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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:

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

Showing 1-25 of 133 citing articles:

Microbe‐Mediated Biosynthesis of Multidimensional Carbon‐Based Materials for Energy Storage Applications
Shenghui Shen, Yanbin Chen, Jiancang Zhou, et al.
Advanced Energy Materials (2023) Vol. 13, Iss. 19
Closed Access | Times Cited: 44
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
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
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
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
Fungal secondary metabolites in food and pharmaceuticals in the era of multi-omics
Akshay Shankar, Krishna Kant Sharma
Applied Microbiology and Biotechnology (2022) Vol. 106, Iss. 9-10, pp. 3465-3488
Open Access | Times Cited: 56
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
Tianyan Chen, Hanyu Wang, Wei Su, et al.
Food Research International (2022) Vol. 165, pp. 112350-112350
Closed Access | Times Cited: 42
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation
Xiqing Bian, Miao Wen, Ming Zhao, et al.
Food Chemistry (2022) Vol. 377, pp. 132007-132007
Closed Access | Times Cited: 40
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
A comprehensive comparative genomic analysis revealed that plant growth promoting traits are ubiquitous in strains of Stenotrophomonas
Yang Zhao, Wenjing Ding, Li‐an Xu, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 9
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 8
Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics
Yang Yang, Man-Si Niu, Hui Yu, et al.
LWT (2024) Vol. 197, pp. 115916-115916
Open Access | Times Cited: 7
Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities
Dan Chen, Zhen Sun, Jianjian Gao, et al.
Food Chemistry (2021) Vol. 377, pp. 131976-131976
Closed Access | Times Cited: 50
Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
Cunqiang Ma, Xiaohong Li, Chengqin Zheng, et al.
Food Chemistry (2021) Vol. 350, pp. 129228-129228
Closed Access | Times Cited: 45
Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea
Bingsong Ma, Jiacai Wang, Chengcheng Xu, et al.
LWT (2022) Vol. 158, pp. 113117-113117
Open Access | Times Cited: 33
Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
Yulian Chen, Jiaxu Chen, Ruyang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 29
Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea
Yan Ma, Bin Jiang, Kunyi Liu, et al.
Food Research International (2022) Vol. 162, pp. 111981-111981
Closed Access | Times Cited: 28
Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS
Yaxin Gao, Danfeng Li, Zhiliang Tian, et al.
LWT (2022) Vol. 160, pp. 113311-113311
Open Access | Times Cited: 27
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 19
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
Siyu Liao, Yiqiao Zhao, Wen-bao Jia, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 16
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing
Yingyi Huang, Huahong Liu, Xiaohua Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113615-113615
Closed Access | Times Cited: 16
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
Yujiao Sun, X. P. Yuan, Zhaojun Luo, et al.
Food Research International (2023) Vol. 172, pp. 113115-113115
Closed Access | Times Cited: 15
Theabrownin from Fu Brick tea ameliorates high-fat induced insulin resistance, hepatic steatosis, and inflammation in mice by altering the composition and metabolites of gut microbiota
Zhongting Lu, Yan Zheng, Juan Zheng, et al.
Food & Function (2024) Vol. 15, Iss. 8, pp. 4421-4435
Closed Access | Times Cited: 5
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