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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:

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

Showing 1-25 of 76 citing articles:

A critical review of key odorants in green tea: Identification and biochemical formation pathway
Peng Yin, Ya-Shuai Kong, Panpan Liu, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 221-232
Closed Access | Times Cited: 80
Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
Chao Wang, Juan Li, Xuejiao Wu, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 25-37
Closed Access | Times Cited: 70
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Yuting Rong, Jialing Xie, Haibo Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100693-100693
Open Access | Times Cited: 63
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
Shanshan Shen, Huiting Wu, Tiehan Li, et al.
Food Chemistry (2023) Vol. 411, pp. 135487-135487
Closed Access | Times Cited: 52
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
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
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
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
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
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
Ying Zhou, Yunchuan He, Zeng‐Rong Zhu
Food Research International (2023) Vol. 167, pp. 112703-112703
Closed Access | Times Cited: 28
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Microbial and chemical diversity analysis reveals greater heterogeneity of Liubao tea than ripen Pu-erh tea
Hui Yan, Meng-Fu Chen, Yichen Hu, et al.
Food Research International (2025) Vol. 203, pp. 115808-115808
Closed Access
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
Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
Wen Ouyang, Yaya Yu, Hua‐Jie Wang, et al.
Food Research International (2022) Vol. 162, pp. 112099-112099
Closed Access | Times Cited: 30
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 20
Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium
Yuanyuan Ye, Wei Yan, Lijun Peng, et al.
Food Research International (2023) Vol. 165, pp. 112460-112460
Closed Access | Times Cited: 19
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum
Mengxue Chen, Zhongqi Zu, Shanshan Shen, et al.
LWT (2023) Vol. 176, pp. 114528-114528
Open Access | Times Cited: 18
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
Tingting An, Shanshan Shen, Zhongqi Zu, et al.
Food Chemistry (2023) Vol. 410, pp. 135462-135462
Closed Access | Times Cited: 17
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
Shuai Wen, Ronggang Jiang, Ran An, et al.
Food Research International (2023) Vol. 174, pp. 113643-113643
Closed Access | Times Cited: 15
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
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