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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:

GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
Yuming Wei, Jixin Zhang, Tiehan Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137139-137139
Closed Access | Times Cited: 27

Showing 1-25 of 27 citing articles:

Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, et al.
Trends in Food Science & Technology (2023) Vol. 142, pp. 104212-104212
Closed Access | Times Cited: 22
The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
Wanzhen Feng, Huan Zhou, Zhichao Xiong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101534-101534
Open Access | Times Cited: 7
(R)-Linalool is a key indicator of aroma quality levels of a distinctive black tea (Camellia sinensis var. Yinghong No. 9)
Chengshun Liu, Jianlong Li, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120506-120506
Open Access
Decoding the specific minty-like aroma of ‘rucheng baimaocha’ (camellia pubescens) black tea
Jian Ouyang, Ronggang Jiang, Huimin An, et al.
Food Chemistry X (2025) Vol. 26, pp. 102253-102253
Open Access
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
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: 6
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
Yujie Wang, Nanfeng Liu, Tianzi Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101427-101427
Open Access | Times Cited: 5
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 5
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
Effects of different fixation methods on the aroma quality of Anjibai tea
Dongzhou Xia, Jixin Zhang, Zhichao Xiong, et al.
LWT (2024) Vol. 204, pp. 116430-116430
Open Access | Times Cited: 4
Contribution of tea stems to large-leaf yellow tea aroma
Qiuyan Liu, Wenjing Huang, Caiyan Sheng, et al.
Food Chemistry (2024) Vol. 460, pp. 140472-140472
Closed Access | Times Cited: 4
Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics
Yu‐Chuan Li, Jingtao Zhou, Wenluan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104551-104551
Closed Access | Times Cited: 3
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 3
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open 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
Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods
Caiyan Sheng, Mingxia Lu, Qiuyan Liu, et al.
LWT (2024) Vol. 204, pp. 116475-116475
Open Access | Times Cited: 1
The plant terpenes DMNT and TMTT function as signaling compounds that attract Asian corn borer (Ostrinia furnacalis) to maize plants
Mengjie Zhao, Shijie Huang, Qingyang Zhang, et al.
Journal of Integrative Plant Biology (2024) Vol. 66, Iss. 11, pp. 2528-2542
Open Access | Times Cited: 1
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one Year: Focus on the stale aroma
Shanshan Shen, Jialin Fu, Ranqin Fan, et al.
Food Research International (2024) Vol. 197, pp. 115244-115244
Closed Access | Times Cited: 1
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
Dongzhu Huang, Hong Wang, Yuhan Wu, et al.
LWT (2024), pp. 116966-116966
Open Access | Times Cited: 1
Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas
Junlan Huang, Jixin Zhang, Zhenbin Chen, et al.
Food Chemistry X (2024) Vol. 24, pp. 102026-102026
Open Access | Times Cited: 1
The Identification
Natcha Laokuldilok, Rajnibhas Sukeaw Samakradhamrongthai
(2024), pp. 139-190
Closed Access
Hyperspectral guidance for summer tea processing: Enhancing taste and aroma through short‐term cycled heaping
H. Cao, Jingjing Tian, Jiarui Zeng, et al.
Food Frontiers (2024)
Open Access
The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process
Weiwei Wang, Zhihui Feng, Rui Min, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3283-3283
Open Access
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
Lijuan Du, Yanping Ye, Jinliang Shao, et al.
Journal of Food Science (2024)
Closed Access
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