Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Current understanding and future perspectives on the extraction, structures, and regulation of muscle function of tea pigments
Jia Xu, Yang Wei, Yi Huang, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 11522-11544
Closed Access | Times Cited: 28

Showing 1-25 of 28 citing articles:

Regulatory Effects and Molecular Mechanisms of Tea and Its Active Compounds on Nonalcoholic Fatty Liver Disease
Jia Xu, Yang Wei, Yi Huang, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 7, pp. 3103-3124
Closed Access | Times Cited: 27
Formation, physicochemical properties, and biological activities of theabrownins
Xiujuan Chen, Yongyong Wang, Yue Chen, et al.
Food Chemistry (2024) Vol. 448, pp. 139140-139140
Closed Access | Times Cited: 8
Caenorhabditis elegans in the biological activity research of tea: From “little transparent” to “big star”
Ling Yang, Zhonghua Liu, Ligui Xiong, et al.
Journal of Functional Foods (2025) Vol. 125, pp. 106673-106673
Closed Access | Times Cited: 1
The Preventive Effect of Theabrownin from Ya’an Tibetan Tea Against UVB-Induced Skin Photodamage in BALB/c Mice via the MAPK/NF-κB and Nrf2 Signaling Pathways
Jingyi Xu, Minli Xie, Xing Liang, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 600-600
Open Access | Times Cited: 1
Extraction methods, physiological activities and high value applications of tea residue and its active components: a review
Siwei Miao, Yang Wei, Jiwang Chen, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 33, pp. 12150-12168
Closed Access | Times Cited: 37
Regulation of fungal community and the quality formation and safety control of Pu‐erh tea
Jia Xu, Yang Wei, Fanglan Li, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 6, pp. 4546-4572
Closed Access | Times Cited: 32
Detection methods, migration patterns, and health effects of pesticide residues in tea
Siwei Miao, Yang Wei, Yi Pan, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 4, pp. 2945-2976
Closed Access | Times Cited: 22
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
Siyu Liao, Yiqiao Zhao, Wen-bao Jia, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 17
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
Lu Lu, Lu Wang, Ruyi Liu, et al.
Food Chemistry (2023) Vol. 441, pp. 138341-138341
Closed Access | Times Cited: 17
Antidiabetic Potential of Tea and Its Active Compounds: From Molecular Mechanism to Clinical Evidence
Yang Wei, Jie Shao, Yuxuan Pang, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 21, pp. 11837-11853
Closed Access | Times Cited: 7
Theabrownin Alleviates Colorectal Tumorigenesis in Murine AOM/DSS Model via PI3K/Akt/mTOR Pathway Suppression and Gut Microbiota Modulation
Hoi Kit Matthew Leung, Emily Kwun Kwan Lo, Hani El‐Nezami
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1716-1716
Open Access | Times Cited: 25
Green preparation, safety control and intelligent processing of high-quality tea extract
Yang Wei, Yuxuan Pang, Peihua Ma, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11468-11492
Closed Access | Times Cited: 16
Study on the Interaction Mechanism of Theaflavin with Whey Protein: Multi-Spectroscopy Analysis and Molecular Docking
Jia Xu, Yi Huang, Yang Wei, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1637-1637
Open Access | Times Cited: 13
A Rising Star in Dark Teas: The Processing, Microorganisms, Chemicals, Bioactivities, and Safety of Qingzhuan Tea
Yuxuan Pang, Yang Wei, Kang Wei, et al.
ACS Food Science & Technology (2024) Vol. 4, Iss. 4, pp. 796-812
Closed Access | Times Cited: 5
Theaflavins: an underexploited functional compound in black tea
Tiyue Zhao, Xiangxiang Huang, Jian Zhao, et al.
Trends in Food Science & Technology (2024), pp. 104755-104755
Open Access | Times Cited: 5
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) Vol. 479, pp. 143767-143767
Closed Access
Compositional and biochemical activity evaluation of highly polymerized tea pigments in black tea based on natural deep eutectic solvent extraction
Di Wang, Yang Liu, Bin Zeng, et al.
Food Chemistry X (2025), pp. 102413-102413
Open Access
Tibetan dark tea Theabrownin alleviates LPS-induced inflammation by modulating the Nrf2/NF-κB signaling pathway and host microbial metabolites
Chen Liu, Yihong Liao, Aimin Wu, et al.
Food Chemistry (2025), pp. 144264-144264
Closed Access
The effect of intercropping leguminous green manure on theanine accumulation in the tea plant: A metagenomic analysis
Yu Duan, Ting Wang, Peipei Zhang, et al.
Plant Cell & Environment (2023) Vol. 47, Iss. 4, pp. 1141-1159
Open Access | Times Cited: 9
An extensive review study on bioresources recovery from tea waste and its emerging applications
Subhrajit Mandal, Anamika Yadav, Sanjeev Kumar, et al.
Waste Management Bulletin (2024) Vol. 2, Iss. 4, pp. 155-166
Closed Access | Times Cited: 2
Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions
Yang Wei, Di Zhang, Yi Liang, et al.
Food Innovation and Advances (2024) Vol. 3, Iss. 4, pp. 372-384
Open Access | Times Cited: 1
Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves
Jie Wang, Ying Zhang, Yan Liu, et al.
Foods (2022) Vol. 11, Iss. 20, pp. 3269-3269
Open Access | Times Cited: 6
Theabrownin with Different Preparation Processes Regulates Lipid Levels and Intestinal Microbiota of High-Fat Diet Mice
Feng Zhang, Ya Wang, Mingming Wang, et al.
(2024)
Closed Access
Fu brick tea polysaccharides: A state-of-the-art mini-review on extraction, purification, characteristics, bioactivities and applications
Rui Liu, Bolin Wu, Ting Zhang, et al.
International Journal of Biological Macromolecules (2024), pp. 136135-136135
Closed Access
A Study on The Sustainable Development of the Yunnan Tea Industry under The Pressure of China’s Tea Inventory
C. Fu, Zhaoqing Mao, Qing Zhang, et al.
Research Square (Research Square) (2024)
Closed Access
Page 1 - Next Page

Scroll to top