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 unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 9
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 9
Showing 9 citing articles:
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access | Times Cited: 1
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access | Times Cited: 1
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed Access
Chang Xu, Jinming Zhang, Yani Pan, et al.
Food Chemistry (2025), pp. 143400-143400
Closed Access
Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting Lactobacillus and Bifidobacterium In Vitro and In Vivo
Yuning Sun, S. J. Li, Jie Cao, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 97-97
Open Access
Yuning Sun, S. J. Li, Jie Cao, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 97-97
Open Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
Fei Ye, Anhui Gui, Xiaoyan Qiao, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 155-155
Open Access
Fei Ye, Anhui Gui, Xiaoyan Qiao, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 155-155
Open Access
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
Yang Liu, Zhixia Wang, Xinyi Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 840-840
Open Access
Yang Liu, Zhixia Wang, Xinyi Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 840-840
Open Access
Reshaped local microbiology metabolism by raw tea according to pile fermentation in the dark tea
Yating Guo, Yani Pan, Xinyu Feng, et al.
Journal of Advanced Research (2025)
Open Access
Yating Guo, Yani Pan, Xinyu Feng, et al.
Journal of Advanced Research (2025)
Open Access
Fungal community composition and function in different Chinese post-fermented teas
Pu Cui, Li Jia, Ting Yao, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Pu Cui, Li Jia, Ting Yao, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger
Haoran Sun, Yongsheng Cao, Rui Fang, et al.
Food Bioscience (2025), pp. 106501-106501
Closed Access
Haoran Sun, Yongsheng Cao, Rui Fang, et al.
Food Bioscience (2025), pp. 106501-106501
Closed Access
