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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:

Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
LWT (2021) Vol. 150, pp. 111875-111875
Closed Access | Times Cited: 65

Showing 1-25 of 65 citing articles:

Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis
Xiangxiang Huang, Yilong Li, Fang Zhou, et al.
Food Chemistry (2024) Vol. 441, pp. 138367-138367
Closed Access | Times Cited: 15
The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea
Liangyu Wu, Ya‐Hui Wang, Suhui Liu, et al.
Food Chemistry (2022) Vol. 391, pp. 133192-133192
Closed Access | Times Cited: 46
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
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
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
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 8
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
Hongyu Chen, Yang Liu, Xinyi Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114316-114316
Closed Access | Times Cited: 7
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
Jie Wang, Junwei Zhang, Yu Chen, et al.
Food Bioscience (2021) Vol. 43, pp. 101315-101315
Closed Access | Times Cited: 40
Electronic Sensor Technologies in Monitoring Quality of Tea: A Review
Seyed Mohammad Taghi Gharibzahedi, Francisco J. Barba, Jianjun Zhou, et al.
Biosensors (2022) Vol. 12, Iss. 5, pp. 356-356
Open Access | Times Cited: 36
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed 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
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
Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism
Yun Wang, Yang Cheng, Jian Zhang, et al.
Food Chemistry (2023) Vol. 412, pp. 135507-135507
Closed Access | Times Cited: 20
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
Dynamic changes in the metabolite profile and taste characteristics of loose-leaf dark tea during solid-state fermentation by Eurotium cristatum
Mengxue Chen, Zhongqi Zu, Shanshan Shen, et al.
LWT (2023) Vol. 176, pp. 114528-114528
Open Access | Times Cited: 18
UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of Congou black tea
Cuinan Yue, Zhihui Wang, Hua Peng, et al.
LWT (2023) Vol. 185, pp. 115197-115197
Open Access | Times Cited: 17
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
Haoli Wang, Xiaoxiao Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8715-8730
Closed Access | Times Cited: 6
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea
He Xie, Yang Liu, Tian Huang, et al.
LWT (2025) Vol. 221, pp. 117593-117593
Open Access
Effect of microbial fermentation on the sensory characteristics and chemical compositions of Chinese sweet tea (Lithocarpus litseifolius (Hance) Chun)
Weimin Huang, Changyi Zhang, Zepeng Gu, et al.
Food Bioscience (2022) Vol. 46, pp. 101567-101567
Closed Access | Times Cited: 26
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