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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:

Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 21

Showing 21 citing articles:

Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
Li Li, Jiezhong Zan, Wenxue Chen, et al.
Food Research International (2025) Vol. 201, pp. 115685-115685
Closed Access
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), pp. 115734-115734
Closed Access
Chemical Diversity of UK-Grown Tea Explored Using Metabolomics and Machine Learning
Amanda J. Lloyd, Alina Warren-Walker, Jasen Finch, et al.
Metabolites (2025) Vol. 15, Iss. 1, pp. 52-52
Open Access
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Dan Su, Junyu Zhu, Yu‐Chuan Li, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 361-361
Open Access
Ice Sonication–Assisted Enzymatic Extraction of Kangra Orthodox Tea: Impact on Bioactive Profile, Tea Cream Formation, and Organoleptic Quality
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Food and Bioprocess Technology (2025)
Closed Access
Effects of Drying Methods on the Active Ingredient Content and Biological Activities of Pomegranate Peels: An Investigation of the Potential Mechanism of Polyphenols as Antifungal Agents
Jinyu Wu, X. Wang, Rong Jiang, et al.
Food Bioscience (2025), pp. 105947-105947
Closed Access
Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea
Zaifa Shu, Huijuan Zhou, Limin Chen, et al.
Metabolites (2025) Vol. 15, Iss. 2, pp. 74-74
Open 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: 2
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 2
Optimization of ultrasonication-assisted enzymatic extraction of Kangra orthodox black tea for the development of low-calorie ready-to-drink tea
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9435-9464
Closed Access | Times Cited: 2
Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas
Mozhgan Mehrabi, Masumeh Amiri, Razie Razavi, et al.
Food Chemistry (2024) Vol. 464, pp. 141793-141793
Closed Access | Times Cited: 1
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
Zhongying Liu, Qiansong Ran, Jinlong Luo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101331-101331
Open Access | Times Cited: 1
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 1
An insight into trichomes-deficiency and trichomes-rich black teas by comparative metabolomics: The impact of oxidized trichomes on metabolic profiles and infusion color
Piaopiao Long, Shengxiao Su, Mingchun Wen, et al.
Food Research International (2024) Vol. 190, pp. 114638-114638
Closed Access
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
Caiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101721-101721
Open Access
Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas
Lixuan Zhang, Chengzhe Zhou, Cheng Zhang, et al.
Plants (2024) Vol. 13, Iss. 16, pp. 2206-2206
Open Access
Novel Pink Pigments Produced by Thermal Interaction of Theaflavins, Theanine, and Glucose: Color Formation, Isolation, and Structural Characterization
Piaopiao Long, Shengxiao Su, Mingchun Wen, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 40, pp. 22303-22315
Closed Access
Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu)
Aidan Kirkwood, Ian D. Fisk, Yingjian Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141888-141888
Closed Access
Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea
Guangneng Li, Jianyong Zhang, Hongchun Cui, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
Zhiyang Deng, Qing Zhang, Piaopiao Long, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100606-100606
Open Access
A combined drying process involving hot air and roasting for improving summer congou black tea quality
Fei Liu, Hongkai Zhu, Chunhua Li, et al.
Food Research International (2024) Vol. 201, pp. 115584-115584
Closed Access
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