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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:

Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun, et al.
Food Chemistry (2021) Vol. 367, pp. 130624-130624
Closed Access | Times Cited: 75

Showing 1-25 of 75 citing articles:

Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
Chuan Yue, Hongli Cao, Shaorong Zhang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100586-100586
Open Access | Times Cited: 41
Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 15
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
Wensong Chen, Wangxin Liu, Zhibin Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143174-143174
Closed Access | Times Cited: 1
Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
Ping Yang, Mingguang Yu, Huanlu Song, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 267-278
Closed Access | Times Cited: 80
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
Jing Wang, Mengru Li, Hui Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 34, pp. 10571-10583
Closed Access | Times Cited: 60
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
LWT (2022) Vol. 169, pp. 113925-113925
Closed Access | Times Cited: 52
The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea
Liangyu Wu, Ya‐Hui Wang, Suhui Liu, et al.
Food Chemistry (2022) Vol. 391, pp. 133192-133192
Closed Access | Times Cited: 46
Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions
Kai Xu, Caiyun Tian, Chengzhe Zhou, et al.
Foods (2022) Vol. 11, Iss. 12, pp. 1694-1694
Open Access | Times Cited: 38
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: 31
Role of roasting in the formation of characteristic aroma of wuyi rock tea
Sijia Zhan, Zhibin Liu, Weiying Su, et al.
Food Control (2023) Vol. 147, pp. 109614-109614
Closed Access | Times Cited: 30
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
Ying Zhou, Yunchuan He, Zeng‐Rong Zhu
Food Research International (2023) Vol. 167, pp. 112703-112703
Closed Access | Times Cited: 28
Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
Daoliang Wang, Zhibin Liu, Wensong Chen, et al.
Current Research in Food Science (2023) Vol. 6, pp. 100442-100442
Open Access | Times Cited: 27
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
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
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 22
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 10
Profiling volatile compounds in fresh leaves of 22 major oolong tea germplasm cultivated in Fujian of China
Zhijun Fu, Shuxia Hao, Zhou Jinyu, et al.
Scientia Horticulturae (2024) Vol. 327, pp. 112849-112849
Closed Access | Times Cited: 8
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 8
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
Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro
Ding‐Tao Wu, Wen Liu, Qin Yuan, et al.
Food Chemistry X (2022) Vol. 14, pp. 100288-100288
Open Access | Times Cited: 33
Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis)
Yucheng Zheng, Qingcai Hu, Zongjie Wu, et al.
LWT (2022) Vol. 164, pp. 113666-113666
Open Access | Times Cited: 31
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Ping Yang, Haili Wang, Qing-Qing Cao, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 104954-104954
Closed Access | Times Cited: 31
Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea
Jinjie Hua, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry (2023) Vol. 439, pp. 138154-138154
Closed Access | Times Cited: 16
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
Yu‐Chuan Li, Songhui Yu, Shuya Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100731-100731
Open 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
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