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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:

Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Yang Liu, Qincao Chen, Dechun Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134263-134263
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
Bo-Nan Xi, Zhang JingJing, Xiao Xu, et al.
Food Chemistry (2023) Vol. 435, pp. 137547-137547
Closed Access | Times Cited: 52
Structural insight into polyphenol oxidation during black tea fermentation
Lin Chen, Hua‐Jie Wang, Yang Ye, et al.
Food Chemistry X (2023) Vol. 17, pp. 100615-100615
Open Access | Times Cited: 31
Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
Qianqian Li, Chaoyang Zhang, Wei Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140580-140580
Closed 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
Application of metabolic fingerprinting in tea quality evaluation
Yun He, Qunfeng Zhang, Álvaro Cuadros‐Inostroza, et al.
Food Control (2024) Vol. 160, pp. 110361-110361
Closed Access | Times Cited: 9
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open 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
Metabolic Profiling and Amino Acid Evolution in Fermented Oats: Insights from UPLC-MS/MS and PLS-DA Analysis
Juan Sun, Xue LaMei, Waleed AL‐Ansi, et al.
Food Bioscience (2025), pp. 106172-106172
Closed Access
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 19
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
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
UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of Congou black tea
Cuinan Yue, Zhihui Wang, Hua Peng, et al.
LWT (2023) Vol. 185, pp. 115197-115197
Open Access | Times Cited: 17
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
Weifang Yang, Youyou Yang, Liang Wang, et al.
Food Research International (2023) Vol. 172, pp. 113168-113168
Closed Access | Times Cited: 16
Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea
Qincao Chen, Ying Fu, Wenting Heng, et al.
Food Chemistry X (2024) Vol. 21, pp. 101143-101143
Open Access | Times Cited: 6
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
Ailing Wang, Qingqing Lei, Beibei Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101743-101743
Open Access | Times Cited: 5
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Dan Su, Junyu Zhu, Yu‐Chuan Li, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 361-361
Open Access
Rapid and real time detection of black tea rolling quality by using an inexpensive machine vison system
Shuai Shen, Na Ren, Hang Zheng, et al.
Food Research International (2025) Vol. 205, pp. 115983-115983
Closed Access
Changes in Antioxidant and Flavor Profiles of Raspberry, Blackberry, and Mulberry Juices Fermented by Urolithin A-Producing Limosilactobacillus fermentum FUA033
Ziyan Hua, Yingying Bian, Fengxia Lü, et al.
Food Bioscience (2025), pp. 106131-106131
Closed Access
Menthol-based hydrophobic deep eutectic solvents for the purification of tea peroxidase using a three-phase partition method
Yang Liu, Hanfei Wang, Yuqin Xu, et al.
LWT (2025), pp. 117528-117528
Open Access
Lactic Acid Bacteria-Mediated Transformation of Black Tea Extract: Insights into Metabolite Profile and Sensory Characteristics
Zhipeng Cheng, Yao-Zeng Zhang, Zhongzheng Guan, et al.
Food Bioscience (2025), pp. 106299-106299
Closed Access
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
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 4
Effect of Fermentation Humidity on Quality of Congou Black Tea
Sirui Zhang, Xinfeng Jiang, Chen Li, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1726-1726
Open Access | Times Cited: 11
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