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 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
Yu‐Chuan Li, Chang He, Yu Wang, et al.
LWT (2021) Vol. 147, pp. 111620-111620
Closed Access | Times Cited: 51
Showing 1-25 of 51 citing articles:
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 151
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 151
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
Mohamed A. Farag, Farah Elmetwally, Rawan Elghanam, et al.
Food Chemistry (2022) Vol. 404, pp. 134628-134628
Closed Access | Times Cited: 47
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
Linfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8367-8383
Closed Access | Times Cited: 26
Linfeng Wen, Lixin Yang, Cong Chen, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 23, pp. 8367-8383
Closed Access | Times Cited: 26
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: 25
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: 25
Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution
Jinjie Hua, Xizhe Zhu, Wen Ouyang, et al.
Food Research International (2024) Vol. 192, pp. 114773-114773
Closed Access | Times Cited: 9
Jinjie Hua, Xizhe Zhu, Wen Ouyang, et al.
Food Research International (2024) Vol. 192, pp. 114773-114773
Closed Access | Times Cited: 9
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
Shiyu Tian, Hao Zhou, Xinzhuan Yao, et al.
LWT (2024) Vol. 193, pp. 115713-115713
Open Access | Times Cited: 8
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
Yu‐Chuan Li, Chang He, Yu Wang, et al.
LWT (2021) Vol. 154, pp. 112597-112597
Open Access | Times Cited: 53
Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities
Dan Chen, Zhen Sun, Jianjian Gao, et al.
Food Chemistry (2021) Vol. 377, pp. 131976-131976
Closed Access | Times Cited: 51
Dan Chen, Zhen Sun, Jianjian Gao, et al.
Food Chemistry (2021) Vol. 377, pp. 131976-131976
Closed Access | Times Cited: 51
Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea
Yu‐Chuan Li, Wei Ran, Chang He, et al.
Food Chemistry X (2022) Vol. 14, pp. 100289-100289
Open Access | Times Cited: 36
Yu‐Chuan Li, Wei Ran, Chang He, et al.
Food Chemistry X (2022) Vol. 14, pp. 100289-100289
Open Access | Times Cited: 36
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: 31
Wenjing Huang, Guofu Lu, Wei‐Wei Deng, et al.
LWT (2022) Vol. 166, pp. 113791-113791
Open Access | Times Cited: 31
A targeted and untargeted metabolomics analysis of 'Oriental Beauty' oolong tea during processing
Lin Zeng, Shan Jin, Yanqing Fu, et al.
Beverage Plant Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 28
Lin Zeng, Shan Jin, Yanqing Fu, et al.
Beverage Plant Research (2022) Vol. 2, Iss. 1, pp. 1-10
Open Access | Times Cited: 28
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
Xinxue Qin, Jingtao Zhou, Chang He, et al.
Food Chemistry X (2023) Vol. 19, pp. 100809-100809
Open Access | Times Cited: 20
RNA Methylome Reveals the m6A-Mediated Regulation of Flavor Metabolites in Tea Leaves under Solar-Withering
Chen Zhu, Shuting Zhang, Chengzhe Zhou, et al.
Genomics Proteomics & Bioinformatics (2023) Vol. 21, Iss. 4, pp. 769-787
Open Access | Times Cited: 19
Chen Zhu, Shuting Zhang, Chengzhe Zhou, et al.
Genomics Proteomics & Bioinformatics (2023) Vol. 21, Iss. 4, pp. 769-787
Open Access | Times Cited: 19
Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality
Shuya Yang, Sujan Pathak, Haiyan Tang, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 325-325
Open Access | Times Cited: 6
Shuya Yang, Sujan Pathak, Haiyan Tang, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 325-325
Open Access | Times Cited: 6
Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics
Li Zou, Shanshan Shen, Yuming Wei, et al.
Food Research International (2022) Vol. 162, pp. 112088-112088
Closed Access | Times Cited: 27
Li Zou, Shanshan Shen, Yuming Wei, et al.
Food Research International (2022) Vol. 162, pp. 112088-112088
Closed Access | Times Cited: 27
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
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
Effects of Magnesium on Transcriptome and Physicochemical Index of Tea Leaves
Ying Zhang, Qi Zhang, Yuhua Wang, et al.
Plants (2023) Vol. 12, Iss. 9, pp. 1810-1810
Open Access | Times Cited: 16
Ying Zhang, Qi Zhang, Yuhua Wang, et al.
Plants (2023) Vol. 12, Iss. 9, pp. 1810-1810
Open Access | Times Cited: 16
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
Yu‐Chuan Li, Songhui Yu, Shuya Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100731-100731
Open Access | Times Cited: 16
Yu‐Chuan Li, Songhui Yu, Shuya Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100731-100731
Open Access | Times Cited: 16
UV-B application during the aeration process improves the aroma characteristics of oolong tea
Xiaohui Wang, Jingjie Cao, Xin Cheng, et al.
Food Chemistry (2023) Vol. 435, pp. 137585-137585
Closed Access | Times Cited: 15
Xiaohui Wang, Jingjie Cao, Xin Cheng, et al.
Food Chemistry (2023) Vol. 435, pp. 137585-137585
Closed Access | Times Cited: 15
Study on color, aroma, and taste formation mechanism of large-leaf yellow tea during an innovative manufacturing process
Yu‐Chuan Li, Qianqian Luo, Muxue Qin, et al.
Food Chemistry (2023) Vol. 438, pp. 138062-138062
Closed Access | Times Cited: 15
Yu‐Chuan Li, Qianqian Luo, Muxue Qin, et al.
Food Chemistry (2023) Vol. 438, pp. 138062-138062
Closed Access | Times Cited: 15
Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality
Changwei Liu, Haiyan Lin, Kuofei Wang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1944-1944
Open Access | Times Cited: 14
Changwei Liu, Haiyan Lin, Kuofei Wang, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 1944-1944
Open Access | Times Cited: 14
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
Wenjing Huang, Shimao Fang, Yanlei Su, et al.
LWT (2023) Vol. 189, pp. 115537-115537
Open Access | Times Cited: 14
Theaflavins: an underexploited functional compound in black tea
Tiyue Zhao, Xiangxiang Huang, Jian Zhao, et al.
Trends in Food Science & Technology (2024), pp. 104755-104755
Open Access | Times Cited: 5
Tiyue Zhao, Xiangxiang Huang, Jian Zhao, et al.
Trends in Food Science & Technology (2024), pp. 104755-104755
Open Access | Times Cited: 5
Dynamic changes of color, volatile, and non‐volatile components during mechanized processing of green tea
An-dong QIU, Shihua Wu, Yuqiong Chen, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 19
An-dong QIU, Shihua Wu, Yuqiong Chen, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 8
Open Access | Times Cited: 19
Alternative splicing regulates tea aroma quality formation during withering of fresh leaves
Dahe Qiao, Xiaozeng Mi, Hui Xie, et al.
Scientia Horticulturae (2024) Vol. 329, pp. 112989-112989
Closed Access | Times Cited: 4
Dahe Qiao, Xiaozeng Mi, Hui Xie, et al.
Scientia Horticulturae (2024) Vol. 329, pp. 112989-112989
Closed Access | Times Cited: 4
