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:

Yellow tea: more than turning green leaves to yellow
Xinyu Feng, Shiyan Yang, Yani Pan, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 22, pp. 7836-7853
Closed Access | Times Cited: 25

Showing 25 citing articles:

Green tea polyphenols-derived hybrid materials in manufacturing, environment, food and healthcare
Chang Xu, Su Zhou, Haizhao Song, et al.
Nano Today (2023) Vol. 52, pp. 101990-101990
Closed Access | Times Cited: 34
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
Yuming Wei, Jixin Zhang, Tiehan Li, et al.
Food Chemistry (2023) Vol. 431, pp. 137139-137139
Closed Access | Times Cited: 30
Tea storage: A not thoroughly recognized and precisely designed process
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 24
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: 24
Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application
Chun Zou, Xin Zhang, Yong‐Quan Xu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 545-545
Open Access | Times Cited: 11
A Multi-Feature Fusion Based Method for Detecting the Moisture Content of Withered Black Tea
Fengle Zhu, Haiyan Wei, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2025), pp. 107325-107325
Closed Access | Times Cited: 1
Revealing the Molecular Regulatory Mechanism of Flavonoid Accumulation in Tender Leaves of Tea Plants by Transcriptomic and Metabolomic Analyses
Rui-Yang Shan, Yongheng Zhang, Xiao-Mei You, et al.
Plants (2025) Vol. 14, Iss. 4, pp. 625-625
Open Access | Times Cited: 1
Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus
Guangneng Li, Jianyong Zhang, Hongchun Cui, et al.
Foods (2024) Vol. 13, Iss. 2, pp. 221-221
Open Access | Times Cited: 6
Recent advances in tea seeds (Camellia Sinensis (L.) O. Kuntze): Active ingredients, health effects, and potential applications
Su Zhou, Zhiying Li, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 141, pp. 104192-104192
Closed Access | Times Cited: 13
Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods
Caiyan Sheng, Mingxia Lu, Qiuyan Liu, et al.
LWT (2024) Vol. 204, pp. 116475-116475
Open Access | Times Cited: 4
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
Uncovering the formation of black tea cream: Focusing on the self-assembly process of infusion nanoparticles with different brewing times
Xia Liu, Xinxin Wang, Boya Hu, et al.
Journal of Food Composition and Analysis (2025), pp. 107491-107491
Closed Access
Electronic tongue, targeted metabolomics, and monomer taste verification strategy reveal differences in taste profile and non-volatile components of Siraitia grosvenorii fruit under different drying methods
GuangYu Chen, Zhuliang Chen, Huaxue Huang, et al.
LWT (2025), pp. 117793-117793
Open Access
Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process
Zheng Tu, Sixu Li, Anan Xu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1284-1284
Open Access
Exploring regional influences on bioactive components in tea leaves and their effect on sensory quality
Sumit Thakur, Pramod Kumar Sharma, Neeraj Gupta
Journal of Food Composition and Analysis (2025), pp. 107683-107683
Closed Access
Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas
Haowei Guo, Yani Pan, Chunlin Li, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 669-669
Open Access | Times Cited: 3
Integration of non-targeted/targeted metabolomics and electronic sensor technology reveals the chemical and sensor variation in 12 representative yellow teas
Yuan Li, Yilong Li, Tian Xiao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101093-101093
Open Access | Times Cited: 7
Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)
Chunyin Qin, Zisheng Han, Zongde Jiang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101809-101809
Open Access | Times Cited: 2
Optimization of Fermentation Time, Temperature, and Tea Bed Thickness in CFM to Enhance the Biological Composition of CTC Black Tea
Azmirul Hoque, Mrutyunjay Padhiary, G. Prasad, et al.
Journal of The Institution of Engineers (India) Series A (2024)
Closed Access | Times Cited: 2
Green tea extracts alleviate acetic acid‐induced oral inflammation and reconstruct oral microbial balance in mice
Yani Pan, Helin Lv, Fuyuan Zhang, et al.
Journal of Food Science (2023) Vol. 88, Iss. 12, pp. 5291-5308
Closed Access | Times Cited: 5
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
Caiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101721-101721
Open Access | Times Cited: 1
Yellow Teas Protect against DSS-Induced Ulcerative Colitis by Inhibiting TLR4/NF-κB/NLRP3 Inflammasome in Mice
Dawei Xing, Tao Zheng, Xiaoju Chen, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2843-2843
Open Access | Times Cited: 1
The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process
Weiwei Wang, Zhihui Feng, Rui Min, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3283-3283
Open Access | Times Cited: 1
Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products
Shiqin Wang, Xinlei Chen, Enze Wang, et al.
Food Research International (2023) Vol. 173, pp. 113419-113419
Closed Access | Times Cited: 3
Epigallocatechin gallate (EGCG) alleviates the inflammatory response and recovers oral microbiota in acetic acid-induced oral inflammation mice
Yani Pan, Helin Lv, Xinyu Feng, et al.
Food & Function (2023) Vol. 14, Iss. 22, pp. 10069-10082
Closed Access | Times Cited: 3
Page 1

Scroll to top