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:
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
Yongcheng Zhang, Kangni Yan, Qunhua Peng, et al.
Food Research International (2023) Vol. 175, pp. 113713-113713
Closed Access | Times Cited: 6
Showing 6 citing articles:
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
LC-MS and GC–MS based metabolomics analysis revealed the impact of tea trichomes on the chemical and flavor characteristics of white tea
Xuyang Liu, Feng Zhou, Mingchun Wen, et al.
Food Research International (2024) Vol. 191, pp. 114740-114740
Closed Access | Times Cited: 6
Xuyang Liu, Feng Zhou, Mingchun Wen, et al.
Food Research International (2024) Vol. 191, pp. 114740-114740
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
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access
The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature
Hanchen Zhou, Yaqin Liu, Qiong Wu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101371-101371
Open Access
Hanchen Zhou, Yaqin Liu, Qiong Wu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101371-101371
Open Access
Detection of the Pigment Distribution of Stacked Matcha During Processing Based on Hyperspectral Imaging Technology
Qinghai He, Zhiyuan Liu, Xiaoli Li, et al.
Agriculture (2024) Vol. 14, Iss. 11, pp. 2033-2033
Open Access
Qinghai He, Zhiyuan Liu, Xiaoli Li, et al.
Agriculture (2024) Vol. 14, Iss. 11, pp. 2033-2033
Open Access
Response Surface Optimization of The Fermentation Process of Mulberry Leaf Tea by Eurotium Cristatum
Zijun Liu, Liping Zhu
BIO Web of Conferences (2024) Vol. 142, pp. 01003-01003
Open Access
Zijun Liu, Liping Zhu
BIO Web of Conferences (2024) Vol. 142, pp. 01003-01003
Open Access
