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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.

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Showing 18 citing articles:

State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Lizeng Cheng, Yang Wei, Lanlan Peng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11321-11340
Closed Access | Times Cited: 21
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 13
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 8
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 4
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106075-106075
Closed Access | Times Cited: 3
Improving quality profiles of summer-autumn tea through the synergistic fermentation with three fungal strains
Sashuang Dong, Sitong Wu, Rhoades He, et al.
Food Bioscience (2024) Vol. 62, pp. 105453-105453
Closed Access | Times Cited: 3
Enhancing the quality of fermented plant leaves: the role of metabolite signatures and associated fungi
Lei Xing, Jinshan Lei, Jie Liu, et al.
Frontiers in Plant Science (2024) Vol. 15
Open Access | Times Cited: 2
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
Shuai Wen, Silei Bai, Ran An, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea
Zhiyuan Hu, Shiquan Liu, Xiaohong Zhou, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one Year: Focus on the stale aroma
Shanshan Shen, Jialin Fu, Ranqin Fan, et al.
Food Research International (2024) Vol. 197, pp. 115244-115244
Closed Access | Times Cited: 1
Reexamination of Aspergillus cristatus phylogeny in dark tea: Characteristics of the mitochondrial genome
Hu Zhiyuan, Lin Chen, Yihan Wang, et al.
Open Life Sciences (2024) Vol. 19, Iss. 1
Open Access
Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity
Liangzhen Jiang, Xiao Han, Luo Wang, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 369-369
Open Access
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
Lianjun Song, Fengwei Ma, Haijiang Chen, et al.
Food Chemistry (2024) Vol. 465, pp. 142028-142028
Closed Access
Effect of Pile-Fermentation on the Taste Quality of Dark Tea from a Single Large-Leaf Tea Variety by Uhplc-Ms/Ms and Electronic Tongue
Shuai Wen, Silei Bai, Ran An, et al.
(2023)
Closed Access | Times Cited: 1
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