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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:

Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea
Ziqi Wang, Hongyu Li, Weimin Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 136932-136932
Closed Access | Times Cited: 15

Showing 15 citing articles:

Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 21
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 10
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 9
The Preventive Effect of Theabrownin from Ya’an Tibetan Tea Against UVB-Induced Skin Photodamage in BALB/c Mice via the MAPK/NF-κB and Nrf2 Signaling Pathways
Jingyi Xu, Minli Xie, Xing Liang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 600-600
Open Access | Times Cited: 1
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: 13
Effects of sucralose supplementation on rumen bacterial community, kynuronine pathway and feeding behavior in small-tailed Han sheep
Xiyi Hu, Nianlong Pang, Hui Wang, et al.
Animal Feed Science and Technology (2025), pp. 116287-116287
Closed Access
Comprehensive analysis of the flavor and color characteristics of light-fermented sour tea mediated by aspergillus Niger RAF106
Minyu Cai, Zhiye Peng, Peidong Xu, et al.
Food Chemistry (2025), pp. 143866-143866
Closed Access
Theabrownin: The ‘rich hue’ of Chinese dark tea, its extraction, and role in regulating inflammation and immune response
Chen Liu, Yihong Liao, Hanqiu Jiang, et al.
Food Research International (2025) Vol. 209, pp. 116185-116185
Closed Access
Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102424-102424
Open Access
Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites
Chen Liu, Yihong Liao, Aimin Wu, et al.
Food Chemistry (2025), pp. 144264-144264
Closed Access
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
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access | Times Cited: 1
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
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