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 osmanthus hydrolat on the aroma quality and volatile components of osmanthus black tea
Xin Meng, Fang Wang, Chao-Hong Fu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101564-101564
Open Access | Times Cited: 7
Xin Meng, Fang Wang, Chao-Hong Fu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101564-101564
Open Access | Times Cited: 7
Showing 7 citing articles:
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
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
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Quality Characteristics and Metabolomics Analysis of Two New Varieties of Tremella fuciformis
Jianqiu Chen, Lingli Wei, Jiacheng Xie, et al.
Horticulturae (2025) Vol. 11, Iss. 3, pp. 273-273
Open Access
Jianqiu Chen, Lingli Wei, Jiacheng Xie, et al.
Horticulturae (2025) Vol. 11, Iss. 3, pp. 273-273
Open Access
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
Hao Zuo, Xiongyuan Si, Mangmang Tan, et al.
Food Chemistry (2025), pp. 144118-144118
Closed Access
Hao Zuo, Xiongyuan Si, Mangmang Tan, et al.
Food Chemistry (2025), pp. 144118-144118
Closed Access
Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea
Jianyong Zhang, Yuxiao Mao, YongâQuan Xu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2985-2985
Open Access | Times Cited: 2
Jianyong Zhang, Yuxiao Mao, YongâQuan Xu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2985-2985
Open Access | Times Cited: 2
Effect of Matrix on the Aroma Sensorial Expression of Osmanthus fragrans in Kuei Hua Chen Chiew
Yining Sun, L. Zhang, Cuiping Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106945-106945
Closed Access
Yining Sun, L. Zhang, Cuiping Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 137, pp. 106945-106945
Closed Access
Effects of ultrasound-assisted plasma-activated water pretreatment combined with electrohydrodynamics on drying characteristics, active ingredients and volatile components of yam (Dioscorea opposita)
Wurile Bai, Peng Guan, Jiaqi Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107192-107192
Open Access
Wurile Bai, Peng Guan, Jiaqi Liu, et al.
Ultrasonics Sonochemistry (2024) Vol. 112, pp. 107192-107192
Open Access
