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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.

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Showing 1-25 of 41 citing articles:

Microbial and Chemical Profiles of Commercial Kombucha Products
Jieping Yang, Venu Lagishetty, Patrick Kurnia, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 670-670
Open Access | Times Cited: 53
Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis
Jinjin Xue, Panpan Liu, Jun‐Feng Yin, et al.
Foods (2022) Vol. 11, Iss. 9, pp. 1228-1228
Open Access | Times Cited: 38
Structural insight into polyphenol oxidation during black tea fermentation
Lin Chen, Hua‐Jie Wang, Yang Ye, et al.
Food Chemistry X (2023) Vol. 17, pp. 100615-100615
Open Access | Times Cited: 33
The classification, detection and ‘SMART’ control of the nine sins of tea fraud
Y.F. Li, Christopher T. Elliott, Awanwee Petchkongkaew, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104565-104565
Open Access | Times Cited: 8
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 | Times Cited: 1
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: 20
Impact of storage time on non-volatile metabolites and fungal communities in Liupao tea using LC-MS based non-targeted metabolomics and high-throughput sequencing
Yingyi Huang, Huahong Liu, Xiaohua Zhang, et al.
Food Research International (2023) Vol. 174, pp. 113615-113615
Closed Access | Times Cited: 18
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 7
The dynamics of microbial community and flavor metabolites during the acetic acid fermentation of Hongqu aromatic vinegar
Wenlong Li, Shan-Gong Tong, Ziyi Yang, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1720-1731
Open Access | Times Cited: 23
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 16
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Feng Lin, et al.
Food Chemistry X (2023) Vol. 20, pp. 100943-100943
Open Access | Times Cited: 15
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 5
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
Hongshi Xiao, Yun Tian, Hui Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140119-140119
Closed Access | Times Cited: 4
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
Closed Access
Akebia quinata flower is an excellent potential herbal tea: Chemical quality, bioactivity analysis and metabolite profiles of Akebia quinata flower with different drying methods
Tianjiao Jia, Mian Faisal Nazir, Tao Zhang, et al.
Applied Food Research (2025), pp. 100804-100804
Open Access
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea
Yaru Zheng, Jintao Wang, Chen Yang, et al.
Journal of Food Science (2025) Vol. 90, Iss. 3
Closed Access
Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process
Zheng Tu, Sixu Li, Anan Xu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1284-1284
Open Access
Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning
Xujiang Shan, Linchi Niu, Qianting Zhang, et al.
Food Chemistry (2025), pp. 144496-144496
Closed Access
The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics
Hongshi Xiao, Jie Yong, Yijie Xie, et al.
Frontiers in Nutrition (2023) Vol. 9
Open Access | Times Cited: 9
Plant leaf proanthocyanidins: from agricultural production by-products to potential bioactive molecules
Wenyi Zhou, Lei Zhao, Kai Wang, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-39
Closed Access | Times Cited: 8
Quality components identification and formation analysis of tea (Camellia sinensis L.) flower beverages from three cultivars
Zichen Wu, Xuyan Li, Xiaohan Xu, et al.
LWT (2023) Vol. 181, pp. 114739-114739
Open Access | Times Cited: 7
Validation of antioxidant, antiproliferative, and in vitro anti‐rheumatoid arthritis activities of epigallo‐catechin‐rich bioactive fraction from Camellia sinensis var. assamica , Assam variety white tea, and its comparative evaluation with green tea fraction
Sanchaita Misra, Abu Md Ashif Ikbal, Dipanjan Bhattacharjee, et al.
Journal of Food Biochemistry (2022) Vol. 46, Iss. 12
Open Access | Times Cited: 12
Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites
Huihuang Xu, Parag Prakash Sutar, Weike Ren, et al.
Food Chemistry (2024) Vol. 448, pp. 139202-139202
Closed Access | Times Cited: 2
Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea
Yunfei Hu, Jialin Wang, Wenyuan Luo, et al.
Food Research International (2024) Vol. 196, pp. 115112-115112
Closed Access | Times Cited: 2
Exploring the postbiotic potential of multi-strain pasteurized fermented milk: A metabolomics study
Ting Wu, Shuai Guo, Kailong Liu, et al.
LWT (2024), pp. 116802-116802
Open Access | Times Cited: 2
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