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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:

Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 11

Showing 11 citing articles:

Exploiting agri-food residues for kombucha tea and bacterial cellulose production
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025), pp. 140293-140293
Open Access
Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS
Lu Gao, Bolin Shi, Lei Zhao, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 836-836
Open Access | Times Cited: 2
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: 1
Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine
Baoxiang Zhang, Weiyu Cao, Changyu Li, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1247-1247
Open Access
Characterization of key aroma compounds of fried pepper sauce under different pretreatment processes
Hao Luo, Yongjun Wu, Jing Jin, et al.
RSC Advances (2024) Vol. 14, Iss. 23, pp. 16368-16378
Open Access
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
Zhaofeng Chen, Yongjun Wu, Shuoqiu Tong, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 409-409
Open Access
Microbial community succession patterns and metabolite profiles in cigar tobacco during different mildew stages
Guanglong Wu, Mingzhu Zhang, Ping Han, et al.
Industrial Crops and Products (2024) Vol. 222, pp. 120005-120005
Closed Access
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
Qixin Kan, Longbipei Cao, Liping He, et al.
Food Chemistry X (2024) Vol. 25, pp. 102002-102002
Open Access
Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica
Xiaojing Shen, Qi Wang, Tingting Zheng, et al.
LWT (2024), pp. 117298-117298
Open Access
Study on the Effects and Mechanisms of Action of Biological Enzymes on the Quality of Summer Rock Tea Extract
Zixuan Wang, Haiyang Yu, Peng Zhou, et al.
Applied Sciences (2024) Vol. 15, Iss. 1, pp. 330-330
Open Access
Characteristics of Sichuan south-road dark tea fermented by Debaryomyces hansenii Y4 and the microbial role in quality formation
Yao Zou, Yimiao Li, Minqiang Liu, et al.
LWT (2024), pp. 117315-117315
Open Access
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