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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:

A critical review of key odorants in green tea: Identification and biochemical formation pathway
Peng Yin, Ya-Shuai Kong, Panpan Liu, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 221-232
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
Nanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Research International (2023) Vol. 169, pp. 112845-112845
Closed Access | Times Cited: 87
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
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
Qiwei Wang, Jialing Xie, Lilei Wang, et al.
Food Research International (2024) Vol. 187, pp. 114330-114330
Closed Access | Times Cited: 15
Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
Qi Peng, Shanshan Li, Huajun Zheng, et al.
Food Research International (2023) Vol. 172, pp. 113198-113198
Closed Access | Times Cited: 37
Effects of different over-fired drying methods on the aroma of Lu’an Guapian tea
Jixin Zhang, Dongzhou Xia, Tiehan Li, et al.
Food Research International (2023) Vol. 173, pp. 113224-113224
Closed Access | Times Cited: 37
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137124-137124
Closed Access | Times Cited: 31
Ultrasound-Assisted Deep Eutectic Solvent Extraction of Polysaccharides from Anji White Tea: Characterization and Comparison with the Conventional Method
Bing Xia, Qi Liu, Da‐Wen Sun, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 588-588
Open Access | Times Cited: 27
Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
Cheng Zhang, Chengzhe Zhou, Caiyun Tian, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 812-812
Open Access | Times Cited: 23
Yellow tea: more than turning green leaves to yellow
Xinyu Feng, Shiyan Yang, Yani Pan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7836-7853
Closed Access | Times Cited: 22
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
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 12
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
Jieyao Yu, J. Li, Zhi Lin, et al.
Food Research International (2024) Vol. 188, pp. 114525-114525
Closed Access | Times Cited: 10
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 8
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Qinfei Ke, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1363-1378
Closed Access | Times Cited: 7
Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics
Rui‐Min Teng, Cun Ao, Haitao Huang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1338-1338
Open Access | Times Cited: 7
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
Wanzhen Feng, Huan Zhou, Zhichao Xiong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101534-101534
Open 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
Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification
Qin Ouyang, Yanna Rong, Jiaqi Wu, et al.
Food Chemistry (2023) Vol. 420, pp. 136078-136078
Closed Access | Times Cited: 19
Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
Jingtao Zhou, Chang He, Muxue Qin, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 40, pp. 14706-14719
Closed Access | Times Cited: 19
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
Muxue Qin, Jingtao Zhou, Qianqian Luo, et al.
Food Chemistry (2023) Vol. 439, pp. 138176-138176
Closed Access | Times Cited: 19
Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage
Jia Li, Shanjie Han, Xianshan Mei, et al.
Food Chemistry (2023) Vol. 437, pp. 137831-137831
Closed Access | Times Cited: 16
Study on the correlation between the dominant microflora and the main flavor substances in the fermentation process of cigar tobacco leaves
Xue Wu, Yanqi Hu, Qian Wang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 15
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
Panpan Liu, Feng Lin, Jia Chen, et al.
Trends in Food Science & Technology (2024) Vol. 147, pp. 104450-104450
Closed Access | Times Cited: 6
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
Guangxian Jiang, Rong Xue, Jun Xiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140145-140145
Closed Access | Times Cited: 6
Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas
Shuishan Mi, Shanjie Han, Mengxin Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101279-101279
Open Access | Times Cited: 5
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