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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:

Improving the flavor of summer green tea (Camellia sinensis L.) using the yellowing process
Yuming Wei, Xuchao Yin, Huiting Wu, et al.
Food Chemistry (2022) Vol. 388, pp. 132982-132982
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

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: 13
Effects of Three Different Withering Treatments on the Aroma of White Tea
Huiting Wu, Yuyu Chen, Wanzhen Feng, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2502-2502
Open Access | Times Cited: 37
The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics
Shuai Wen, Lingli Sun, Suwan Zhang, et al.
Food Research International (2023) Vol. 172, pp. 113137-113137
Closed Access | Times Cited: 30
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
Yuming Wei, Jixin Zhang, Tiehan Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137139-137139
Closed Access | Times Cited: 27
Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
Xuchao Yin, Yuming Wei, Tiehan Li, et al.
LWT (2023) Vol. 182, pp. 114856-114856
Open Access | Times Cited: 25
Yellow tea: more than turning green leaves to yellow
Xinyu Feng, Shiyan Yang, Yani Pan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7836-7853
Closed Access | Times Cited: 22
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11
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
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 7
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
Wanzhen Feng, Huan Zhou, Zhichao Xiong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101534-101534
Open Access | Times Cited: 7
Effects of foliar selenium application on Se accumulation, elements uptake, nutrition quality, sensory quality and antioxidant response in summer-autumn tea
Jia Xu, Yayuan Zhang, Mengke Zhang, et al.
Food Research International (2023) Vol. 175, pp. 113618-113618
Closed Access | Times Cited: 20
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
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
Shuai Wen, Ronggang Jiang, Ran An, et al.
Food Research International (2023) Vol. 174, pp. 113643-113643
Closed Access | Times Cited: 15
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
Selenium improves the flavor-promoting substances of summer tea (Camellia sinensis) by altering the expression of flavonoid and amino acids metabolic genes
Ruiming Zhang, Hong Tang, Xinlong Hu, et al.
Horticulture Advances (2025) Vol. 3, Iss. 1
Open Access
Effects of Lactobacillus plantarum NCU1546 fermentation on active components, in vitro uric acid lowering activity and flavor of Lilium
Xin Yin, Siyun Huang, Tao Xiong, et al.
Food Bioscience (2025), pp. 106112-106112
Closed Access
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed Access
Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
Yifan Li, Jixin Zhang, Huiyan Jia, et al.
Food Chemistry (2023) Vol. 427, pp. 136711-136711
Closed Access | Times Cited: 14
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
Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics
Huiting Wu, Caiyan Sheng, Mingxia Lu, et al.
Food Bioscience (2024) Vol. 59, pp. 104020-104020
Closed Access | Times Cited: 4
Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach
Lingli Sun, Shuai Wen, Suwan Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101342-101342
Open Access | Times Cited: 4
Widely targeted metabolomic analysis reveals effects of yellowing process time on the flavor of vine tea (Ampelopsis grossedentata)
Shunyao Qi, Tiexin Zeng, Peiling Wu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101446-101446
Open Access | Times Cited: 4
Contribution of tea stems to large-leaf yellow tea aroma
Qiuyan Liu, Wenjing Huang, Caiyan Sheng, et al.
Food Chemistry (2024) Vol. 460, pp. 140472-140472
Closed Access | Times Cited: 4
Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process
Yu‐Chuan Li, Qianqian Luo, Muxue Qin, et al.
Food Chemistry (2023) Vol. 438, pp. 138062-138062
Closed Access | Times Cited: 11
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