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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 effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 10

Showing 10 citing articles:

Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea
Mingxia Lu, Yanqun Jiang, Wei Zhao, et al.
LWT (2025), pp. 117696-117696
Open Access | Times Cited: 1
Microscopic Insect Pest Detection in Tea Plantations: Improved YOLOv8 Model Based on Deep Learning
Zejun Wang, Shihao Zhang, Lijiao Chen, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1739-1739
Open Access | Times Cited: 4
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
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
Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Food and Bioprocess Technology (2025)
Closed Access
Resource utilization of tea waste in biochar and other areas: Current status, challenges and future prospects
Liting Hao, Ziheng Zhao, Hongliang Zhou, et al.
Journal of Environmental Management (2025) Vol. 377, pp. 124569-124569
Closed Access
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed Access
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color
Piaopiao Long, Shengxiao Su, Mingchun Wen, et al.
Food Research International (2024) Vol. 190, pp. 114638-114638
Closed Access | Times Cited: 2
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 | Times Cited: 1
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