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:
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
Zhao Renliang, Hengbin Yao, Ziyan Hou, et al.
Food Chemistry (2024) Vol. 458, pp. 140174-140174
Closed Access | Times Cited: 8
Showing 8 citing articles:
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 5
Juan Moreira, Jyoti Aryal, Luca Guidry, et al.
Foods (2024) Vol. 13, Iss. 22, pp. 3580-3580
Open Access | Times Cited: 5
Comparative analysis of the differences in volatile organic components of three lavender essential oils in Ili region using sensory evaluation, GC-IMS and GC-MS techniques
Yu-Ying Lin, Genfa Yu, Songxing Zhang, et al.
Journal of Chromatography A (2024) Vol. 1731, pp. 465197-465197
Closed Access | Times Cited: 4
Yu-Ying Lin, Genfa Yu, Songxing Zhang, et al.
Journal of Chromatography A (2024) Vol. 1731, pp. 465197-465197
Closed Access | Times Cited: 4
Effects of storage durations on flavour and bacterial communities in Liupao tea
Yueming Liang, Zhusheng Liu, Yuelan Pang, et al.
Food Chemistry (2024) Vol. 470, pp. 142697-142697
Closed Access | Times Cited: 3
Yueming Liang, Zhusheng Liu, Yuelan Pang, et al.
Food Chemistry (2024) Vol. 470, pp. 142697-142697
Closed Access | Times Cited: 3
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
Yazhao Zhang, Xiaotong Wu, Yali Shi, et al.
Food Research International (2025) Vol. 204, pp. 115945-115945
Closed Access
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue
Xilu Zhang, Xuesong Lu, Cheng He, et al.
Food Research International (2025), pp. 116279-116279
Closed Access
Xilu Zhang, Xuesong Lu, Cheng He, et al.
Food Research International (2025), pp. 116279-116279
Closed Access
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii DH-1 using HS-SPME-GC/MS, E-nose and transcriptomic analysis
Yuxin Huang, Xiaozhen Peng, Yulian Chen, et al.
LWT (2025), pp. 117765-117765
Open Access
Yuxin Huang, Xiaozhen Peng, Yulian Chen, et al.
LWT (2025), pp. 117765-117765
Open Access
Decoding Light-Spreading Intensity Effects on the Sensory Quality and Volatile Compounds of Green Tea: An Integrated GC-E-Nose and Targeted Metabolomics Analysis
Qiwei Wang, Jiajing Hu, Jiahao Tang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1313-1313
Open Access
Qiwei Wang, Jiajing Hu, Jiahao Tang, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1313-1313
Open Access
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
Shiyu Guo, Yiqiao Zhao, Lisha Ran, et al.
Journal of Food Composition and Analysis (2024), pp. 106903-106903
Closed Access | Times Cited: 1
