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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:

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
Chao Wang, Juan Li, Xuejiao Wu, et al.
Trends in Food Science & Technology (2022) Vol. 124, pp. 25-37
Closed Access | Times Cited: 70

Showing 1-25 of 70 citing articles:

Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Yuting Rong, Jialing Xie, Haibo Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100693-100693
Open Access | Times Cited: 63
Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC–MS
Wanjun Ma, Yin Zhu, Shicheng Ma, et al.
Food Chemistry (2023) Vol. 414, pp. 135739-135739
Closed Access | Times Cited: 42
Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses
Zhilong Hao, Jiao Feng, Qianlian Chen, et al.
Food Chemistry X (2023) Vol. 18, pp. 100710-100710
Open Access | Times Cited: 40
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
Lianqing Wang, Ping Tang, Pengjie Zhang, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104376-104376
Closed Access | Times Cited: 31
Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 18
Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics
Jia Li, Haibo Yuan, Yuting Rong, et al.
Food Chemistry (2022) Vol. 404, pp. 134665-134665
Closed Access | Times Cited: 39
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
Mengge Tang, Sheng Zhang, Ligui Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2267-2291
Closed Access | Times Cited: 20
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 13
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 11
Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics
Heran Xu, Song Pan, Jiabao Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 133, pp. 106450-106450
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
Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor
Di Ma, Tianbao Lin, Huiyu Zhao, et al.
Food Chemistry (2024) Vol. 443, pp. 138578-138578
Closed Access | Times Cited: 7
Unraveling the Unique Profile of Fu Brick Tea: Volatile Components, Analytical Approaches and Metabolic Mechanisms of Key Odor-Active Compounds
Xuexue Zheng, Lianqing Wang, Hengbin Yao, et al.
Trends in Food Science & Technology (2025), pp. 104879-104879
Closed Access
Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics
Wen Ouyang, Yaya Yu, Hua‐Jie Wang, et al.
Food Research International (2022) Vol. 162, pp. 112099-112099
Closed Access | Times Cited: 30
Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis
Dandan Qin, Qiushuang Wang, Xiaohui Jiang, et al.
Food Research International (2023) Vol. 173, pp. 113356-113356
Closed Access | Times Cited: 17
Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
Xin Meng, Jieqiong Wang, Fang Wang, et al.
Food Chemistry (2023) Vol. 438, pp. 138051-138051
Closed Access | Times Cited: 16
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
Shuai Wen, Ronggang Jiang, Ran An, et al.
Food Research International (2023) Vol. 174, pp. 113643-113643
Closed Access | Times Cited: 15
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis
Zizheng Li, Tao Wang, Hanwen Jiang, et al.
Food Chemistry X (2024) Vol. 21, pp. 101141-101141
Open Access | Times Cited: 6
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
Yiwei Weng, L Chen, Jirui Kun, et al.
Food Chemistry (2024), pp. 141788-141788
Closed Access | Times Cited: 6
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
Haoran Huang, Xinyu Chen, Ying Wang, et al.
Journal of Chromatography A (2025) Vol. 1743, pp. 465683-465683
Closed Access
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
Teng Wang, Nianguo Bo, Yiqing Guan, et al.
Food Chemistry X (2025) Vol. 26, pp. 102278-102278
Open Access
Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV
Jiayi Xu, Xiujuan Deng, Yamin Wu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 829-829
Open Access
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