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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:

HS-SPME and GC/MS volatile component analysis of Yinghong No. 9 dark tea during the pile fermentation process
Wenji Zhang, Junxi Cao, Zhigang Li, et al.
Food Chemistry (2021) Vol. 357, pp. 129654-129654
Closed Access | Times Cited: 81

Showing 1-25 of 81 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 71
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
Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis
Xia Yin, Jianan Huang, Jing Huang, et al.
LWT (2022) Vol. 164, pp. 113656-113656
Open Access | Times Cited: 59
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
Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Food Chemistry (2022) Vol. 385, pp. 132539-132539
Closed Access | Times Cited: 43
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
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
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137124-137124
Closed Access | Times Cited: 29
Monitoring black tea fermentation quality by intelligent sensors: Comparison of image, e-nose and data fusion
Qiaoyi Zhou, Zhenhua Dai, Feihu Song, et al.
Food Bioscience (2023) Vol. 52, pp. 102454-102454
Closed Access | Times Cited: 26
Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
Cheng Zhang, Chengzhe Zhou, Caiyun Tian, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 812-812
Open Access | Times Cited: 23
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
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
Di Zhang, Yujie Huang, Xia Fan, et al.
Food Chemistry (2024) Vol. 455, pp. 139864-139864
Closed Access | Times Cited: 12
Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 9
Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
Di Ma, Tianbao Lin, Huiyu Zhao, et al.
Food Chemistry (2024) Vol. 443, pp. 138578-138578
Closed Access | Times Cited: 7
Comparative analysis of the aromatic profiles of citri sarcodactylis fructus from various geographical regions using GC-IMS, GC-MS, and sensory evaluation
Ying Xu, Lingyun Yao, Yi Wang, et al.
Food Bioscience (2024) Vol. 58, pp. 103752-103752
Closed Access | Times Cited: 7
Integrated multi-omics analysis unravels the floral scent characteristics and regulation in “Hutou” multi-petal jasmine
Jingping Fang, Linwei Zhou, Qinchang Chen, et al.
Communications Biology (2025) Vol. 8, Iss. 1
Open Access
Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture
Panpan Liu, Pengcheng Zheng, Feng Lin, et al.
Food Chemistry (2021) Vol. 375, pp. 131847-131847
Closed Access | Times Cited: 43
Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis
Jinjin Xue, Panpan Liu, Jun‐Feng Yin, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1228-1228
Open Access | Times Cited: 32
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
RNA Methylome Reveals the m6A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering
Chen Zhu, Shuting Zhang, Chengzhe Zhou, et al.
Genomics Proteomics & Bioinformatics (2023) Vol. 21, Iss. 4, pp. 769-787
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
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
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