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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:

The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 20

Showing 20 citing articles:

Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
Miao Liu, Na Deng, Hui Li, et al.
Food Research International (2024) Vol. 182, pp. 114187-114187
Closed Access | Times Cited: 11
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: 10
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open 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
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics
Junaid Raza, Baosong Wang, Yue Duan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 271-271
Open Access
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
Jiao Feng, Shuping Ye, Jinyuan Wang, et al.
Food Chemistry (2025), pp. 143797-143797
Closed Access
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 4
Golden-flower fungus (Eurotiwm Cristatum) presents fungal flower aroma as well as accelerates the aging of white tea (Shoumei)
Wan Zhu, Su Zhou, Haowei Guo, et al.
Food Chemistry (2024) Vol. 451, pp. 139452-139452
Closed Access | Times Cited: 3
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang, et al.
Food Chemistry (2024) Vol. 456, pp. 139979-139979
Closed Access | Times Cited: 3
Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition
Xi Zhao, Penghui Yu, Ni Zhong, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 35-35
Open Access | Times Cited: 2
Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis
Xiaoyue Song, Zhifeng Wu, Quanming Liang, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7166-7176
Open Access | Times Cited: 1
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
Guangnan Wang, Feifei Liu, Fei Pan, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 1
Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea
Zhi‐Hui Wang, Zhiqiang Zheng, Weiwei Wu, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106361-106361
Closed Access
Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea
Qian Wang, Meng Li, Jie Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101885-101885
Closed Access
Flowering in aged white tea: Recovering umami taste and amplifying of stale aroma
Wan Zhu, Xinyu Feng, Yani Pan, et al.
Food Chemistry (2024) Vol. 465, pp. 141649-141649
Closed Access
Tea Administration Facilitates Immune Homeostasis by Modulating Host Microbiota
Yihui Wang, Jiayu Zhou, Min Yang, et al.
Nutrients (2024) Vol. 16, Iss. 21, pp. 3675-3675
Open Access
Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions
Yang Wei, Di Zhang, Yi Liang, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 4, pp. 372-384
Open Access
Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process
Haiwei Ren, D. H. Peng, Meiqi Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142409-142409
Closed Access
Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values
Cuinan Yue, Zhi‐Hui Wang, Hua Peng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3957-3957
Open Access
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