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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:

Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
Tingting An, Shanshan Shen, Zhongqi Zu, et al.
Food Chemistry (2023) Vol. 410, pp. 135462-135462
Closed Access | Times Cited: 17

Showing 17 citing articles:

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
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Analysis of changes in volatile metabolites of pickled radish in different years using GC–MS, OAV and multivariate statistics
Wenliang Liu, Lingyu Zhang, Daren Wu, et al.
Food Chemistry (2025) Vol. 478, pp. 143760-143760
Closed Access
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
Yating Guo, Yani Pan, Xinyu Feng, et al.
Journal of Advanced Research (2025)
Open Access
The novel MAT1-1-2 gene of Golden-flower fungus from Fuzhuan Brick Tea is required for normal colony morphology and sexual development, and affects metabolism
Jie Wang, Rui Zhang, Z. Fei, et al.
Food Bioscience (2025), pp. 106283-106283
Closed Access
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
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
Zhong Wang, Qifang Jin, Ronggang Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113854-113854
Closed Access | Times Cited: 11
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
Shuyao Wen, Naihui Dong, Yujiao Zhang, et al.
Food Bioscience (2024) Vol. 59, pp. 104181-104181
Closed Access | Times Cited: 3
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 2
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea
Jianchang Jin, Shuang Liang, Shang-Xiong Qi, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 6
Role of Pmk1, Mpk1, or Hog1 in the mitogen-activated protein kinase pathway of Aspergillus cristatus
Lulu Liu, Longyue Li, Fengyi Li, et al.
Fungal Genetics and Biology (2024) Vol. 171, pp. 103874-103874
Closed Access | Times Cited: 1
Mechanisms of Single and Mixed Microbial Fermentation to Improve Summer-Autumn Green Tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
(2024)
Closed Access
Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics
Hailan Sun, Jiaxin Du, Xingyue Yan, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8541-8552
Closed Access
Effects of Fermentation with Eurotium cristatum on Sensory Properties and Flavor Compounds of Mulberry Leaf Tea
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2347-2347
Open Access
Characteristics of Sichuan south-road dark tea fermented by Debaryomyces hansenii Y4 and the microbial role in quality formation
Yao Zou, Yimiao Li, Minqiang Liu, et al.
LWT (2024), pp. 117315-117315
Open Access
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