Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Showing 1-25 of 40 citing articles:

Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives
Shijie Liu, Lijun Zhao, Miaoyun Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101465-101465
Open Access | Times Cited: 16
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 13
Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement
Ying Zhou, Yunchuan He, Zeng‐Rong Zhu
Food Research International (2023) Vol. 167, pp. 112703-112703
Closed Access | Times Cited: 28
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 13
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
Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
Suwan Zhang, Qiuhua Li, Shuai Wen, et al.
Food Chemistry (2023) Vol. 426, pp. 136601-136601
Closed Access | Times Cited: 18
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
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: 16
The relationship between bacterial dynamics, phenols and antioxidant capability during compressed white tea storage
Zhi‐Hui Wang, Wang Zh, Weidong Dai, et al.
LWT (2023) Vol. 174, pp. 114418-114418
Open Access | Times Cited: 15
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
Changes and metabolic mechanisms of organic acids in the fermentation of pu-erh tea
Teng Wang, Jiangshan An, Nianguo Bo, et al.
LWT (2024) Vol. 203, pp. 116304-116304
Open Access | Times Cited: 6
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: 5
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
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 26
Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process
Yanan Qin, Haotian Xu, Chen Ya, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2221-2221
Open Access | Times Cited: 13
Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms
Xuehang Yan, Yang Tian, Feng Zhao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101048-101048
Open Access | Times Cited: 12
Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
Jinping Zhou, Laifeng Chen, Hooi Ling Foo, et al.
Food Chemistry (2024) Vol. 458, pp. 140293-140293
Closed Access | Times Cited: 4
MS-FINDER Assisted in Understanding the Profile of Flavonoids in Temporal Dimension during the Fermentation of Pu-erh Tea
Xuan Wang, Na Li, Shengshuang Chen, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 23, pp. 7085-7094
Closed Access | Times Cited: 18
Exploring the microbial community, physicochemical properties, metabolic characteristics, and pathways during tank fermentation of Liupao tea
Junyao Long, Can Chen, Yaqing Wang, et al.
LWT (2024) Vol. 204, pp. 116449-116449
Open Access | Times Cited: 3
Microbial community succession in the fermentation of Qingzhuan tea at various temperatures and their correlations with the quality formation
Shuang Wu, Wenfeng Wang, Wen Zhu, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109937-109937
Closed Access | Times Cited: 16
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open Access | Times Cited: 2
Effect of different drying methods on color difference, microorganisms and volatile metabolites profiles of Ganpu Tea
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103314-103314
Closed Access | Times Cited: 7
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
Teng Wang, Ruoyu Li, Kunyi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101003-101003
Open Access | Times Cited: 5
Deciphering the underlying core microorganisms and the marker compounds of Liupao tea during the pile‐fermentation process
Jincen Pan, Jie Wang, Jianwen Teng, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 5, pp. 2862-2875
Closed Access | Times Cited: 5
Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting
Yuting Fu, Shuai Chen, Xinjun Wang, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1615-1615
Open Access | Times Cited: 1
Page 1 - Next Page

Scroll to top