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:
New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Showing 6 citing articles:
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access | Times Cited: 2
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access | Times Cited: 2
Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas
Lu Li, Mingchun Wen, Wei Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143580-143580
Closed Access
Lu Li, Mingchun Wen, Wei Hu, et al.
Food Chemistry (2025) Vol. 477, pp. 143580-143580
Closed Access
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed 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
Youyue He, Yan Tang, Shangxin Song, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1308-1308
Open Access
Investigation on the Lipid Profile of Ripened Pu‐erh Tea and Relationships Between Their Changes and Key Aromatic Volatiles
Wenting Li, Lunzhao Yi, Ying Gu, et al.
Journal of Separation Science (2025) Vol. 48, Iss. 4
Closed Access
Wenting Li, Lunzhao Yi, Ying Gu, et al.
Journal of Separation Science (2025) Vol. 48, Iss. 4
Closed Access
Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning
Xujiang Shan, Linchi Niu, Qianting Zhang, et al.
Food Chemistry (2025), pp. 144496-144496
Closed Access
Xujiang Shan, Linchi Niu, Qianting Zhang, et al.
Food Chemistry (2025), pp. 144496-144496
Closed Access
