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:
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: 9
Jinjie Hua, Xizhe Zhu, Wen Ouyang, et al.
Food Research International (2024) Vol. 192, pp. 114773-114773
Closed Access | Times Cited: 9
Showing 9 citing articles:
Manipulation of artificial light environment improves plant biomass and fruit nutritional quality in tomato
Ying Zhang, Kangyou Zhu, Xiujie Wang, et al.
Journal of Advanced Research (2024)
Open Access | Times Cited: 5
Ying Zhang, Kangyou Zhu, Xiujie Wang, et al.
Journal of Advanced Research (2024)
Open Access | Times Cited: 5
The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea
Xizhe Zhu, Liyue Yang, Zhiwen Ge, et al.
Current Research in Food Science (2025), pp. 101037-101037
Open Access
Xizhe Zhu, Liyue Yang, Zhiwen Ge, et al.
Current Research in Food Science (2025), pp. 101037-101037
Open Access
High Temperature and High Humidity (Hthh) Alter Flavor Properties of Pu-Erh Tea Associated with Burnt Aroma Emergence
Tong Qin, K. Gao, Mengge Li, et al.
(2025)
Closed Access
Tong Qin, K. Gao, Mengge Li, et al.
(2025)
Closed Access
Agronomic characteristics, objective quantitative, metabolome and transcriptome analysis reveal the influence of fertilization treatments on fresh leaf characteristics and finished tea quality
Liyue Yang, Xizhe Zhu, Ziming Yu, et al.
Food Chemistry (2025), pp. 144183-144183
Closed Access
Liyue Yang, Xizhe Zhu, Ziming Yu, et al.
Food Chemistry (2025), pp. 144183-144183
Closed Access
Novel Chimonanthus teas made from scenting different tea dhools with Chimonanthus praecox flowers
Hao Zuo, Xiongyuan Si, Mangmang Tan, et al.
Food Chemistry (2025), pp. 144118-144118
Closed Access
Hao Zuo, Xiongyuan Si, Mangmang Tan, et al.
Food Chemistry (2025), pp. 144118-144118
Closed Access
Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea
Youyue He, Yan Tang, Shangxin Song, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1308-1308
Open Access
Youyue He, Yan Tang, Shangxin Song, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1308-1308
Open Access
Impact of Spreading Time on Flavor Quality in Duyun Maojian Summer Green Tea
Yujie Jiao, Min Cai, Xu Zhang, et al.
LWT (2024), pp. 117103-117103
Open Access
Yujie Jiao, Min Cai, Xu Zhang, et al.
LWT (2024), pp. 117103-117103
Open Access
Different smoking process with the special fuel rods: Imparts a smoky aroma to Souchong black tea
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
