
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:
Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 74
Yu Xiao, Yuxin Huang, Yulian Chen, et al.
Current Research in Food Science (2022) Vol. 5, pp. 1788-1807
Open Access | Times Cited: 74
Showing 1-25 of 74 citing articles:
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
Nanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Research International (2023) Vol. 169, pp. 112845-112845
Closed Access | Times Cited: 98
Nanfeng Liu, Shanshan Shen, Lunfang Huang, et al.
Food Research International (2023) Vol. 169, pp. 112845-112845
Closed Access | Times Cited: 98
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
Bo-Nan Xi, Zhang JingJing, Xiao Xu, et al.
Food Chemistry (2023) Vol. 435, pp. 137547-137547
Closed Access | Times Cited: 58
Bo-Nan Xi, Zhang JingJing, Xiao Xu, et al.
Food Chemistry (2023) Vol. 435, pp. 137547-137547
Closed Access | Times Cited: 58
Characterization of key odorants in ‘Baimaocha’ black teas from different regions
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 16
Jian Ouyang, Ronggang Jiang, Hongyu Chen, et al.
Food Chemistry X (2024) Vol. 22, pp. 101303-101303
Open Access | Times Cited: 16
Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
Jiyuan Xu, Ying Zhang, Fei Yan, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 146-146
Open Access | Times Cited: 45
Jiyuan Xu, Ying Zhang, Fei Yan, et al.
Foods (2022) Vol. 12, Iss. 1, pp. 146-146
Open Access | Times Cited: 45
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 37
Xin Fang, Wencan Xu, Guangxian Jiang, et al.
Food Chemistry (2023) Vol. 439, pp. 137810-137810
Closed Access | Times Cited: 37
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 33
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 33
The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 25
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, et al.
Food Chemistry (2023) Vol. 436, pp. 137705-137705
Closed Access | Times Cited: 25
Investigation of the effect of over-fired drying on the taste and aroma of Lu’an Guapian tea using metabolomics and sensory histology techniques
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 23
Jixin Zhang, Wanzhen Feng, Zhichao Xiong, et al.
Food Chemistry (2023) Vol. 437, pp. 137851-137851
Closed Access | Times Cited: 23
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 23
Shanshan Shen, Jixin Zhang, Haoran Sun, et al.
Journal of Agricultural and Food Chemistry (2023) Vol. 71, Iss. 48, pp. 18963-18972
Closed Access | Times Cited: 23
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: 15
Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, et al.
Food Chemistry (2024) Vol. 455, pp. 139931-139931
Closed Access | Times Cited: 15
Classification and characterization on sorghums based on HS-GC-IMS combined with OPLS-DA and GA-PLS
Mengjie Liu, Yang Yang, Xiaobo Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100692-100692
Open Access | Times Cited: 14
Mengjie Liu, Yang Yang, Xiaobo Zhao, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100692-100692
Open Access | Times Cited: 14
Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
Yandong Kang, Xingdong Wang, Ling Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104173-104173
Open Access | Times Cited: 13
Yandong Kang, Xingdong Wang, Ling Xiong, et al.
Food Bioscience (2024) Vol. 59, pp. 104173-104173
Open Access | Times Cited: 13
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 13
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 13
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 11
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 11
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 10
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 10
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 10
Yu Xiao, Hui Chen, Yulian Chen, et al.
Food Research International (2024) Vol. 197, pp. 115219-115219
Closed Access | Times Cited: 10
Characterization changes of volatile organic compounds in Aconitum sinomontanum Nakai (Gao Wu Tou) with different proportions of yellow wine steamed by GC-IMS, E-nose
Jiarong Ma, Yujing Qiang, Li Li, et al.
Journal of Chromatography A (2025) Vol. 1742, pp. 465654-465654
Closed Access | Times Cited: 1
Jiarong Ma, Yujing Qiang, Li Li, et al.
Journal of Chromatography A (2025) Vol. 1742, pp. 465654-465654
Closed Access | Times Cited: 1
Characterization of Volatile Compounds in Mozzarella Cheeses Made from Bovine and Buffalo Milk by SPME-GC×GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS
Zhijie Yang, Jiao Wang, Bei Wang, et al.
Journal of Dairy Science (2025)
Open Access | Times Cited: 1
Zhijie Yang, Jiao Wang, Bei Wang, et al.
Journal of Dairy Science (2025)
Open Access | Times Cited: 1
Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access | Times Cited: 1
Wei Pang, Qiang Fu, Caixia Xu, et al.
Food Chemistry (2025) Vol. 473, pp. 143018-143018
Closed Access | Times Cited: 1
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 21
Qianqian Zhang, Feng Zhao, Tong Shi, et al.
Food Research International (2023) Vol. 173, pp. 113296-113296
Closed Access | Times Cited: 21
Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 21
Leike Xiao, Chenghongwang Yang, Xilu Zhang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100811-100811
Open Access | Times Cited: 21
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 19
Yuxin Huang, Ruyang Chen, Yulian Chen, et al.
Food Bioscience (2023) Vol. 55, pp. 102966-102966
Closed Access | Times Cited: 19
Characterization of key sweet taste compounds in Camellia nanchuanica black tea
Fang Wei, Liyong Luo, Liang Zeng
LWT (2023) Vol. 182, pp. 114858-114858
Open Access | Times Cited: 16
Fang Wei, Liyong Luo, Liang Zeng
LWT (2023) Vol. 182, pp. 114858-114858
Open Access | Times Cited: 16