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:
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Showing 11 citing articles:
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
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
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 6
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 6
Widely targeted metabolomics analysis reveals dynamic changes in metabolites of 'Hass' avocado during postharvest ripening period
Ying Xin, Na Li, Hongtao Zhu, et al.
Food Chemistry (2025) Vol. 471, pp. 142844-142844
Closed Access
Ying Xin, Na Li, Hongtao Zhu, et al.
Food Chemistry (2025) Vol. 471, pp. 142844-142844
Closed Access
Widely Targeted Metabolomics Analyses Provide Insights into the Transformation of Active Ingredients During Drying and the Mechanisms of Color Change for Forest Ginseng (Panax ginseng C. A. Mey. cv. Sativi-nemoralis)
Junjia Xing, Limin Yang, Lianxue Zhang, et al.
Plants (2025) Vol. 14, Iss. 3, pp. 494-494
Open Access
Junjia Xing, Limin Yang, Lianxue Zhang, et al.
Plants (2025) Vol. 14, Iss. 3, pp. 494-494
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
Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics
Beibei Zhang, Yujia Zhai, Zichao Wu, et al.
Food Research International (2025) Vol. 206, pp. 116013-116013
Closed Access
Beibei Zhang, Yujia Zhai, Zichao Wu, et al.
Food Research International (2025) Vol. 206, pp. 116013-116013
Closed Access
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry
Jiahao Tang, Jiajing Hu, Xianxiu Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 816-816
Open Access
Jiahao Tang, Jiajing Hu, Xianxiu Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 816-816
Open Access
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025), pp. 143788-143788
Closed Access
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025), pp. 143788-143788
Closed Access
1H NMR Spectroscopy Combined with Machine-Learning Algorithm for Origin Recognition of Chinese Famous Green Tea Longjing Tea
Zhiwei Hou, Yugu Jin, Zhe Gu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2702-2702
Open Access | Times Cited: 2
Zhiwei Hou, Yugu Jin, Zhe Gu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2702-2702
Open Access | Times Cited: 2
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 2
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 2
Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process
Haiwei Ren, D. H. Peng, Meiqi Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142409-142409
Closed Access
Haiwei Ren, D. H. Peng, Meiqi Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142409-142409
Closed Access
