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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:

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

Showing 1-25 of 60 citing articles:

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: 29
Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 11
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
Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects
Liang Lü, Yuhao Li, Xuejin Mao, et al.
Food Chemistry (2024) Vol. 449, pp. 139227-139227
Closed Access | Times Cited: 9
Applications of chromatographic methods in metabolomics: A review
Susan T. Ovbude, Sadia Sharmeen, Isaac Kyei, et al.
Journal of Chromatography B (2024) Vol. 1239, pp. 124124-124124
Closed Access | Times Cited: 8
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
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
Jianqiao Jiang, Yun Xie, Miao Cui, et al.
Food Chemistry (2024) Vol. 452, pp. 139616-139616
Closed Access | Times Cited: 8
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Tracing the origin of Taiping Houkui green tea using 1H NMR and HS-SPME-GC–MS chemical fingerprints, data fusion and chemometrics
Ge Jin, Yuanyuan Zhu, Chuanjian Cui, et al.
Food Chemistry (2023) Vol. 425, pp. 136538-136538
Closed 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
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: 18
Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea
Dahe Qiao, Junyan Zhu, Xiaozeng Mi, et al.
LWT (2023) Vol. 182, pp. 114833-114833
Open Access | Times Cited: 17
Differential metabolic networks in three energy substances of flaxseed (Linum usitatissimum L.) during germination
Yaoyao Dong, Yonglin Li, Weidong Su, et al.
Food Chemistry (2024) Vol. 443, pp. 138463-138463
Closed Access | Times Cited: 5
Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions
Jiayao Tan, Zhou Fang, Caiyun Tian, et al.
Food Chemistry (2025) Vol. 471, pp. 142762-142762
Closed Access
The contamination of Alternaria alternata alters the compounds in cherry fruit during cold storage
Feng Wang, Dongjie� Liu, Ruijing Liu, et al.
Postharvest Biology and Technology (2025) Vol. 222, pp. 113408-113408
Closed Access
Microbiome Flora and Metabolomics Analysis of Mung Bean Sour Liquid in Luoyang, China
Xinyi ZHANG, Shengjuan Zhao, Jiangfeng Yuan, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 511-511
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
Dynamic Flavor Changes and Metabolite Profiles of Rose Petals During Black Tea Processing
xingmin zhang, Hongyu Chen, Jiang Shi, et al.
(2025)
Closed Access
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry
Jiahao Tang, Jiajing Hu, Xianxiu Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 816-816
Open Access
Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors
Yanqiang Yao, Rong Zhang, Ruixue Jia, et al.
Molecules (2024) Vol. 29, Iss. 3, pp. 606-606
Open Access | Times Cited: 4
Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness
Okomo Simon Aloo, Dong-Gyu Kim, S. Vijayalakshmi, et al.
Food Bioscience (2024) Vol. 60, pp. 104389-104389
Closed Access | Times Cited: 4
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106075-106075
Closed Access | Times Cited: 3
Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches
Yulan Li, Yi Ma, Hui Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101646-101646
Open Access | Times Cited: 3
Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato
Xia Jiang, Rong Zhang, Yanqiang Yao, et al.
Food Chemistry (2023) Vol. 429, pp. 136931-136931
Closed Access | Times Cited: 9
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