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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:

Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase
Mingchun Wen, Feng Zhou, Mengting Zhu, et al.
Journal of Food Composition and Analysis (2022) Vol. 117, pp. 105108-105108
Closed Access | Times Cited: 24

Showing 24 citing articles:

Phenolic-rich fraction of green tea attenuates histamine-mediated cardiopulmonary toxicity by inhibiting Cox-2/NF-κB signaling pathway and regulating oxidant/antioxidant balance
Eman I. Hassanen, Shaimaa Kamel, Marwa Y. Issa, et al.
Beni-Suef University Journal of Basic and Applied Sciences (2024) Vol. 13, Iss. 1
Open Access | Times Cited: 8
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
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
Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function
Chenna Di, Wei Jia
Trends in Food Science & Technology (2024) Vol. 147, pp. 104456-104456
Closed Access | Times Cited: 5
Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
Wenjing Huang, Zhibin Ye, Yida Wu, et al.
Food Chemistry X (2025), pp. 102264-102264
Open Access
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas
Lu Li, Mingchun Wen, Wei Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143580-143580
Closed Access
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
Screening for potential novel probiotic Levilactobacillus brevis RAMULAB52 with antihyperglycemic property from fermented Carica papaya L.
Navya Sreepathi, V. Kumari, Sujay S. Huligere, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 13
Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals
Nazan Tokatlı Demirok, Seydi Yıkmış
Fermentation (2024) Vol. 10, Iss. 3, pp. 133-133
Open Access | Times Cited: 4
Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea
Jing Wang, Haijun Bi, Mengru Li, et al.
Food Research International (2023) Vol. 169, pp. 112860-112860
Closed Access | Times Cited: 11
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 3
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
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
Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry
Wei Hu, Mingchun Wen, Zisheng Han, et al.
Food Research International (2024) Vol. 184, pp. 114266-114266
Closed Access | Times Cited: 2
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
Xin Fang, Rong Xue, Jingyi Xiao, et al.
Food Bioscience (2024) Vol. 62, pp. 105223-105223
Closed Access | Times Cited: 2
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Fei Ren, Nairu Ji, Yunping Zhu
Foods (2023) Vol. 12, Iss. 18, pp. 3344-3344
Open Access | Times Cited: 7
The effect of metal ions on the black tea cream formation by comparative analysis on chemical constituents of resoluble and irresoluble black tea cream
Chunyin Qin, Zongde Jiang, Asma Parveen, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105774-105774
Closed Access | Times Cited: 6
Molar ratio of (-)-epicatechin and (-)-epigallocatechin gallate determined their enzymatic oxidation products and color characteristics
Li Lian, Yuqing Cui, Mingchun Wen, et al.
Food Bioscience (2023) Vol. 57, pp. 103480-103480
Closed Access | Times Cited: 5
Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea
Michelle Leigh Farrell, Amanda dos Santos Lima, Nima Mohammadi, et al.
LWT (2024) Vol. 199, pp. 116099-116099
Open Access | Times Cited: 1
Extraction effects of eight deep eutectic solvents on Dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments
Zixin Zhao, Mingchun Wen, Zongde Jiang, et al.
Food Bioscience (2024) Vol. 61, pp. 104923-104923
Closed Access | Times Cited: 1
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
Chunyin Qin, Zisheng Han, Zongde Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101809-101809
Open Access | Times Cited: 1
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
Mingchun Wen, Wei Hu, Lu Li, et al.
Food Chemistry (2024), pp. 141222-141222
Closed Access | Times Cited: 1
Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum
Feng Zhou, Xuyang Liu, Linlin Liu, et al.
Plant Physiology and Biochemistry (2023) Vol. 205, pp. 108157-108157
Closed Access | Times Cited: 4
Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities
Mengting Zhu, Xiaoqing Rong, Mingchun Wen, et al.
Deleted Journal (2024)
Open Access
An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea
Honglin Mao, Xu Yang, Fengmei Lu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102021-102021
Open Access
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