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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:

The Impact of Different Withering Approaches on the Metabolism of Flavor Compounds in Oolong Tea Leaves
Ya‐Hui Wang, Chenxue Li, Jiaqi Lin, et al.
Foods (2022) Vol. 11, Iss. 22, pp. 3601-3601
Open Access | Times Cited: 19

Showing 19 citing articles:

Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics
Jiaqi Lin, Hongzheng Lin, Chenxue Li, et al.
Food Research International (2024) Vol. 181, pp. 114136-114136
Closed Access | Times Cited: 7
Revealing the roles of solar withering and shaking processes on oolong tea manufacturing from transcriptome and volatile profile analysis
Ying-Jou Wu, Yen-Chou Kuan, Fuu Sheu
Food Research International (2025) Vol. 201, pp. 115586-115586
Closed Access
Utilization of postharvest treatment to improve flavor quality of the large-leaf tea cultivar ‘Yinghong No. 9’ and its albino resource
Jiaxin Xie, Jiajia Qian, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120514-120514
Open Access
5mC DNA methylation modification-mediated regulation in tissue functional differentiation and important flavor substance synthesis of tea plant (Camellia sinensis L.)
Weilong Kong, Qiufang Zhu, Qing Zhang, et al.
Horticulture Research (2023) Vol. 10, Iss. 8
Open Access | Times Cited: 16
Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics
Xiaoli Jia, Qi Zhang, Meihui Chen, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 14
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
Chenxue Li, Jiaqi Lin, Qingcai Hu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100952-100952
Open Access | Times Cited: 14
Effect of different degrees of withering on gene expression and metabolite content of Wuyi rock tea leaves
Qi Zhang, Xiaoli Jia, Mei-Hui Chen, et al.
LWT (2023) Vol. 189, pp. 115462-115462
Open Access | Times Cited: 6
Metabolomics analysis reveals the patterns and mechanisms of volatile metabolite in oolong tea during storage
Suwan Zhang, Lingli Sun, Feiteng Yan, et al.
LWT (2023) Vol. 185, pp. 115173-115173
Open Access | Times Cited: 5
Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea
Fuming Lin, Huini Wu, Zhaolong Li, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1315-1315
Open Access | Times Cited: 1
Effect of withering/spreading on the physical and chemical properties of tea: A review
Dandan Qi, Yali Shi, Min Lu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 5
Closed Access | Times Cited: 1
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrier
Nan Chen, Peng Yao, Muhammad Salman Farid, et al.
Food Research International (2024) Vol. 199, pp. 115383-115383
Closed Access | Times Cited: 1
Microbiomics and volatile metabolomics-based investigation of changes in quality and flavor of oat (Avena sativa L.) silage at different stages
Xiaochen Deng, Yushan Jia, Gentu Ge, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 4
Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea
Xiaoli Jia, Yuhua Wang, Qisong Li, et al.
Frontiers in Bioengineering and Biotechnology (2023) Vol. 11
Open Access | Times Cited: 3
Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality
Xiaofeng Lu, Yanyan Lin, Yanming Tuo, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4334-4334
Open Access | Times Cited: 2
Comprehensive analyses of the bitterness of alkaloids and simulated taste mechanism of theacrine from Jianghua Kucha tea (<i>Camellia sinensis</i> var. <i>assamica</i> cv. Jianghua)
Ruixue Xing, Tianchen Cai, Wenbao Jia, et al.
Food Science and Technology Research (2024) Vol. 30, Iss. 3, pp. 281-294
Closed Access
Proteomics for Tea Plant
Jiang Shi, Abdelkader Bassiony Mahmoud, Jiatong Wang, et al.
Concepts and strategies in plant sciences (2024), pp. 315-340
Closed Access
Oolong tea
Po‐An Chen, Shu-Yen Lin
Elsevier eBooks (2024), pp. 77-88
Closed Access
Jasmine tea extract enhances human retinal pigment epithelial cells survival after UVB irradiation
Hu Shang, Yaling Guo, Liangyu Wu, et al.
Applied Biological Chemistry (2023) Vol. 66, Iss. 1
Open Access
Chromatin accessibility mediated transcriptome changes contribute to flavor substance alterations and jasmonic acid hyperaccumulation during oolong tea withering process
Weilong Kong, Ping Zhao, Qing Zhang, et al.
The Plant Journal (2023) Vol. 117, Iss. 3, pp. 679-693
Closed Access
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