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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:

Dynamic changes in flavonoids content during congou black tea processing
Fei Liu, Yun Wang, Harold Corke, et al.
LWT (2022) Vol. 170, pp. 114073-114073
Closed Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 25
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: 21
Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics
Li Li, Xufeng Sheng, Jiezhong Zan, et al.
Journal of Food Composition and Analysis (2023) Vol. 119, pp. 105266-105266
Closed Access | Times Cited: 22
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 10
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 18
Thermochemical reactions in tea drying shape the flavor of tea: A review
Huajie Wang, Lin Chen, Anan Xu, et al.
Food Research International (2024) Vol. 197, pp. 115188-115188
Closed Access | Times Cited: 7
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: 6
Evaluation of physicochemical properties, antioxidant capacity, and volatile flavor compounds during the wine fermentation of Mei (Prunus mume) fruit
Xiuyu Sui, Zhiqi Zhu, Fansheng Cheng, et al.
LWT (2024) Vol. 201, pp. 116177-116177
Open Access | Times Cited: 6
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Feng Lin, et al.
Food Chemistry X (2023) Vol. 20, pp. 100943-100943
Open Access | Times Cited: 15
Effect of Fermentation Humidity on Quality of Congou Black Tea
Sirui Zhang, Xinfeng Jiang, Chen Li, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1726-1726
Open Access | Times Cited: 13
Revealing novel insights into the enhancement of quality in black tea processing through microbial intervention
Ailing Wang, Qingqing Lei, Beibei Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101743-101743
Open Access | Times Cited: 5
Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention
Nicol Mejías, Antonio Vega‐Gálvez, Luis S. Gómez‐Pérez, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 830-830
Open Access | Times Cited: 4
Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process
Haiwei Ren, D. H. Peng, Meiqi Liu, et al.
Food Chemistry (2024) Vol. 468, pp. 142409-142409
Closed Access | Times Cited: 4
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
Li Li, Jiezhong Zan, Wenxue Chen, et al.
Food Research International (2025) Vol. 201, pp. 115685-115685
Closed Access
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
Closed Access
The taste of pickled bamboo shoots: evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics
Jinmei Wei, Du Jin, Ke Li, et al.
LWT (2025), pp. 117708-117708
Open Access
Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures
Antonio Vega‐Gálvez, Luis S. Gómez‐Pérez, Francisca Zepeda, et al.
Antioxidants (2023) Vol. 12, Iss. 9, pp. 1789-1789
Open Access | Times Cited: 9
Biological potential of aromadendrin against human disorders: Recent development in pharmacological activities and analytical aspects
Kanika Patel, Dinesh Kumar Patel
Pharmacological Research - Modern Chinese Medicine (2024) Vol. 11, pp. 100424-100424
Open Access | Times Cited: 3
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 | Times Cited: 3
Widely targeted metabolomics reveals the effect of different raw materials and drying methods on the quality of instant tea
Jianchang Jin, Shuang Liang, Shang-Xiong Qi, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 7
Insights into major pigment accumulation and (non)enzymatic degradations and conjugations to characterized flavors during intelligent black tea processing
Yongcheng Zhang, Kangni Yan, Qunhua Peng, et al.
Food Chemistry (2023) Vol. 437, pp. 137860-137860
Closed Access | Times Cited: 7
Comparison of Volatile and Nonvolatile Metabolites in Black Tea under Four Second-Drying Methods Using Widely Targeted Metabolomics
Tianmeng Lan, Qingbin Zeng, Lin Chen, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 144-144
Open Access | Times Cited: 5
Metabolite Profiling of External and Internal Petals in Three Different Colors of Tea Flowers (Camellia sinensis) Using Widely Targeted Metabolomics
Tao Zhang, Xue Ma, Yuanyuan Zhou, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 784-784
Open Access | Times Cited: 4
Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas
Ping Tang, Jieqiong Wang, Yongfeng Wang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Eu-MOF-Based Fluorescent Ratiometric Sensor by Detecting 3,4,5-Trihydroxybenzoic for Fingerprint Visualization on Porous Objects
Muwen Liang, Yabin Zhao, Yaping Luo, et al.
Photonic Sensors (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 1
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