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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:

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

Showing 1-25 of 170 citing articles:

A critical review of key odorants in green tea: Identification and biochemical formation pathway
Peng Yin, Ya-Shuai Kong, Panpan Liu, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 221-232
Closed Access | Times Cited: 80
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: 73
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
Yuting Rong, Jialing Xie, Haibo Yuan, et al.
Food Chemistry X (2023) Vol. 18, pp. 100693-100693
Open Access | Times Cited: 63
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
Qiwei Wang, Jialing Xie, Lilei Wang, et al.
Food Research International (2024) Vol. 187, pp. 114330-114330
Closed Access | Times Cited: 15
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 14
Plant Foods and Their Bioactives as Dietary Enhancers for Colon Cancer Treatment with 5-Fluorouracil
Zhongming Yang, Carlos L. Céspedes, Zhongguo Yang, et al.
Food Reviews International (2025), pp. 1-50
Closed Access | Times Cited: 4
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
Jing Wang, Mengru Li, Hui Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 34, pp. 10571-10583
Closed Access | Times Cited: 60
Effects of Three Different Withering Treatments on the Aroma of White Tea
Huiting Wu, Yuyu Chen, Wanzhen Feng, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2502-2502
Open Access | Times Cited: 37
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 32
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 32
Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea
Hongyu Chen, Xingmin Zhang, Ronggang Jiang, et al.
LWT (2023) Vol. 179, pp. 114659-114659
Open Access | Times Cited: 30
Lipids: A noteworthy role in better tea quality
Fangfang Huang, Peidi Yang, Si-Lei Bai, et al.
Food Chemistry (2023) Vol. 431, pp. 137071-137071
Closed Access | Times Cited: 30
Unraveling the chemosensory attributes of Chinese black teas from different regions using GC-IMS combined with sensory analysis
Fangling Zheng, Shiya Gan, Xiaoyi Zhao, et al.
LWT (2023) Vol. 184, pp. 114988-114988
Open Access | Times Cited: 29
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: 27
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
Yanyan Cao, Chuangsheng Huang, Yating Guo, et al.
Food Chemistry (2023) Vol. 441, pp. 138301-138301
Closed Access | Times Cited: 23
Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives
Mingchun Wen, Mengting Zhu, Zisheng Han, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 6, pp. 4890-4924
Open Access | Times Cited: 22
Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
ZhenChun Sun, Yechun Lin, Hui Ying Yang, et al.
LWT (2023) Vol. 191, pp. 115640-115640
Open Access | Times Cited: 22
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 21
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 11
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
Jinqing Ma, Yujie Wang, Junyao Li, et al.
LWT (2024) Vol. 198, pp. 116019-116019
Open Access | Times Cited: 11
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
Jieyao Yu, J. Li, Zhi Lin, et al.
Food Research International (2024) Vol. 188, pp. 114525-114525
Closed Access | Times Cited: 10
The shaking and standing processing improve the aroma quality of summer black tea
Yujie Wang, Lunfang Huang, Guojian Deng, et al.
Food Chemistry (2024) Vol. 454, pp. 139772-139772
Closed Access | Times Cited: 9
Understanding the effect of plastic food packaging materials on food flavor: A critical review
Fuqing Bai, Guijie Chen, Yanan Hu, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104502-104502
Closed Access | Times Cited: 8
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 8
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Qinfei Ke, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 5, pp. 1363-1378
Closed Access | Times Cited: 7
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