Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
Food Chemistry (2021) Vol. 359, pp. 129953-129953
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea
Yu Xiao, Cheng He, Yulian Chen, et al.
Food Chemistry (2022) Vol. 378, pp. 131999-131999
Closed Access | Times Cited: 116
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
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
Yaxi Zhou, Diandian Wang, Jian Zhao, et al.
Food Chemistry X (2025) Vol. 25, pp. 102179-102179
Open Access | Times Cited: 1
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
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
Flavor components detection and discrimination of isomers in Huaguo tea using headspace-gas chromatography-ion mobility spectrometry and multivariate statistical analysis
Wenhui Lu, Jing Chen, Xuebo Li, et al.
Analytica Chimica Acta (2023) Vol. 1243, pp. 340842-340842
Closed 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
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
Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage
Shanshan Shen, Junlan Huang, Tiehan Li, et al.
LWT (2021) Vol. 154, pp. 112791-112791
Open Access | Times Cited: 48
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
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed Access | Times Cited: 33
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 20
Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage
Jia Li, Shanjie Han, Xianshan Mei, et al.
Food Chemistry (2023) Vol. 437, pp. 137831-137831
Closed Access | Times Cited: 16
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing
Yingyi Huang, Huahong Liu, Xiaohua Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113615-113615
Closed Access | Times Cited: 16
Identification of main metabolites correlated with the sensory attributes of Diospyros kaki. cv. “Taishuu” through a large-scale comprehensive analysis by sensory evaluation, electronic tongue and metabolomics
Zhihui Yue, Bangchu Gong, Weiqiang Cheng, et al.
LWT (2024) Vol. 195, pp. 115834-115834
Open Access | Times Cited: 6
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
Haoli Wang, Xiaoxiao Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8715-8730
Closed Access | Times Cited: 6
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Chromatography A (2025) Vol. 1743, pp. 465683-465683
Closed Access
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
Qimen An Tea with Different Storage Years Exhibits Anti-Obesity Activity and Differently Modulates Gut Microbiota in a Year-Dependent Manner
Yubin Chen, Zhuang Li, Juan Wang, et al.
Food Bioscience (2025), pp. 106121-106121
Closed Access
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed 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
Page 1 - Next Page

Scroll to top