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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:

Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach
Jingtao Zhou, Yu Wang, Chang He, et al.
LWT (2020) Vol. 130, pp. 109535-109535
Closed Access | Times Cited: 51

Showing 1-25 of 51 citing articles:

Metabolomics in tea products; a compile of applications for enhancing agricultural traits and quality control analysis of Camellia sinensis
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 47
Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya
Jie Zhou, Tiantian Fang, Wen Li, et al.
Food Research International (2022) Vol. 162, pp. 112169-112169
Closed Access | Times Cited: 41
Dynamic changes in flavonoids content during congou black tea processing
Fei Liu, Yun Wang, Harold Corke, et al.
LWT (2022) Vol. 170, pp. 114073-114073
Closed Access | Times Cited: 38
Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review
Muhammad Aaqil, Chunxiu Peng, Ayesha Kamal, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4467-4467
Open Access | Times Cited: 29
Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics
Xujiang Shan, Qinyan Yu, Le Chen, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 23
Effects of leaf-spreading on the volatile aroma components of green tea under red light of different intensities
Youyue He, Jianjie Li, Huiling Mei, et al.
Food Research International (2023) Vol. 168, pp. 112759-112759
Closed Access | Times Cited: 23
Finding the optimal light quality and intensity for the withering process of fuding Dabai tea and its impact on quality formation
Shiyu Tian, Hao Zhou, Xinzhuan Yao, et al.
LWT (2024) Vol. 193, pp. 115713-115713
Open Access | Times Cited: 8
Monitoring the withering condition of leaves during black tea processing via the fusion of electronic eye (E-eye), colorimetric sensing array (CSA), and micro-near-infrared spectroscopy (NIRS)
Yujie Wang, Ying Liu, Qingqing Cui, et al.
Journal of Food Engineering (2021) Vol. 300, pp. 110534-110534
Closed Access | Times Cited: 53
Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering
Yu‐Chuan Li, Chang He, Yu Wang, et al.
LWT (2021) Vol. 154, pp. 112597-112597
Open Access | Times Cited: 53
Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis
Yu‐Chuan Li, Chang He, Yu Wang, et al.
LWT (2021) Vol. 147, pp. 111620-111620
Closed Access | Times Cited: 51
Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea
Shimin Wu, Qinyan Yu, Shuai Shen, et al.
LWT (2022) Vol. 169, pp. 113971-113971
Open Access | Times Cited: 30
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
Mengge Tang, Sheng Zhang, Ligui Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2267-2291
Closed Access | Times Cited: 21
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
Xinxue Qin, Jingtao Zhou, Chang He, et al.
Food Chemistry X (2023) Vol. 19, pp. 100809-100809
Open Access | Times Cited: 20
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
Jingtao Zhou, Chang He, Muxue Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14706-14719
Closed Access | Times Cited: 20
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
Muxue Qin, Jingtao Zhou, Qianqian Luo, et al.
Food Chemistry (2023) Vol. 439, pp. 138176-138176
Closed Access | Times Cited: 19
Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
Wenjing Huang, Qiuyan Liu, X.G. Fu, et al.
Food Chemistry (2024) Vol. 451, pp. 139458-139458
Closed Access | Times Cited: 6
Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China
Yuzhen Chen, Feng Wang, Zhidan Wu, et al.
Metabolites (2021) Vol. 11, Iss. 3, pp. 146-146
Open Access | Times Cited: 34
Rapid and real-time detection of moisture in black tea during withering using micro-near-infrared spectroscopy
Shuai Shen, Jinjie Hua, Hongkai Zhu, et al.
LWT (2021) Vol. 155, pp. 112970-112970
Open Access | Times Cited: 33
Metabolomics in quality formation and characterisation of tea products: a review
Hongli Cai, Zhuoheng Zhong, Zhanming Li, et al.
International Journal of Food Science & Technology (2022) Vol. 57, Iss. 7, pp. 4001-4014
Closed Access | Times Cited: 25
Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea)
Chenxi Gao, Yan Huang, Jing Li, et al.
Foods (2022) Vol. 11, Iss. 18, pp. 2815-2815
Open Access | Times Cited: 23
Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
Wenjing Huang, Shimao Fang, Yanlei Su, et al.
LWT (2023) Vol. 189, pp. 115537-115537
Open Access | Times Cited: 14
Development and validation of an efficient HILIC-QQQ-MS/MS method for quantitative and comparative profiling of 45 hydrophilic compounds in four types of tea (Camellia sentences)
Dan Wang, Lijuan Shi, Xiaowei Fan, et al.
Food Chemistry (2021) Vol. 371, pp. 131201-131201
Closed Access | Times Cited: 32
pH indicator-based sensor array in combination with hyperspectral imaging for intelligent evaluation of withering degree during processing of black tea
Yujie Wang, Zhengyu Ren, Maoyu Li, et al.
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy (2022) Vol. 271, pp. 120959-120959
Closed Access | Times Cited: 22
MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea
Xuan Wang, Na Li, Shengshuang Chen, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 7085-7094
Closed Access | Times Cited: 21
Biochemical insights into tea foam: A comparative study across six categories
Zixin Ni, Wei Chen, Hongjing Pan, et al.
Food Chemistry X (2024) Vol. 23, pp. 101596-101596
Open Access | Times Cited: 4
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