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:
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
Hongzheng Lin, Liangyu Wu, Xiaoxi Ou, et al.
Food Chemistry X (2024) Vol. 21, pp. 101139-101139
Open Access | Times Cited: 6
Showing 6 citing articles:
Porous aluminum nitride: A novel cataluminescence sensor for efficient detection of trace isobutyraldehyde
Qianchun Zhang, J. B. He, Chengcheng Wan, et al.
Microchemical Journal (2025), pp. 113013-113013
Closed Access
Qianchun Zhang, J. B. He, Chengcheng Wan, et al.
Microchemical Journal (2025), pp. 113013-113013
Closed Access
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea
Yaru Zheng, Jintao Wang, Chen Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Yaru Zheng, Jintao Wang, Chen Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
Jiao Feng, Shuping Ye, Jinyuan Wang, et al.
Food Chemistry (2025), pp. 143797-143797
Closed Access
Jiao Feng, Shuping Ye, Jinyuan Wang, et al.
Food Chemistry (2025), pp. 143797-143797
Closed Access
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas
Junlan Huang, Jixin Zhang, Zhenbin Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 102026-102026
Open Access | Times Cited: 1
Junlan Huang, Jixin Zhang, Zhenbin Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 102026-102026
Open Access | Times Cited: 1
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Food Science (2024)
Closed Access | Times Cited: 1
Aroma Analysis of White Tea During Storage Based on Hs-Gc-Ims, Hs-Spme-Gc-Ms and Qda
Haoran Huang, Xinyu Chen, Wang Ying Wang, et al.
(2024)
Closed Access
Haoran Huang, Xinyu Chen, Wang Ying Wang, et al.
(2024)
Closed Access
Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration
Zhen Wang, Waqas Ahmad, Songguang Zhao, et al.
Food Chemistry (2024) Vol. 464, pp. 141898-141898
Closed Access
Zhen Wang, Waqas Ahmad, Songguang Zhao, et al.
Food Chemistry (2024) Vol. 464, pp. 141898-141898
Closed Access
