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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 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: 40

Showing 1-25 of 40 citing articles:

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science
Qingyang Wu, Ziwei Zhou, Yining Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1794-1794
Open Access | Times Cited: 19
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 19
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 11
The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9
Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing
Qingyang Wu, Ziwei Zhou, He Jihang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101155-101155
Open Access | Times Cited: 7
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: 7
Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions
Jiayao Tan, Zhou Fang, Caiyun Tian, et al.
Food Chemistry (2025) Vol. 471, pp. 142762-142762
Closed Access
Effect of Four Different Initial Drying Temperatures on Biochemical Profile and Volatilome of Black Tea
Zaifa Shu, Huijuan Zhou, Limin Chen, et al.
Metabolites (2025) Vol. 15, Iss. 2, pp. 74-74
Open Access
Decoding the specific minty-like aroma of ‘rucheng baimaocha’ (camellia pubescens) black tea
Jian Ouyang, Ronggang Jiang, Huimin An, et al.
Food Chemistry X (2025), pp. 102253-102253
Open Access
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
Jingtao Zhou, Chang He, Muxue Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14706-14719
Closed Access | Times Cited: 18
Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye
Lilei Wang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101519-101519
Open Access | Times Cited: 5
Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics
Heran Xu, Song Pan, Jiabao Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106450-106450
Closed Access | Times Cited: 5
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 4
Comprehensive analysis of environmental factors on the quality of tea (Camellia sinensis var. sinensis) fresh leaves
Wei Ran, Qinghui Li, Xinlong Hu, et al.
Scientia Horticulturae (2023) Vol. 319, pp. 112177-112177
Closed Access | Times Cited: 12
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
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
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: 9
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 8
Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)
Hui Wang, Haijun Bi, Jing Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106254-106254
Closed Access | Times Cited: 2
Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
Jinping Zhou, Laifeng Chen, Hooi Ling Foo, et al.
Food Chemistry (2024) Vol. 458, pp. 140293-140293
Closed Access | Times Cited: 2
Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping
Hongxia Li, Yaning Lang, Zhaolong Liu, et al.
Food Chemistry (2024) Vol. 449, pp. 139226-139226
Closed Access | Times Cited: 1
Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)
Chenping Zhang, Jing Su, Jianan Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106643-106643
Closed Access | Times Cited: 1
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
Jianfeng Liang, Hailin Wu, Mingfei Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101764-101764
Open Access | Times Cited: 1
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: 1
Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics
Zhuanrong Wu, Yuanfang Jiao, Xinfeng Jiang, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2430-2430
Open Access | Times Cited: 4
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