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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:

The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9

Showing 9 citing articles:

Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access
Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Camellia sinensis) by GC×GC-O-MS and Chemometrics
Junaid Raza, Baosong Wang, Yue Duan, et al.
Foods (2025) Vol. 14, Iss. 2, pp. 271-271
Open Access
(R)-Linalool is a key indicator of aroma quality levels of a distinctive black tea (Camellia sinensis var. Yinghong No. 9)
Chengshun Liu, Jianlong Li, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120506-120506
Open Access
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 1
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
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
The processing of shaking and standing improves the taste quality of summer black tea
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Effect of shaking and piling processing on improving the aroma quality of green tea
Zheng Tu, Sixu Li, Tao Meng, et al.
Food Research International (2024) Vol. 201, pp. 115624-115624
Closed Access
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