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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:

A meta-analysis of dynamic changes of key aroma compounds during black tea processing
Zhi Chen, Zixin Li, Yiqiao Zhao, et al.
Food Bioscience (2024) Vol. 58, pp. 103784-103784
Closed Access | Times Cited: 16

Showing 16 citing articles:

Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 9
A Multi-Feature Fusion Based Method for Detecting the Moisture Content of Withered Black Tea
Fengle Zhu, Haiyan Wei, Yuecheng Shen, et al.
Journal of Food Composition and Analysis (2025), pp. 107325-107325
Closed Access | Times Cited: 1
Comparison of Different Grades of Innovative Tanyang Congou Black Tea (Minkehong) Based on Metabolomics and Sensory Evaluation
Ziwei Zhou, Qingyang Wu, Liqin Chen, et al.
Horticulturae (2024) Vol. 10, Iss. 4, pp. 374-374
Open Access | Times Cited: 5
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 4
Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10
Dan Su, Junyu Zhu, Yu‐Chuan Li, et al.
Molecules (2025) Vol. 30, Iss. 2, pp. 361-361
Open Access
Ice-sonication enzymatic extraction: A novel approach for enhancing honey-infused ready-to-drink black tea with comparative analysis of honey types
Chahat Thakur, Manisha Kaushal, Devina Vaidya, et al.
Food Research International (2025) Vol. 202, pp. 115769-115769
Closed 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
Dynamic Flavor Changes and Metabolite Profiles of Rose Petals During Black Tea Processing
xingmin zhang, Hongyu Chen, Jiang Shi, et al.
(2025)
Closed Access
Metabolomic analysis elucidates the dynamic changes in aroma compounds and the milk aroma mechanism across various portions of tea leaves during different stages of Oolong tea processing
Bo Wang, Ping‐Hsiu Huang, Chih‐Yu Lo, et al.
Food Research International (2025) Vol. 209, pp. 116203-116203
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
Magnesium Regulation Increases the Content of Characteristic Volatile Compounds and Enhances the Intensity of Odor Characteristics in Tea Tree Leaves
Jianghua Ye, Qingbei Weng, Yulin Wang, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 1043-1043
Open Access
Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS
Zhengfei Luo, Linlong Ma, Yangtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1275-1275
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
Process Optimization and Odor Analysis of Instant Black Tea Powder
Yan Q. Xiong, Huanyue Liao, H. Liao, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1552-1552
Open Access
Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation
Sixuan Wang, Lanyin Li, Qing Meng, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
The regulatory network on characteristic aroma formation during the processing of Meizhan oolong tea
Xiaoxi Ou, Qiuming Li, Xinru Yu, et al.
Food Research International (2025), pp. 116373-116373
Closed Access
Dynamic evolution of volatile and non-volatile metabolic profiles in black tea during fermentation on an industrial scale
Qian Pu, Mingjin Li, A Qu, et al.
Food Chemistry (2025) Vol. 485, pp. 144582-144582
Closed Access
Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea
Bernard Ntezimana, Wenluan Xu, Yu‐Chuan Li, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3977-3977
Open Access | Times Cited: 1
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
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