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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:

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

Showing 1-25 of 32 citing articles:

The dawn of intelligent technologies in tea industry
Yang Wei, Yongqi Wen, Xiaolin Huang, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104337-104337
Closed Access | Times Cited: 28
“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
Hongyu Chen, Yang Liu, Xinyi Zhang, et al.
Food Research International (2024) Vol. 187, pp. 114316-114316
Closed Access | Times Cited: 11
Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea
Lizeng Cheng, Qiong‐Qiong Yang, Lanlan Peng, et al.
Food Research International (2024) Vol. 178, pp. 113979-113979
Closed Access | Times Cited: 10
Non-destructive prediction of tea polyphenols during Pu-erh tea fermentation using NIR coupled with chemometrics methods
Min Liu, Runxian Wang, Delin Shi, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106247-106247
Closed Access | Times Cited: 9
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access | Times Cited: 1
A comprehensive review of polyphenol oxidase in tea (Camellia sinensis): Physiological characteristics, oxidation manufacturing, and biosynthesis of functional constituents
Mengge Tang, Sheng Zhang, Ligui Xiong, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 2267-2291
Closed Access | Times Cited: 21
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
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus
Yujiao Sun, X. P. Yuan, Zhaojun Luo, et al.
Food Research International (2023) Vol. 172, pp. 113115-113115
Closed Access | Times Cited: 16
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open Access | Times Cited: 7
Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
Jinping Zhou, Laifeng Chen, Hooi Ling Foo, et al.
Food Chemistry (2024) Vol. 458, pp. 140293-140293
Closed Access | Times Cited: 7
Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea
Ziqi Wang, Hongyu Li, Weimin Huang, et al.
Food Chemistry (2023) Vol. 430, pp. 136932-136932
Closed Access | Times Cited: 15
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation
Yaru Zheng, Chunhua Zhang, Dabing Ren, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 14
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
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
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
Ultrasonic-Enzymolysis Effects on Proso Millet Wine Fermentation
Dongsheng Niu, Qi Jing, Hongjie Lei, et al.
LWT (2025), pp. 117383-117383
Open Access
From microbial perspective: Manufacturing process, chemical composition and health benefis of Liupao tea-A comprehensive review
Tian Jian Lu, X. Dong, Wenlu Lan, et al.
Food Research International (2025) Vol. 206, pp. 116088-116088
Closed Access
Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods
Xiaoping Yuan, Xi’an Chen, Zhifang Chai, et al.
Food Chemistry (2025), pp. 144067-144067
Closed Access
Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger
Haoran Sun, Yongsheng Cao, Rui Fang, et al.
Food Bioscience (2025), pp. 106501-106501
Closed Access
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
Jiali Hu, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 143, pp. 104294-104294
Closed Access | Times Cited: 9
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics
Da Ma, Yu Pang, Ruihong Xie, et al.
LWT (2024), pp. 116789-116789
Open Access | Times Cited: 3
Changes in sensory characteristics, chemical composition and microbial succession during fermentation of ancient plants Pu-erh tea
Teng Wang, Ruoyu Li, Kunyi Liu, et al.
Food Chemistry X (2023) Vol. 20, pp. 101003-101003
Open Access | Times Cited: 7
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
Theaflavins Applications to Ameliorate Implant Failure and Eradicate Microbial Infections and Foodborne Pathogens: A Comprehensive Review
Mehran Alavi, Sónia N. Pedro, Mara G. Freire, et al.
Phytotherapy Research (2024)
Closed Access | Times Cited: 1
Review: Rhizopus sp. beyond tempeh. An Occidental approach to mold-based fermentations
José María Martín-Miguélez, Jordi Bross, Diego Prado Vásquez, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 39, pp. 101090-101090
Closed Access | Times Cited: 1
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