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OpenAlex Citation Counts

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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:

Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics
Zongde Jiang, Zisheng Han, Mingchun Wen, et al.
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 606-617
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 40
Untargeted chromatographic methods coupled with chemometric strategies for the analysis of food and related samples
F. Castañeda, Rocío B. Pellegrino Vidal, Juan Aspromonte
TrAC Trends in Analytical Chemistry (2024) Vol. 173, pp. 117650-117650
Closed Access | Times Cited: 15
Special tea products featuring functional components: Health benefits and processing strategies
Gaozhong Yang, Qing Meng, Jiang Shi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1686-1721
Closed Access | Times Cited: 28
Yellow tea: more than turning green leaves to yellow
Xinyu Feng, Shiyan Yang, Yani Pan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7836-7853
Closed Access | Times Cited: 23
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 22
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8760-8773
Closed Access | Times Cited: 10
A comparative UHPLC-Q/TOF-MS-based metabolomics approach coupled with machine learning algorithms to differentiate Keemun black teas from narrow-geographic origins
Chuanyi Peng, Yin‐feng Ren, Zhi-hao Ye, et al.
Food Research International (2022) Vol. 158, pp. 111512-111512
Closed Access | Times Cited: 33
Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems
Xin Wang, Changxu He, Leyin Cui, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 398-398
Open Access | Times Cited: 5
Advances in High-Resolution Mass Spectrometry-Based Metabolomics: Applications in Food Analysis and Biomarker Discovery
Wenqi Shang, Guozheng Wei, Haibo Li, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access
Combined metabolomic and transcriptomic analysis reveals potential astringent substances and the metabolic regulatory networks in plum (Prunus salicina)
Mingxin Huang, Xiaoyu Tang, Lijun Deng, et al.
Scientia Horticulturae (2025) Vol. 342, pp. 114049-114049
Open Access
Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols
Zongde Jiang, Hui Zhang, Zisheng Han, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 12, pp. 3832-3841
Closed Access | Times Cited: 26
Metabolite analysis and sensory evaluation reveal the effect of roasting on the characteristic flavor of large-leaf yellow tea
Yifan Li, Jixin Zhang, Huiyan Jia, et al.
Food Chemistry (2023) Vol. 427, pp. 136711-136711
Closed Access | Times Cited: 14
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
Xiaoxiao Feng, Haoli Wang, Yashu Yu, et al.
Food Research International (2024) Vol. 195, pp. 114868-114868
Closed Access | Times Cited: 4
Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees
Xiaoye Lan, Zhibin Liu, Daoliang Wang, et al.
Food Bioscience (2022) Vol. 50, pp. 101985-101985
Closed Access | Times Cited: 21
Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100504-100504
Open Access | Times Cited: 18
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
Lu Wang, Mingchun Wen, Yu Zhou, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 15, pp. 9379-9389
Closed Access | Times Cited: 3
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: 3
Integration of lipidomics and metabolomics approaches for the discrimination of harvest time of green tea in spring season by using UPLC-Triple-TOF/MS coupled with chemometrics
Hui-Na Cui, Hui‐Wen Gu, Zhiquan Li, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 9
Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea
Zongde Jiang, Feng Zhou, Hui-Xia Huo, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 6, pp. 2975-2989
Closed Access | Times Cited: 8
Targeted and nontargeted metabolomics analysis for determining the effect of different aging time on the metabolites and taste quality of green tea beverage
Changxu He, Zongde Jiang, Xin Wang, et al.
LWT (2023) Vol. 187, pp. 115327-115327
Open Access | Times Cited: 8
Temperature-Dependent Olive Pomace Extraction for Obtaining Bioactive Compounds Preventing the Death of Murine Cortical Neurons
Alessandro Alberto Casazza, Michela Capraro, Marco Pedrazzi, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 907-907
Open Access | Times Cited: 2
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 2
Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion
Chunyin Qin, Li Lian, Wen Xu, et al.
Food & Function (2022) Vol. 13, Iss. 11, pp. 6139-6151
Closed Access | Times Cited: 11
Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea
Weiying Su, Li Ni, Yizhe Chen, et al.
Food Chemistry (2023) Vol. 437, pp. 137954-137954
Closed Access | Times Cited: 5
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