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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:

Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
Jian‐Hui Ye, Ying Ye, Jun‐Feng Yin, et al.
Trends in Food Science & Technology (2022) Vol. 123, pp. 130-143
Closed Access | Times Cited: 129

Showing 1-25 of 129 citing articles:

Effects of thermal processing on transformation of polyphenols and flavor quality
Zongde Jiang, Zisheng Han, Mengting Zhu, et al.
Current Opinion in Food Science (2023) Vol. 51, pp. 101014-101014
Closed Access | Times Cited: 40
Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 22
Composing functional food from agro-forest wastes: Selectively extracting bioactive compounds using supercritical fluid extraction
Qu Aili, Cui Du, Yang Li, et al.
Food Chemistry (2024) Vol. 455, pp. 139848-139848
Open Access | Times Cited: 18
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
Jingna Yan, Huarong Tong
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 187-232
Closed Access | Times Cited: 38
Comparative analysis of different grades of Tieguanyin oolong tea based on metabolomics and sensory evaluation
Lin Zeng, Yanqing Fu, Yu-Yi Liu, et al.
LWT (2023) Vol. 174, pp. 114423-114423
Open Access | Times Cited: 30
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
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
Zhongying Liu, Qiansong Ran, Qin Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2339-2352
Open Access | Times Cited: 22
State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Lizeng Cheng, Yang Wei, Lanlan Peng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11321-11340
Closed Access | Times Cited: 21
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 9
Non-destructive prediction of tea polyphenols during Pu-erh tea fermentation using NIR coupled with chemometrics methods
Min Liu, Runxian Wang, Delin Shi, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106247-106247
Closed Access | Times Cited: 8
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
Caenorhabditis elegans in the biological activity research of tea: From “little transparent” to “big star”
Ling Yang, Zhonghua Liu, Ligui Xiong, et al.
Journal of Functional Foods (2025) Vol. 125, pp. 106673-106673
Closed Access
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Food Chemistry X (2025), pp. 102234-102234
Open Access
Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity
Wei Jia, Xixuan Wu, Ning Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135322-135322
Open Access | Times Cited: 30
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 20
Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale
Yan Hou, Honglin Mao, Fengmei Lu, et al.
Food Chemistry (2023) Vol. 422, pp. 135716-135716
Closed Access | Times Cited: 17
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 6
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
Characterization of the Different Chemical Components and Nutritional Properties of Two Eryngium Species
Mozhgan Roudbari, Mohsen Barzegar, Esther Sendra, et al.
Foods (2025) Vol. 14, Iss. 1, pp. 118-118
Open Access
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Effect of scenting process on the taste profile of jasmine green tea and the potent bitterness-enhancing compound in jasmine flowers
Jiaying Chen, Wen-Wen Luo, W Li, et al.
Food Research International (2025) Vol. 204, pp. 115927-115927
Closed Access
Different performance of tea plants to shade based on key metabolites and transcriptome profiles: case study of cultivars Longjing 43 and Yabukita
Wenxuan Li, Qiong Fang, Quan-Wang Han, et al.
Physiologia Plantarum (2025) Vol. 177, Iss. 1
Closed Access
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