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:
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
Mingchun Wen, Zisheng Han, Yuqing Cui, et al.
Food Chemistry (2021) Vol. 368, pp. 130803-130803
Closed Access | Times Cited: 41
Mingchun Wen, Zisheng Han, Yuqing Cui, et al.
Food Chemistry (2021) Vol. 368, pp. 130803-130803
Closed Access | Times Cited: 41
Showing 1-25 of 41 citing articles:
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
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 22
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
Mei Yang, Zongde Jiang, Mingchun Wen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 51
Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya
Jie Zhou, Tiantian Fang, Wen Li, et al.
Food Research International (2022) Vol. 162, pp. 112169-112169
Closed Access | Times Cited: 40
Jie Zhou, Tiantian Fang, Wen Li, et al.
Food Research International (2022) Vol. 162, pp. 112169-112169
Closed Access | Times Cited: 40
Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation
Lin Zeng, Yanqing Fu, Yu-Yi Liu, et al.
LWT (2023) Vol. 174, pp. 114423-114423
Open Access | Times Cited: 30
Lin Zeng, Yanqing Fu, Yu-Yi Liu, et al.
LWT (2023) Vol. 174, pp. 114423-114423
Open Access | Times Cited: 30
Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 11
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 11
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
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 8
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
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
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
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
Guoping Lai, Yuqing Cui, Daniel Granato, et al.
Food Research International (2022) Vol. 155, pp. 111041-111041
Closed Access | Times Cited: 32
A targeted and untargeted metabolomics analysis of 'Oriental Beauty' oolong tea during processing
Lin Zeng, Shan Jin, Yanqing Fu, et al.
Beverage Plant Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 27
Lin Zeng, Shan Jin, Yanqing Fu, et al.
Beverage Plant Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 27
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
Pinhu Wang, Xiang Ye, Jun Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137282-137282
Closed Access | Times Cited: 17
Pinhu Wang, Xiang Ye, Jun Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137282-137282
Closed Access | Times Cited: 17
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
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
Ancient tea plants black tea taste determinants and their changes over manufacturing processes
Shimao Fang, Wenjing Huang, Ting Yang, et al.
LWT (2024) Vol. 193, pp. 115750-115750
Open Access | Times Cited: 5
Shimao Fang, Wenjing Huang, Ting Yang, et al.
LWT (2024) Vol. 193, pp. 115750-115750
Open Access | Times Cited: 5
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 14
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 14
The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea
Shan Zhang, Xujiang Shan, Linchi Niu, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 864-864
Open Access | Times Cited: 14
Shan Zhang, Xujiang Shan, Linchi Niu, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 864-864
Open Access | Times Cited: 14
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars
Wan Zhu, Ying Wu, Cun-Yu Li, et al.
LWT (2024) Vol. 199, pp. 116074-116074
Open Access | Times Cited: 3
Wan Zhu, Ying Wu, Cun-Yu Li, et al.
LWT (2024) Vol. 199, pp. 116074-116074
Open Access | Times Cited: 3
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 3
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 3
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)
Wenjia He, Oskar Laaksonen, Ye Tian, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 16, pp. 5137-5150
Open Access | Times Cited: 17
Wenjia He, Oskar Laaksonen, Ye Tian, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 16, pp. 5137-5150
Open Access | Times Cited: 17
Effects of different drying methods on physico-chemical properties, bioactive and taste substances of Cynomorium songaricum
Xinke Zhang, Guoshuai Zhang, Yujing Miao, et al.
LWT (2023) Vol. 185, pp. 115159-115159
Open Access | Times Cited: 9
Xinke Zhang, Guoshuai Zhang, Yujing Miao, et al.
LWT (2023) Vol. 185, pp. 115159-115159
Open Access | Times Cited: 9
Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea
Xiaoxiao Wang, Hairong Xiong, Shunli Wang, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116159-116159
Closed Access | Times Cited: 15
Xiaoxiao Wang, Hairong Xiong, Shunli Wang, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116159-116159
Closed Access | Times Cited: 15
A comparative study of secondary metabolites profiling and biological activity of Smyrnium olusatrum L. leaf, flower and fruit
Dhouha Hamdi, Aziz Hafidi, Jean‐Jacques Lemaire, et al.
Natural Product Research (2024), pp. 1-15
Open Access | Times Cited: 2
Dhouha Hamdi, Aziz Hafidi, Jean‐Jacques Lemaire, et al.
Natural Product Research (2024), pp. 1-15
Open Access | Times Cited: 2
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 2
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 2
Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion
Chunyin Qin, Li Lian, Wen Xu, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6139-6151
Closed Access | Times Cited: 11
Chunyin Qin, Li Lian, Wen Xu, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6139-6151
Closed Access | Times Cited: 11
The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream
Chunyin Qin, Zongde Jiang, Asma Parveen, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105774-105774
Closed Access | Times Cited: 6
Chunyin Qin, Zongde Jiang, Asma Parveen, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105774-105774
Closed Access | Times Cited: 6
