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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.

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Showing 1-25 of 26 citing articles:

State-of-the-art review of theabrownins: from preparation, structural characterization to health-promoting benefits
Lizeng Cheng, Yang Wei, Lanlan Peng, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 31, pp. 11321-11340
Closed Access | Times Cited: 21
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 12
Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
Di Zhang, Yujie Huang, Xia Fan, et al.
Food Chemistry (2024) Vol. 455, pp. 139864-139864
Closed Access | Times Cited: 12
Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger
Haoran Sun, Ranqin Fan, Rui Fang, et al.
Food Chemistry (2024) Vol. 448, pp. 139136-139136
Closed Access | Times Cited: 8
Waste Tea-Derived Theabrownins for Solar-Driven Steam Generation
Maoyun Li, Wanjie Bai, Yiyan Yang, et al.
ACS Applied Materials & Interfaces (2024) Vol. 16, Iss. 8, pp. 10158-10169
Closed Access | Times Cited: 6
Enhancing the Quality of Dark Tea through Fermentation with Aspergillus niger: Unveiling Aroma and Taste Characteristics
Maoyun Li, S. X. Du, Yue Xiao, et al.
Food Microbiology (2025) Vol. 128, pp. 104721-104721
Closed Access
Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang, Ruohong Chen, Lingli Sun, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 670-670
Open Access
Polyphenol constituents and impacts of fermented teas (Camellia sinensis) in human wellness
Okomo Simon Aloo, Dong-Gyu Kim, S. Vijayalakshmi, et al.
Food Bioscience (2024) Vol. 60, pp. 104389-104389
Closed Access | Times Cited: 4
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Lianghua Wen, Lingli Sun, Ruohong Chen, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3414-3414
Open Access | Times Cited: 11
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106075-106075
Closed Access | Times Cited: 3
“Halotolerant fungi secreting phytohormones and volatile organic compounds enhance growth and mineral content in finger millet under salinity stress”
Sunita Mahadik, Belur Satyan Kumudini
Plant Stress (2024) Vol. 11, pp. 100426-100426
Open Access | Times Cited: 3
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: 16
Metabolic function and quality contribution of tea-derived microbes, and their safety risk in dark tea manufacture
Lizeng Cheng, Lanlan Peng, Lurong Xu, et al.
Food Chemistry (2024) Vol. 464, pp. 141818-141818
Closed Access | Times Cited: 2
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
Tiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 49, pp. 15602-15613
Closed Access | Times Cited: 12
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
Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model
Maoyun Li, Lulu Guo, Ruixue Zhu, et al.
Foods (2022) Vol. 11, Iss. 11, pp. 1582-1582
Open Access | Times Cited: 9
SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
Yaqun Liu, Liu Hanxu, Lin Wanling, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 9
The atlas of dark tea: mapping complexities of their microbiome
Si-Hui Liu, Fangfang Huang, Juan Li, et al.
Trends in Food Science & Technology (2024) Vol. 154, pp. 104780-104780
Closed Access | Times Cited: 1
Screening of volatile organic compounds (VOCs) from liquid fungal cultures using ambient mass spectrometry
Daniel M. Heffernan, Melania Pilz, M. Klein, et al.
Analytical and Bioanalytical Chemistry (2023) Vol. 415, Iss. 18, pp. 4615-4627
Open Access | Times Cited: 3
Mechanisms of Single and Mixed Microbial Fermentation to Improve Summer-Autumn Green Tea
Xuandong Zheng, Shanshan Xu, Zhichao Yang, et al.
(2024)
Closed Access
Microbial Population and Physicochemical Properties of Miang Fermented in Bamboo Tubes by the Luar Ethnic Group in Lao PDR
Somsay Phovisay, Aliyu Dantani Abdullahi, Nang Nwet Noon Kham, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2109-2109
Open Access
Substrate specificity modification of paraben hydrolase and tannase from Aspergillus oryzae
Michiko Hakoda, Tomoe Kato, Chihiro Takahashi, et al.
Enzyme and Microbial Technology (2024) Vol. 180, pp. 110495-110495
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
Role of Aspergillus tubingensis M16 in the quality development of instant Sichuan south-road dark tea produced by submerged fermentation
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
Insight into the Chemical Compositions of Anhua Dark Teas Derived from Identical Tea Materials: A Multi-Omics, Electronic Sensory, and Microbial Sequencing Analysis
Xiangxiang Huang, Yilong Li, Fang Zhou, et al.
(2023)
Closed Access
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