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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 17 citing articles:

Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, et al.
Food Chemistry (2024) Vol. 444, pp. 138680-138680
Closed Access | Times Cited: 14
Non-targeted metabolomics unveils metabolic spectrum characteristics and core metabolite interaction networks in water kefir fermentation
Da Ma, Bó Wáng, Shan Xiao, et al.
LWT (2024) Vol. 195, pp. 115840-115840
Open Access | Times Cited: 9
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: 5
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
Metabolomic profiling and chemical marker identification in medicinal plants of Atractylodes
Chengcai Zhang, Sheng Wang, Qi Li, et al.
Science of Traditional Chinese Medicine (2025)
Open Access
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
Teng Wang, Nianguo Bo, Yiqing Guan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102278-102278
Open Access
Enhanced therapeutic efficacy of Eupolyphaga sinensis Walker in females through sex-specific metabolomic-pharmacodynamic divergence
Chenghao Fei, Jie Zou, Zhaorui Yang, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
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: 13
Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP
Zhongying Liu, Qiansong Ran, Jinlong Luo, et al.
Food Chemistry X (2024) Vol. 23, pp. 101331-101331
Open Access | Times Cited: 3
Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste
Mingjin Li, Ma Jianping, Qinji Li, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106434-106434
Closed Access | Times Cited: 3
Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion
Mingjin Li, Yan‐Yu Zhu, Yuwei Yuan, et al.
LWT (2024) Vol. 205, pp. 116456-116456
Open Access | Times Cited: 3
Untargeted screening and differential analysis of bioactive compounds in male and female silkworm (Bombyx mori) pupae through Orbitrap Exploris mass spectrometry
Lingping Hu, Hongwei Zhang, Xiaomei Zhang, et al.
Food Chemistry (2024) Vol. 469, pp. 142584-142584
Closed Access | Times Cited: 3
Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea
Kuofei Wang, Xiao Yang, Nianci Xie, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 42-42
Open Access | Times Cited: 2
Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea
Zhi‐Hui Wang, Zhiqiang Zheng, Weiwei Wu, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106361-106361
Closed Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Unveiling the effect of leaf maturity on biochemical constituents and quality of CTC black tea: insights from Northeast India’s commercial cultivars
Himangshu Deka, Podma Pollov Sarmah, Bhaskar Jyoti Nath, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 12, pp. 9921-9937
Closed Access
Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values
Cuinan Yue, Zhi‐Hui Wang, Hua Peng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3957-3957
Open Access
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