Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21

Showing 21 citing articles:

Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
Jieyao Yu, J. Li, Zhi Lin, et al.
Food Research International (2024) Vol. 188, pp. 114525-114525
Closed Access | Times Cited: 10
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 7
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
Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems
Xin Wang, Changxu He, Leyin Cui, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 398-398
Open Access | Times Cited: 5
Ginger leaf polyphenols mitigate β-amyloid toxicity via JNK/FOXO pathway activation in Caenorhabditis elegans
Tao Gao, Ningning Yan, Y. N. Pu, et al.
Food & Function (2025)
Closed Access
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
Closed Access
Exploring the colorimetric sensing mechanism of metal porphyrin on the degree of roasting from the perspective of density functional theory
Shuai Dong, Yifan Zuo, Yongning Wei, et al.
Food Chemistry (2025) Vol. 477, pp. 143330-143330
Closed 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
Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao
Yaxuan Liao, Yuxing Liu, Weida Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101361-101361
Open Access | Times Cited: 4
Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics
Yida Wu, Tiehan Li, Wenjing Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101595-101595
Open Access | Times Cited: 2
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 2
High-coverage characterization and discovery of molecular markers for quality control of natural fragrant plant extracts using UPLC-HRMS-based untargeted metabolomics
Jinfeng Huo, Zhe Wei, Yipeng Zhang, et al.
Analytical and Bioanalytical Chemistry (2024) Vol. 416, Iss. 26, pp. 5639-5654
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
Yolo Recognition Method for Tea Shoots Based on Polarizer Filtering and Lfanet
jinyi peng, Yongnian Zhang, jieyu xian, et al.
(2024)
Closed Access | Times Cited: 1
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
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
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
Caiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101721-101721
Open Access
YOLO Recognition Method for Tea Shoots Based on Polariser Filtering and LFAnet
Jinyi Peng, Yongnian Zhang, Jieyu Xian, et al.
Agronomy (2024) Vol. 14, Iss. 8, pp. 1800-1800
Open Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis)
Junchi Wei, Xingyu Mu, Shaoying Wang, et al.
Food Research International (2024) Vol. 201, pp. 115542-115542
Closed Access
Page 1

Scroll to top