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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.

Requested Article:

Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11

Showing 11 citing articles:

Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
He Wang, Zixuan Liu, Haoyue Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106438-106438
Closed Access | Times Cited: 6
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 6
Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development
Xiaoying Li, Chunsheng Liu, Junkai Wu, et al.
Food Research International (2025), pp. 115866-115866
Closed Access
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
Yunfei Hu, Jialin Wang, Jun Tang, et al.
Food Chemistry (2025) Vol. 477, pp. 143578-143578
Closed Access
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 3
Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea
Weiying Su, Zhibin Liu, Simin Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141498-141498
Closed Access | Times Cited: 1
Characterization of Changes in Ripening Process of Volatile Apple Compounds Based on HS-SPME-GC-MS Analysis
Jun Ma, Xiaolong Li, Yannan Chu, et al.
Agriculture (2024) Vol. 14, Iss. 10, pp. 1787-1787
Open Access | Times Cited: 1
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open 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
Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis
Cun Ao, Xiaojun Niu, Daliang Shi, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3243-3243
Open Access
A combined drying process involving hot air and roasting for improving summer congou black tea quality
Fei Liu, Hongkai Zhu, Chunhua Li, et al.
Food Research International (2024) Vol. 201, pp. 115584-115584
Closed Access
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