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OpenAlex Citation Counts

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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:

Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Binxing Zhou, Zihao Wang, Peng Yin, et al.
Food Chemistry (2021) Vol. 368, pp. 130855-130855
Closed Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities
Su Zhou, Jinming Zhang, Shicheng Ma, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 41-55
Closed Access | Times Cited: 42
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
Zhilong Hao, Jiao Feng, Qianlian Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100710-100710
Open Access | Times Cited: 40
Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 45
A comprehensive review of the classification, sources, biosynthesis, and biological properties of hydroxybenzoic and hydroxycinnamic acids
Aline Priscilla Gomes da Silva, William Gustavo Sganzerla, Oliver D. John, et al.
Phytochemistry Reviews (2023)
Closed Access | Times Cited: 24
Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations
Zewen Chen, Weidong Dai, Mengfan Xiong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101127-101127
Open Access | Times Cited: 7
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open Access
Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses
Min Feng, Baoguo Xu, Md. Nahidul Islam, et al.
Food Research International (2022) Vol. 163, pp. 112120-112120
Closed Access | Times Cited: 35
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
Bingsong Ma, Jiacai Wang, Binxing Zhou, et al.
LWT (2022) Vol. 164, pp. 113655-113655
Open 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
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
Metabolites and microbial characteristics of Fu brick tea after natural fermentation
Hui Wu, Huihui Zhao, Jie Ding, et al.
LWT (2023) Vol. 181, pp. 114775-114775
Open Access | Times Cited: 17
Metabolomics in quality formation and characterisation of tea products: a review
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 23
Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
Binxing Zhou, Bingsong Ma, Chengcheng Xu, et al.
LWT (2022) Vol. 163, pp. 113549-113549
Open Access | Times Cited: 23
HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations
Guangrong Yang, Dapeng Zhou, Renyuan Wan, et al.
BMC Plant Biology (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 23
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 13
Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider
Xiaodie Chen, Man Lin, Lujun Hu, et al.
Fermentation (2023) Vol. 9, Iss. 2, pp. 102-102
Open Access | Times Cited: 12
Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100504-100504
Open Access | Times Cited: 18
Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg)
Junfeng Tan, Jean‐Paul Vincken, Annemiek van Zadelhoff, et al.
Food Chemistry (2023) Vol. 425, pp. 136446-136446
Open Access | Times Cited: 10
Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum
Lujun Hu, Xiaodie Chen, Lin Rui, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 655-655
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
Differences and distribution of quality components in Fu brick tea around fungal fermentation
Zhihui Ling, Huang Tian, Wei Xu, et al.
Microchemical Journal (2024) Vol. 198, pp. 110157-110157
Closed Access | Times Cited: 2
Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review
Min Feng, Min Zhang, Benu Adhikari, et al.
Food Chemistry (2024) Vol. 448, pp. 139077-139077
Closed Access | Times Cited: 2
The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study
Jiao Feng, Jiayun Zhuang, Qianlian Chen, et al.
Food Chemistry (2024) Vol. 447, pp. 139080-139080
Closed Access | Times Cited: 2
Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety
Aiping Liu, Qingqing Wan, Jianlong Li, et al.
LWT (2023) Vol. 176, pp. 114527-114527
Open Access | Times Cited: 6
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