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OpenAlex Citation Counts

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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.

Requested Article:

Amino acids and flavonoids analysis reveals quality constituents difference among different albino tea resources
Yingjuan Chen, Yuxin Han, Huarong Tong
Food Chemistry (2024) Vol. 449, pp. 139200-139200
Closed Access | Times Cited: 16

Showing 16 citing articles:

Utilization of postharvest treatment to improve flavor quality of the large-leaf tea cultivar ‘Yinghong No. 9’ and its albino resource
Jiaxin Xie, Jiajia Qian, Miao Wang, et al.
Industrial Crops and Products (2025) Vol. 225, pp. 120514-120514
Open Access | Times Cited: 1
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu
Xueli Yang, Renyuan Chen, Junhai Wu, et al.
Food Chemistry X (2025) Vol. 26, pp. 102331-102331
Open Access | Times Cited: 1
Chlorophyll and Carotenoid Metabolism Varies with Growth Temperatures among Tea Genotypes with Different Leaf Colors in Camellia sinensis
Pengfei Xu, Jingbo Yu, Ruihong Ma, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 19, pp. 10772-10772
Open Access | Times Cited: 5
Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm
De Jian Zhou, Yunfei Hu, He Xi, et al.
Food Chemistry X (2025) Vol. 26, pp. 102299-102299
Open Access
Foodomics uncovers functional volatile and non-volatile metabolite dynamics in Mizuna (Brassica rapa L. var. nipponsinica) at microgreen and baby green stages
Yuan Zhong, Yuxuan Xie, Jian Lyu, et al.
Food Bioscience (2025) Vol. 66, pp. 106258-106258
Closed Access
A comprehensive review on the promising purple leaf tea
Gaozhong Yang, Jiang Shi, Liqiang Tan, et al.
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access
Metabolomics and sensory evaluation reveal the influence of four albino tea cultivars on the quality of processed green tea
Yifan Li, Zhen Han, Miao Wang, et al.
Food Research International (2025) Vol. 209, pp. 116180-116180
Closed Access
Classification of quality grading of Anji white tea using hyperspectral imaging and data fusion techniques
Linlin Wu, Qilin Xu, Cheng Su, et al.
Journal of Food Composition and Analysis (2025) Vol. 142, pp. 107563-107563
Closed Access
The taste of pickled bamboo shoots: evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics
Jinmei Wei, Du Jin, Ke Li, et al.
LWT (2025), pp. 117708-117708
Open Access
Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure
Zhen Wang, Afang Zhu, Muhammad Zareef, et al.
Food Chemistry (2025) Vol. 486, pp. 144593-144593
Closed 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
Effects of different fermentation modes on tea leaves: revealing the metabolites modification by quasi-targeted metabolomics
Xin Fang, Rong Xue, Jingyi Xiao, et al.
Food Bioscience (2024) Vol. 62, pp. 105223-105223
Closed Access | Times Cited: 2
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
Baoqing Bai, Lanqi Zhang, Ying Zhang, et al.
Food Bioscience (2024), pp. 105789-105789
Closed Access | Times Cited: 2
Differential metabolic profiles of pigment constituents affecting leaf color in different albino tea resources
Yingjuan Chen, Yuxin Han, Shiqiang He, et al.
Food Chemistry (2024) Vol. 467, pp. 142290-142290
Closed Access | Times Cited: 2
A Special “Golden Flower” Fungus with Yellow Cleistothecium: Its Impact on the Flavor of Golden Flower Loose Tea Produced from Summer-Autumn Tea
Shiyu Guo, Yiqiao Zhao, Lisha Ran, et al.
Journal of Food Composition and Analysis (2024), pp. 106903-106903
Closed Access | Times Cited: 1
Development of a colorimetric sensor array with weighted RGB strategy for quality differentiation of Anji white tea
Qilin Xu, Xianggang Yin, Xinyi Huo, et al.
Journal of Food Engineering (2024), pp. 112458-112458
Closed Access | Times Cited: 1
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