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:
Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
Cunqiang Ma, Binxing Zhou, Jiacai Wang, et al.
LWT (2023) Vol. 180, pp. 114683-114683
Open Access | Times Cited: 6
Showing 6 citing articles:
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
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025) Vol. 202, pp. 115734-115734
Closed Access
Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis
Zhenxing Wang, Tao He, Yue Fang, et al.
Food Research International (2025), pp. 116060-116060
Closed Access
Zhenxing Wang, Tao He, Yue Fang, et al.
Food Research International (2025), pp. 116060-116060
Closed Access
Metabolites and metagenomic analysis reveals the quality of Pu-erh “tea head”
Shiqiang He, Xinyi Deng, Yuxin Han, et al.
Food Chemistry (2023) Vol. 429, pp. 136992-136992
Closed Access | Times Cited: 9
Shiqiang He, Xinyi Deng, Yuxin Han, et al.
Food Chemistry (2023) Vol. 429, pp. 136992-136992
Closed Access | Times Cited: 9
Effects of Different Types and Ratios of Dry Tea Residues on Nutrient Content, In Vitro Rumen Fermentation, and the Bacterial Community of Ensiled Sweet Sorghum
Tong Zhou, Binbin Na, Xingcheng Lei, et al.
Microorganisms (2024) Vol. 12, Iss. 11, pp. 2178-2178
Open Access
Tong Zhou, Binbin Na, Xingcheng Lei, et al.
Microorganisms (2024) Vol. 12, Iss. 11, pp. 2178-2178
Open Access
An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea
Honglin Mao, Xu Yang, Fengmei Lu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102021-102021
Open Access
Honglin Mao, Xu Yang, Fengmei Lu, et al.
Food Chemistry X (2024) Vol. 24, pp. 102021-102021
Open Access
Investigation of Microbial Fermentation Degree of Pu-Erh Tea Using Deep Learning Coupled Colorimetric Sensor Array via Prediction of Total Polyphenols
Min Liu, Jiang Cui, Md Mehedi Hassan, et al.
Chemosensors (2024) Vol. 12, Iss. 12, pp. 265-265
Open Access
Min Liu, Jiang Cui, Md Mehedi Hassan, et al.
Chemosensors (2024) Vol. 12, Iss. 12, pp. 265-265
Open Access
