Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Manufacturing process differences give Keemun black teas their distinctive aromas
Yujie Xu, Yaqin Liu, Jihong Yang, et al.
Food Chemistry X (2023) Vol. 19, pp. 100865-100865
Open Access | Times Cited: 16

Showing 16 citing articles:

Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 16
Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting
Yujie Wang, Guojian Deng, Lunfang Huang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101571-101571
Open Access | Times Cited: 7
Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods
Caiyan Sheng, Mingxia Lu, Qiuyan Liu, et al.
LWT (2024) Vol. 204, pp. 116475-116475
Open Access | Times Cited: 6
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, et al.
Food Chemistry (2024) Vol. 460, pp. 140560-140560
Closed Access | Times Cited: 6
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
Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase
Wenjing Huang, Zhibin Ye, Yida Wu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102264-102264
Open Access
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
Yunfei Hu, Jialin Wang, Jun Tang, et al.
Food Chemistry (2025) Vol. 477, pp. 143578-143578
Closed Access
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
Lin Chen, Yuxuan Shi, Jiayi Sun, et al.
Food Research International (2025) Vol. 208, pp. 116181-116181
Closed Access
Uncovering the formation of black tea cream: Focusing on the self-assembly process of infusion nanoparticles with different brewing times
Xia Liu, Xinxin Wang, Boya Hu, et al.
Journal of Food Composition and Analysis (2025), pp. 107491-107491
Closed Access
Lady tasting tea revisited: A nanozyme-based artificial taste sensor for tea differentiation and brewing process analysis
Haili Wei, Shiyu Xia, Xueqing Sang, et al.
Chemical Engineering Journal (2025) Vol. 512, pp. 162682-162682
Closed Access
Establishing a Keemun black tea brewing control chart based on consumer acceptance via survival analysis and degree of satisfaction-difference method
Xiaoyi Zhao, Tong Qiu, Ziqi Zhang, et al.
LWT (2025), pp. 117829-117829
Open Access
Sensomics-Metabolomics Integration Reveals Key Flavor Compounds in Black Tea-Longhui Jinyinhua Blends
Yingying Shen, Xiao Yang, N Xu, et al.
Food Bioscience (2025) Vol. 68, pp. 106722-106722
Closed Access
Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science
Liran Yang, Xueping Luo, Qi Wang, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS
Qiwei Wang, Daliang Shi, Jiajing Hu, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 3
Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC–MS fingerprints
Adineh Aminianfar, M. Fatemi, Fatemeh Azimi
Food Chemistry X (2024) Vol. 24, pp. 101859-101859
Open Access | Times Cited: 1
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
Lifen Liu, Dahe Qiao, Xiaozeng Mi, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 1
Identification and comparison of nonvolatile profiles of the four Keemun black tea types
Hanchen Zhou, Yujie Xu, Qiong Wu, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access
Page 1

Scroll to top