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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:

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics
Zhiwei Hou, Yujie Wang, Shanshan Xu, et al.
LWT (2020) Vol. 130, pp. 109547-109547
Closed Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
Jing Yun, Chuanjian Cui, Shihua Zhang, et al.
Food Chemistry (2021) Vol. 360, pp. 130033-130033
Closed Access | Times Cited: 167
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality
Nikheel Bhojraj Rathod, Piotr Kulawik, Fatih Özoğul, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 733-748
Closed Access | Times Cited: 165
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Wenjing Huang, Shimao Fang, Jing Wang, et al.
Food Chemistry (2022) Vol. 395, pp. 133549-133549
Closed Access | Times Cited: 116
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
Shanshan Shen, Huiting Wu, Tiehan Li, et al.
Food Chemistry (2023) Vol. 411, pp. 135487-135487
Closed Access | Times Cited: 52
A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application
Anan Xu, Wanyi Lai, Ping Chen, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 83-99
Closed Access | Times Cited: 78
Enhanced quality monitoring during black tea processing by the fusion of NIRS and computer vision
Yujie Wang, Luqing Li, Ying Liu, et al.
Journal of Food Engineering (2021) Vol. 304, pp. 110599-110599
Closed Access | Times Cited: 60
Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
Shanshan Xu, Zeng XinSheng, Huiting Wu, et al.
Food Chemistry (2021) Vol. 350, pp. 129186-129186
Closed Access | Times Cited: 58
Grading and fraud detection of saffron via learning-to-augment incorporated Inception-v4 CNN
Mohammad Momeny, Ali Asghar Neshat, Ahmad Jahanbakhshi, et al.
Food Control (2022) Vol. 147, pp. 109554-109554
Closed Access | Times Cited: 47
Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 43
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: 40
Machine learning applications for identify the geographical origin, variety and processing of black tea using 1H NMR chemical fingerprinting
Chuanjian Cui, Yifan Xu, Ge Jin, et al.
Food Control (2023) Vol. 148, pp. 109686-109686
Closed Access | Times Cited: 32
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
Yuming Wei, Jixin Zhang, Tiehan Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137139-137139
Closed Access | Times Cited: 27
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11
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: 51
Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation
Mingchun Wen, Zisheng Han, Yuqing Cui, et al.
Food Chemistry (2021) Vol. 368, pp. 130803-130803
Closed Access | Times Cited: 41
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing
Guoping Lai, Yuqing Cui, Daniel Granato, et al.
Food Research International (2022) Vol. 155, pp. 111041-111041
Closed Access | Times Cited: 32
Effects of different withering methods on the taste of Keemun black tea
Wenjing Huang, Guofu Lu, Wei‐Wei Deng, et al.
LWT (2022) Vol. 166, pp. 113791-113791
Open Access | Times Cited: 29
Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
Panpan Liu, Feng Lin, Yong‐Quan Xu, et al.
LWT (2023) Vol. 174, pp. 114458-114458
Open Access | Times Cited: 19
Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
Jinjin Wang, Wen Ouyang, Xizhe Zhu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101007-101007
Open Access | Times Cited: 18
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches
Qianqian Li, Bei Li, Chaoyang Zhang, et al.
Food Control (2023) Vol. 155, pp. 110048-110048
Closed Access | Times Cited: 16
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access
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
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Cong‐Gui Zhao, Wenlai Fan, Yan Xu
LWT (2021) Vol. 148, pp. 111743-111743
Closed Access | Times Cited: 36
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