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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:

Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea
Zihao Wang, Chengqin Zheng, Cunqiang Ma, et al.
LWT (2021) Vol. 142, pp. 111006-111006
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 18
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren‐You Gan, et al.
Food Research International (2021) Vol. 154, pp. 110899-110899
Closed Access | Times Cited: 74
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
Binxing Zhou, Zihao Wang, Peng Yin, et al.
Food Chemistry (2021) Vol. 368, pp. 130855-130855
Closed Access | Times Cited: 54
Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea
Yuntao Liu, Weimin Huang, Changyi Zhang, et al.
Food Chemistry (2022) Vol. 384, pp. 132517-132517
Closed Access | Times Cited: 43
Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism
Yu‐Chuan Li, Juan Hao, Jingtao Zhou, et al.
LWT (2022) Vol. 166, pp. 113753-113753
Open Access | Times Cited: 40
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Lizeng Cheng, Yang Wei, Lanlan Peng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11321-11340
Closed Access | Times Cited: 21
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: 20
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
Wenliang Liu, Lingyu Zhang, Emad Karrar, et al.
Food Chemistry (2024) Vol. 446, pp. 138886-138886
Closed Access | Times Cited: 12
Interrelation analysis between phenolic compounds and in vitro antioxidant activities in Pu-erh tea
Bingsong Ma, Jiacai Wang, Chengcheng Xu, et al.
LWT (2022) Vol. 158, pp. 113117-113117
Open Access | Times Cited: 33
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
Bingsong Ma, Jiacai Wang, Binxing Zhou, et al.
LWT (2022) Vol. 164, pp. 113655-113655
Open Access | Times Cited: 33
Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
Yulian Chen, Jiaxu Chen, Ruyang Chen, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 29
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
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
Impact of enzymatic fermentation on taste, chemical compositions and in vitro antioxidant activities in Chinese teas using E-tongue, HPLC and amino acid analyzer
Binxing Zhou, Bingsong Ma, Chengcheng Xu, et al.
LWT (2022) Vol. 163, pp. 113549-113549
Open Access | Times Cited: 23
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 4
Study on inoculation fermentation by fungi to improve the taste quality of summer green tea
Jinjie Du, Xinhui Wu, Shi-Li Sun, et al.
Food Bioscience (2022) Vol. 51, pp. 102321-102321
Closed Access | Times Cited: 20
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
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang, et al.
Food Chemistry (2024) Vol. 456, pp. 139979-139979
Closed Access | Times Cited: 3
Modulation effects of microorganisms on tea in fermentation
Ting Hu, Shuo‐shuo Shi, Qin Ma
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 16
Classification of Pu-erh ripened teas and their differences in chemical constituents and antioxidant capacity
Binxing Zhou, Bingsong Ma, Cunqiang Ma, et al.
LWT (2021) Vol. 153, pp. 112370-112370
Open Access | Times Cited: 22
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
Tiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 49, pp. 15602-15613
Closed Access | Times Cited: 12
Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product
Jing Zhang, Minhui Zhao, Yi Yuan, et al.
Fermentation (2023) Vol. 9, Iss. 10, pp. 910-910
Open Access | Times Cited: 7
Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea
Huan Zhang, Yijie Chen, Yafei Guo, et al.
LWT (2021) Vol. 150, pp. 111950-111950
Closed Access | Times Cited: 16
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