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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:

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: 41

Showing 1-25 of 41 citing articles:

A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 14
Identifying the temporal contributors and their interactions during dynamic formation of black tea cream
Lin Chen, Jingyi Wang, Yijun Yang, et al.
Food Chemistry (2024) Vol. 448, pp. 139138-139138
Closed Access | Times Cited: 13
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: 10
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: 21
Identifying the structures and taste characteristics of two novel Maillard reaction products in tea
Huajie Wang, Yijun Yang, Lin Chen, et al.
Food Chemistry (2023) Vol. 431, pp. 137125-137125
Closed Access | Times Cited: 19
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: 16
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: 7
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Feng Lin, et al.
Food Chemistry X (2023) Vol. 20, pp. 100943-100943
Open Access | Times Cited: 15
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 13
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 5
Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars
Wan Zhu, Ying Wu, Cun-Yu Li, et al.
LWT (2024) Vol. 199, pp. 116074-116074
Open Access | Times Cited: 5
Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites
Jinjin Wang, Lichi Qu, Ziming Yu, et al.
Food Chemistry (2024) Vol. 458, pp. 140226-140226
Closed Access | Times Cited: 5
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
Bin Jiang, Liran Yang, Xueping Luo, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 686-686
Open Access | Times Cited: 11
Study on the effect of magnesium on leaf metabolites, growth and quality of tea tree
Ying Zhang, Qi Zhang, Yuhua Wang, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 11
Key Factors of Quality Formation in Wuyi Black Tea during Processing Timing
Li Lu, Jinxian Liu, Wenneng Zhang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1373-1373
Open Access | Times Cited: 4
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
Lin Chen, Yuxuan Shi, Jiayi Sun, et al.
Food Research International (2025) Vol. 208, pp. 116181-116181
Closed Access
The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica
Asma Parveen, Chunyin Qin, Feng Zhou, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1253-1253
Open Access | Times Cited: 10
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 10
Quality analysis and antioxidant activity of different types of tea powder
Yutong Ye, Zeyi Ai, RongLin Li, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 3
Effect of withering/spreading on the physical and chemical properties of tea: A review
Dandan Qi, Yali Shi, Min Lu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 3
Distribution profiles of phenolic compounds in a cultivar of wampee (Clausena lansium (Lour.) Skeels) fruits and in vitro anti-inflammatory activity
Fanke Zeng, Mianhong Chen, Sheng‐Tao Yang, et al.
Journal of Ethnopharmacology (2023) Vol. 319, pp. 117168-117168
Closed Access | Times Cited: 7
Comprehensive widely targeted metabolomics to decipher the molecular mechanisms of Dioscorea opposita thunb. cv. Tiegun quality formation during harvest
An Li, Yongliang Yuan, He Chen, et al.
Food Chemistry X (2024) Vol. 21, pp. 101159-101159
Open Access | Times Cited: 2
Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics
Jian Ouyang, Ronggang Jiang, Hao Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101600-101600
Open Access | Times Cited: 2
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
Xin Fang, Rong Xue, Jingyi Xiao, et al.
Food Bioscience (2024) Vol. 62, pp. 105223-105223
Closed Access | Times Cited: 2
Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy
Yue‐Yue Chang, Hai‐Long Wu, Tong Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105365-105365
Closed Access | Times Cited: 5
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