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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:

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

Showing 1-25 of 33 citing articles:

A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 12
Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose
Chunyi Zhan, Wei Chen, Mostafa Gouda, et al.
Food Research International (2024) Vol. 186, pp. 114401-114401
Closed Access | Times Cited: 7
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
Enhancing the Inhibitory Activities of Polyphenols in Passion Fruit Peel on α-Amylase and α-Glucosidase via β-Glucosidase-Producing Lactobacillus Fermentation
Fuhao Tang, Baoyao Wei, Chao Qin, et al.
Food Bioscience (2024) Vol. 62, pp. 105005-105005
Closed Access | Times Cited: 6
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed 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
Effects of Liupao Tea with Different Years of Aging on Glycolipid Metabolism, Body Composition, and Gut Microbiota in Adults with Obesity or Overweight: A Randomized, Double-Blind Study
Yuyang Wang, Qiang Hu, Botian Chen, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 866-866
Open Access
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
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
Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea
Junyao Long, Lian Yu, Li Huang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 10, pp. 4230-4246
Closed Access | Times Cited: 10
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
Junyao Long, Can Chen, Yaqing Wang, et al.
LWT (2024) Vol. 204, pp. 116449-116449
Open Access | Times Cited: 3
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
Jianfeng Liang, Hailin Wu, Mingfei Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101764-101764
Open Access | Times Cited: 2
Non-Destructive Detection of Tea Polyphenols in Fu Brick Tea Based on Hyperspectral Imaging and Improved PKO-SVR Method
Junyao Gong, Gang Chen, Yuezhao Deng, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1701-1701
Open Access | Times Cited: 2
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
Xin Fang, Rong Xue, Jingyi Xiao, et al.
Food Bioscience (2024) Vol. 62, pp. 105223-105223
Closed Access | Times Cited: 2
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 2
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis
Yingyi Huang, Huahong Liu, Jing Wang, et al.
Food Research International (2024) Vol. 198, pp. 115386-115386
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
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
Can Chen, Li Huang, Ning Xia, et al.
Food Chemistry (2024) Vol. 467, pp. 142289-142289
Closed Access | Times Cited: 2
Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea
Huijie Wei, Hailin Zhou, Li Huang, et al.
International Journal of Food Science & Technology (2023) Vol. 58, Iss. 10, pp. 5154-5167
Closed Access | Times Cited: 6
Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile‐fermentation process
Jincen Pan, Jie Wang, Jianwen Teng, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2862-2875
Closed Access | Times Cited: 5
Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea
Xiang Feng, Haichao Deng, Li Huang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 8, pp. 4195-4206
Closed Access | Times Cited: 1
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures
Longjie Xu, Qingqing Ye, Qing-Qing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1172-1172
Open Access | Times Cited: 1
Revealing chemical differences and pharmacological activities of Succus Bambusae prepared by different methods using comparative metabolomics integrated network pharmacology and spectrum-effect relationship approach
Biao Liu, Chenyue Li, Jingjie Dai, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 119611-119611
Closed Access | Times Cited: 1
Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice
Bingyong Mao, Weiling Guo, Minxuan Chen, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 623-623
Open Access | Times Cited: 2
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