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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:

Microbial bioconversion of the chemical components in dark tea
Mingzhi Zhu, Na Li, Fang Zhou, et al.
Food Chemistry (2019) Vol. 312, pp. 126043-126043
Closed Access | Times Cited: 286

Showing 1-25 of 286 citing articles:

State-of-the-art review of dark tea: From chemistry to health benefits
Fangjun Lin, Xinlin Wei, Hongyan Liu, et al.
Trends in Food Science & Technology (2021) Vol. 109, pp. 126-138
Closed Access | Times Cited: 175
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 129
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea
Yu Xiao, Cheng He, Yulian Chen, et al.
Food Chemistry (2022) Vol. 378, pp. 131999-131999
Closed Access | Times Cited: 116
Polyphenols from Fu Brick Tea Reduce Obesity via Modulation of Gut Microbiota and Gut Microbiota-Related Intestinal Oxidative Stress and Barrier Function
Fang Zhou, Yilong Li, Xin Zhang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 48, pp. 14530-14543
Closed Access | Times Cited: 102
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Yang Liu, Qincao Chen, Dechun Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134263-134263
Closed Access | Times Cited: 70
Theabrownin inhibits obesity and non-alcoholic fatty liver disease in mice via serotonin-related signaling pathways and gut-liver axis
Hangyu Li, Siyu Huang, Dan-Dan Zhou, et al.
Journal of Advanced Research (2023) Vol. 52, pp. 59-72
Open Access | Times Cited: 51
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Food Chemistry (2023) Vol. 414, pp. 135739-135739
Closed Access | Times Cited: 42
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 16
Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis
Xiangxiang Huang, Yilong Li, Fang Zhou, et al.
Food Chemistry (2024) Vol. 441, pp. 138367-138367
Closed Access | Times Cited: 15
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 13
Integrated proteomics and metabolomics analysis of tea leaves fermented by Aspergillus niger, Aspergillus tamarii and Aspergillus fumigatus
Yan Ma, Tie-Jun Ling, Xiaoqin Su, et al.
Food Chemistry (2020) Vol. 334, pp. 127560-127560
Closed Access | Times Cited: 133
Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process
Qin Li, Youlan Jin, Ronggang Jiang, et al.
Food Chemistry (2020) Vol. 344, pp. 128576-128576
Closed Access | Times Cited: 104
Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material
Jiang Shi, Wanjun Ma, Chuanpi Wang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 14, pp. 4210-4222
Closed Access | Times Cited: 86
HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process
Wenji Zhang, Junxi Cao, Zhigang Li, et al.
Food Chemistry (2021) Vol. 357, pp. 129654-129654
Closed Access | Times Cited: 81
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
Wanjun Ma, Yin Zhu, Jiang Shi, et al.
Food Chemistry (2020) Vol. 346, pp. 128906-128906
Closed Access | Times Cited: 76
Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation
Hanao Qin, Li Huang, Jianwen Teng, et al.
Food Chemistry (2021) Vol. 353, pp. 129419-129419
Closed Access | Times Cited: 75
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren‐You Gan, et al.
Food Research International (2021) Vol. 154, pp. 110899-110899
Closed Access | Times Cited: 74
Combined use of epigallocatechin-3-gallate (EGCG) and caffeine in low doses exhibits marked anti-obesity synergy through regulation of gut microbiota and bile acid metabolism
Mingzhi Zhu, Fang Zhou, Jian Ouyang, et al.
Food & Function (2021) Vol. 12, Iss. 9, pp. 4105-4116
Closed Access | Times Cited: 71
The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea
Yue Xiao, Maoyun Li, Ya Liu, et al.
Food Chemistry (2021) Vol. 358, pp. 129848-129848
Closed Access | Times Cited: 70
Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
Food Chemistry (2021) Vol. 359, pp. 129953-129953
Closed Access | Times Cited: 70
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
LWT (2021) Vol. 150, pp. 111875-111875
Closed Access | Times Cited: 65
Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Shuai Hu, Chang He, Yu‐Chuan Li, et al.
Food Research International (2021) Vol. 147, pp. 110472-110472
Closed Access | Times Cited: 63
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Binxing Zhou, Zihao Wang, Peng Yin, et al.
Food Chemistry (2021) Vol. 368, pp. 130855-130855
Closed Access | Times Cited: 54
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
LWT (2022) Vol. 169, pp. 113925-113925
Closed Access | Times Cited: 52
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 45
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