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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:

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: 19

Showing 19 citing articles:

Chemical, sensory and biological variations of black tea under different drying temperatures
Shengxiao Su, Piaopiao Long, Qing Zhang, et al.
Food Chemistry (2024) Vol. 446, pp. 138827-138827
Closed Access | Times Cited: 21
Formation and characterization of theanine-flavonol glycoside adduct and its quantitative analysis during the processing of green tea
Jia-Ping Ke, Guoping Lai, Zisheng Han, et al.
Food Research International (2025), pp. 115734-115734
Closed Access
Chemical Diversity of UK-Grown Tea Explored Using Metabolomics and Machine Learning
Amanda J. Lloyd, Alina Warren-Walker, Jasen Finch, et al.
Metabolites (2025) Vol. 15, Iss. 1, pp. 52-52
Open Access
Metabolomics as a critical tool for deeper understanding of pickled foods: From biomarker discovery to nutrition function
Chenna Di, Wei Jia
Trends in Food Science & Technology (2024) Vol. 147, pp. 104456-104456
Closed Access | Times Cited: 5
Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science
Wanzhen Feng, Huan Zhou, Zhichao Xiong, et al.
Food Chemistry X (2024) Vol. 23, pp. 101534-101534
Open Access | Times Cited: 5
Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing
Huahong Liu, Yingyi Huang, Zhusheng Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101516-101516
Open Access | Times Cited: 4
“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: 3
A novel nanoplasmonic-based diagnosis platform: Advances and emerging technologies
Gyeong-Ji Kim, Sung Eun Seo, Seo Jin Kim, et al.
Applied Physics Reviews (2024) Vol. 11, Iss. 2
Closed Access | Times Cited: 2
Are there any differences in the quality of high-mountain green tea before and after the first new leaves unfold? A comprehensive study based on E-sensors, whole metabolomics and sensory evaluation
Hongshi Xiao, Yun Tian, Hui Yang, et al.
Food Chemistry (2024) Vol. 457, pp. 140119-140119
Closed Access | Times Cited: 2
First ATR-FTIR Characterization of Black, Green and White Teas (Camellia sinensis) from European Tea Gardens: A PCA Analysis to Differentiate Leaves from the In-Cup Infusion
Elisabetta Giorgini, Valentina Notarstefano, Roberta Foligni, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 109-109
Open Access | Times Cited: 6
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: 1
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
Fanghang Qiu, Weiwei Li, Xi Chen, et al.
Food Research International (2024) Vol. 190, pp. 114647-114647
Closed Access | Times Cited: 1
Extraction effects of eight deep eutectic solvents on Dianhong black tea: From chemical composition analysis to antioxidant and α-glucosidase inhibitory assessments
Zixin Zhao, Mingchun Wen, Zongde Jiang, et al.
Food Bioscience (2024) Vol. 61, pp. 104923-104923
Closed Access | Times Cited: 1
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
Dongzhu Huang, Hong Wang, Yuhan Wu, et al.
LWT (2024), pp. 116966-116966
Open Access | Times Cited: 1
Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing
Mingchun Wen, Wei Hu, Lu Li, et al.
Food Chemistry (2024), pp. 141222-141222
Closed Access
Microalgal Metabolomes and Recent Biotechnological Advances for Their Industrial Application
Dinesh Kumar Saini, Geetanjali Manchanda, Ratiram Gomaji Chaudhary, et al.
Microbiology Research (2024) Vol. 15, Iss. 4, pp. 2056-2069
Open Access
Aerospace Mutagenesis Increases the Content of Characteristic Metabolites of Tea Tree Leaves and Enhances Taste Characteristics of Tea Leaves
Jiaming Chen, Yangxin Luo, Qi Zhang, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3538-3538
Open Access
Unravelling the microbiome perspective to variations in tea metabolome
Sangita Mondal, Mrunal Karande, Sonal Srivastava, et al.
Industrial Crops and Products (2024) Vol. 223, pp. 120129-120129
Open Access
Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation
Liubin Wang, Yongxin Wang, Mengdi He, et al.
Food Research International (2024) Vol. 201, pp. 115626-115626
Closed Access
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