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:
Modulation effects of microorganisms on tea in fermentation
Ting Hu, Shuo‐shuo Shi, Qin Ma
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Ting Hu, Shuo‐shuo Shi, Qin Ma
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Showing 15 citing articles:
Neonicotinoids in tea leaves and infusions from China: Implications for human exposure
Qinru Xiao, Xiangyu Li, Shuyang Xu, et al.
The Science of The Total Environment (2023) Vol. 905, pp. 166114-166114
Closed Access | Times Cited: 15
Qinru Xiao, Xiangyu Li, Shuyang Xu, et al.
The Science of The Total Environment (2023) Vol. 905, pp. 166114-166114
Closed Access | Times Cited: 15
Dissecting the role of microorganisms in tea production of different fermentation levels: a multifaceted review of their action mechanisms, quality attributes and future perspectives
Matta Assad, Tolulope Joshua Ashaolu, Ibrahim Khalifa, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Open Access | Times Cited: 12
Matta Assad, Tolulope Joshua Ashaolu, Ibrahim Khalifa, et al.
World Journal of Microbiology and Biotechnology (2023) Vol. 39, Iss. 10
Open Access | Times Cited: 12
Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms
Xuehang Yan, Yang Tian, Feng Zhao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101048-101048
Open Access | Times Cited: 12
Xuehang Yan, Yang Tian, Feng Zhao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101048-101048
Open Access | Times Cited: 12
The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica
Asma Parveen, Chunyin Qin, Feng Zhou, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1253-1253
Open Access | Times Cited: 9
Asma Parveen, Chunyin Qin, Feng Zhou, et al.
Horticulturae (2023) Vol. 9, Iss. 12, pp. 1253-1253
Open Access | Times Cited: 9
Microbial Fermentation in Fermented Tea Beverages: Transforming Flavor and Enhancing Bioactivity
Qing Guo, Jiayi Yuan, Shuqia Ding, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access | Times Cited: 2
Qing Guo, Jiayi Yuan, Shuqia Ding, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access | Times Cited: 2
Genome-wide identification and molecular evolution of Dof gene family in Camellia oleifera
Chun Fu, Yujie Xiao, Na Jiang, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 2
Chun Fu, Yujie Xiao, Na Jiang, et al.
BMC Genomics (2024) Vol. 25, Iss. 1
Open Access | Times Cited: 2
Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106
Minyu Cai, Liyan Huang, Sashuang Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3420-3420
Open Access | Times Cited: 7
Minyu Cai, Liyan Huang, Sashuang Dong, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3420-3420
Open Access | Times Cited: 7
The carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Multi-omics reveals the phyllosphere microbial community and material transformations in cigars
Xiaoyu Wang, Shuai Yang, Qiang Gao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Xiaoyu Wang, Shuai Yang, Qiang Gao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Fermented tea leave extract against oxidative stress and ageing of skin in vitro and in vivo
Gai‐xiang Wang, Wei‐cheng Fei, Lei‐lei Zhi, et al.
International Journal of Cosmetic Science (2024)
Closed Access | Times Cited: 1
Gai‐xiang Wang, Wei‐cheng Fei, Lei‐lei Zhi, et al.
International Journal of Cosmetic Science (2024)
Closed Access | Times Cited: 1
Microbial diversity across tea varieties and ecological niches: correlating tea polyphenol contents with stress resistance
Suhang Yao, Chi Zhou, Saijun Li, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Suhang Yao, Chi Zhou, Saijun Li, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Shanshan Li, Jiaxin Huang, Xueping Chen, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101059-101059
Closed Access
Enhanced Fermentation of Pu-Erh Tea with Aspergillus niger: Quality and Microbial Community Analysis
Jianghua Zheng, Lijun Yu, Muhammad Aaqil, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5647-5647
Open Access
Jianghua Zheng, Lijun Yu, Muhammad Aaqil, et al.
Molecules (2024) Vol. 29, Iss. 23, pp. 5647-5647
Open Access
Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics
Jianghua Ye, Yangxin Luo, Yulin Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3955-3955
Open Access
Jianghua Ye, Yangxin Luo, Yulin Wang, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3955-3955
Open Access
