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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:

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: 18

Showing 18 citing articles:

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: 16
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 3
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 2
Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics
Xiao Jia, Hongli Cui, Song Qin, et al.
Food Chemistry (2024) Vol. 461, pp. 140944-140944
Closed Access | Times Cited: 2
Optimization of ultrasonication-assisted enzymatic extraction of Kangra orthodox black tea for the development of low-calorie ready-to-drink tea
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 11, pp. 9435-9464
Closed Access | Times Cited: 2
Sensomics-Assisted Identification of Key Odorants Responsible for Retort Odor in Shelf-Stored Green Tea Infusion: A Case Study of Biluochun
Jieqiong Wang, Ying Gao, Zhihui Feng, et al.
(2024)
Closed Access | Times Cited: 1
Variation in the Aroma Composition of Jasmine Tea with Storage Duration
Zihao Qi, Wenjing Huang, Qiuyan Liu, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2524-2524
Open Access | Times Cited: 1
Oxidation of tea polyphenols promotes chlorophyll degradation during black tea fermentation
Qianqian Luo, Zhang De, Jingtao Zhou, et al.
Food Research International (2024) Vol. 196, pp. 115016-115016
Closed Access | Times Cited: 1
Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea
Weiying Su, Zhibin Liu, Simin Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141498-141498
Closed Access | Times Cited: 1
Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method
Jingtao Zhou, Muxue Qin, Junyu Zhu, et al.
Food Chemistry (2024) Vol. 468, pp. 142241-142241
Closed Access | Times Cited: 1
Characterization of Volatile Organic Compounds and Aroma of Eight Bamboo Species Leaves
Huiling Wang, Zhe Su, Pengfei Deng, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 394-394
Open Access
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
Yingying Hu, Iftikhar Hussain Badar, Lang Zhang, et al.
Critical Reviews in Food Science and Nutrition (2024), pp. 1-19
Closed Access
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea
Minge Bai, Liling Wang
Polish Journal of Food and Nutrition Sciences (2024), pp. 232-243
Open Access
Quality assessment of various Xiushui Ninghong tea types
Zhendong Zhu, Yan Lai, Yan Xiong, et al.
Journal of the Science of Food and Agriculture (2024) Vol. 105, Iss. 3, pp. 2068-2076
Closed Access
Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua)
Ying-Lin Zhu, Weixuan Li, Yuhui Zhang, et al.
Food Chemistry (2024) Vol. 464, pp. 141794-141794
Closed Access
Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food
Lingling Zhu, Xiaoming Wu, Shaoxiang Yang
Critical Reviews in Analytical Chemistry (2024), pp. 1-24
Closed Access
Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach
Hao Wang, Chengwei Yu, Yanan Sun, et al.
Food Chemistry X (2024) Vol. 24, pp. 102011-102011
Open Access
Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea)
Xi Zhao, Jianmin Chen, Huan Li, et al.
Food Chemistry (2024) Vol. 470, pp. 142518-142518
Closed Access
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