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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:

Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Food Chemistry (2023) Vol. 414, pp. 135739-135739
Closed Access | Times Cited: 40

Showing 1-25 of 40 citing articles:

Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
Ping Tang, Lianqing Wang, Qing Zhao, et al.
LWT (2024) Vol. 194, pp. 115801-115801
Open Access | Times Cited: 10
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 9
Comprehensive comparison of aroma profiles and chiral free and glycosidically bound volatiles in Fujian and Yunnan white teas
Han Yan, Weixuan Li, Ying-Lin Zhu, et al.
Food Chemistry (2024) Vol. 448, pp. 139067-139067
Closed Access | Times Cited: 8
Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
Di Ma, Tianbao Lin, Huiyu Zhao, et al.
Food Chemistry (2024) Vol. 443, pp. 138578-138578
Closed Access | Times Cited: 7
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
Shengbing Yang, Junjie Fu, Jiahuan He, et al.
Food Chemistry (2024) Vol. 457, pp. 140186-140186
Closed Access | Times Cited: 7
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 6
Analysis of Key Differential Aroma Compounds in Thirty Japonica Rice Cultivars from Northeast China by Integrating GC–O–MS, OAV, and Chemometrics
Guodong Ye, Lina Guan, Min Zhang, et al.
Journal of Food Composition and Analysis (2025), pp. 107201-107201
Closed Access
Insight into the Volatile Profiles and Key Odorants of Rizhao Green Tea by Application of SBSE-GC-MS, OAVs and GC-O Analysis
Mengqi Wang, Dapeng Song, Hongxu Yin, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 458-458
Open Access
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 18
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: 18
Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage
Jia Li, Shanjie Han, Xianshan Mei, et al.
Food Chemistry (2023) Vol. 437, pp. 137831-137831
Closed Access | Times Cited: 14
LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
Xuyang Liu, Feng Zhou, Mingchun Wen, et al.
Food Research International (2024) Vol. 191, pp. 114740-114740
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
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
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
Yujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101571-101571
Open Access | Times Cited: 3
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 3
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
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 8
Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis
Yiwen Miao, Lilei Wang, Fei Bai, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 865-865
Open Access | Times Cited: 2
Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Shiya Gan, Yingqi Chen, Lei Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114359-114359
Closed Access | Times Cited: 2
Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV
Yida Wu, Tiehan Li, Wenjing Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141167-141167
Closed Access | Times Cited: 2
Study on the differences of metabolites and their bioactivities of Lithocarpus under different processing methods
Wenhuan Lou, Xidong Mu, Jiajia Liu, et al.
Food Bioscience (2023) Vol. 54, pp. 102817-102817
Closed Access | Times Cited: 6
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
Enhancing analysis of neo-formed contaminants in two relevant food global commodities: Coffee and cocoa
Maria Elena Medina-Orjuela, Yeison Fernando Barrios‐Rodríguez, Carlos Carranza, et al.
Heliyon (2024) Vol. 10, Iss. 10, pp. e31506-e31506
Open Access | Times Cited: 1
Rapid identification of the aging time of Liupao tea using AI-multimodal fusion sensing technology combined with analysis of tea polysaccharide conjugates
Wenkai Zhang, Wei Chen, Hongjing Pan, et al.
International Journal of Biological Macromolecules (2024) Vol. 278, pp. 134569-134569
Closed Access | Times Cited: 1
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