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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 16 citing articles:

Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
Ying Huang, Dong Li, Yu Mu, et al.
Food Research International (2023) Vol. 176, pp. 113805-113805
Closed Access | Times Cited: 26
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access | Times Cited: 1
Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products
Tingting Liang, Tong Jiang, Zhuang Liang, et al.
Food Chemistry X (2023) Vol. 20, pp. 101036-101036
Open Access | Times Cited: 21
Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives
Matta Assad, Tolulope Joshua Ashaolu, Ibrahim Khalifa, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Open Access | Times Cited: 14
PICRUSt2 function prediction analyzes the microbial metabolic pathway of "rock flavor" substances in Wuyi Rock Tea (Rougui)
Zheng Peng, Wenmiao Wu, Rongping Chen, et al.
Food Bioscience (2025), pp. 105870-105870
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
Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger
Haoran Sun, Yongsheng Cao, Rui Fang, et al.
Food Bioscience (2025), pp. 106501-106501
Closed Access
Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106
Minyu Cai, Liyan Huang, Sashuang Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3420-3420
Open Access | Times Cited: 10
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: 3
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: 8
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
The glycoside hydrolase gene family profile and microbial function of Debaryomyces hansenii Y4 during South-road dark tea fermentation
Yao Zou, Minqiang Liu, Yuqing Lai, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 3
Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers
Wenhua Tong, Shuqin Wang, Ying Yang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4312-4312
Open Access | Times Cited: 3
Multidimensional Quality Characteristics of Sichuan South-Road Dark Tea and Its Chemical Prediction
Yao Zou, Xian Li, Deyang Han
Agronomy (2024) Vol. 14, Iss. 7, pp. 1582-1582
Open Access
Insights into the airborne microorganisms in a Sichuan south-road dark tea pile fermentation plant during production
Mingfeng Liu, Xian Li, Yimiao Li, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access
Role of Aspergillus tubingensis M16 in the quality development of instant Sichuan south-road dark tea produced by submerged fermentation
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
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