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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:

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

Showing 10 citing articles:

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
Investigation of the aroma profile and blending strategy of Lu'an Guapian teas during grain rain period by sensory evaluation combined with SBSE-GC–MS, GC–O and OAV
Yida Wu, Tiehan Li, Wenjing Huang, et al.
Food Chemistry (2024) Vol. 463, pp. 141167-141167
Closed Access | Times Cited: 7
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
Fei Ye, Anhui Gui, Xiaoyan Qiao, et al.
Metabolites (2025) Vol. 15, Iss. 3, pp. 155-155
Open Access
Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea
He Xie, Yang Liu, Tian Huang, et al.
LWT (2025) Vol. 221, pp. 117593-117593
Open Access
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
Lin Chen, Yuxuan Shi, Jiayi Sun, et al.
Food Research International (2025) Vol. 208, pp. 116181-116181
Closed Access
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
Synergistic Improvement of Hydrolyzed Vegetable Protein Quality and Flavor Enhancement through Multi-microbial Fermentation and Acid Hydrolysis
Zhengkai Wang, Yating Cao, Maosi Fan, et al.
LWT (2025), pp. 117729-117729
Open Access
Deep learning-assisted self-cleaning cellulose colorimetric sensor array for monitoring black tea withering dynamics
Yu Wang, Jie Cai, Hao Lin, et al.
Food Chemistry (2025), pp. 144727-144727
Closed Access
Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis
Cun Ao, Xiaojun Niu, Daliang Shi, et al.
Foods (2024) Vol. 13, Iss. 20, pp. 3243-3243
Open Access | Times Cited: 2
Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
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