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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.

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Showing 1-25 of 52 citing articles:

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
Wenli Sun, Mohamad Hesam Shahrajabian, Lin Min
Fermentation (2022) Vol. 8, Iss. 12, pp. 688-688
Open Access | Times Cited: 81
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 66
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
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
Di Zhang, Yujie Huang, Xia Fan, et al.
Food Chemistry (2024) Vol. 455, pp. 139864-139864
Closed Access | Times Cited: 12
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
Jianmin Chen, Wanwan Wang, Jiahui Jin, et al.
Food Research International (2024) Vol. 192, pp. 114772-114772
Closed Access | Times Cited: 11
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 20
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 19
Distinguishing raw pu-erh tea production regions through a combination of HS-SPME-GC-MS and machine learning algorithms
Zhichao Xiong, Wanzhen Feng, Dongzhou Xia, et al.
LWT (2023) Vol. 185, pp. 115140-115140
Open Access | Times Cited: 18
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 18
Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum
Tingting An, Shanshan Shen, Zhongqi Zu, et al.
Food Chemistry (2023) Vol. 410, pp. 135462-135462
Closed Access | Times Cited: 17
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 17
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
Siyu Liao, Yiqiao Zhao, Wen-bao Jia, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 16
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
Jinghong Xu, Zongcai Tu, Hui Wang, et al.
Food Chemistry (2023) Vol. 433, pp. 137299-137299
Closed Access | Times Cited: 16
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 15
Discrimination and characterization of volatile organic compounds and nutritional values of three varieties of chopped pepper seeds
Yulian Chen, Xilu Zhang, Xin Liu, et al.
Food Chemistry X (2024) Vol. 21, pp. 101150-101150
Open Access | Times Cited: 6
E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of large-leaf yellow tea
Luqing Li, Shuai Dong, Shuci Cao, et al.
Food Chemistry X (2024) Vol. 21, pp. 101124-101124
Open Access | Times Cited: 6
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 6
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
Yan Wang, Xiao Yu, Wei Li, et al.
LWT (2025), pp. 117331-117331
Open Access
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open Access
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms
Kai Jiang, Lin Li, Zhouhao Yang, et al.
Postharvest Biology and Technology (2023) Vol. 203, pp. 112401-112401
Closed Access | Times Cited: 14
Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation
Wei Chen, Jiayi Chen, Hongjing Pan, et al.
LWT (2024) Vol. 202, pp. 116298-116298
Open Access | Times Cited: 4
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, et al.
Food Chemistry (2024) Vol. 463, pp. 141077-141077
Closed Access | Times Cited: 4
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
Zhong Wang, Qifang Jin, Ronggang Jiang, et al.
Food Research International (2023) Vol. 177, pp. 113854-113854
Closed Access | Times Cited: 11
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