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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:

Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics
Qifang Sun, Furu Wu, Wei Wu, et al.
Food Research International (2024) Vol. 186, pp. 114379-114379
Closed Access | Times Cited: 8
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
Hongyu Chen, Yang Liu, Xinyi Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114316-114316
Closed Access | Times Cited: 7
Coriander microgreens and baby greens: Comparison of volatile and non-volatile metabolites and potential therapeutic effects on type 2 diabetes mellitus and obesity
Yuan Zhong, Yuxuan Xie, Jian Lyu, et al.
Food Research International (2025) Vol. 202, pp. 115759-115759
Closed Access
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
Guangxian Jiang, Rong Xue, Jun Xiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140145-140145
Closed Access | Times Cited: 6
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
Wengang Zhang, Yingliang Yang, Jie Zhang, et al.
LWT (2024) Vol. 198, pp. 115972-115972
Open Access | Times Cited: 5
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed Access
Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons
Jie-hui ZHU, Yuebin Zhou, Haitao Wen
Foods (2025) Vol. 14, Iss. 5, pp. 763-763
Open Access
Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea
He Xie, Yang Liu, Tian Huang, et al.
LWT (2025) Vol. 221, pp. 117593-117593
Open Access
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
Foodomics uncovers functional volatile and non-volatile metabolite dynamics in Mizuna (Brassica rapa L. var. nipponsinica) at microgreen and baby green stages
Yuan Zhong, Yuxuan Xie, Jian Lyu, et al.
Food Bioscience (2025) Vol. 66, pp. 106258-106258
Closed Access
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 2
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
Impact of the long-term storage on flavor quality of Liupao tea using sensory evaluation combined with metabolomics analysis
Yingyi Huang, Huahong Liu, Jing Wang, et al.
Food Research International (2024) Vol. 198, pp. 115386-115386
Closed Access | Times Cited: 2
The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale
Mengyuan Sui, Lili Wang, Rong Xue, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 244-254
Closed Access | Times Cited: 1
Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)
Tianyang Wang, Lian Yang, Yiling Xiong, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis
Jing Yan, Heng Wang, Bing Yang, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Metabolome and Transcriptome Combined Reveal the Main Floral Volatile Compounds and Key Regulatory Genes of Castanea mollissima
Xiaomeng Guo, Qianyu Yang, Lili Cheng, et al.
Plants (2024) Vol. 13, Iss. 20, pp. 2865-2865
Open Access | Times Cited: 1
Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production
Liangyu Wu, Xiaolan Chen, Jiaqi Lin, et al.
Food Chemistry Molecular Sciences (2024) Vol. 9, pp. 100227-100227
Open Access | Times Cited: 1
Enhanced lutein and protein production with improved organoleptic properties in a novel yellow strain of Auxenochlorella pyrenoidosa mutant through atmospheric and room temperature plasma mutagenesis and norflurazon-based screening
Xiangru Shi, Qianqian Li, Xiaohong Chen, et al.
Food Research International (2024) Vol. 197, pp. 115288-115288
Closed Access | Times Cited: 1
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Detection and analysis of VOCs in Chili pepper based on HS-SPME-GC×GC-TOFMS and HS-SPME-GC-MS techniques
Chenxi Ji, Sihui Guan, Chenxu Liu, et al.
Vegetable Research (2024) Vol. 4, Iss. 1
Closed Access
“Three Successive Infusions” of Green Tea, Have You Drunk it Properly?
Xiaoying Zhang, Murtala Bindawa Isah, Man Xu, et al.
(2024)
Closed Access
The Potential Correlation between Bacterial Diversity and the Characteristic Volatile Flavor Compounds of Sichuan Sauce-Flavored Sausage
Lili Ji, Yanan Zhou, Qing Nie, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2350-2350
Open Access
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