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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:

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Wenjing Huang, Shimao Fang, Jing Wang, et al.
Food Chemistry (2022) Vol. 395, pp. 133549-133549
Closed Access | Times Cited: 116

Showing 1-25 of 116 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 71
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
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
Shanshan Shen, Huiting Wu, Tiehan Li, et al.
Food Chemistry (2023) Vol. 411, pp. 135487-135487
Closed Access | Times Cited: 52
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: 18
Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
Jixin Zhang, Dongzhou Xia, Tiehan Li, et al.
Food Research International (2023) Vol. 173, pp. 113224-113224
Closed Access | Times Cited: 37
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137124-137124
Closed Access | Times Cited: 31
Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea
Hongyu Chen, Xingmin Zhang, Ronggang Jiang, et al.
LWT (2023) Vol. 179, pp. 114659-114659
Open 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
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
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 12
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
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 10
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
Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics
Shengnan Duan, Zhiqing Tian, Xin Zheng, et al.
Food Chemistry (2024) Vol. 458, pp. 139422-139422
Closed Access | Times Cited: 8
Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea
Dongzhu Huang, Dongqiao Zheng, Chenyi Sun, et al.
Food Chemistry (2024) Vol. 445, pp. 138620-138620
Closed Access | Times Cited: 7
(R)-Linalool is a key indicator of aroma quality levels of a distinctive black tea (Camellia sinensis var. Yinghong No. 9)
Chengshun Liu, Jianlong Li, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120506-120506
Open Access
Coriander microgreens and baby greens: Comparison of volatile and non-volatile metabolites and potential therapeutic effects on type 2 diabetes mellitus and obesity
Yuan Zhong, Yuxuan Xie, Jian Lyu, et al.
Food Research International (2025) Vol. 202, pp. 115759-115759
Closed Access
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
Wenhui Qu, Lihao Wang, Qing Kong, et al.
Food Research International (2025) Vol. 203, pp. 115828-115828
Closed Access
Effects of different withering methods on the taste of Keemun black tea
Wenjing Huang, Guofu Lu, Wei‐Wei Deng, et al.
LWT (2022) Vol. 166, pp. 113791-113791
Open Access | Times Cited: 29
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 19
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
Jingtao Zhou, Chang He, Muxue Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14706-14719
Closed Access | Times Cited: 19
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
Muxue Qin, Jingtao Zhou, Qianqian Luo, et al.
Food Chemistry (2023) Vol. 439, pp. 138176-138176
Closed Access | Times Cited: 19
Distinguishing raw pu-erh tea production regions through a combination of HS-SPME-GC-MS and machine learning algorithms
Zhichao Xiong, Wanzhen Feng, Dongzhou Xia, et al.
LWT (2023) Vol. 185, pp. 115140-115140
Open Access | Times Cited: 18
Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
Jinjin Wang, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101007-101007
Open Access | Times Cited: 18
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, et al.
Food Chemistry X (2023) Vol. 17, pp. 100616-100616
Open Access | Times Cited: 17
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