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:

Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
Yanqin Yang, Michael C. Qian, Yuliang Deng, et al.
Food Chemistry (2022) Vol. 387, pp. 132813-132813
Closed Access | Times Cited: 104

Showing 1-25 of 104 citing articles:

A critical review of key odorants in green tea: Identification and biochemical formation pathway
Peng Yin, Ya-Shuai Kong, Panpan Liu, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 221-232
Closed Access | Times Cited: 96
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 85
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
Xuebo Yang, Qiuhan Chen, Shouchun Liu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101291-101291
Open Access | Times Cited: 33
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
Qiwei Wang, Jialing Xie, Lilei Wang, et al.
Food Research International (2024) Vol. 187, pp. 114330-114330
Closed Access | Times Cited: 19
Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry
Jiahao Tang, Jiajing Hu, Xianxiu Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 816-816
Open Access | Times Cited: 2
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
Yuanyuan Wang, MA Ying-hu, J. Duan, et al.
Food Chemistry (2025) Vol. 478, pp. 143678-143678
Closed Access | Times Cited: 2
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
Guozheng Wei, Meiling Dan, Guohua Zhao, et al.
Food Chemistry (2022) Vol. 405, pp. 134814-134814
Closed Access | Times Cited: 66
Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation
Hengbin Yao, Hui Su, Jingyi Ma, et al.
Food Research International (2022) Vol. 164, pp. 112387-112387
Closed Access | Times Cited: 51
Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry (2023) Vol. 432, pp. 137124-137124
Closed Access | Times Cited: 37
Role of roasting in the formation of characteristic aroma of wuyi rock tea
Sijia Zhan, Zhibin Liu, Weiying Su, et al.
Food Control (2023) Vol. 147, pp. 109614-109614
Closed Access | Times Cited: 36
Unraveling the contributing factors of stale odor in Longjing tea through a sensomics approach
Yanyan Cao, Chuangsheng Huang, Yating Guo, et al.
Food Chemistry (2023) Vol. 441, pp. 138301-138301
Closed Access | Times Cited: 27
Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications
Yada Nolvachai, Michelle S. S. Amaral, Philip J. Marriott
Analytical Chemistry (2023) Vol. 95, Iss. 1, pp. 238-263
Closed Access | Times Cited: 25
E-Nose-Driven Advancements in Ammonia Gas Detection: A Comprehensive Review from Traditional to Cutting-Edge Systems in Indoor to Outdoor Agriculture
Ata Jahangir Moshayedi, Amir Sohail Khan, Jiandong Hu, et al.
Sustainability (2023) Vol. 15, Iss. 15, pp. 11601-11601
Open Access | Times Cited: 24
Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 16
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
Mingtao Ma, Ziqiang Chen, Bing Huang, et al.
Food Bioscience (2024) Vol. 58, pp. 103707-103707
Closed Access | Times Cited: 15
Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye
Lilei Wang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101519-101519
Open Access | Times Cited: 15
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 12
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: 12
Dynamic changes in the aroma profiles and volatiles of Enshi Yulu tea throughout its industrial processing
Guangxian Jiang, Rong Xue, Jun Xiang, et al.
Food Chemistry (2024) Vol. 458, pp. 140145-140145
Closed Access | Times Cited: 10
Assessing Frozen Flavor Variations and Process Adaptability in Peach(Prunus persica L. Batsch) Cultivars Based on Molecular Sensory Technology
Zhongxin Li, Xinping Deng, Qian Zhao, et al.
Food Bioscience (2025) Vol. 65, pp. 106047-106047
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
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
Electronic nose and its application in the food industry: a review
Mingyang Wang, Yinsheng Chen
European Food Research and Technology (2023) Vol. 250, Iss. 1, pp. 21-67
Closed Access | Times Cited: 22
Research of Processing Technology of Longjing Tea with ‘Baiye 1’ Based on Non-Targeted Aroma Metabolomics
Rui‐Min Teng, Cun Ao, Haitao Huang, et al.
Foods (2024) Vol. 13, Iss. 9, pp. 1338-1338
Open Access | Times Cited: 8
Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC–MS
Weilan Li, Luxi Zi, Ningmeng Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101601-101601
Open Access | Times Cited: 8
Page 1 - Next Page

Scroll to top