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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:

Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
Jia Li, Shimin Wu, Qinyan Yu, et al.
Food Chemistry (2022) Vol. 378, pp. 132126-132126
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
Fan Yang, Chao Chen, Derang Ni, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3315-3315
Open Access | Times Cited: 60
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Jia Li, Haibo Yuan, Yuting Rong, et al.
Food Chemistry (2022) Vol. 404, pp. 134665-134665
Closed Access | Times Cited: 39
Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis
Zhen Wang, Waqas Ahmad, Afang Zhu, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106339-106339
Open Access | Times Cited: 22
Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
Xujiang Shan, Qinyan Yu, Le Chen, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
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
Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea
Shimin Wu, Qinyan Yu, Shuai Shen, et al.
LWT (2022) Vol. 169, pp. 113971-113971
Open Access | Times Cited: 28
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: 19
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
Siyu Liao, Yiqiao Zhao, Wen-bao Jia, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 16
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
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 5
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
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
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
The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses
Shan Zhang, Shimin Wu, Qinyan Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100989-100989
Open Access | Times Cited: 13
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 13
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 4
Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo
Shuoyuan Huang, Huan Chen, Jianwen Teng, et al.
Journal of Food Science (2022) Vol. 87, Iss. 9, pp. 4203-4220
Closed Access | Times Cited: 20
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
Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea
Ziqi Wang, Hongyu Li, Weimin Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 136932-136932
Closed Access | Times Cited: 10
Metabolites and metagenomic analysis reveals the quality of Pu-erh “tea head”
Shiqiang He, Xinyi Deng, Yuxin Han, et al.
Food Chemistry (2023) Vol. 429, pp. 136992-136992
Closed Access | Times Cited: 9
Anti-Obesity Effect of Theabrownin from Dark Tea in C57BL/6J Mice Fed a High-Fat Diet by Metabolic Profiles through Gut Microbiota Using Untargeted Metabolomics
Hangyu Li, Siyu Huang, Ruo-Gu Xiong, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3000-3000
Open Access | Times Cited: 15
Pu-erh tea: A review of a healthful brew
Jia Wang, Cynthia Rajani, LV Ai-ping, et al.
Journal of Traditional Chinese Medical Sciences (2022) Vol. 9, Iss. 2, pp. 95-99
Open Access | Times Cited: 14
Cordyceps militaris fermentation changes the flavor and chemical profiles of Lu’an GuaPian green tea with fat-lowering and anti-aging activities
Jia-Ping Ke, Yuanyuan Zhang, Jiayi Li, et al.
Microchemical Journal (2024) Vol. 201, pp. 110676-110676
Closed Access | Times Cited: 2
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