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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.

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Showing 1-25 of 31 citing articles:

Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
ZhenChun Sun, Yechun Lin, Hui Ying Yang, et al.
LWT (2023) Vol. 191, pp. 115640-115640
Open Access | Times Cited: 22
Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying
Yuanyuan Huang, Yu Sun, Arshad Mehmood, et al.
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106055-106055
Closed Access | Times Cited: 12
Unraveling the characteristic chestnut aroma compounds in MeiTanCuiYa green tea and their interaction mechanisms with broad-spectrum olfactory receptors using molecular docking
Jiancai Zhu, Xiaojie Liu, Yechun Lin, et al.
LWT (2024) Vol. 194, pp. 115785-115785
Open Access | Times Cited: 11
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 10
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Qinfei Ke, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1363-1378
Closed Access | Times Cited: 7
Deciphering olfactory receptor binding mechanisms: a structural and dynamic perspective on olfactory receptors
Jingtao Wang, Qidong Zhang, Fan Wu, et al.
Frontiers in Molecular Biosciences (2025) Vol. 11
Open Access
Quality and Flavor of Kiwifruit with Storage Using Kinetic Modeling and Gas Chromatography–Mass Spectrometry (GC–MS)
Tian Yi, Lijun Zhang, Aichen Wang, et al.
Analytical Letters (2025), pp. 1-21
Closed Access
Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples
Jiancai Zhu, Xiaojie Liu, ZhenChun Sun, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Marine actinomycetes: a hidden treasure trove for antibacterial discovery
Chengqian Pan, Syed Shams ul Hassan, Ishaq Muhammad, et al.
Frontiers in Marine Science (2025) Vol. 12
Open Access
Miniaturized Analytical Method to Evaluate the Profile of Biogenic Volatile Organic Compounds from Spanish tree species by Gas Chromatography Coupled to Mass Spectrometry and Chemometric Tools
Adrián Fuente-Ballesteros, Ana M. Ares, José Bernal, et al.
Journal of Chromatography Open (2025), pp. 100208-100208
Open Access
Dynamic Flavor Changes and Metabolite Profiles of Rose Petals During Black Tea Processing
xingmin zhang, Hongyu Chen, Jiang Shi, et al.
(2025)
Closed Access
Major Bioactive Compounds, Volatile and Sensory Profiles of Coffea canephora Flowers and Infusions for Waste Management in Coffee Production
Juliana DePaula, Sara C. Cunha, Fábio Luiz Partelli, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 911-911
Open Access
Combination of HPLC–orbitrap‐MS/MS and network pharmacology to identify the anti‐inflammatory phytochemicals in the coffee leaf extracts
Suhuan Mei, Xiumin Chen
Food Frontiers (2023) Vol. 4, Iss. 3, pp. 1395-1412
Open Access | Times Cited: 14
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 4
Insights into the dynamic evolution of quality and sensory attributes in red aril wine during fermentation
Wenyue Yu, Yuanlong Wei, Feiwu Long, et al.
LWT (2024) Vol. 203, pp. 116382-116382
Open Access | Times Cited: 4
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
Yu Zhao, Wanying He, Ping Zhan, et al.
Food Chemistry (2024) Vol. 460, pp. 140435-140435
Closed Access | Times Cited: 3
Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches
Yulan Li, Yi Ma, Hui Zhu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101646-101646
Open Access | Times Cited: 3
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 2
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 2
Characterization and identification of the key volatile and non-volatile substances of Vangueria madagascariensis J.F. Gmel fruits (Kirkir) and exploration of their binding interactions with olfactory and taste receptors using computational chemistry methodology
Haroon Elrasheid Tahir, Sulafa B.H. Hashim, Muhammad Arslan, et al.
Food Chemistry (2024) Vol. 460, pp. 140631-140631
Closed Access | Times Cited: 2
Study on the mechanism of glucose-lowering and sweetening of key sweet aroma compounds in sweet orange
Yunwei Niu, Jie Wei, Jiancai Zhu, et al.
Food Research International (2024) Vol. 196, pp. 114874-114874
Closed Access | Times Cited: 2
Characterization of bioactive compounds in patchouli oil using microwave-assisted and traditional hydrodistillation methods
Abdurahman Hamid Nour, Rayan Hassan Modather, Rosli Mohd Yunus, et al.
Industrial Crops and Products (2023) Vol. 208, pp. 117901-117901
Closed Access | Times Cited: 6
Volatile fingerprinting, sensory characterization, and consumer acceptance of pure and blended arabica coffee leaf teas
Juliana DePaula, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Food Research International (2023) Vol. 173, pp. 113361-113361
Closed Access | Times Cited: 4
Coffee authentication via targeted metabolomics and machine learning: Unveiling origins and their discriminating biochemicals
Fawzan Sigma Aurum, Muhammad Zukhrufuz Zaman, Edi Purwanto, et al.
Food Bioscience (2023) Vol. 56, pp. 103122-103122
Closed Access | Times Cited: 4
Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products
Shiqin Wang, Xinlei Chen, Enze Wang, et al.
Food Research International (2023) Vol. 173, pp. 113419-113419
Closed Access | Times Cited: 3
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