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:
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 7
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 7
Showing 7 citing articles:
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 7
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 7
Machine learning-based classification and prediction of typical Chinese green tea taste profiles
Yingbin Zhang, Xuwei Chen, Dingding Chen, et al.
Food Research International (2025), pp. 115796-115796
Closed Access
Yingbin Zhang, Xuwei Chen, Dingding Chen, et al.
Food Research International (2025), pp. 115796-115796
Closed Access
The chemical basis of aroma/taste and color formation in green tea infusion during cold brewing revealed by metabolomics analysis
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025) Vol. 479, pp. 143788-143788
Closed Access
Chen Yang, Zhaojun Wang, Minghui Xu, et al.
Food Chemistry (2025) Vol. 479, pp. 143788-143788
Closed Access
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Identifying key contributors to the sweet aftertaste of raw Pu-erh tea through analytical and sensory methods
Xiaoping Yuan, Xi’an Chen, Zhifang Chai, et al.
Food Chemistry (2025), pp. 144067-144067
Closed Access
Xiaoping Yuan, Xi’an Chen, Zhifang Chai, et al.
Food Chemistry (2025), pp. 144067-144067
Closed Access
Quantitative non-volatile sensometabolome of Longjing tea and discrimination of taste quality by sensory analysis, large-scale quantitative metabolomics and machine learning
Xujiang Shan, Linchi Niu, Qianting Zhang, et al.
Food Chemistry (2025), pp. 144496-144496
Closed Access
Xujiang Shan, Linchi Niu, Qianting Zhang, et al.
Food Chemistry (2025), pp. 144496-144496
Closed Access
Development of comprehensive prediction models for pumpkin fruit sensory quality using physicochemical analysis, near-infrared spectroscopy, and machine learning
Yingchao Xu, Jiayu Luo, Shudan Xue, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106530-106530
Closed Access
Yingchao Xu, Jiayu Luo, Shudan Xue, et al.
Journal of Food Composition and Analysis (2024) Vol. 134, pp. 106530-106530
Closed Access
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
Jiezhong Zan, Wenxue Chen, Haibo Yuan, et al.
Food Research International (2024) Vol. 201, pp. 115569-115569
Closed Access
Jiezhong Zan, Wenxue Chen, Haibo Yuan, et al.
Food Research International (2024) Vol. 201, pp. 115569-115569
Closed Access
