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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:

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

Showing 1-25 of 67 citing articles:

Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities
Su Zhou, Jinming Zhang, Shicheng Ma, et al.
Trends in Food Science & Technology (2023) Vol. 134, pp. 41-55
Closed Access | Times Cited: 42
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas
Sinem Salman, Gülsüm Öz, Rasih Felek, et al.
Food Bioscience (2022) Vol. 49, pp. 101884-101884
Closed Access | Times Cited: 53
Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics
Yali Shi, Yin Zhu, Wanjun Ma, et al.
Food Chemistry (2022) Vol. 394, pp. 133501-133501
Closed Access | Times Cited: 52
The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: A case study of Zhangping Shuixian tea
Liangyu Wu, Ya‐Hui Wang, Suhui Liu, et al.
Food Chemistry (2022) Vol. 391, pp. 133192-133192
Closed Access | Times Cited: 46
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review
Fan Xie, Wanling Yang, Mingxia Xing, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104171-104171
Closed Access | Times Cited: 34
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
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
Piaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Chemistry X (2024) Vol. 21, pp. 101190-101190
Open Access | Times Cited: 8
Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations
Zewen Chen, Weidong Dai, Mengfan Xiong, et al.
Food Chemistry X (2024) Vol. 21, pp. 101127-101127
Open Access | Times Cited: 7
Research advancements on theaflavins: Isolation, purification, synthesis, gut microbiota interactions, and applications potentials
Sashuang Dong, Sitong Wu, Fanyu Hao, et al.
Food Research International (2025) Vol. 202, pp. 115692-115692
Closed Access
Quantitative fusion omics reveals that refrigeration drives methionine degradation through perturbing 5-methyltetrahydropteroyltriglutamate-homocysteine activity
Wei Jia, Xixuan Wu, Ning Liu, et al.
Food Chemistry (2022) Vol. 409, pp. 135322-135322
Open Access | Times Cited: 30
Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics
Jiaqing Sun, Weitong Cai, Tao Feng, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Open Access | Times Cited: 6
Integrated transcriptomic and WGCNA analyses reveal candidate genes regulating mainly flavonoid biosynthesis in Litsea coreana var. sinensis
Na Xie, Qiqiang Guo, Huie Li, et al.
BMC Plant Biology (2024) Vol. 24, Iss. 1
Open Access | Times Cited: 6
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
Haoli Wang, Xiaoxiao Feng, Imre Blank, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 15, pp. 8715-8730
Closed Access | Times Cited: 6
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
Jinjin Xue, Panpan Liu, Yong‐Quan Xu, et al.
Food Research International (2025) Vol. 204, pp. 115954-115954
Closed Access
Walnut-tea intercropping model: Variations in secondary metabolites and microbial interactions in tea under metabolomics perspective
Houqiao Wang, Wenxia Yuan, Wei Huang, et al.
Industrial Crops and Products (2025) Vol. 227, pp. 120774-120774
Open Access
Food Coloromics: Multi-spectral strategy incorporated with time slicing method and their colorant-oriented-searching workflows for black tea infusion
Piaopiao Long, Mengya Zhang, Chi‐Tang Ho, et al.
Food Chemistry (2025), pp. 143767-143767
Closed Access
The exploration of therapeutic potential of bioflavonoids in metabolic acidosis and inflammation-associated with acute kidney injury: Therapeutic potential of bioflavonoids in acute kidney injury.
Maha M. Al-Bazi, Abeer A. Banjabi, Fares K. Khalifa, et al.
PubMed (2025) Vol. 19, Iss. 2, pp. 57-65
Closed Access
Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
Jiang Shi, Wenliang Wu, Yongcheng Zhang, et al.
LWT (2022) Vol. 173, pp. 114286-114286
Open Access | Times Cited: 26
Profiling of Branched Fatty Acid Esters of Hydroxy Fatty Acids in Teas and Their Potential Sources in Fermented Tea
Quan‐Fei Zhu, Yahui Ge, Na An, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 17, pp. 5369-5376
Closed Access | Times Cited: 25
A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea
Cheng Zhang, Chengzhe Zhou, Kai Xu, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3628-3628
Open Access | Times Cited: 25
The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering
Zhi‐Hui Wang, Chenxi Gao, Jiamin Zhao, et al.
Food Chemistry (2023) Vol. 439, pp. 138133-138133
Closed Access | Times Cited: 13
The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’
Linmu Chen, Jingna Yan, Yiwen Miu, et al.
Scientia Horticulturae (2024) Vol. 328, pp. 112888-112888
Closed Access | Times Cited: 4
Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness
Okomo Simon Aloo, Dong-Gyu Kim, S. Vijayalakshmi, et al.
Food Bioscience (2024) Vol. 60, pp. 104389-104389
Closed Access | Times Cited: 4
Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage
Jianming Zhang, Xin Wei, Yiping Zou, et al.
Food Chemistry (2024) Vol. 455, pp. 139932-139932
Open Access | Times Cited: 4
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