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:
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
Cunqiang Ma, Xiaohong Li, Chengqin Zheng, et al.
Food Chemistry (2021) Vol. 350, pp. 129228-129228
Closed Access | Times Cited: 45
Showing 1-25 of 45 citing articles:
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
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
Sunan Wang, Yi Qiu, Ren‐You Gan, et al.
Food Research International (2021) Vol. 154, pp. 110899-110899
Closed Access | Times Cited: 74
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 57
Yaxin Gao, Lizhen Hou, Jie Gao, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2294-2294
Open Access | Times Cited: 57
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
Binxing Zhou, Zihao Wang, Peng Yin, et al.
Food Chemistry (2021) Vol. 368, pp. 130855-130855
Closed Access | Times Cited: 54
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: 22
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: 22
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
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Rapid identification of Liubao tea vintage based on terahertz spectroscopy combined with improved differentiated creative search algorithm
Huo Zhang, Guanglei Li, Chunyu Guo, et al.
Spectroscopy Letters (2025), pp. 1-16
Closed Access
Huo Zhang, Guanglei Li, Chunyu Guo, et al.
Spectroscopy Letters (2025), pp. 1-16
Closed Access
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open Access
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open Access
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
Yao Du, Weirong Yang, Chengcheng Yang, et al.
Trends in Food Science & Technology (2021) Vol. 119, pp. 452-466
Closed Access | Times Cited: 51
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
Bingsong Ma, Jiacai Wang, Chengcheng Xu, et al.
LWT (2022) Vol. 158, pp. 113117-113117
Open Access | Times Cited: 33
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
Bingsong Ma, Jiacai Wang, Binxing Zhou, et al.
LWT (2022) Vol. 164, pp. 113655-113655
Open Access | Times Cited: 33
Bingsong Ma, Jiacai Wang, Binxing Zhou, et al.
LWT (2022) Vol. 164, pp. 113655-113655
Open Access | Times Cited: 33
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
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
Waste Tea-Derived Theabrownins for Solar-Driven Steam Generation
Maoyun Li, Wanjie Bai, Yiyan Yang, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 8, pp. 10158-10169
Closed Access | Times Cited: 6
Maoyun Li, Wanjie Bai, Yiyan Yang, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 8, pp. 10158-10169
Closed Access | Times Cited: 6
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
Zhenxing Wang, Tao He, Yue Fang, et al.
Food Research International (2025), pp. 116060-116060
Closed Access
Zhenxing Wang, Tao He, Yue Fang, et al.
Food Research International (2025), pp. 116060-116060
Closed Access
Metabolomics in quality formation and characterisation of tea products: a review
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 23
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 23
Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
Binxing Zhou, Bingsong Ma, Chengcheng Xu, et al.
LWT (2022) Vol. 163, pp. 113549-113549
Open Access | Times Cited: 23
Binxing Zhou, Bingsong Ma, Chengcheng Xu, et al.
LWT (2022) Vol. 163, pp. 113549-113549
Open Access | Times Cited: 23
HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations
Guangrong Yang, Dapeng Zhou, Renyuan Wan, et al.
BMC Plant Biology (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 23
Guangrong Yang, Dapeng Zhou, Renyuan Wan, et al.
BMC Plant Biology (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 23
Dynamical changes of tea metabolites fermented by Aspergillus cristatus, Aspergillus neoniger and mixed fungi: A temporal clustering strategy for untargeted metabolomics
Zhaoxiang Zeng, Shuna Jin, Xingliang Xiang, et al.
Food Research International (2023) Vol. 170, pp. 112992-112992
Closed Access | Times Cited: 12
Zhaoxiang Zeng, Shuna Jin, Xingliang Xiang, et al.
Food Research International (2023) Vol. 170, pp. 112992-112992
Closed Access | Times Cited: 12
Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences)
Dan Wang, Lijuan Shi, Xiaowei Fan, et al.
Food Chemistry (2021) Vol. 371, pp. 131201-131201
Closed Access | Times Cited: 27
Dan Wang, Lijuan Shi, Xiaowei Fan, et al.
Food Chemistry (2021) Vol. 371, pp. 131201-131201
Closed Access | Times Cited: 27
Study on inoculation fermentation by fungi to improve the taste quality of summer green tea
Jinjie Du, Xinhui Wu, Shi-Li Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102321-102321
Closed Access | Times Cited: 20
Jinjie Du, Xinhui Wu, Shi-Li Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102321-102321
Closed Access | Times Cited: 20
Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100504-100504
Open Access | Times Cited: 18
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100504-100504
Open Access | Times Cited: 18
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Efficient and Selective Adsorption of cis-Diols via the Suzuki–Miyaura Cross-Coupling-Modified Phenylboronic-Acid Functionalized Covalent Organic Framework
Linjie Zhao, Xue Tang, Xu Ni, et al.
Langmuir (2024) Vol. 40, Iss. 3, pp. 1884-1891
Closed Access | Times Cited: 3
Linjie Zhao, Xue Tang, Xu Ni, et al.
Langmuir (2024) Vol. 40, Iss. 3, pp. 1884-1891
Closed Access | Times Cited: 3
