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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:

Effects of different withering methods on the taste of Keemun black tea
Wenjing Huang, Guofu Lu, Wei‐Wei Deng, et al.
LWT (2022) Vol. 166, pp. 113791-113791
Open Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

Accumulation of theanine in tea plant (Camellia sinensis (L.) O. Kuntze): Biosynthesis, transportation and strategy for improvement
Qianting Luo, Hua‐Feng He
Plant Science (2025) Vol. 352, pp. 112406-112406
Closed Access | Times Cited: 1
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
Wanzhen Feng, Huan Zhou, Zhichao Xiong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101534-101534
Open Access | Times Cited: 7
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
Yujie Wang, Nanfeng Liu, Tianzi Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101427-101427
Open Access | Times Cited: 5
Utilization of postharvest treatment to improve flavor quality of the large-leaf tea cultivar ‘Yinghong No. 9’ and its albino resource
Jiaxin Xie, Jiajia Qian, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120514-120514
Open Access
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
Innovative manufacturing process to enhance the taste and color of Ancha tea: A comprehensive analysis using sensory evaluation, chemometrics, and metabolomics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Bioscience (2025), pp. 106208-106208
Closed Access
The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 14
Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics
Wenjing Huang, Shimao Fang, Yanlei Su, et al.
LWT (2023) Vol. 189, pp. 115537-115537
Open Access | Times Cited: 13
Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
Wenjing Huang, Qiuyan Liu, X.G. Fu, et al.
Food Chemistry (2024) Vol. 451, pp. 139458-139458
Closed Access | Times Cited: 4
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 10
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
Mingjin Li, Yan‐Yu Zhu, Yuwei Yuan, et al.
LWT (2024) Vol. 205, pp. 116456-116456
Open Access | Times Cited: 3
Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea
Xiaoxiao Wang, Hairong Xiong, Shunli Wang, et al.
Industrial Crops and Products (2022) Vol. 193, pp. 116159-116159
Closed Access | Times Cited: 15
Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics
Yida Wu, Tiehan Li, Wenjing Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101595-101595
Open Access | Times Cited: 2
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 2
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 2
Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves
Qi Zhang, Xiaoli Jia, Mei-Hui Chen, et al.
LWT (2023) Vol. 189, pp. 115462-115462
Open Access | Times Cited: 6
Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches
Wenjing Huang, Qiuyan Liu, Jingming Ning
Food Chemistry X (2024) Vol. 24, pp. 101794-101794
Open Access | Times Cited: 1
Effect of withering/spreading on the physical and chemical properties of tea: A review
Dandan Qi, Yali Shi, Min Lu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed 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
Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy
Xuyan Zong, Xufeng Sheng, Li Li, et al.
Horticulturae (2022) Vol. 8, Iss. 11, pp. 1007-1007
Open Access | Times Cited: 8
Phenolic Compounds and Organic Acid Composition of Syringa vulgaris L. Flowers and Infusions
Monika Gąsecka, A. Krzymińska, Zuzanna Magdziak, et al.
Molecules (2023) Vol. 28, Iss. 13, pp. 5159-5159
Open Access | Times Cited: 4
Utilization of pruning leaves of coffee plants as a functional drink
Aniswatul Khamidah, Wildan Syafitri, Habib Handoko, et al.
IOP Conference Series Earth and Environmental Science (2023) Vol. 1177, Iss. 1, pp. 012043-012043
Open Access | Times Cited: 2
A novel integrated ESID strategy of Critical Property-Flavor Quality Attributes of Huangqi Shengmai Yin
Yanyu Han, Xiao Hu, Mingshuang Li, et al.
Fundamental Research (2024)
Open Access
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