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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:

Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Shuai Hu, Chang He, Yu‐Chuan Li, et al.
Food Research International (2021) Vol. 147, pp. 110472-110472
Closed Access | Times Cited: 63

Showing 1-25 of 63 citing articles:

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
Yu‐Chuan Li, Juan Hao, Jingtao Zhou, et al.
LWT (2022) Vol. 166, pp. 113753-113753
Open Access | Times Cited: 40
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
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
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, et al.
Biosensors (2022) Vol. 12, Iss. 5, pp. 356-356
Open Access | Times Cited: 36
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Yu‐Chuan Li, Wei Ran, Chang He, et al.
Food Chemistry X (2022) Vol. 14, pp. 100289-100289
Open Access | Times Cited: 34
Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
Yulian Chen, Jiaxu Chen, Ruyang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 29
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
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
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
Yu‐Chuan Li, Songhui Yu, Shuya Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100731-100731
Open Access | Times Cited: 15
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
Yujiao Sun, X. P. Yuan, Zhaojun Luo, et al.
Food Research International (2023) Vol. 172, pp. 113115-113115
Closed Access | Times Cited: 15
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
The Effect of Temperature-Controlled Pile-Fermentation on the Flavor Quality of Primary Dark Tea
S. G. Yun, Hui Chen, Jiakun Fan, et al.
(2025)
Closed Access
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
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)
Yue Qiu, Xiaolin Liu, Zhi Huang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 2
Closed Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Substance Basis and Fermentation Mechanism Study of the Analgesic and Anti-inflammatory Effects of Tibetan Medicine Wuwei Ganlu Based on JiuQu Fermentation
Yangyang Sun, Zheng-shen Yan, Yuan Gao, et al.
Journal of Ethnopharmacology (2025) Vol. 344, pp. 119565-119565
Closed Access
Changes in the metabolite composition and enzyme activity of fermented tea during processing
Lu Liu, Jiajun Shi, Yahong Yuan, et al.
Food Research International (2022) Vol. 158, pp. 111428-111428
Closed Access | Times Cited: 25
Heimao tea polysaccharides ameliorate obesity by enhancing gut microbiota-dependent adipocytes thermogenesis in mice fed with high fat diet
Yu Wang, Ting Li, Yueyue Liu, et al.
Food & Function (2022) Vol. 13, Iss. 24, pp. 13014-13027
Closed Access | Times Cited: 22
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
Yaru Zheng, Chunhua Zhang, Dabing Ren, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 13
Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process
Yanan Qin, Haotian Xu, Chen Ya, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2221-2221
Open Access | Times Cited: 13
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 4
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