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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:

Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material
Jiang Shi, Wanjun Ma, Chuanpi Wang, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 14, pp. 4210-4222
Closed Access | Times Cited: 86

Showing 1-25 of 86 citing articles:

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea
Yu Xiao, Cheng He, Yulian Chen, et al.
Food Chemistry (2022) Vol. 378, pp. 131999-131999
Closed Access | Times Cited: 116
Formation of aroma characteristics driven by volatile components during long-term storage of An tea
Shanshan Shen, Huiting Wu, Tiehan Li, et al.
Food Chemistry (2023) Vol. 411, pp. 135487-135487
Closed Access | Times Cited: 52
Insight into the chemical compositions of Anhua dark teas derived from identical tea materials: A multi-omics, electronic sensory, and microbial sequencing analysis
Xiangxiang Huang, Yilong Li, Fang Zhou, et al.
Food Chemistry (2024) Vol. 441, pp. 138367-138367
Closed Access | Times Cited: 15
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren‐You Gan, et al.
Food Research International (2021) Vol. 154, pp. 110899-110899
Closed Access | Times Cited: 74
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)
Jiang Shi, Gaozhong Yang, Qiushuang You, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 63, Iss. 20, pp. 4757-4784
Closed Access | Times Cited: 67
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Lizeng Cheng, Yuanfeng Wang, Jiarong Zhang, et al.
LWT (2021) Vol. 150, pp. 111875-111875
Closed Access | Times Cited: 65
Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea
Shuai Hu, Chang He, Yu‐Chuan Li, et al.
Food Research International (2021) Vol. 147, pp. 110472-110472
Closed Access | Times Cited: 63
Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas
Jiang Shi, Jesús Simal‐Gándara, Jufen Mei, et al.
Food Chemistry (2021) Vol. 363, pp. 130278-130278
Closed Access | Times Cited: 54
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
Probiotic fermentation of polyphenols: potential sources of novel functional foods
Rohit Sharma, Bhawna Diwan, Brij Pal Singh, et al.
Food Production Processing and Nutrition (2022) Vol. 4, Iss. 1
Open Access | Times Cited: 45
Changes in Non-Volatile and Volatile Metabolites Associated with Heterosis in Tea Plants (Camellia sinensis)
Pengjie Wang, Mengya Gu, Shuxian Shao, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 9, pp. 3067-3078
Closed Access | Times Cited: 38
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
Juan Wang, Danqing Wang, Mingquan Huang, et al.
Food Research International (2023) Vol. 172, pp. 113226-113226
Closed 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: 28
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
Application of metabolic fingerprinting in tea quality evaluation
Yun He, Qunfeng Zhang, Álvaro Cuadros‐Inostroza, et al.
Food Control (2024) Vol. 160, pp. 110361-110361
Closed Access | Times Cited: 9
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 8
Rapid identification of Liubao tea vintage based on terahertz spectroscopy combined with improved differentiated creative search algorithm
Huo Zhang, Guanglei Li, Chunyu Guo, et al.
Spectroscopy Letters (2025), pp. 1-16
Closed Access
Microbial and chemical diversity analysis reveals greater heterogeneity of Liubao tea than ripen Pu-erh tea
Hui Yan, Meng-Fu Chen, Yichen Hu, et al.
Food Research International (2025) Vol. 203, pp. 115808-115808
Closed Access
Improvement of chronic metabolic inflammation and regulation of gut homeostasis: Tea as a potential therapy
Shiyi Yu, Xuan Zhu, Xingqi Zhao, et al.
Pharmacology & Therapeutics (2025), pp. 108828-108828
Closed Access
The relationship between microbial dynamics and dominant chemical components during Liupao tea processing
Jie Wang, Junwei Zhang, Yu Chen, et al.
Food Bioscience (2021) Vol. 43, pp. 101315-101315
Closed Access | Times Cited: 40
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
Yuanyuan Zhang, Peng Zhang, Miao-Miao Le, et al.
Food Chemistry (2022) Vol. 407, pp. 135172-135172
Closed Access | Times Cited: 35
Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
Jia Li, Shimin Wu, Qinyan Yu, et al.
Food Chemistry (2022) Vol. 378, pp. 132126-132126
Closed Access | Times Cited: 33
The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review
Yu Chen, Liyong Luo, Shanshan Hu, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 24, pp. 7065-7090
Closed Access | Times Cited: 33
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed Access | Times Cited: 33
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
Xinyu Feng, Ming Chen, Haizhao Song, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 5063-5085
Closed Access | Times Cited: 19
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