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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:

Dynamic changes and mechanisms of organic acids during black tea manufacturing process
Fei Yu, Cong Chen, Shuna Chen, et al.
Food Control (2021) Vol. 132, pp. 108535-108535
Closed Access | Times Cited: 42

Showing 1-25 of 42 citing articles:

Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya
Jie Zhou, Tiantian Fang, Wen Li, et al.
Food Research International (2022) Vol. 162, pp. 112169-112169
Closed Access | Times Cited: 40
Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting
Chuanjian Cui, Yifan Xu, Ge Jin, et al.
Food Control (2023) Vol. 148, pp. 109686-109686
Closed Access | Times Cited: 32
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137124-137124
Closed Access | Times Cited: 31
Quality Chemistry, Physiological Functions, and Health Benefits of Organic Acids from Tea (Camellia sinensis)
Hongbo Chen, Fei Yu, Jiaxin Kang, et al.
Molecules (2023) Vol. 28, Iss. 5, pp. 2339-2339
Open Access | Times Cited: 22
Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
Xujiang Shan, Qinyan Yu, Le Chen, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 8
Hyperspectral imaging technology coupled with human sensory information to evaluate the fermentation degree of black tea
Ting An, Wenqian Huang, Xi Tian, et al.
Sensors and Actuators B Chemical (2022) Vol. 366, pp. 131994-131994
Closed Access | Times Cited: 34
Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
Suwan Zhang, Qiuhua Li, Shuai Wen, et al.
Food Chemistry (2023) Vol. 426, pp. 136601-136601
Closed Access | Times Cited: 18
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing
Yingyi Huang, Huahong Liu, Xiaohua Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113615-113615
Closed Access | Times Cited: 16
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
Haoli Wang, Xiaoxiao Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8715-8730
Closed Access | Times Cited: 6
Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality
Shuya Yang, Sujan Pathak, Haiyan Tang, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 325-325
Open Access | Times Cited: 5
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed Access
Dynamic Flavor Changes and Metabolite Profiles of Rose Petals During Black Tea Processing
xingmin zhang, Hongyu Chen, Jiang Shi, et al.
(2025)
Closed Access
Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review
Wei Yu, Jinqi Guo, Yuanyuan Liu, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3128-3128
Open Access | Times Cited: 14
Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis
Anhui Gui, Shiwei Gao, Pengcheng Zheng, et al.
Foods (2023) Vol. 12, Iss. 7, pp. 1551-1551
Open Access | Times Cited: 13
The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses
Shan Zhang, Shimin Wu, Qinyan Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100989-100989
Open Access | Times Cited: 13
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 4
Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods
Meiyan Liu, Lijuan Shi, Jie Guo, et al.
Journal of Separation Science (2024) Vol. 47, Iss. 9-10
Closed Access | Times Cited: 4
Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas
Zhihui Wang, Shuang Gan, Weijiang Sun, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 1057-1057
Open Access | Times Cited: 21
Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
Zhiquan Li, Xiaoli Yin, Hui‐Wen Gu, et al.
Food Research International (2023) Vol. 173, pp. 113238-113238
Closed Access | Times Cited: 10
Rolling forms the diversities of small molecular nonvolatile metabolite profile and consequently shapes the bacterial community structure for Keemun black tea
Zhiwei Ren, Hongjing Pan, Cheng Hu, et al.
Food Research International (2024) Vol. 181, pp. 114094-114094
Closed Access | Times Cited: 3
Quinic acid as an inhibitor of α‐glucosidase activity, nonenzymatic glycosylation, and glucose transport in Caco‐2 cells
Ziyi Han, Leyu Wang, Panjie Sun, et al.
Food Frontiers (2024)
Open Access | Times Cited: 2
Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method
Jingtao Zhou, Muxue Qin, Junyu Zhu, et al.
Food Chemistry (2024) Vol. 468, pp. 142241-142241
Closed Access | Times Cited: 2
pH effect on colloidal characteristics of micro-nano particles in lapsang souchong black tea infusion
Huan Han, Huiqin Wang, Guanzhen Gao, et al.
Food Control (2021) Vol. 133, pp. 108643-108643
Closed Access | Times Cited: 18
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
Jiali Hu, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104294-104294
Closed Access | Times Cited: 7
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