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:
The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study
Jiao Feng, Jiayun Zhuang, Qianlian Chen, et al.
Food Chemistry (2024) Vol. 447, pp. 139080-139080
Closed Access | Times Cited: 6
Jiao Feng, Jiayun Zhuang, Qianlian Chen, et al.
Food Chemistry (2024) Vol. 447, pp. 139080-139080
Closed Access | Times Cited: 6
Showing 6 citing articles:
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
Bo Wang, Ping‐Hsiu Huang, Chih‐Yu Lo, et al.
Food Research International (2025) Vol. 209, pp. 116203-116203
Closed Access
Maturity-Dependent Variations in Metabolites and Taste Quality of Hainan Mulberry Leaf Green Tea by Using Metabolomics and E-Tongue Analysis
Jian Deng, Wei Lin, Li Tian, et al.
Food Bioscience (2025), pp. 106413-106413
Closed Access
Jian Deng, Wei Lin, Li Tian, et al.
Food Bioscience (2025), pp. 106413-106413
Closed Access
Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea
Yue Zhao, Qunhua Peng, Chang Lu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Yue Zhao, Qunhua Peng, Chang Lu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access
Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, et al.
Food Research International (2025) Vol. 211, pp. 116413-116413
Closed Access
Zhiqiang Zheng, Weiwei Wu, Zhihui Wang, et al.
Food Research International (2025) Vol. 211, pp. 116413-116413
Closed Access
Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste
Hongzheng Lin, Shuping Ye, Jiao Feng, et al.
Food Chemistry X (2025), pp. 102510-102510
Open Access
Hongzheng Lin, Shuping Ye, Jiao Feng, et al.
Food Chemistry X (2025), pp. 102510-102510
Open 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
Liran Yang, Xueping Luo, Qi Wang, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access | Times Cited: 3
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access | Times Cited: 3
Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation
Liubin Wang, Yongxin Wang, Mengdi He, et al.
Food Research International (2024) Vol. 201, pp. 115626-115626
Closed Access
Liubin Wang, Yongxin Wang, Mengdi He, et al.
Food Research International (2024) Vol. 201, pp. 115626-115626
Closed Access
