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:
Interaction between major catechins and umami amino acids in green tea based on electronic tongue technology
Zhongying Liu, Qiansong Ran, Qin Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2339-2352
Open Access | Times Cited: 22
Zhongying Liu, Qiansong Ran, Qin Li, et al.
Journal of Food Science (2023) Vol. 88, Iss. 6, pp. 2339-2352
Open Access | Times Cited: 22
Showing 22 citing articles:
Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Lin Zeng, Yanqing Fu, Ying Gao, et al.
Food Chemistry (2024) Vol. 450, pp. 139373-139373
Open Access | Times Cited: 11
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
Wenkui Guo, Meiru Cheng, Xuemei Dong, et al.
Food Research International (2024) Vol. 192, pp. 114751-114751
Closed Access | Times Cited: 8
Wenkui Guo, Meiru Cheng, Xuemei Dong, et al.
Food Research International (2024) Vol. 192, pp. 114751-114751
Closed Access | Times Cited: 8
Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors
Chengshun Liu, Jianlong Li, Hanxiang Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100998-100998
Open Access | Times Cited: 17
Chengshun Liu, Jianlong Li, Hanxiang Li, et al.
Food Chemistry X (2023) Vol. 20, pp. 100998-100998
Open Access | Times Cited: 17
Analysis of key bitter compounds and construction of predictive bitterness model in green huajiao peels
Lu Wang, Qingqing Yang, Aijun Li, et al.
Journal of Food Composition and Analysis (2025), pp. 107212-107212
Closed Access
Lu Wang, Qingqing Yang, Aijun Li, et al.
Journal of Food Composition and Analysis (2025), pp. 107212-107212
Closed Access
Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm
De Jian Zhou, Yunfei Hu, He Xi, et al.
Food Chemistry X (2025), pp. 102299-102299
Open Access
De Jian Zhou, Yunfei Hu, He Xi, et al.
Food Chemistry X (2025), pp. 102299-102299
Open Access
Construction of microencapsulated -(−)Epigallocatechin-3-gallate (EGCG) phospholipid-based nanovesicles: Enhancing stability, gastrointestinal resistance and masking bitterness
Chenlu Ma, Mengjie Zhu, Jin Liu, et al.
Food Chemistry (2025), pp. 143825-143825
Closed Access
Chenlu Ma, Mengjie Zhu, Jin Liu, et al.
Food Chemistry (2025), pp. 143825-143825
Closed Access
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 13
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 13
Long-range infrared absorption spectroscopy and fast mass spectrometry for rapid online measurements of volatile organic compounds from black tea fermentation
Chongshan Yang, Leizi Jiao, Chunwang Dong, et al.
Food Chemistry (2024) Vol. 449, pp. 139211-139211
Closed Access | Times Cited: 4
Chongshan Yang, Leizi Jiao, Chunwang Dong, et al.
Food Chemistry (2024) Vol. 449, pp. 139211-139211
Closed Access | Times Cited: 4
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 4
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 4
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG
Chenlu Ma, Youfa Xie, Xin Huang, et al.
Food Chemistry (2023) Vol. 437, pp. 137913-137913
Closed Access | Times Cited: 10
Chenlu Ma, Youfa Xie, Xin Huang, et al.
Food Chemistry (2023) Vol. 437, pp. 137913-137913
Closed Access | Times Cited: 10
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 3
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 3
Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Bei Li, Tingyuan Ren, Menglin Yang, et al.
LWT (2024) Vol. 202, pp. 116300-116300
Open Access | Times Cited: 2
Combining non-targeted and targeted metabolomics to study key bitter and astringent substances of Liupao tea
Can Chen, Li Huang, Ning Xia, et al.
Food Chemistry (2024) Vol. 467, pp. 142289-142289
Closed Access | Times Cited: 2
Can Chen, Li Huang, Ning Xia, et al.
Food Chemistry (2024) Vol. 467, pp. 142289-142289
Closed Access | Times Cited: 2
Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures
Longjie Xu, Qingqing Ye, Qing-Qing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1172-1172
Open Access | Times Cited: 1
Longjie Xu, Qingqing Ye, Qing-Qing Cao, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1172-1172
Open Access | Times Cited: 1
Differences in taste characteristics and antioxidant properties of four substitute teas based on a targeted metabolomics approach
Zhongying Liu, Qiansong Ran, Congjun Yuan, et al.
Beverage Plant Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 2
Zhongying Liu, Qiansong Ran, Congjun Yuan, et al.
Beverage Plant Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 2
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. <i>assamica</i> cv. Jianghua)
Ruixue Xing, Tianchen Cai, Wenbao Jia, et al.
Food Science and Technology Research (2024) Vol. 30, Iss. 3, pp. 281-294
Closed Access
Ruixue Xing, Tianchen Cai, Wenbao Jia, et al.
Food Science and Technology Research (2024) Vol. 30, Iss. 3, pp. 281-294
Closed Access
Adsorption behavior of soybean protein isolate-soyasaponins mixed system at saliva interface and influence mechanism of saponin bitterness presentation
Yingyan Li, Lijie Zhu, Yingjie Zhou, et al.
Food Bioscience (2024) Vol. 59, pp. 104068-104068
Closed Access
Yingyan Li, Lijie Zhu, Yingjie Zhou, et al.
Food Bioscience (2024) Vol. 59, pp. 104068-104068
Closed Access
Exploring the Effect of Greenhouse Covering Cultivation on the Quality of Green Tea Based on Sensory Evaluation and Metabolomics
Qian Wang, Meng Li, Jie Wang, et al.
(2024)
Closed Access
Qian Wang, Meng Li, Jie Wang, et al.
(2024)
Closed Access
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
Caiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101721-101721
Open Access
Quality diversity of three calcium-rich Primulina vegetables: A comprehensive analysis of calcium content, metabolite profiles, taste characteristics, and medicinal potential
Yi Zhang, Endian Yang, Mingjie Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141538-141538
Closed Access
Yi Zhang, Endian Yang, Mingjie Chen, et al.
Food Chemistry (2024) Vol. 463, pp. 141538-141538
Closed Access
Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea
Qian Wang, Meng Li, Jie Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101885-101885
Closed Access
Qian Wang, Meng Li, Jie Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101885-101885
Closed Access
Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products
Longxiang Zhang, Hua Zhang, Xiaofu Zhang, et al.
Applied Food Research (2024), pp. 100624-100624
Open Access
Longxiang Zhang, Hua Zhang, Xiaofu Zhang, et al.
Applied Food Research (2024), pp. 100624-100624
Open Access
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
Jiezhong Zan, Wenxue Chen, Haibo Yuan, et al.
Food Research International (2024) Vol. 201, pp. 115569-115569
Closed Access
Jiezhong Zan, Wenxue Chen, Haibo Yuan, et al.
Food Research International (2024) Vol. 201, pp. 115569-115569
Closed Access
