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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:

Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
Bin Jiang, Liran Yang, Xueping Luo, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 686-686
Open Access | Times Cited: 11

Showing 11 citing articles:

Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
Lei Jin, Xueyan Lian, Li Chen, et al.
European Food Research and Technology (2023) Vol. 250, Iss. 2, pp. 441-454
Closed Access | Times Cited: 8
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: 2
Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)
Hui Wang, Haijun Bi, Jing Wang, et al.
Journal of Food Composition and Analysis (2024) Vol. 132, pp. 106254-106254
Closed Access | Times Cited: 2
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: 2
Review on analytical technologies and applications in metabolomics
Xin Meng, Yan Liu, SHUJUN XU, et al.
Biocell (2024) Vol. 48, Iss. 1, pp. 65-78
Open Access | Times Cited: 1
Comparative study of volatile compounds and metabolic pathways of Congou black tea from four regions based on sensory evaluation and HS-SPME/GC–MS
Qi Peng, Shanshan Li, Rui Shen, et al.
Microchemical Journal (2024) Vol. 205, pp. 111276-111276
Closed Access | Times Cited: 1
Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose
Xinming Chen, Dandan Yang, Lin Huang, et al.
Food Research International (2024) Vol. 195, pp. 114942-114942
Closed Access | Times Cited: 1
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
Xiaochen Wen, Tongtong Xie, Chen Xin-ying, et al.
Agronomy (2024) Vol. 14, Iss. 2, pp. 360-360
Open Access
Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques
Bin Jiang, Xueping Luo, Jingna Yan, et al.
Fermentation (2024) Vol. 10, Iss. 10, pp. 520-520
Open Access
Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis
Cun Ao, Xiaojun Niu, Daliang Shi, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3243-3243
Open Access
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
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