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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 22 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 73
Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation
Sungeun Cho, Md. Shakir Moazzem
Preventive Nutrition and Food Science (2022) Vol. 27, Iss. 4, pp. 354-364
Open Access | Times Cited: 39
Biosynthesis and the Transcriptional Regulation of Terpenoids in Tea Plants (Camellia sinensis)
Junchi Wei, Yun Yang, Peng Ye, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 8, pp. 6937-6937
Open Access | Times Cited: 31
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
Xia Yin, Xiao Yang, Kuofei Wang, et al.
Food Research International (2023) Vol. 174, pp. 113515-113515
Closed Access | Times Cited: 22
Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue
Xuemei Cai, Kaixian Zhu, Wanli Li, et al.
Food Chemistry X (2024) Vol. 22, pp. 101419-101419
Open Access | Times Cited: 11
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 10
The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
Chang He, Jingtao Zhou, Yu‐Chuan Li, et al.
Food Chemistry X (2023) Vol. 18, pp. 100730-100730
Open Access | Times Cited: 20
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 19
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree
Muxue Qin, Jingtao Zhou, Qianqian Luo, et al.
Food Chemistry (2023) Vol. 439, pp. 138176-138176
Closed Access | Times Cited: 19
Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage
Jia Li, Shanjie Han, Xianshan Mei, et al.
Food Chemistry (2023) Vol. 437, pp. 137831-137831
Closed Access | Times Cited: 16
Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons
Jie-hui ZHU, Yuebin Zhou, Haitao Wen
Foods (2025) Vol. 14, Iss. 5, pp. 763-763
Open Access
A Gas Sensors Detection System for Real-Time Monitoring of Changes in Volatile Organic Compounds during Oolong Tea Processing
Han Zhang, Waqas Ahmad, Yanna Rong, et al.
Foods (2024) Vol. 13, Iss. 11, pp. 1721-1721
Open Access | Times Cited: 4
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 10
Uncovering the effect of Moringa oleifera Lam. leaf addition to Fuzhuan Brick Tea on sensory properties, volatile profiles and anti-obesity activity
Xin Li, Caihong Shi, Shuxuan Wang, et al.
Food & Function (2023) Vol. 14, Iss. 5, pp. 2404-2415
Closed Access | Times Cited: 9
Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC–MS
Xiaoting Zheng, Xing-Yao Zeng, Xiaoling Lin, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 2
Aroma Components Analysis and Origin Differentiation of Black Tea Based on ATD-GC-MS and E-Nose
Jianfeng Huang, Tingyu Yan, Jiangfan Yang, et al.
Horticulturae (2023) Vol. 9, Iss. 8, pp. 885-885
Open Access | Times Cited: 5
Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)
Qiuwen Yu, Chuangsheng Huang, Ruolan Zhu, et al.
Food Research International (2023) Vol. 173, pp. 113461-113461
Closed Access | Times Cited: 3
Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
Jiahui Song, Xinran Li, Dong Chen, et al.
Food Bioscience (2023) Vol. 57, pp. 103468-103468
Closed Access | Times Cited: 3
Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’)
Meng‐Ting Tang, Xiansheng Liao, Mengting Xu, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
Xiaomin Pang, Zi Yan, Jishuang Zou, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3433-3433
Open Access
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea
Zefang Wu, Wen-Jie Liao, Hongbo Zhao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 4-4
Open Access
Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis)
Junchi Wei, Xingyu Mu, Shaoying Wang, et al.
Food Research International (2024) Vol. 201, pp. 115542-115542
Closed Access
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