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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:

Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
Shanshan Xu, Zeng XinSheng, Huiting Wu, et al.
Food Chemistry (2021) Vol. 350, pp. 129186-129186
Closed Access | Times Cited: 58

Showing 1-25 of 58 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
Cold stress regulates accumulation of flavonoids and terpenoids in plants by phytohormone, transcription process, functional enzyme, and epigenetics
Junping He, Lu Yao, Lorenzo Pecoraro, et al.
Critical Reviews in Biotechnology (2022) Vol. 43, Iss. 5, pp. 680-697
Closed Access | Times Cited: 77
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
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
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 45
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
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
Tao Feng, Jiaqing Sun, Kai Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 42, pp. 13741-13753
Closed Access | Times Cited: 40
Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
Yali Shi, Yin Zhu, Wanjun Ma, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1098-1107
Open Access | Times Cited: 38
Effects of Three Different Withering Treatments on the Aroma of White Tea
Huiting Wu, Yuyu Chen, Wanzhen Feng, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2502-2502
Open Access | Times Cited: 37
Microneedle-based interstitial fluid extraction for drug analysis: Advances, challenges, and prospects
Shuwen Ma, Jiaqi Li, Lixia Pei, et al.
Journal of Pharmaceutical Analysis (2023) Vol. 13, Iss. 2, pp. 111-126
Open Access | Times Cited: 37
Tea storage: A not thoroughly recognized and precisely designed process
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 23
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
Yanyan Cao, Chuangsheng Huang, Yating Guo, et al.
Food Chemistry (2023) Vol. 441, pp. 138301-138301
Closed Access | Times Cited: 23
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 11
Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing
Qingyang Wu, Ziwei Zhou, He Jihang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101155-101155
Open Access | Times Cited: 8
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
Hongyu Chen, Yang Liu, Xinyi Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114316-114316
Closed Access | Times Cited: 7
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Yu‐Chuan Li, Wei Ran, Chang He, et al.
Food Chemistry X (2022) Vol. 14, pp. 100289-100289
Open Access | Times Cited: 34
Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity
Wei Jia, Xixuan Wu, Ning Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135322-135322
Open Access | Times Cited: 30
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
Panpan Liu, Feng Lin, Yong‐Quan Xu, et al.
LWT (2023) Vol. 174, pp. 114458-114458
Open Access | Times Cited: 19
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
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis
Dandan Qin, Qiushuang Wang, Xiaohui Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113356-113356
Closed Access | Times Cited: 17
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed Access
Description of key aroma components of green tea and the influence of processing
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
Yang Liu, Zhixia Wang, Xinyi Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 840-840
Open Access
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