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OpenAlex Citation Counts

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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:

The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea
Yue Xiao, Maoyun Li, Ya Liu, et al.
Food Chemistry (2021) Vol. 358, pp. 129848-129848
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
Yuming Wei, Xuchao Yin, Huiting Wu, et al.
Food Chemistry (2022) Vol. 388, pp. 132982-132982
Closed Access | Times Cited: 51
NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea
Xiaoli Yan, Yujie Xie, Jianhua Chen, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 2976-2976
Open Access | Times Cited: 39
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
Suhuan Mei, Jian Ding, Xiumin Chen
Food Research International (2023) Vol. 168, pp. 112760-112760
Closed Access | Times Cited: 31
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Lizeng Cheng, Yang Wei, Lanlan Peng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11321-11340
Closed Access | Times Cited: 21
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
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
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
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, et al.
Biosensors (2022) Vol. 12, Iss. 5, pp. 356-356
Open Access | Times Cited: 36
Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches
Wenyue Yu, Yuyan Zhu, Ruixue Zhu, et al.
LWT (2022) Vol. 163, pp. 113538-113538
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
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
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
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
Yujiao Sun, X. P. Yuan, Zhaojun Luo, et al.
Food Research International (2023) Vol. 172, pp. 113115-113115
Closed Access | Times Cited: 15
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 15
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
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)
Yue Qiu, Xiaolin Liu, Zhi Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Tea leaf exosome-like nanoparticles (TELNs) improve oleic acid-induced lipid metabolism by regulating miRNAs in HepG-2 cells
Xuanhao Lei, Haonan Li, Sibei Chen, et al.
Bioresources and Bioprocessing (2025) Vol. 12, Iss. 1
Open Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
The novel MAT1-1-2 gene of Golden-flower fungus from Fuzhuan Brick Tea is required for normal colony morphology and sexual development, and affects metabolism
Jie Wang, Rui Zhang, Z. Fei, et al.
Food Bioscience (2025), pp. 106283-106283
Closed Access
Delving into the Biotransformation Characteristics and Mechanism of Steamed Green Tea Fermented by Aspergillus niger PW-2 Based on Metabolomic and Proteomic Approaches
Maoyun Li, Yue Xiao, Kai Zhong, et al.
Foods (2022) Vol. 11, Iss. 6, pp. 865-865
Open Access | Times Cited: 26
Changes in the metabolite composition and enzyme activity of fermented tea during processing
Lu Liu, Jiajun Shi, Yahong Yuan, et al.
Food Research International (2022) Vol. 158, pp. 111428-111428
Closed Access | Times Cited: 25
Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea
Siqi Yang, Lingjia Fan, Pei Tan, et al.
Food Bioscience (2023) Vol. 53, pp. 102557-102557
Closed Access | Times Cited: 13
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
Porphyrin and pH sensitive dye-based colorimetric sensor array coupled chemometrics for dynamic monitoring of tea quality during ultrasound-assisted fermentation
Huanhuan Li, Yaqi Hu, Shuo Ma, et al.
Microchemical Journal (2023) Vol. 197, pp. 109813-109813
Closed Access | Times Cited: 12
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