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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 flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
Yuanyuan Zhang, Peng Zhang, Miao-Miao Le, et al.
Food Chemistry (2022) Vol. 407, pp. 135172-135172
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, et al.
Food Chemistry (2024) Vol. 444, pp. 138680-138680
Closed Access | Times Cited: 14
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
Xinyu Chu, Wangsheng Zhu, Xue Li, et al.
Food Research International (2024) Vol. 183, pp. 114234-114234
Closed Access | Times Cited: 12
Metabolite profiling, antioxidant and anti-glycemic activities of Tartary buckwheat processed by solid-state fermentation(SSF)with Ganoderma lucidum
Rui Zhang, Qin Cen, Wenkang Hu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101376-101376
Open Access | Times Cited: 12
A Comprehensive Metabolomic Analysis of Volatile and Non-Volatile Compounds in Folium Artemisia argyi Tea from Different Harvest Times
Hui Wu, Liya Niu, Jiguang Chen, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 843-843
Open Access
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open Access | Times Cited: 5
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
Li Li, Jiezhong Zan, Wenxue Chen, et al.
Food Research International (2025) Vol. 201, pp. 115685-115685
Closed Access
Comparative Metabolite Profiling Between Cordyceps sinensis and Other Cordyceps by Untargeted UHPLC-MS/MS
Jing Ma, Zhenjiang Chen, Kamran Malik, et al.
Biology (2025) Vol. 14, Iss. 2, pp. 118-118
Open Access
Altitude and regional differentiation of dark tea using non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS
Zhiwei Zhang, Yuanxi Han, Zhendong Liu, et al.
European Food Research and Technology (2025)
Open Access
Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis
Ruohong Chen, Lingli Sun, Suwan Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101470-101470
Open Access | Times Cited: 4
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
Bin Jiang, Liran Yang, Xueping Luo, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 686-686
Open Access | Times Cited: 11
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
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
Yulong Ye, Yiyun Gong, Ping Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139281-139281
Closed Access | Times Cited: 3
Current Progress Regarding Cordyceps militaris, Its Metabolite Function, and Its Production
Yu-Chieh Chou, Ting-Hsuan Sung, Shi-Jing Hou, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4610-4610
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
Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement
Mengjiao Hao, Xingfei Lai, Qiuhua Li, et al.
Food Chemistry (2024) Vol. 459, pp. 140433-140433
Closed Access | Times Cited: 3
Cordyceps militaris fermentation changes the flavor and chemical profiles of Lu’an GuaPian green tea with fat-lowering and anti-aging activities
Jia-Ping Ke, Yuanyuan Zhang, Jiayi Li, et al.
Microchemical Journal (2024) Vol. 201, pp. 110676-110676
Closed Access | Times Cited: 2
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
Hongshi Xiao, Yun Tian, Hui Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140119-140119
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
Exploring the changes in microorganisms and metabolites during the fermentation process of traditional Chinese watermelon–soybean paste
Longxiang Liu, Yumiao Zhang, Junhua Liu, et al.
LWT (2023) Vol. 188, pp. 115471-115471
Open Access | Times Cited: 6
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access | Times Cited: 1
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves
Shuang Liang, Ying Gao, Daniel Granato, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 1
Development of a determination method for quality control markers utilizing metabolic profiling and its application on processed Zingiber officinale Roscoe rhizome
Tomohisa Kanai, Tatsuya Shirahata, Shunsuke Nakamori, et al.
Journal of Natural Medicines (2024) Vol. 78, Iss. 4, pp. 952-969
Closed Access | Times Cited: 1
Application of visible near-infrared spectroscopy combined with colorimetric sensor array for the aroma quality evaluation in tencha drying process
Yanna Rong, Tahreem Riaz, Hao Lin, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2023) Vol. 304, pp. 123385-123385
Closed Access | Times Cited: 4
Exploring the effects of Lactobacillus acidophilus GIM1.208 on browning and flavor quality of Paojiao based on nontargeted metabolomics and GC-MS
Silin Li, Jiaying Wang, Binbin Li, et al.
LWT (2023) Vol. 187, pp. 115324-115324
Open Access | Times Cited: 2
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