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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:

Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes
Shuang Liang, Daniel Granato, Chun Zou, et al.
Trends in Food Science & Technology (2021) Vol. 118, pp. 431-446
Closed Access | Times Cited: 55

Showing 1-25 of 55 citing articles:

The dawn of intelligent technologies in tea industry
Yang Wei, Yongqi Wen, Xiaolin Huang, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104337-104337
Closed Access | Times Cited: 26
Recent Advances in Analytical Methods for Determination of Polyphenols in Tea: A Comprehensive Review
Mufang Sun, Changling Jiang, Ya-Shuai Kong, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1425-1425
Open Access | Times Cited: 55
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
LWT (2022) Vol. 169, pp. 113925-113925
Closed Access | Times Cited: 52
Special tea products featuring functional components: Health benefits and processing strategies
Gaozhong Yang, Qing Meng, Jiang Shi, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1686-1721
Closed Access | Times Cited: 28
Identifying the temporal contributors and their interactions during dynamic formation of black tea cream
Lin Chen, Jingyi Wang, Yijun Yang, et al.
Food Chemistry (2024) Vol. 448, pp. 139138-139138
Closed Access | Times Cited: 9
Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis
Bingsong Ma, Jiacai Wang, Binxing Zhou, et al.
LWT (2022) Vol. 164, pp. 113655-113655
Open Access | Times Cited: 33
Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control
Xiaohui Gong, Jing Huang, Yongquan Xu, et al.
Trends in Food Science & Technology (2022) Vol. 131, pp. 61-76
Closed Access | Times Cited: 29
Determination of Tibetan tea quality by hyperspectral imaging technology and multivariate analysis
Chunyi Zhan, Peng Huang, Yuchao Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105136-105136
Closed Access | Times Cited: 19
Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes
Yu‐Chuan Li, Songhui Yu, Shuya Yang, et al.
Food Chemistry X (2023) Vol. 18, pp. 100731-100731
Open Access | Times Cited: 15
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
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves
Yuanchao Li, Yanqing Fu, Ying Gao, et al.
(2025)
Closed Access
A new perspective to explore the bioactive ingredients of honeysuckle tea infusion by structure, function and stability characterization of self-assembled nano/microaggregates
Yaxin Song, Lianzhu Lin, Mouming Zhao
Food Research International (2025) Vol. 204, pp. 115923-115923
Closed Access
Optimizing brewing conditions for low-temperature green tea infusions: Insights into functional and nutritional properties
Joanna Oracz, Kamil Królak, Edyta Kordialik‐Bogacka, et al.
Food Chemistry (2025) Vol. 474, pp. 143241-143241
Closed Access
Description of key aroma components of green tea and the influence of processing
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties
Yang Yu-hua, Fan Li, Yiqin Lin, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Mechanism of endogenous hormones regulating gallic acid biosynthesis during the development of buds and leaves in tea plant (Camellia sinensis)
Yutao Shi, Xiaofeng Lu, Qingying Song, et al.
Frontiers in Plant Science (2025) Vol. 16
Open Access
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025), pp. 143788-143788
Closed Access
Applications of Electronic Nose Coupled with Statistical and Intelligent Pattern Recognition Techniques for Monitoring Tea Quality: A Review
Sushant Kaushal, Pratik Nayi, Didit Rahadian, et al.
Agriculture (2022) Vol. 12, Iss. 9, pp. 1359-1359
Open Access | Times Cited: 24
Facile synthesis of chitosan-tartaric acid biosorbents for removal of Cu(II) and Cd(II) from water and tea beverages
Zhiying Shao, Dianying Shen, Fengjiao Fan, et al.
International Journal of Biological Macromolecules (2023) Vol. 241, pp. 124533-124533
Closed Access | Times Cited: 14
Identification and quantification of adulterated Tieguanyin based on the fluorescence hyperspectral image technique
Chunyi Zhan, Jie Sun, Chunyi Zhan, et al.
Journal of Food Composition and Analysis (2023) Vol. 120, pp. 105343-105343
Closed Access | Times Cited: 12
A review of natural plant extracts in beverages: Extraction process, nutritional function, and safety evaluation
Tong Wu, Wanying Zhu, Linyan Chen, et al.
Food Research International (2023) Vol. 172, pp. 113185-113185
Closed Access | Times Cited: 12
Green preparation, safety control and intelligent processing of high-quality tea extract
Yang Wei, Yuxuan Pang, Peihua Ma, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11468-11492
Closed Access | Times Cited: 12
Protective Mechanism of Eurotium amstelodami from Fuzhuan Brick Tea against Colitis and Gut-Derived Liver Injury Induced by Dextran Sulfate Sodium in C57BL/6 Mice
Xin Wang, Jinhu Liu, Jianping Wei, et al.
Nutrients (2024) Vol. 16, Iss. 8, pp. 1178-1178
Open Access | Times Cited: 4
An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products
Mariana Martins Ferreira, Lorranne Marins-Gonçalves, Djenaine De Souza
Food Chemistry (2024) Vol. 457, pp. 140206-140206
Closed Access | Times Cited: 4
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