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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:

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
Liang Zhang, Chi‐Tang Ho, Jie Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2019) Vol. 18, Iss. 5, pp. 1474-1495
Closed Access | Times Cited: 376

Showing 1-25 of 376 citing articles:

The Reference Genome of Tea Plant and Resequencing of 81 Diverse Accessions Provide Insights into Its Genome Evolution and Adaptation
Enhua Xia, Wei Tong, Yan Hou, et al.
Molecular Plant (2020) Vol. 13, Iss. 7, pp. 1013-1026
Open Access | Times Cited: 340
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
Tea and tea drinking: China’s outstanding contributions to the mankind
Si-Yuan Pan, Qu Nie, Hai‐Chuan Tai, et al.
Chinese Medicine (2022) Vol. 17, Iss. 1
Open Access | Times Cited: 163
Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 149
A review on anti-cancer effect of green tea catechins
Zhe Cheng, Zhifa Zhang, Yu Han, et al.
Journal of Functional Foods (2020) Vol. 74, pp. 104172-104172
Open Access | Times Cited: 135
Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea
Wenjing Huang, Shimao Fang, Jing Wang, et al.
Food Chemistry (2022) Vol. 395, pp. 133549-133549
Closed Access | Times Cited: 116
Black tea aroma formation during the fermentation period
Qincao Chen, Yin Zhu, Yafang Liu, et al.
Food Chemistry (2021) Vol. 374, pp. 131640-131640
Closed Access | Times Cited: 108
Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases
Van‐Long Truong, Woo‐Sik Jeong
Food Science and Human Wellness (2022) Vol. 11, Iss. 3, pp. 502-511
Open Access | Times Cited: 100
Phytochemical profile of differently processed tea: A review
Melody Yee‐Man Wong, Sameera Sirisena, Ken Ng
Journal of Food Science (2022) Vol. 87, Iss. 5, pp. 1925-1942
Closed Access | Times Cited: 91
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: 71
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Yang Liu, Qincao Chen, Dechun Liu, et al.
Food Chemistry (2022) Vol. 403, pp. 134263-134263
Closed Access | Times Cited: 70
Phytochemicals and Biological Properties of Azorean Camellia sinensis Black Tea Samples from Different Zones of Tea Plantation
Lisete Paiva, Ana Paula Dias, Madalena Motta, et al.
Plants (2025) Vol. 14, Iss. 1, pp. 103-103
Open Access | Times Cited: 1
Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation
Piaopiao Long, Mingchun Wen, Daniel Granato, et al.
Food Chemistry (2019) Vol. 311, pp. 125895-125895
Closed Access | Times Cited: 111
Plants Used as Antihypertensive
Tarawanti Verma, Manish D. Sinha, Nitin Bansal, et al.
Natural Products and Bioprospecting (2020) Vol. 11, Iss. 2, pp. 155-184
Open Access | Times Cited: 90
Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
Yong‐Quan Xu, Ying Gao, Daniel Granato
Food Chemistry (2020) Vol. 339, pp. 128060-128060
Open Access | Times Cited: 87
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus
Hashem Asgharnejad, Ehsan Khorshidi Nazloo, Maryam Larijani, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4779-4815
Closed Access | Times Cited: 87
Cellular Defensive Mechanisms of Tea Polyphenols: Structure-Activity Relationship
Van‐Long Truong, Woo‐Sik Jeong
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 17, pp. 9109-9109
Open Access | Times Cited: 87
Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea
Ai Huang, Zongde Jiang, Tao Meng, et al.
Food Chemistry (2021) Vol. 359, pp. 129950-129950
Closed Access | Times Cited: 84
Physiological genetics, chemical composition, health benefits and toxicology of tea (Camellia sinensis L.) flower: A review
Dan Chen, Guijie Chen, Yi Sun, et al.
Food Research International (2020) Vol. 137, pp. 109584-109584
Closed Access | Times Cited: 81
Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
Zhiming Guo, Alberta Osei Barimah, Limei Yin, et al.
Food Chemistry (2021) Vol. 353, pp. 129372-129372
Closed Access | Times Cited: 80
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
Potential Bioactive Components and Health Promotional Benefits of Tea ( Camellia sinensis )
Saptadip Samanta
Journal of the American Nutrition Association (2020) Vol. 41, Iss. 1, pp. 65-93
Closed Access | Times Cited: 79
Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun, et al.
Food Chemistry (2021) Vol. 367, pp. 130624-130624
Closed Access | Times Cited: 75
Chemical constituents and biological properties of Pu-erh tea
Sunan Wang, Yi Qiu, Ren‐You Gan, et al.
Food Research International (2021) Vol. 154, pp. 110899-110899
Closed Access | Times Cited: 74
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
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