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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:

Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis
Xiangxiang Huang, Yilong Li, Fang Zhou, et al.
Food Chemistry (2024) Vol. 441, pp. 138367-138367
Closed Access | Times Cited: 15

Showing 15 citing articles:

Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
Changes in alkaloids and their related metabolites during the processing of 'Qiancha 1' white tea based on transcriptomic and metabolomic analysis
Yuqiao Dai, Ting Yang, Jinming Luo, et al.
LWT (2025) Vol. 218, pp. 117435-117435
Open Access
Simultaneous detection of amino acids and short-chain fatty acids in tea using rapid pre-column derivatization coupled with GC–MS: Exploring their spatial distribution in tea trees and the impact of processing techniques on their content
Junren Xu, Jing Lü, Shanliang Fu, et al.
Food Chemistry (2025), pp. 143800-143800
Closed Access
Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation
Wei Chen, Jiayi Chen, Hongjing Pan, et al.
LWT (2024) Vol. 202, pp. 116298-116298
Open Access | Times Cited: 4
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis
Na Li, Junren Xu, Yiqiao Zhao, et al.
Food Chemistry (2024) Vol. 460, pp. 140515-140515
Closed Access | Times Cited: 4
Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing
Yilong Li, R. Wang, Tian Xiao, et al.
Food Research International (2024) Vol. 196, pp. 114978-114978
Closed Access | Times Cited: 4
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang, et al.
Food Chemistry (2024) Vol. 456, pp. 139979-139979
Closed Access | Times Cited: 3
Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu Brick Tea
Yike Han, Xingnan Wang, Zhenpeng Gao
Food Bioscience (2024) Vol. 61, pp. 104753-104753
Closed Access | Times Cited: 3
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 3
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access | Times Cited: 1
Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower
Jieyan Zhang, Si Qin, Nattaya Konsue
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 923-936
Open Access | Times Cited: 1
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
A Special “Golden Flower” Fungus with Yellow Cleistothecium: Its Impact on the Flavor of Golden Flower Loose Tea Produced from Summer-Autumn Tea
Shiyu Guo, Yiqiao Zhao, Lisha Ran, et al.
Journal of Food Composition and Analysis (2024), pp. 106903-106903
Closed Access
Untargeted qualitative and targeted quantitative analysis of saponins reveal differential chemotypes of Gynostemma pentaphyllum and G. longipes from different geographical origins
Haizhen Liang, Mei‐Yan Wang, Guang Yang, et al.
Food Chemistry (2024) Vol. 468, pp. 142412-142412
Closed Access
Non-targeted and targeted detection of hydrophilic compounds in fu brick tea: A study on samples from major Chinese production regions and different processing stages
Na Li, Mengmeng Zhao, Jin Chao, et al.
Food Chemistry (2024) Vol. 471, pp. 142634-142634
Closed Access
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