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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:

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

Showing 1-25 of 33 citing articles:

GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, et al.
Food Chemistry (2023) Vol. 410, pp. 135396-135396
Closed Access | Times Cited: 60
Exploration of seasonal fermentation differences and the possibility of flavor substances as regulatory factors in Daqu
Xinyi Jiang, Zheng Peng, Qi Zhu, et al.
Food Research International (2023) Vol. 168, pp. 112686-112686
Closed Access | Times Cited: 24
The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea (Camellia sinensis) during Long-Term Storage
Xiaomei Wen, Shanjie Han, Jiahui Wang, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 753-753
Open Access | Times Cited: 7
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
Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium
Yuanyuan Ye, Wei Yan, Lijun Peng, et al.
Food Research International (2023) Vol. 165, pp. 112460-112460
Closed Access | Times Cited: 19
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
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
Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’)
Linhong Chen, Gengsheng Xiao, Yujuan Xu, et al.
LWT (2024) Vol. 200, pp. 116135-116135
Open Access | Times Cited: 5
Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
Wenjing Huang, Zhibin Ye, Yida Wu, et al.
Food Chemistry X (2025), pp. 102264-102264
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
Characteristics and Relationships between Total Polyphenol and Flavonoid Contents, Antioxidant Capacities, and the Content of Caffeine, Gallic Acid, and Major Catechins in Wild/Ancient and Cultivated Teas in Vietnam
Tran–Thi Nhu-Trang, Quoc‐Duy Nguyen, Nguyen Cong-Hau, et al.
Molecules (2023) Vol. 28, Iss. 8, pp. 3470-3470
Open Access | Times Cited: 13
Minerals and bioactive components profiling in Se-enriched green tea and the Pearson correlation with Se
Yuanyuan Ye, Wei Yan, Lijun Peng, et al.
LWT (2023) Vol. 175, pp. 114470-114470
Open Access | Times Cited: 12
Antihyperlipidemic effect and increased antioxidant enzyme levels of aqueous extracts from Liupao tea and green tea in vivo
Shuoyuan Huang, Huan Chen, Jianwen Teng, et al.
Journal of Food Science (2022) Vol. 87, Iss. 9, pp. 4203-4220
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
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
Gathering scientific evidence for a new bioactive natural ingredient: The combination between chemical profiles and biological activities of Flueggea virosa extracts
Gökhan Zengin, Stefano Dall’Acqua, Kouadio Ibrahime Sinan, et al.
Food Bioscience (2022) Vol. 49, pp. 101967-101967
Closed Access | Times Cited: 14
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
Xin Fang, Rong Xue, Jingyi Xiao, et al.
Food Bioscience (2024) Vol. 62, pp. 105223-105223
Closed Access | Times Cited: 2
Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
Si-Han Deng, Xinru Zhou, Haiyu Dong, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2285-2285
Open Access | Times Cited: 12
Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
Increase of γ-aminobutyric acid content and improvement of physicochemical characteristics of mulberry leaf powder by fermentation with a selected lactic acid bacteria strain
Jun Zhuo, J. J. Xuan, Yao Chen, et al.
LWT (2023) Vol. 187, pp. 115250-115250
Open Access | Times Cited: 6
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
LWT (2023) Vol. 189, pp. 115501-115501
Open Access | Times Cited: 6
Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower
Jieyan Zhang, Si Qin, Nattaya Konsue
Current Research in Nutrition and Food Science Journal (2024) Vol. 12, Iss. 2, pp. 923-936
Open Access | Times Cited: 1
Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea
Yamin Wu, Xinghua Wang, Lijiao Chen, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 1
Impact of the Season on Total Polyphenol and Antioxidant Properties of Tea Cultivars of Industrial Importance in Northeast India
Himangshu Deka, Podma Pollov Sarmah, Pritom Chowdhury, et al.
Foods (2023) Vol. 12, Iss. 17, pp. 3196-3196
Open Access | Times Cited: 4
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