang, Wenyuan Luo, et al.
Food Research International (2024) Vol. 196, pp. 115112-115112
Closed Access | Times Cited: 1
Yunfei Hu, Jialin Wang, Wenyuan Luo, et al.
Food Research International (2024) Vol. 196, pp. 115112-115112
Closed Access | Times Cited: 1
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: 1
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 1
Insights into “Yin Rhyme”: Analysis of Nonvolatile Components In Tieguanyin Oolong Tea During the Manufacturing Process
Qiuming Li, Qingcai Hu, Xiaoxi Ou, et al.
(2024)
Closed Access
Qiuming Li, Qingcai Hu, Xiaoxi Ou, et al.
(2024)
Closed Access
Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data
Magdalena Frańska, Rafał Frański
Foods (2024) Vol. 13, Iss. 18, pp. 2959-2959
Open Access
Magdalena Frańska, Rafał Frański
Foods (2024) Vol. 13, Iss. 18, pp. 2959-2959
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
Liangyu Wu, Xiaolan Chen, Jiaqi Lin, et al.
Food Chemistry Molecular Sciences (2024) Vol. 9, pp. 100227-100227
Open Access
Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53" black tea
Yueyang Du, Huan Zhang, Dylan O’Neill Rothenberg, et al.
LWT (2024), pp. 117086-117086
Open Access
Yueyang Du, Huan Zhang, Dylan O’Neill Rothenberg, et al.
LWT (2024), pp. 117086-117086
Open Access
Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Jeehye Sung, Scott C. Frost, Joon Hyuk Suh
Food Chemistry X (2024) Vol. 25, pp. 102071-102071
Open Access
Molecular and Metabolic Regulation of Flavonoid Biosynthesis in Two Varieties of Dendrobium devonianum
Ran Pu, Yawen Wu, Tian Bai, et al.
Current Issues in Molecular Biology (2024) Vol. 46, Iss. 12, pp. 14270-14290
Open Access
Ran Pu, Yawen Wu, Tian Bai, et al.
Current Issues in Molecular Biology (2024) Vol. 46, Iss. 12, pp. 14270-14290
Open Access
