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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:

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 9

Showing 9 citing articles:

(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
Exploring volatile patterns in tea plants under varying intensities of tea aphid infestation using multivariate analysis
Tingzhe Sun, Hui Wang, Xinyi Hu, et al.
Plant Growth Regulation (2025)
Open Access
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
Wensong Chen, Wangxin Liu, Zhibin Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143174-143174
Closed Access
Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
Jinping Zhou, Laifeng Chen, Hooi Ling Foo, et al.
Food Chemistry (2024) Vol. 458, pp. 140293-140293
Closed Access | Times Cited: 2
Enzymatic quality enhancement of oolong tea based on grade difference analysis
Zheng Peng, Hanlin Zhou, Zhijun Zhao, et al.
Food Bioscience (2024) Vol. 61, pp. 104804-104804
Closed Access | Times Cited: 1
Analysis of flower volatile compounds and odor classification of 17 tree peony cultivars
Yanlong Zhang, Hui Zhi, Liuqing Qu, et al.
Scientia Horticulturae (2024) Vol. 338, pp. 113665-113665
Closed Access | Times Cited: 1
Development of analytical “aroma wheels” for oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning
Ni Yang, J.P. Simon, Wanping Fang, et al.
Food Chemistry (2024) Vol. 464, pp. 141537-141537
Open Access
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access
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