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:
Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea
Fengyin Li, Wei-hung Yang, Chi‐I Chang, et al.
Journal of food and nutrition research (2013) Vol. 1, Iss. 6, pp. 164-173
Closed Access | Times Cited: 6
Fengyin Li, Wei-hung Yang, Chi‐I Chang, et al.
Journal of food and nutrition research (2013) Vol. 1, Iss. 6, pp. 164-173
Closed Access | Times Cited: 6
Showing 6 citing articles:
Tea storage: A not thoroughly recognized and precisely designed process
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 24
Helin Lv, Xinyu Feng, Haizhao Song, et al.
Trends in Food Science & Technology (2023) Vol. 140, pp. 104172-104172
Closed Access | Times Cited: 24
Genotoxicity of monosodium glutamate
Nazmiye Ataseven, Deniz Yüzbaşıoğlu, Ayten Çelebi Keskin, et al.
Food and Chemical Toxicology (2016) Vol. 91, pp. 8-18
Closed Access | Times Cited: 78
Nazmiye Ataseven, Deniz Yüzbaşıoğlu, Ayten Çelebi Keskin, et al.
Food and Chemical Toxicology (2016) Vol. 91, pp. 8-18
Closed Access | Times Cited: 78
Determination of the variations in the metabolic profile and sensory quality of Liupao tea during fermentation through UHPLC–HR–MS metabolomics
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed Access | Times Cited: 37
Huifang Wang, Jianwen Teng, Li Huang, et al.
Food Chemistry (2022) Vol. 404, pp. 134773-134773
Closed Access | Times Cited: 37
Analysis of lipophilic compounds of tea coated on the surface of clay teapots
Tse-Yu Chung, Ping‐Chung Kuo, Zih-Hui Liao, et al.
Journal of Food and Drug Analysis (2014) Vol. 23, Iss. 1, pp. 71-81
Open Access | Times Cited: 16
Tse-Yu Chung, Ping‐Chung Kuo, Zih-Hui Liao, et al.
Journal of Food and Drug Analysis (2014) Vol. 23, Iss. 1, pp. 71-81
Open Access | Times Cited: 16
Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin
Qingcai Hu, Yucheng Zheng, Yun Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Qingcai Hu, Yucheng Zheng, Yun Yang, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 4
Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas
Miki Mei-Chi Wang, Yun Yeh, Yu-En Shih, et al.
Journal of Food and Drug Analysis (2017) Vol. 26, Iss. 2, pp. 609-619
Open Access | Times Cited: 11
Miki Mei-Chi Wang, Yun Yeh, Yu-En Shih, et al.
Journal of Food and Drug Analysis (2017) Vol. 26, Iss. 2, pp. 609-619
Open Access | Times Cited: 11
