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:
Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
Yongcheng Zhang, Kangni Yan, Qunhua Peng, et al.
Food Chemistry (2023) Vol. 437, pp. 137860-137860
Closed Access | Times Cited: 7
Yongcheng Zhang, Kangni Yan, Qunhua Peng, et al.
Food Chemistry (2023) Vol. 437, pp. 137860-137860
Closed Access | Times Cited: 7
Showing 7 citing articles:
Synthesis of protein-based catalyst for multi-industrial applications by using agriculture and industrial waste
Hammad Majeed, Tehreema Iftikhar, Kiran Maqsood
Polymer Bulletin (2024) Vol. 81, Iss. 14, pp. 12633-12653
Closed Access | Times Cited: 8
Hammad Majeed, Tehreema Iftikhar, Kiran Maqsood
Polymer Bulletin (2024) Vol. 81, Iss. 14, pp. 12633-12653
Closed Access | Times Cited: 8
LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
Xuyang Liu, Feng Zhou, Mingchun Wen, et al.
Food Research International (2024) Vol. 191, pp. 114740-114740
Closed Access | Times Cited: 8
Xuyang Liu, Feng Zhou, Mingchun Wen, et al.
Food Research International (2024) Vol. 191, pp. 114740-114740
Closed Access | Times Cited: 8
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Effect of withering/spreading on the physical and chemical properties of tea: A review
Dandan Qi, Yali Shi, Min Lu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 3
Dandan Qi, Yali Shi, Min Lu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 3
Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves
Zhilong Hao, Jinyuan Wang, Jiayun Zhuang, et al.
Food Chemistry (2024) Vol. 467, pp. 142338-142338
Closed Access | Times Cited: 1
Zhilong Hao, Jinyuan Wang, Jiayun Zhuang, et al.
Food Chemistry (2024) Vol. 467, pp. 142338-142338
Closed Access | Times Cited: 1
Identification and comparison of nonvolatile profiles of the four Keemun black tea types
Hanchen Zhou, Yujie Xu, Qiong Wu, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access
Hanchen Zhou, Yujie Xu, Qiong Wu, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access
Predicting Precursor Ions Combined with Fragmentation Pathway for Screening and Identification of Flavan-3-ol Oligomers in Tea (Camellia sinensis. var. assamica)
Min Feng, Yonglin Li, Yi Qin, et al.
Journal of the American Society for Mass Spectrometry (2024)
Closed Access
Min Feng, Yonglin Li, Yi Qin, et al.
Journal of the American Society for Mass Spectrometry (2024)
Closed Access
