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:
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
Binxing Zhou, Bingsong Ma, Chengcheng Xu, et al.
LWT (2022) Vol. 163, pp. 113549-113549
Open Access | Times Cited: 23
Showing 23 citing articles:
A novel hybrid sensor array based on the polyphenol oxidase and its nanozymes combined with the machine learning based dual output model to identify tea polyphenols and Chinese teas
Xiaoyu Yang, Zhichun Bi, Chenghui Yin, et al.
Talanta (2024) Vol. 272, pp. 125842-125842
Closed Access | Times Cited: 7
Xiaoyu Yang, Zhichun Bi, Chenghui Yin, et al.
Talanta (2024) Vol. 272, pp. 125842-125842
Closed Access | Times Cited: 7
The effect of Lactobacillus plantarum LP-115 strain on improving the savor and aroma of milk containing grape sap through fermentation
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Food and Humanity (2023) Vol. 1, pp. 404-414
Closed Access | Times Cited: 18
Seyed Mehrdad Mirsalami, Afshar Alihosseini
Food and Humanity (2023) Vol. 1, pp. 404-414
Closed Access | Times Cited: 18
Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Comparative analysis of asparagus tea processing and flavor component analysis
Huaizhen Zhang, Jie Wang, Hao Wang, et al.
LWT (2024) Vol. 194, pp. 115795-115795
Open Access | Times Cited: 5
Huaizhen Zhang, Jie Wang, Hao Wang, et al.
LWT (2024) Vol. 194, pp. 115795-115795
Open Access | Times Cited: 5
Optimal growth conditions to enhance Chlorella vulgaris biomass production in indoor phyto tank and quality assessment of feed and culture stock
Turfatul Jannat Jui, Anika Tasnim, S M Rashadul Islam, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31900-e31900
Open Access | Times Cited: 5
Turfatul Jannat Jui, Anika Tasnim, S M Rashadul Islam, et al.
Heliyon (2024) Vol. 10, Iss. 11, pp. e31900-e31900
Open Access | Times Cited: 5
Simultaneous detection of amino acids and short-chain fatty acids in tea using rapid pre-column derivatization coupled with GC–MS: Exploring their spatial distribution in tea trees and the impact of processing techniques on their content
Junren Xu, Jing Lü, Shanliang Fu, et al.
Food Chemistry (2025), pp. 143800-143800
Closed Access
Junren Xu, Jing Lü, Shanliang Fu, et al.
Food Chemistry (2025), pp. 143800-143800
Closed Access
Effects of Eurotium cristatum on chemical constituents and α-glucosidase activity of mulberry leaf tea
Siqi Yang, Lingjia Fan, Pei Tan, et al.
Food Bioscience (2023) Vol. 53, pp. 102557-102557
Closed Access | Times Cited: 13
Siqi Yang, Lingjia Fan, Pei Tan, et al.
Food Bioscience (2023) Vol. 53, pp. 102557-102557
Closed Access | Times Cited: 13
Underivatized Amino Acid Chromatographic Separation: Optimized Conditions for HPLC-UV Simultaneous Quantification of Isoleucine, Leucine, Lysine, Threonine, Histidine, Valine, Methionine, Phenylalanine, Tryptophan, and Tyrosine in Dietary Supplements
Sherif M. Eid, Mohamed A. Farag, Sami Bawazeer
ACS Omega (2022) Vol. 7, Iss. 35, pp. 31106-31114
Open Access | Times Cited: 19
Sherif M. Eid, Mohamed A. Farag, Sami Bawazeer
ACS Omega (2022) Vol. 7, Iss. 35, pp. 31106-31114
Open Access | Times Cited: 19
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
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2022) Vol. 16, pp. 100504-100504
Open Access | Times Cited: 18
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 3
Yicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry (2024) Vol. 447, pp. 139053-139053
Closed Access | Times Cited: 3
UPLC-ESI-MS/MS analysis revealed the dynamic changes and conversion mechanism of non-volatile metabolites during green tea fixation
Wen Ouyang, Jingming Ning, Xizhe Zhu, et al.
LWT (2024) Vol. 198, pp. 116010-116010
Open Access | Times Cited: 3
Wen Ouyang, Jingming Ning, Xizhe Zhu, et al.
LWT (2024) Vol. 198, pp. 116010-116010
Open Access | Times Cited: 3
Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food
Liqin Kong, Yongzhen Dong, Guoqiang Shu, et al.
ACS Sensors (2024) Vol. 9, Iss. 4, pp. 1820-1830
Closed Access | Times Cited: 3
Liqin Kong, Yongzhen Dong, Guoqiang Shu, et al.
ACS Sensors (2024) Vol. 9, Iss. 4, pp. 1820-1830
Closed Access | Times Cited: 3
Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
Thomas Dippong, Oana Cadar, Melinda Haydee Kovacs, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3063-3063
Open Access | Times Cited: 8
Thomas Dippong, Oana Cadar, Melinda Haydee Kovacs, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3063-3063
Open Access | Times Cited: 8
Quality analysis and antioxidant activity of different types of tea powder
Yutong Ye, Zeyi Ai, RongLin Li, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Yutong Ye, Zeyi Ai, RongLin Li, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 2
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
Zheng Jin, Yisha Xie, Zhe-Ming Wang, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1342-1342
Open Access | Times Cited: 5
Zheng Jin, Yisha Xie, Zhe-Ming Wang, et al.
Foods (2023) Vol. 12, Iss. 6, pp. 1342-1342
Open Access | Times Cited: 5
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures
Longjie Xu, Qingqing Ye, Qing-Qing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1172-1172
Open Access | Times Cited: 1
Longjie Xu, Qingqing Ye, Qing-Qing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1172-1172
Open Access | Times Cited: 1
Optimal Growth Conditions for Enhancing Chlorella Vulgaris Biomass Production in Indoor Phyto Tank and Quality Assessment of Feed and Culture Stock
Turfatul Jannat, Anika Tasnim, S. M. Rashadul Islam, et al.
(2024)
Closed Access
Turfatul Jannat, Anika Tasnim, S. M. Rashadul Islam, et al.
(2024)
Closed Access
Effects of urolithin A-producing Streptococcus thermophilus FUA329 fermentation on the composition and antioxidant bioactivities of black tea
Yaling Zhao, Rui Tang, Shu Liu, et al.
Food & medicine homology. (2024) Vol. 2, Iss. 1, pp. 9420041-9420041
Closed Access
Yaling Zhao, Rui Tang, Shu Liu, et al.
Food & medicine homology. (2024) Vol. 2, Iss. 1, pp. 9420041-9420041
Closed Access
Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Tianyang Wang, Lian Yang, Wanting Tang, et al.
Fermentation (2024) Vol. 10, Iss. 11, pp. 543-543
Open Access
Tea-making technology by using quinoa raw materials
Xueyong Zhou, Ting YUE, Zuofu WEI, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
Xueyong Zhou, Ting YUE, Zuofu WEI, et al.
Food Science and Technology (2023) Vol. 43
Open Access | Times Cited: 1
An overall study on flavor characterization of Citrus Puerh tea based on GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Research Square (Research Square) (2023)
Open Access
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Research Square (Research Square) (2023)
Open Access
Quality and Flavor Development of Solid-State Fermented Surimi with Actinomucor Elegans: A Perspective on the Impacts of Carbon and Nitrogen Sources
Yicheng Ding, Wenjia He, Wangli Dai, et al.
(2023)
Closed Access
Yicheng Ding, Wenjia He, Wangli Dai, et al.
(2023)
Closed Access
GEOGRAPHICAL ORIGIN AUTHENTICITY DISCRIMINATION OF MILK BASED ON SMART ELECTRONIC TONGUE
A. A. Arrieta, I. E. Barrera, Andrés F. Jaramillo
RASAYAN Journal of Chemistry (2022) Vol. 15, Iss. 04, pp. 2797-2803
Open Access
A. A. Arrieta, I. E. Barrera, Andrés F. Jaramillo
RASAYAN Journal of Chemistry (2022) Vol. 15, Iss. 04, pp. 2797-2803
Open Access
