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:
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 8
Xiaoxue Yang, Zheng Peng, Qi Zhu, et al.
LWT (2023) Vol. 185, pp. 115205-115205
Open Access | Times Cited: 8
Showing 8 citing articles:
Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 15
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 15
Impact of storage time on microbial communities and flavor profiles in highland barley grains
Yun Hang Hu, Fuchen Jia, Zhendong Liu, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102321-102321
Closed Access | Times Cited: 6
Yun Hang Hu, Fuchen Jia, Zhendong Liu, et al.
Journal of Stored Products Research (2024) Vol. 107, pp. 102321-102321
Closed Access | Times Cited: 6
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
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access
Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 471-471
Open Access | Times Cited: 2
Lingyu Qu, Yan Zhao, Yanfei Li, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 471-471
Open Access | Times Cited: 2
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 2
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
Food Bioscience (2024) Vol. 61, pp. 104830-104830
Closed Access | Times Cited: 2
A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession
Yu Zhao, Min Li, Ping Zhan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101132-101132
Open Access | Times Cited: 1
Yu Zhao, Min Li, Ping Zhan, et al.
Food Chemistry X (2024) Vol. 21, pp. 101132-101132
Open Access | Times Cited: 1
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
