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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:

Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 13

Showing 13 citing articles:

Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
Teng Wang, Nianguo Bo, Yiqing Guan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102278-102278
Open Access
Isolation and Characterization of a Thermotolerant Acetic Acid Bacteria Strain for Improved Zhenjiang Aromatic Vinegar Production
Yuqin Wang, Shengkai Hua, Leyi Wang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 719-719
Open Access
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
Yang Liu, Zhixia Wang, Xinyi Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 840-840
Open Access
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
Yuanyuan Wang, MA Ying-hu, J. Duan, et al.
Food Chemistry (2025) Vol. 478, pp. 143678-143678
Closed Access
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
Buzhou Xu, Weiqiang Qiu, Yuwei Liu, et al.
Food Research International (2025), pp. 116114-116114
Closed Access
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
Cunqiang Ma, Yuxin Zhao, Bingsong Ma, et al.
Food Chemistry (2025), pp. 143765-143765
Closed Access
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
Yating Guo, Yani Pan, Xinyu Feng, et al.
Journal of Advanced Research (2025)
Open Access
Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
Jinping Zhou, Laifeng Chen, Hooi Ling Foo, et al.
Food Chemistry (2024) Vol. 458, pp. 140293-140293
Closed Access | Times Cited: 4
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open Access | Times Cited: 2
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)
Chenping Zhang, Jing Su, Jianan Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106643-106643
Closed Access | Times Cited: 1
Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
Chenping Zhang, Jing Su, Jianan Wang, et al.
(2024)
Closed Access
Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses
Xiaohui Zhou, Di Tian, Hongjie Zhou, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2595-2595
Open Access
Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate
Lingling Shangguan, Zixiong Liu, Linlong Xu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2591-2591
Open Access
Structural characteristics and nonvolatile metabolites of theabrownins and their impact on intestinal microbiota in high-fat-diet-fed mice
Feng Zhang, Ya Wang, Mingming Wang, et al.
Food Chemistry (2024) Vol. 463, pp. 141317-141317
Closed Access
Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
Xinyi Zhang, Hongyu Chen, Yan Liu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102001-102001
Open Access
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access
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