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:
Quantitative microbiome analysis reveals the microbial community assembly along with its correlation with the flavor substances during the manufacturing process of Qingzhuan brick tea at an industrial scale
Mingming Zhao, Youxiang Zhou, Hong Xia, et al.
LWT (2022) Vol. 167, pp. 113835-113835
Open Access | Times Cited: 17
Mingming Zhao, Youxiang Zhou, Hong Xia, et al.
LWT (2022) Vol. 167, pp. 113835-113835
Open Access | Times Cited: 17
Showing 17 citing articles:
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
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
Linhong Chen, Gengsheng Xiao, Yujuan Xu, et al.
LWT (2024) Vol. 200, pp. 116135-116135
Open Access | Times Cited: 5
Deciphering the brewing process of Cantonese-style rice vinegar: Main flavors, key physicochemical factors, and important microorganisms
Dongdong Sun, Weixin Li, Lixin Luo
Food Research International (2023) Vol. 171, pp. 113068-113068
Closed Access | Times Cited: 11
Dongdong Sun, Weixin Li, Lixin Luo
Food Research International (2023) Vol. 171, pp. 113068-113068
Closed Access | Times Cited: 11
Variations in microbial diversity and chemical components of raw dark tea under different relative humidity storage conditions
Wei Xu, Yiqiao Zhao, Yating Lv, et al.
Food Chemistry X (2023) Vol. 19, pp. 100863-100863
Open Access | Times Cited: 11
Wei Xu, Yiqiao Zhao, Yating Lv, et al.
Food Chemistry X (2023) Vol. 19, pp. 100863-100863
Open Access | Times Cited: 11
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 8
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 8
Co-occurrence network and functional profiling of the bacterial community in the industrial pile fermentation of Qingzhuan tea: Understanding core functional bacteria
Lizeng Cheng, Lanlan Peng, Xin Li, et al.
Food Chemistry (2024) Vol. 454, pp. 139658-139658
Closed Access | Times Cited: 2
Lizeng Cheng, Lanlan Peng, Xin Li, et al.
Food Chemistry (2024) Vol. 454, pp. 139658-139658
Closed 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
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
Food Bioscience (2023) Vol. 56, pp. 103314-103314
Closed Access | Times Cited: 7
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
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
Urate oxidase treatment increases the quality of autumn Yellowish Yinghong 9 black tea
Xiaoyan Qiao, Shuhan Zhang, Shengnan He, et al.
LWT (2023) Vol. 184, pp. 115092-115092
Open Access | Times Cited: 4
Xiaoyan Qiao, Shuhan Zhang, Shengnan He, et al.
LWT (2023) Vol. 184, pp. 115092-115092
Open Access | Times Cited: 4
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)
Yongyi Yang, Juan Peng, Qingqing Li, et al.
LWT (2023) Vol. 192, pp. 115707-115707
Open Access | Times Cited: 3
Yongyi Yang, Juan Peng, Qingqing Li, et al.
LWT (2023) Vol. 192, pp. 115707-115707
Open Access | Times Cited: 3
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
You‐Yun Hu, I‐Hsuan Lo, Jhih‐Ting Hsiao, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 104, Iss. 14, pp. 8604-8612
Closed Access
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
The Changes between Microorganisms and Volatile Metabolites During Storage of Ganpu Tea Processing Through Industrial-Scale Different Drying Methods
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
(2023)
Closed Access
Jinfeng Zhou, Xiaowei Zhang, Wenyan Liu, et al.
(2023)
Closed Access
