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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:

Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
Jing Yun, Chuanjian Cui, Shihua Zhang, et al.
Food Chemistry (2021) Vol. 360, pp. 130033-130033
Closed Access | Times Cited: 167

Showing 1-25 of 167 citing articles:

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
Dan Su, Jiaojiao He, Yan-Zhu Zhou, et al.
Food Chemistry (2021) Vol. 373, pp. 131587-131587
Closed Access | Times Cited: 138
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
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Yuting Rong, Jialing Xie, Haibo Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100693-100693
Open Access | Times Cited: 63
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation
Baoguo Xu, Min Feng, Bimal Chitrakar, et al.
Innovative Food Science & Emerging Technologies (2023) Vol. 84, pp. 103295-103295
Closed Access | Times Cited: 41
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 18
Effect of microbial communities on flavor profile of Hakka rice wine throughout production
Junyi Wang, Ziyi Wang, Fangqing He, et al.
Food Chemistry X (2024) Vol. 21, pp. 101121-101121
Open Access | Times Cited: 16
Analyzing microbial community and volatile compound profiles in the fermentation of cigar tobacco leaves
Mingzhu Zhang, Dongfeng Guo, Haiqing Wang, et al.
Applied Microbiology and Biotechnology (2024) Vol. 108, Iss. 1
Open Access | Times Cited: 14
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 14
Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)
Dai-Xin Yu, Xia Zhang, Sheng Guo, et al.
Food Chemistry (2022) Vol. 396, pp. 133672-133672
Closed Access | Times Cited: 58
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
Guozheng Wei, Meiling Dan, Guohua Zhao, et al.
Food Chemistry (2022) Vol. 405, pp. 134814-134814
Closed Access | Times Cited: 57
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
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
Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting
Chuanjian Cui, Yifan Xu, Ge Jin, et al.
Food Control (2023) Vol. 148, pp. 109686-109686
Closed Access | Times Cited: 32
Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage
Yuanming Chu, Zhaoyang Ding, Jinfeng Wang, et al.
Food Bioscience (2023) Vol. 52, pp. 102496-102496
Closed Access | Times Cited: 30
Fusing spectral and image information for characterization of black tea grade based on hyperspectral technology
Yingqian Yin, Jiacong Li, Caijin Ling, et al.
LWT (2023) Vol. 185, pp. 115150-115150
Open Access | Times Cited: 25
Fingerprinting black tea: When spectroscopy meets machine learning a novel workflow for geographical origin identification
Y.F. Li, Natasha Logan, Brian Quinn, et al.
Food Chemistry (2023) Vol. 438, pp. 138029-138029
Open Access | Times Cited: 25
Tracing the geographic origin of CTC black tea based on colorimetric sensor array response to taste substances combined with chemometrics
Jingfei Shen, Tiehan Li, Yurong Chen, et al.
Food Control (2024) Vol. 161, pp. 110422-110422
Closed Access | Times Cited: 9
Unraveling volatilomics profiles of milk products from diverse regions in China
Yun Huang, Hongfang Cao, Minghui Pan, et al.
Food Research International (2024) Vol. 179, pp. 114006-114006
Closed Access | Times Cited: 8
Analysis of differences in aroma and sensory characteristics of the mainstream smoke of six cigars
Yang Lin, Lulu Liu, Lingbo Ji, et al.
Heliyon (2024) Vol. 10, Iss. 4, pp. e26630-e26630
Open Access | Times Cited: 8
Metabolomics for tea authentication and fraud detection: Recent applications and future directions
Hui Tan, Weibiao Zhou
Trends in Food Science & Technology (2024) Vol. 149, pp. 104558-104558
Closed Access | Times Cited: 7
Tracing the geographical origin of Chinese green tea based on fluorescent sensor array combined with multi-way chemometrics analyses
Xiaola Lin, Chunling Yin, Leqian Hu, et al.
Food Research International (2025), pp. 115838-115838
Closed Access
Tea storage process: Flavor scalping in green tea caused by plastic packaging materials
Fuqing Bai, Guijie Chen, Yuexin Liu, et al.
Food Packaging and Shelf Life (2025) Vol. 48, pp. 101451-101451
Closed Access
Construction of nickel cobalt-layered double hydroxide/functionalized–halloysite nanotubes composite for electrochemical detection of organophosphate insecticide
Thangavelu Kokulnathan, Tzyy‐Jiann Wang, Elumalai Ashok Kumar, et al.
Chemical Engineering Journal (2021) Vol. 433, pp. 133639-133639
Closed Access | Times Cited: 53
Rapid identification of the green tea geographical origin and processing month based on near-infrared hyperspectral imaging combined with chemometrics
Ying Liu, Junlan Huang, Menghui Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2021) Vol. 267, pp. 120537-120537
Closed Access | Times Cited: 42
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
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