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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 26-50 of 85 citing articles:

Characterization of Gardenia tea based on aroma profiles using GC-E-Nose, GC-O-MS and GC × GC-TOFMS combined with chemometrics
Jialing Xie, Qiwei Wang, Hongchun Cui, et al.
Beverage Plant Research (2023) Vol. 4, Iss. 1
Open Access | Times Cited: 13
Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato
Xia Jiang, Rong Zhang, Yanqiang Yao, et al.
Food Chemistry (2023) Vol. 429, pp. 136931-136931
Closed Access | Times Cited: 12
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 11
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
Nannan Li, Zhengying Yao, Jingming Ning, et al.
Food Chemistry X (2024) Vol. 24, pp. 101935-101935
Open Access | Times Cited: 4
Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS–GC–IMS and in Silico Approaches
Zelin Li, Ziqi Gao, Chao Li, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 727-727
Open Access
The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea
Zeyi Ai, Songhua Hu, Lingfei Ji, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 758-758
Open Access
Improving the Sensory Quality of Black Tea by Blending Varieties During Processing
Wenxue Chen, Jiezhong Zan, Linfeng Yan, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 941-941
Open Access
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
Peichao Chen, Yaolin Dai, Wuyin Weng, et al.
Food Research International (2025), pp. 116194-116194
Closed Access
Underlying characteristic aroma of white tea from diverse geographical origins and its prediction
Jialin Zhang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Journal of the Science of Food and Agriculture (2025)
Closed Access
Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques
Peng Qi, Shanshan Li, Jiaxin Huang, et al.
Journal of Food Composition and Analysis (2025), pp. 107492-107492
Closed Access
Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea
Xizhe Zhu, Liyue Yang, Zhiwen Ge, et al.
Current Research in Food Science (2025), pp. 101037-101037
Open Access
Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea
Yifan Li, Zhen Han, Miao Wang, et al.
Food Research International (2025) Vol. 209, pp. 116180-116180
Closed Access
The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study
Bing Yang, Heng Wang, Zhenxia Cao, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1178-1178
Open Access
Effect of Blue Light Intensity During Spreading on the Aroma of Green Tea
Youyue He, Yan Tang, Shangxin Song, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1308-1308
Open Access
Development of aroma attributes and volatile components during liquid-state fermentation of instant dark tea by Aspergillus niger
Haoran Sun, Yongsheng Cao, Rui Fang, et al.
Food Bioscience (2025), pp. 106501-106501
Closed Access
Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis
Qiwei Wang, Jiajing Hu, Jiahao Tang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1313-1313
Open Access
Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, et al.
Food Research International (2025) Vol. 211, pp. 116413-116413
Closed Access
Non-targeted analysis of odor components and hazardous volatiles in children's raincoats
Haoyang Shi, Shuang Liang, Zhijuan Wang, et al.
Ecotoxicology and Environmental Safety (2025) Vol. 296, pp. 118220-118220
Closed Access
Identification of geographical origin of winter jujube based on GC–MS coupled with machine-learning algorithms
Jiangwei Wen, Jiayu Li, Dong Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 124, pp. 105710-105710
Closed Access | Times Cited: 9
Comprehensive evaluation of Chinese baijiu solid-state distillation operating conditions effect on aroma compounds distillation based on entropy weight-TOPSIS analysis
Yuchen Gao, Ruiyang Qin, Guangyuan Jin, et al.
Food Bioscience (2024) Vol. 58, pp. 103705-103705
Closed Access | Times Cited: 3
Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization
Jingyi Han, Jiakang Liang, Xiaojie Yu, et al.
Drying Technology (2024) Vol. 42, Iss. 9, pp. 1442-1455
Closed Access | Times Cited: 3
GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types
Xiaojun Niu, Cun Ao, Jizhong Yu, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1848-1848
Open Access | Times Cited: 3
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 3
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
Qibo Tan, Yongjun Wu, Cen Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2731-2731
Open Access | Times Cited: 3

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