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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:

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma
Ping Yang, Mingguang Yu, Huanlu Song, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 70, Iss. 1, pp. 267-278
Closed Access | Times Cited: 80

Showing 1-25 of 80 citing articles:

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
Xiaoting Zhai, Liang Zhang, Michael Granvogl, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 5, pp. 3867-3909
Closed Access | Times Cited: 170
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 73
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
Chuan Yue, Hongli Cao, Shaorong Zhang, et al.
Food Chemistry X (2023) Vol. 17, pp. 100586-100586
Open Access | Times Cited: 41
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
Wensong Chen, Wangxin Liu, Zhibin Liu, et al.
Food Chemistry (2025) Vol. 474, pp. 143174-143174
Closed Access | Times Cited: 1
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
Jing Wang, Mengru Li, Hui Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 34, pp. 10571-10583
Closed Access | Times Cited: 60
Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field
Mingguang Yu, Ping Yang, Huanlu Song, et al.
Journal of Food Composition and Analysis (2022) Vol. 114, pp. 104790-104790
Closed Access | Times Cited: 52
Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
Lin Zeng, Yanqing Fu, Jin-Shui Huang, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1530-1530
Open Access | Times Cited: 40
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
Biosynthesis and the Transcriptional Regulation of Terpenoids in Tea Plants (Camellia sinensis)
Junchi Wei, Yun Yang, Peng Ye, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 6937-6937
Open Access | Times Cited: 31
Heterocyclic compounds formation in large-leaf yellow tea induced by the Maillard reaction at different roasting temperatures
Xuchao Yin, Yuming Wei, Tiehan Li, et al.
LWT (2023) Vol. 182, pp. 114856-114856
Open Access | Times Cited: 25
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open 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
Metabolomics analysis of flavor differences in Shuixian (Camellia sinensis) tea from different production regions and their microbial associations
Yang Yuan, Zheng Peng, Xinyi Jiang, et al.
Food Chemistry (2024) Vol. 443, pp. 138542-138542
Closed Access | Times Cited: 10
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8760-8773
Closed Access | Times Cited: 10
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
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 10
Profiling volatile compounds in fresh leaves of 22 major oolong tea germplasm cultivated in Fujian of China
Zhijun Fu, Shuxia Hao, Zhou Jinyu, et al.
Scientia Horticulturae (2024) Vol. 327, pp. 112849-112849
Closed Access | Times Cited: 8
Molecular insights into the contribution of specialty smoking process to the aroma of Lapsang Souchong black tea (Camellia sinensis)
Mengru Li, Hui Wang, Jing Wang, et al.
Industrial Crops and Products (2024) Vol. 216, pp. 118739-118739
Closed Access | Times Cited: 7
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
Ping Yang, Haili Wang, Qing-Qing Cao, et al.
Journal of Food Composition and Analysis (2022) Vol. 115, pp. 104954-104954
Closed Access | Times Cited: 31
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
Jingfan Wang, Ping Yang, Junmei Liu, et al.
Food Chemistry (2023) Vol. 437, pp. 137890-137890
Closed Access | Times Cited: 20
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
Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
Baosong Wang, Mingguang Yu, Yuan Tang, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105612-105612
Closed Access | Times Cited: 18
Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes
Mingguang Yu, Qinggang Xie, Han Sun, et al.
Food Chemistry (2023) Vol. 431, pp. 137091-137091
Closed Access | Times Cited: 16
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
Junmei Liu, Siyang Deng, Jingfan Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101654-101654
Open Access | Times Cited: 6
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