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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:

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

Showing 1-25 of 46 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
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 9
The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9
5mC DNA methylation modification-mediated regulation in tissue functional differentiation and important flavor substance synthesis of tea plant (Camellia sinensis L.)
Weilong Kong, Qiufang Zhu, Qing Zhang, et al.
Horticulture Research (2023) Vol. 10, Iss. 8
Open Access | Times Cited: 17
Revealing the roles of solar withering and shaking processes on oolong tea manufacturing from transcriptome and volatile profile analysis
Ying-Jou Wu, Yen-Chou Kuan, Fuu Sheu
Food Research International (2025) Vol. 201, pp. 115586-115586
Closed Access
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics
Junaid Raza, Baosong Wang, Yue Duan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 271-271
Open Access
Transcriptomics and metabolomics provide the difference of unique odor between natural and cultivated Ophiocordyceps sinensis and the biosynthetic pathway of key volatile compounds
Tao Wang, Mengjun Xiao, Chuyu Tang, et al.
Food Bioscience (2025), pp. 106200-106200
Open Access
The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
Yunfei Hu, Jialin Wang, Jun Tang, et al.
Food Chemistry (2025) Vol. 477, pp. 143578-143578
Closed Access
Metabolic pathway for evaluation of polyunsaturated fatty acids content variation and regulation of its biosynthesis in Paeonia ostii through abscisic acid and ABSCISIC ACID-INSENSITIVE 5 (PoABI5)
Yang Li, Xuanqi Wang, Shangwei Wu, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120758-120758
Open Access
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
Chenxue Li, Jiaqi Lin, Qingcai Hu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100952-100952
Open Access | Times Cited: 14
Uncovering the Shuixian tea grades hierarchy in Chinese national standard: From sensory evaluation to microstructure and volatile compounds analysis
Yanping Lin, Yibiao Huang, Xia Liu, et al.
Food Chemistry (2024) Vol. 459, pp. 140342-140342
Closed Access | Times Cited: 4
The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
Ya‐Hui Wang, Chenxue Li, Jiaqi Lin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3601-3601
Open Access | Times Cited: 19
Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties
Daoliang Wang, Zhibin Liu, Xiaoye Lan, et al.
Food Chemistry (2023) Vol. 435, pp. 137470-137470
Closed Access | Times Cited: 11
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
Zhongying Liu, Qiansong Ran, Jinlong Luo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101331-101331
Open Access | Times Cited: 3
The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 3
GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types
Xiaojun Niu, Cun Ao, Jizhong Yu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1848-1848
Open Access | Times Cited: 3
Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea
Mengcong Zhang, Lixuan Zhang, Chengzhe Zhou, et al.
Plants (2024) Vol. 13, Iss. 9, pp. 1249-1249
Open Access | Times Cited: 2
Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites
Jinjin Wang, Lichi Qu, Ziming Yu, et al.
Food Chemistry (2024) Vol. 458, pp. 140226-140226
Closed Access | Times Cited: 2
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea
Yunfei Hu, Jialin Wang, Wenyuan Luo, et al.
Food Research International (2024) Vol. 196, pp. 115112-115112
Closed Access | Times Cited: 2
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 2
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
Shuai Wen, Silei Bai, Ran An, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Effects of Preharvest Shading on Dynamic Changes in Metabolites, Gene Expression, and Enzyme Activity of Three Tea Types during Processing
Chenyu Shao, Zhiying Deng, Jie Liu, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 45, pp. 14544-14558
Closed Access | Times Cited: 12
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
Jiali Hu, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104294-104294
Closed Access | Times Cited: 7
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