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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:

Effect of Fermentation Humidity on Quality of Congou Black Tea
Sirui Zhang, Xinfeng Jiang, Chen Li, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1726-1726
Open Access | Times Cited: 11

Showing 11 citing articles:

Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application
Chun Zou, Xin Zhang, Yong‐Quan Xu, et al.
Foods (2024) Vol. 13, Iss. 4, pp. 545-545
Open Access | Times Cited: 9
Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea
Hyunho Yeo, Si Yeon Kim, Hafiz Muhammad Shahbaz, et al.
Foods (2024) Vol. 13, Iss. 1, pp. 164-164
Open Access | Times Cited: 6
Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea
Hongchun Cui, Yuxiao Mao, Yun Zhao, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 588-588
Open Access
Substance Basis and Fermentation Mechanism Study of the Analgesic and Anti-inflammatory Effects of Tibetan Medicine Wuwei Ganlu Based on JiuQu Fermentation
Yangyang Sun, Zheng-shen Yan, Yuan Gao, et al.
Journal of Ethnopharmacology (2025) Vol. 344, pp. 119565-119565
Closed Access
From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering
Jiao Feng, Shuping Ye, Jinyuan Wang, et al.
Food Chemistry (2025), pp. 143797-143797
Closed Access
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: 3
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
Information Fusion of Hyperspectral Imaging and Self-developed Electronic Nose for Evaluating the Degree of Black Tea Fermentation
Fengle Zhu, Huan Yao, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2024), pp. 106859-106859
Closed Access | Times Cited: 1
Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea
Guangneng Li, Jianyong Zhang, Hongchun Cui, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Influence of Fermentation on the Material Basis and Analgesic- Anti-Inflammatory Effects of Tibetan Medicine "Wuwei Ganlu"
Yangyang Sun, Zheng-shen Yan, Yuan Gao, et al.
(2024)
Closed Access
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access
Decoding the temperature and humidity-driven succession of microbial co-occurrence network and its impact on filler tobacco characteristics during agricultural fermentation
Mingzhu Zhang, Dongfeng Guo, Huayu Zhong, et al.
Industrial Crops and Products (2024) Vol. 224, pp. 120401-120401
Open Access
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