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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:

Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
Wen Ouyang, Yaya Yu, Hua‐Jie Wang, et al.
Food Research International (2022) Vol. 162, pp. 112099-112099
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 73
Untargeted chromatographic methods coupled with chemometric strategies for the analysis of food and related samples
F. Castañeda, Rocío B. Pellegrino Vidal, Juan Aspromonte
TrAC Trends in Analytical Chemistry (2024) Vol. 173, pp. 117650-117650
Closed Access | Times Cited: 15
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
Qiwei Wang, Jialing Xie, Lilei Wang, et al.
Food Research International (2024) Vol. 187, pp. 114330-114330
Closed Access | Times Cited: 15
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 22
A meta-analysis of dynamic changes of key aroma compounds during black tea processing
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 10
Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea
Dongzhu Huang, Dongqiao Zheng, Chenyi Sun, et al.
Food Chemistry (2024) Vol. 445, pp. 138620-138620
Closed Access | Times Cited: 7
Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
Jinjin Wang, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101007-101007
Open Access | Times Cited: 18
Objective quantification technique and widely targeted metabolomic reveal the effect of drying temperature on sensory attributes and related non-volatile metabolites of black tea
Jinjie Hua, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry (2023) Vol. 439, pp. 138154-138154
Closed Access | Times Cited: 16
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
Guangxian Jiang, Rong Xue, Jun Xiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140145-140145
Closed Access | Times Cited: 6
Description of key aroma components of green tea and the influence of processing
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access
How anaerobic treatment is controlling the volatile components and key odorants of purple-colored leaf tea
Gaozhong Yang, Mengxue Zhou, Jiang Shi, et al.
Journal of Food Composition and Analysis (2023) Vol. 122, pp. 105451-105451
Open Access | Times Cited: 12
Effects of different fixation methods on the aroma quality of Anjibai tea
Dongzhou Xia, Jixin Zhang, Zhichao Xiong, et al.
LWT (2024) Vol. 204, pp. 116430-116430
Open Access | Times Cited: 4
Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution
Jinjie Hua, Xizhe Zhu, Wen Ouyang, et al.
Food Research International (2024) Vol. 192, pp. 114773-114773
Closed Access | Times Cited: 4
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
Zhong Wang, Qifang Jin, Ronggang Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113854-113854
Closed Access | Times Cited: 11
UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
Wen Ouyang, Jingming Ning, Xizhe Zhu, et al.
LWT (2024) Vol. 198, pp. 116010-116010
Open Access | Times Cited: 3
Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea
Mengcong Zhang, Lixuan Zhang, Chengzhe Zhou, et al.
Plants (2024) Vol. 13, Iss. 9, pp. 1249-1249
Open Access | Times Cited: 2
Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted metabolomics analysis
Lilei Wang, Jialing Xie, Yiwen Miao, et al.
Food Chemistry X (2024) Vol. 23, pp. 101634-101634
Open Access | Times Cited: 2
Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS
Qiwei Wang, Daliang Shi, Jiajing Hu, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103314-103314
Closed Access | Times Cited: 7
Comprehensive analysis of pigment alterations and associated flavor development in strip and needle green teas
Yongcheng Zhang, Kangni Yan, Qunhua Peng, et al.
Food Research International (2023) Vol. 175, pp. 113713-113713
Closed Access | Times Cited: 6
Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage
Fangyuan Fan, Zipei Wang, Xiaogan Chen, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2275-2289
Open Access | Times Cited: 1
Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification
Yaya Yu, Xizhe Zhu, Bi‐Feng Yuan, et al.
Food Chemistry (2024) Vol. 457, pp. 140067-140067
Closed Access | Times Cited: 1
The aroma formation from fresh tea leaves of Longjing 43 to finished Enshi Yulu tea at an industrial scale
Mengyuan Sui, Lili Wang, Rong Xue, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 1, pp. 244-254
Closed Access | Times Cited: 1
Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)
Jianghua Ye, Qi Zhang, Mingzhe Li, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1548-1548
Open Access
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