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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.

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Showing 1-25 of 85 citing articles:

Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm
Qianqian Li, Chaoyang Zhang, Wei Liu, et al.
Food Chemistry (2024) Vol. 460, pp. 140580-140580
Closed Access | Times Cited: 20
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
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 17
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
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
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
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
Jieyao Yu, J. Li, Zhi Lin, et al.
Food Research International (2024) Vol. 188, pp. 114525-114525
Closed Access | Times Cited: 14
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
Xiaoqing Miao, Rui Zhang, Shan Jiang, et al.
Food Chemistry (2024) Vol. 460, pp. 140717-140717
Closed Access | Times Cited: 13
Using HS-GC-MS and flash GC e-nose in combination with chemometric analysis and machine learning algorithms to identify the varieties, geographical origins and production modes of Atractylodes lancea
Yifu Gan, Tao Yang, Wei Gu, et al.
Industrial Crops and Products (2024) Vol. 209, pp. 117955-117955
Closed 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
Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose
Chunyi Zhan, Wei Chen, Mostafa Gouda, et al.
Food Research International (2024) Vol. 186, pp. 114401-114401
Closed Access | Times Cited: 10
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
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
Feiquan Wang, Hua Feng, Yucheng Zheng, et al.
Food Research International (2025) Vol. 201, pp. 115681-115681
Closed Access | Times Cited: 1
Machine Learning-Assisted ZnO-Based Sensor for Multi-Species Recognition of Volatile Aroma Components in Tea Plant
Haiyan Xu, Tingting Jing, Youde Cheng, et al.
Sensors and Actuators B Chemical (2025), pp. 137337-137337
Closed Access | Times Cited: 1
Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models
MA Ying-hu, Yuanyuan Wang, Jia Li, et al.
LWT (2025), pp. 117440-117440
Open 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
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 8
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
Yujie Wang, Nanfeng Liu, Tianzi Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101427-101427
Open Access | Times Cited: 7
Mechanisms and quality variations of non-volatile and volatile metabolites in black tea from various ages of tea trees: Insights from metabolomics analysis
Ruohong Chen, Lingli Sun, Suwan Zhang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101470-101470
Open Access | Times Cited: 7
Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses
Jialing Xie, Qiwei Wang, Jiajing Hu, et al.
Food Chemistry (2024) Vol. 463, pp. 141482-141482
Closed Access | Times Cited: 7
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
Effect of drying temperature on composition of edible mushrooms: Characterization and assessment via HS-GC-MS and IR spectral based volatile profiling and chemometrics
Chuanmao Zheng, Jieqing Li, Honggao Liu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100819-100819
Open Access | Times Cited: 6
Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Shiya Gan, Yingqi Chen, Lei Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114359-114359
Closed Access | Times Cited: 5
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: 5
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