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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: 151

Showing 1-25 of 151 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: 44
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: 25
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: 20
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 | Times Cited: 2
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: 42
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: 32
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: 30
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: 26
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: 25
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: 25
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: 23
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: 13
The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study
Zhi‐Hui Wang, Yilin Liang, Weiwei Wu, et al.
Food Research International (2024) Vol. 190, pp. 114634-114634
Closed Access | Times Cited: 12
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: 10
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: 9
Comparative metabolomics profiling reveals the unique bioactive compounds and astringent taste formation of rosehips
Meichun Zhou, Yanlin Sun, Qingyi Mao, et al.
Food Chemistry (2024) Vol. 452, pp. 139584-139584
Closed Access | Times Cited: 8
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: 8
Combined application of organic and chemical fertilizers improved the catechins and flavonoids biosynthesis involved in tea quality
Ali Raza, Chaoqun Chen, Lin Luo, et al.
Scientia Horticulturae (2024) Vol. 337, pp. 113518-113518
Closed Access | Times Cited: 8
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
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 | Times Cited: 1
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: 31
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: 21
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: 18
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
Lu Lu, Lu Wang, Ruyi Liu, et al.
Food Chemistry (2023) Vol. 441, pp. 138341-138341
Closed Access | Times Cited: 17
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
Le Chen, Shengxin Yin, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 450, pp. 139236-139236
Closed Access | Times Cited: 7
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