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OpenAlex Citation Counts

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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:

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking
Panpan Liu, Feng Lin, Yong‐Quan Xu, et al.
LWT (2023) Vol. 174, pp. 114458-114458
Open Access | Times Cited: 19

Showing 19 citing articles:

Tea storage: A not thoroughly recognized and precisely designed process
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 23
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
Yanyan Cao, Chuangsheng Huang, Yating Guo, et al.
Food Chemistry (2023) Vol. 441, pp. 138301-138301
Closed Access | Times Cited: 23
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
Eloisa Bagnulo, Giulia Strocchi, Carlo Bicchi, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104415-104415
Open Access | Times Cited: 11
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 20
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open Access | Times Cited: 5
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
Shengpeng Wang, Feng Lin, Panpan Liu, et al.
LWT (2024) Vol. 203, pp. 116372-116372
Open Access | Times Cited: 4
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition
Xi Zhao, Penghui Yu, Ni Zhong, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 35-35
Open Access | Times Cited: 2
Impact of oxygen scavenger, temperature, and packaging materials on freshness quality of packaged green teas during storage
Fangyuan Fan, Zipei Wang, Xiaogan Chen, et al.
Food Frontiers (2024) Vol. 5, Iss. 5, pp. 2275-2289
Open Access | Times Cited: 1
Determining the Relationship between Aroma and Quality of Bao-Chung Tea by Solid-Phase Microextraction (SPME) and Electronic Nose Analyses
Po‐An Chen, Chieh‐I Liu, Kuo-Renn Chen
Horticulturae (2023) Vol. 9, Iss. 8, pp. 930-930
Open Access | Times Cited: 2
The Traceability of the Geographical Origin of Enshi Yulu Fresh Tea Leaves Through the Use of Nirs Combined with Several Chemometrics
Shengpeng Wang, Feng Lin, Panpan Liu, et al.
(2024)
Closed Access
The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn
Ansheng Li, Zihao Qiu, Jinmei Liao, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1776-1776
Open Access
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea
Minge Bai, Liling Wang
Polish Journal of Food and Nutrition Sciences (2024), pp. 232-243
Open Access
Unraveling the impact of disinfection treatment on the microbial community successions and quality attributes of green peppers (Capsicum annuum L.) during storage
Qianqian Jiang, Rongrong Lu, Zhihong Ma, et al.
Food Research International (2024) Vol. 196, pp. 115020-115020
Closed Access
Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration
Zhen Wang, Waqas Ahmad, Songguang Zhao, et al.
Food Chemistry (2024) Vol. 464, pp. 141898-141898
Closed Access
Characterization of primary aroma compounds in Pu‐erh raw tea sourced from various regions using gas chromatography‐mass spectrometry and headspace solid‐phase microextraction
Lijuan Du, Yanping Ye, Jinliang Shao, et al.
Journal of Food Science (2024)
Closed Access
The preference mapping and the drivers of liking for ready-to-drink tea beverages
Angelly Tenadi, Ervina Ervina
IOP Conference Series Earth and Environmental Science (2024) Vol. 1413, Iss. 1, pp. 012062-012062
Open Access
Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature
Jiawei Wang, Yingxin Xu, Chang Xu, et al.
Food Chemistry X (2024) Vol. 25, pp. 102069-102069
Open Access
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea
Zefang Wu, Wen-Jie Liao, Hongbo Zhao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 4-4
Open Access
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