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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:

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

Showing 1-25 of 104 citing articles:

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
A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application
Anan Xu, Wanyi Lai, Ping Chen, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 83-99
Closed Access | Times Cited: 78
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
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4757-4784
Closed Access | Times Cited: 67
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
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
Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea
Yuntao Liu, Weimin Huang, Changyi Zhang, et al.
Food Chemistry (2022) Vol. 384, pp. 132517-132517
Closed Access | Times Cited: 43
Effects of polysaccharides from Fuzhuan brick tea on immune function and gut microbiota of cyclophosphamide-treated mice
Yixuan Bai, Ziqi Zeng, Zhi Xie, et al.
The Journal of Nutritional Biochemistry (2022) Vol. 101, pp. 108947-108947
Closed Access | Times Cited: 40
Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
Yu‐Chuan Li, Juan Hao, Jingtao Zhou, et al.
LWT (2022) Vol. 166, pp. 113753-113753
Open Access | Times Cited: 40
Flavonoids in vegetables: improvement of dietary flavonoids by metabolic engineering to promote health
Han Tao, Linying Li, Yuqing He, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 64, Iss. 11, pp. 3220-3234
Closed Access | Times Cited: 38
Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts
Shuyuan Liu, Qiqi Zhang, Hang Li, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 620-620
Open Access | Times Cited: 37
Combined analysis of transcriptome and metabolome provides insights into nano-selenium foliar applications to improve summer tea quality (Camellia sinensis)
Xiangxiang Huang, Qian Tang, Chongjun Chen, et al.
LWT (2023) Vol. 175, pp. 114496-114496
Open Access | Times Cited: 34
Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors
Guangxin Ren, Xusheng Zhang, Rui Wu, et al.
Biosensors (2023) Vol. 13, Iss. 1, pp. 92-92
Open Access | Times Cited: 33
Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation
Lin Zeng, Yanqing Fu, Yu-Yi Liu, et al.
LWT (2023) Vol. 174, pp. 114423-114423
Open Access | Times Cited: 30
Fu Brick Tea Alleviates Constipation via Regulating the Aquaporins-Mediated Water Transport System in Association with Gut Microbiota
Bangran Qi, Yuanyuan Zhang, Daoyuan Ren, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 8, pp. 3862-3875
Closed Access | Times Cited: 20
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 12
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
Qianqian Li, Chaoyang Zhang, Wei Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140580-140580
Closed Access | Times Cited: 12
A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis
Yanping Lin, Yibiao Huang, Su Zhou, et al.
Food Chemistry (2024) Vol. 446, pp. 138851-138851
Closed Access | Times Cited: 9
Distinct Changes in Metabolic Profile and Sensory Quality with Different Varieties of Chrysanthemum (Juhua) Tea Measured by LC-MS-Based Untargeted Metabolomics and Electronic Tongue
Xing Tian, Haodong Wang, Liang Chen, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1080-1080
Open Access | Times Cited: 8
Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics
Qifang Sun, Furu Wu, Wei Wu, et al.
Food Research International (2024) Vol. 186, pp. 114379-114379
Closed Access | Times Cited: 8
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea
Qin Li, Xin Hong, Xuexue Zheng, et al.
Food Research International (2021) Vol. 152, pp. 110925-110925
Closed Access | Times Cited: 52
A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea
Yao Du, Weirong Yang, Chengcheng Yang, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 452-466
Closed Access | Times Cited: 51
Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum
Tingting An, Mengxue Chen, Zhongqi Zu, et al.
Food Research International (2021) Vol. 148, pp. 110623-110623
Open Access | Times Cited: 44
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