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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:

Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
Jinjin Wang, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101007-101007
Open Access | Times Cited: 18

Showing 18 citing articles:

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 11
Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics
Ruohong Chen, Xingfei Lai, Shuai Wen, et al.
Food Control (2024) Vol. 163, pp. 110474-110474
Closed Access | Times Cited: 6
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access
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
Rapid and real time detection of black tea rolling quality by using an inexpensive machine vison system
Shuai Shen, Na Ren, Hang Zheng, et al.
Food Research International (2025) Vol. 205, pp. 115983-115983
Closed Access
The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution
Jinjie Hua, Xizhe Zhu, Wen Ouyang, et al.
Food Research International (2024) Vol. 192, pp. 114773-114773
Closed Access | Times Cited: 4
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
Changes in volatile compounds in withering tea leaves after infestation with tea green leafhopper (Empoasca onukii Matsuda)
Yu Zeng, Haitao Hu, Wei Chen, et al.
European Journal of Agronomy (2024) Vol. 156, pp. 127163-127163
Closed Access | Times Cited: 1
Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)
Chenping Zhang, Jing Su, Jianan Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106643-106643
Closed Access | Times Cited: 1
Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea
Yamin Wu, Xinghua Wang, Lijiao Chen, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 1
Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
Chenping Zhang, Jing Su, Jianan Wang, et al.
(2024)
Closed Access
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics
Jianghua Ye, Yangxin Luo, Yulin Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3955-3955
Open Access
Different smoking process with the special fuel rods: Imparts a smoky aroma to Souchong black tea
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
Effect of shaking and piling processing on improving the aroma quality of green tea
Zheng Tu, Sixu Li, Tao Meng, et al.
Food Research International (2024) Vol. 201, pp. 115624-115624
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
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