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 metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 13
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 13
Showing 13 citing articles:
Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar ‘Ming guan’ (MG) during white tea withering process
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Ting Huang, Y. Zhang, Xiuping Wang, et al.
Food Research International (2025) Vol. 202, pp. 115784-115784
Closed Access
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open Access
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open 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
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
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
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 4
Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics
Yulong Ye, Yiyun Gong, Ping Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139281-139281
Closed Access | Times Cited: 3
Yulong Ye, Yiyun Gong, Ping Huang, et al.
Food Chemistry (2024) Vol. 449, pp. 139281-139281
Closed Access | Times Cited: 3
A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses
Yan Li, Yao Chen, Xinlong Dai, et al.
Food Chemistry (2024), pp. 141713-141713
Closed Access | Times Cited: 3
Yan Li, Yao Chen, Xinlong Dai, et al.
Food Chemistry (2024), pp. 141713-141713
Closed Access | Times Cited: 3
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: 1
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: 1
Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties
Xiaoxiao Wang, Kairong Sun, Xueping Liao, et al.
RSC Advances (2024) Vol. 14, Iss. 20, pp. 14303-14310
Open Access
Xiaoxiao Wang, Kairong Sun, Xueping Liao, et al.
RSC Advances (2024) Vol. 14, Iss. 20, pp. 14303-14310
Open Access
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
Zhi‐Hui Wang, Zhiqiang Zheng, Weiwei Wu, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106361-106361
Closed Access
Extensive ICP-MS and HPLC-QQQ detections reveal the content characteristics of main metallic elements and polyphenols in the representative commercial tea on the market
Yanlin An, Dahe Qiao, Tingting Jing, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Yanlin An, Dahe Qiao, Tingting Jing, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
Lifen Liu, Dahe Qiao, Xiaozeng Mi, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Lifen Liu, Dahe Qiao, Xiaozeng Mi, et al.
Frontiers in Nutrition (2024) Vol. 11
Open 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
Cuinan Yue, Zhi‐Hui Wang, Hua Peng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3957-3957
Open Access
Quantitative Descriptive Analysis, Non-Targeted Metabolomics and Molecular Docking Reveal the Dynamic Aging and Taste Formation Mechanism in Raw Pu-Erh Tea During the Storage
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
(2024)
Closed Access
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
(2024)
Closed Access
