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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:

Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
Guoping Lai, Yuqing Cui, Daniel Granato, et al.
Food Research International (2022) Vol. 155, pp. 111041-111041
Closed Access | Times Cited: 32

Showing 1-25 of 32 citing articles:

Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Yang Liu, Qincao Chen, Dechun Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134263-134263
Closed Access | Times Cited: 70
Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 40
Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 22
Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 43
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
Machine learning for authentication of black tea from narrow-geographic origins: Combination of PCA and PLS with LDA and SVM classifiers
Nahid Mohammadi, Mahnaz Esteki, Jesús Simal‐Gándara
LWT (2024) Vol. 203, pp. 116401-116401
Open Access | Times Cited: 7
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
Characterization of 4-coumarate CoA ligase (4CL) gene family and functional study of Sm4CL2/3/7/9 in Salvia miltiorrhiza
Fan Fu, Huiting Qin, Yujie Xin, et al.
Functional & Integrative Genomics (2025) Vol. 25, Iss. 1
Closed Access
Metabolomic Analysis Reveals the Taste Flavor Variations of Camellia Nanchuanica Black Tea at Different Altitudes
Juan Yang, Shanmin Chen, Jie Wang, et al.
(2025)
Closed Access
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
Teng Wang, Nianguo Bo, Yiqing Guan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102278-102278
Open Access
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025), pp. 143788-143788
Closed Access
Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
Mingchun Wen, Feng Zhou, Mengting Zhu, et al.
Journal of Food Composition and Analysis (2022) Vol. 117, pp. 105108-105108
Closed Access | Times Cited: 24
One-step enrichment of phenolics from Chaenomeles speciosa (Sweet) Nakai fruit using macroporous resin: Adsorption/desorption characteristics, process optimization and UPLC-QqQ-MS/MS-based quantification
Mengyang Hou, Chengyuan Lin, Yanhua Ma, et al.
Food Chemistry (2023) Vol. 439, pp. 138085-138085
Closed Access | Times Cited: 14
Bioaccessibility of bioactive compounds from Pereskia aculeata and their cellular antioxidant effect
Thiago Mendanha Cruz, Amanda S. Lima, Feng Zhou, et al.
Food Chemistry (2024) Vol. 460, pp. 140484-140484
Open Access | Times Cited: 4
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis
Na Li, Junren Xu, Yiqiao Zhao, et al.
Food Chemistry (2024) Vol. 460, pp. 140515-140515
Closed Access | Times Cited: 4
The inhibition effects of chlorogenic acid on the formation of colored oxidation products of (−)-epigallocatechin gallate under enzymatic oxidation
Yuqing Cui, Zisheng Han, Li Lian, et al.
Food Chemistry (2023) Vol. 417, pp. 135895-135895
Closed Access | Times Cited: 10
Selective extraction and analysis of phenolic acids in herbal plants using Fe3O4@MXene@PEI aerogel
Kai Hu, Xiaobing Liu, Huifen Ma, et al.
Talanta (2024) Vol. 277, pp. 126344-126344
Closed Access | Times Cited: 3
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 3
Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea
Xiaoxiao Wang, Hairong Xiong, Shunli Wang, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116159-116159
Closed Access | Times Cited: 15
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
Lu Wang, Mingchun Wen, Yu Zhou, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9379-9389
Closed Access | Times Cited: 2
1H NMR Spectroscopy Combined with Machine-Learning Algorithm for Origin Recognition of Chinese Famous Green Tea Longjing Tea
Zhiwei Hou, Yugu Jin, Zhe Gu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2702-2702
Open Access | Times Cited: 2
The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream
Chunyin Qin, Zongde Jiang, Asma Parveen, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105774-105774
Closed Access | Times Cited: 6
Identification of Epigallocatechin-3-Gallate (EGCG) from Green Tea Using Mass Spectrometry
Iyyakkannu Sivanesan, Manikandan Muthu, Anusha Kannan, et al.
Separations (2022) Vol. 9, Iss. 8, pp. 209-209
Open Access | Times Cited: 9
Analysis of Antioxidant Compounds in Vitex negundo Leaves Using Offline 2D-LC-ECD and LC-MS/MS
Qimei Wu, Jinfen Zheng, Yan Yu, et al.
Molecules (2024) Vol. 29, Iss. 13, pp. 3133-3133
Open Access | Times Cited: 1
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