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:
Effects of Different Expansion Temperatures on the Non-Volatile Qualities of Tea Stems
Xin Wang, Changxu He, Leyin Cui, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 398-398
Open Access | Times Cited: 5
Xin Wang, Changxu He, Leyin Cui, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 398-398
Open Access | Times Cited: 5
Showing 5 citing articles:
The Preparation of Arac-Cu Nanozyme Hydrogel with Polyphenol Oxidase-Like Activity for the Rapid Detection of Tea Polyphenol
Jie Li, Zhichun Bi, Yu Ma, et al.
(2025)
Closed Access
Jie Li, Zhichun Bi, Yu Ma, et al.
(2025)
Closed Access
Resource utilization of tea waste in biochar and other areas: Current status, challenges and future prospects
Liting Hao, Ziheng Zhao, Hongliang Zhou, et al.
Journal of Environmental Management (2025) Vol. 377, pp. 124569-124569
Closed Access
Liting Hao, Ziheng Zhao, Hongliang Zhou, et al.
Journal of Environmental Management (2025) Vol. 377, pp. 124569-124569
Closed Access
Impact of Storage Temperature on Green Tea Quality: Insights from Sensory Analysis and Chemical Composition
Xi Zhao, Penghui Yu, Ni Zhong, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 35-35
Open Access | Times Cited: 2
Xi Zhao, Penghui Yu, Ni Zhong, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 35-35
Open Access | Times Cited: 2
Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry
Leyin Cui, Xin Wang, Changxu He, et al.
Food Chemistry X (2024) Vol. 23, pp. 101746-101746
Closed Access | Times Cited: 1
Leyin Cui, Xin Wang, Changxu He, et al.
Food Chemistry X (2024) Vol. 23, pp. 101746-101746
Closed Access | Times Cited: 1
Effect of Puffing Treatment on Volatile Components of Green Tea Explored by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry
Leyin Cui, Xin Wang, Changxu He, et al.
(2024)
Closed Access
Leyin Cui, Xin Wang, Changxu He, et al.
(2024)
Closed Access
