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OpenAlex Citation Counts

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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:

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

Showing 22 citing articles:

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
High Light Intensity Triggered Abscisic Acid Biosynthesis Mediates Anthocyanin Accumulation in Young Leaves of Tea Plant (Camellia sinensis)
Chenxi Gao, Yue Sun, Jing Li, et al.
Antioxidants (2023) Vol. 12, Iss. 2, pp. 392-392
Open Access | Times Cited: 19
Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
Yang Liu, Zhixia Wang, Xinyi Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 840-840
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
HPLC and high-throughput sequencing revealed higher tea-leaves quality, soil fertility and microbial community diversity in ancient tea plantations: compared with modern tea plantations
Guangrong Yang, Dapeng Zhou, Renyuan Wan, et al.
BMC Plant Biology (2022) Vol. 22, Iss. 1
Open Access | Times Cited: 23
Possible Mechanisms of Dark Tea in Cancer Prevention and Management: A Comprehensive Review
Huilin Deng, Jia Liu, Ying Xiao, et al.
Nutrients (2023) Vol. 15, Iss. 18, pp. 3903-3903
Open Access | Times Cited: 13
Quantification of caffeine and catechins and evaluation of bitterness and astringency of Pu-erh ripen tea based on portable near-infrared spectroscopy
ZhongDong Wu, Chenghuan Li, Hongcheng Liu, et al.
Journal of Food Composition and Analysis (2023) Vol. 125, pp. 105793-105793
Closed Access | Times Cited: 9
Simultaneous Determination of Pesticide Residues and Mycotoxins in Storage Pu-erh Tea Using Ultra-High-Performance Liquid Chromatography Coupled with Tandem Mass Spectrometry
Siu Leung Chau, Aihua Zhao, Jia Wang, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6883-6883
Open Access | Times Cited: 7
Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea
Tiehan Li, Chengye Lu, Junlan Huang, et al.
LWT (2022) Vol. 173, pp. 114327-114327
Open Access | Times Cited: 11
Structural characterization and preventive effect on alcoholic gastric mucosa and liver injury of a novel polysaccharide from Dendrobium officinale
Yongshuai Jing, Jinying Hu, Yameng Zhang, et al.
Natural Product Research (2022) Vol. 38, Iss. 7, pp. 1140-1147
Closed Access | Times Cited: 10
Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat
Yifan Zhang, Caiping Zhu, Biqi Du, et al.
International Food Research Journal (2024) Vol. 31, Iss. 1, pp. 239-252
Open Access | Times Cited: 1
Diversity in Pyracantha fortuneana fruits maturity stages enables discrepancy in the phenolic compounds, antioxidant activity, and tyrosinase inhibitory activity
Yan Wang, Qiju Shao, Xijin Yang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3469-3483
Closed Access | Times Cited: 1
Effects of Differently Processed Tea on the Gut Microbiota
Zimo Zhao, Ruofan Chen, Ken Ng
Molecules (2024) Vol. 29, Iss. 17, pp. 4020-4020
Open Access | Times Cited: 1
Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics
Shao-Rong Zhang, Yu Shi, Jielin Jiang, et al.
Foods (2022) Vol. 11, Iss. 5, pp. 680-680
Open Access | Times Cited: 6
Anthraquinones in tea and implications for toxicology
Rosario Zamora, Francisco J. Hidalgo
Elsevier eBooks (2024), pp. 821-828
Closed Access
Measurement of four main catechins content in green tea based on visible and near-infrared spectroscopy using optimized machine learning algorithm
Wei Luo, Wayne Jason Li, Shilin Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 138, pp. 106990-106990
Closed Access
Gender Discrimination of Flower Buds of Mature Populus tomentosa by HPLC Fingerprint Combined with Chemometrics
Zhuojun Li, Cui Wu, Bo Xu, et al.
International Journal of Analytical Chemistry (2022) Vol. 2022, pp. 1-10
Open Access | Times Cited: 3
Quantification of Caffeine and Catechins and Evaluation of Bitterness and Astringency of Pu-Erh Ripen Tea Based on Portable Near-Infrared Spectroscopy
ZhongDong Wu, Chenghuan Li, Hongcheng Liu, et al.
(2023)
Closed Access
Combining indicators analysis and chemometrics to trace the geographical origin of crude oil
T. Li, Detian Yan, Wenjie Liang, et al.
Petroleum Research (2023) Vol. 8, Iss. 4, pp. 524-530
Open Access
Recent Advances in the Health Benefits of Tea
Christophe Hano, Samantha Drouet, Bowen Liu, et al.
IntechOpen eBooks (2022)
Open Access
Considering the Antioxidant Properties of Tea to Improve Human Health
Sabila Nelson
IntechOpen eBooks (2022)
Open Access
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