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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:

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea
Ai Huang, Zongde Jiang, Tao Meng, et al.
Food Chemistry (2021) Vol. 359, pp. 129950-129950
Closed Access | Times Cited: 84

Showing 1-25 of 84 citing articles:

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 129
Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 22
Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, et al.
Food Chemistry (2024) Vol. 444, pp. 138680-138680
Closed Access | Times Cited: 14
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4757-4784
Closed Access | Times Cited: 67
Chemical Variation of Chenpi (Citrus Peels) and Corresponding Correlated Bioactive Compounds by LC-MS Metabolomics and Multibioassay Analysis
Mei Yang, Zongde Jiang, Mingchun Wen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 51
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
Metabolomics and electronic tongue reveal the effects of different storage years on metabolites and taste quality of Oolong Tea
Lingli Sun, Suwan Zhang, Qiuhua Li, et al.
Food Control (2023) Vol. 152, pp. 109847-109847
Closed Access | Times Cited: 27
Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review
Muhammad Aaqil, Chunxiu Peng, Ayesha Kamal, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4467-4467
Open Access | Times Cited: 26
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
Mislabeling identification of fresh retail beef cuts using machine learning – guided REIMS lipidomic fingerprints
Gongshuai Song, Xichuang Guo, Qianyun Li, et al.
Food Control (2024) Vol. 161, pp. 110401-110401
Closed Access | Times Cited: 13
Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
Shan Jin, Mingjin Li, Ziqiong Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101192-101192
Open Access | Times Cited: 10
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 10
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 8
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
“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
Application of metabolomics for revealing the interventional effects of functional foods on metabolic diseases
Jia Fu, Lele Zhang, Wei Li, et al.
Food Chemistry (2021) Vol. 367, pp. 130697-130697
Closed Access | Times Cited: 51
Dynamic changes and mechanisms of organic acids during black tea manufacturing process
Fei Yu, Cong Chen, Shuna Chen, et al.
Food Control (2021) Vol. 132, pp. 108535-108535
Closed Access | Times Cited: 42
New insights into the influences of baking and storage on the nonvolatile compounds in oolong tea: A nontargeted and targeted metabolomics study
Jiakun Peng, Weidong Dai, Meiling Lü, et al.
Food Chemistry (2021) Vol. 375, pp. 131872-131872
Closed Access | Times Cited: 41
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
Yuanyuan Zhang, Peng Zhang, Miao-Miao Le, et al.
Food Chemistry (2022) Vol. 407, pp. 135172-135172
Closed Access | Times Cited: 35
A comparative UHPLC-Q/TOF-MS-based metabolomics approach coupled with machine learning algorithms to differentiate Keemun black teas from narrow-geographic origins
Chuanyi Peng, Yin‐feng Ren, Zhi-hao Ye, et al.
Food Research International (2022) Vol. 158, pp. 111512-111512
Closed Access | Times Cited: 33
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
Guoping Lai, Yuqing Cui, Daniel Granato, et al.
Food Research International (2022) Vol. 155, pp. 111041-111041
Closed Access | Times Cited: 32
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
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
Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar
Yanan Li, Yue Luo, Zhen-Ming Lü, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 18
Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
Suwan Zhang, Qiuhua Li, Shuai Wen, et al.
Food Chemistry (2023) Vol. 426, pp. 136601-136601
Closed Access | Times Cited: 18
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