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:
Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics
Yu‐Chuan Li, Jingtao Zhou, Wenluan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104551-104551
Closed Access | Times Cited: 4
Yu‐Chuan Li, Jingtao Zhou, Wenluan Xu, et al.
Food Bioscience (2024) Vol. 61, pp. 104551-104551
Closed Access | Times Cited: 4
Showing 4 citing articles:
Description of key aroma components of green tea and the influence of processing
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access | Times Cited: 1
Jian Zhang, Congcong Zhao, Jiaxing Lv, et al.
Journal of Food Composition and Analysis (2025), pp. 107367-107367
Closed Access | Times Cited: 1
Study on the mechanism of glucose-lowering and sweetening of key sweet aroma compounds in sweet orange
Yunwei Niu, Jie Wei, Jiancai Zhu, et al.
Food Research International (2024) Vol. 196, pp. 114874-114874
Closed Access | Times Cited: 6
Yunwei Niu, Jie Wei, Jiancai Zhu, et al.
Food Research International (2024) Vol. 196, pp. 114874-114874
Closed Access | Times Cited: 6
Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics
Jingzhe Li, Yuanyuan Song, Dongzhu Huang, et al.
Food Chemistry X (2025), pp. 102497-102497
Open Access
Jingzhe Li, Yuanyuan Song, Dongzhu Huang, et al.
Food Chemistry X (2025), pp. 102497-102497
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
Sixuan Wang, Lanyin Li, Qing Meng, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
Yunzhi Lin, Qing Meng, Yiwen Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Yunzhi Lin, Qing Meng, Yiwen Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
