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:
A comprehensive study of the physiology and chemistry of tea withering based on untargeted metabolomic, transcriptomic, and biochemical analyses
Yan Li, Yao Chen, Xinlong Dai, et al.
Food Chemistry (2024), pp. 141713-141713
Closed Access | Times Cited: 4
Yan Li, Yao Chen, Xinlong Dai, et al.
Food Chemistry (2024), pp. 141713-141713
Closed Access | Times Cited: 4
Showing 4 citing articles:
Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions
Jiayao Tan, Fang Zhou, Caiyun Tian, et al.
Food Chemistry (2025) Vol. 471, pp. 142762-142762
Closed Access
Jiayao Tan, Fang Zhou, Caiyun Tian, et al.
Food Chemistry (2025) Vol. 471, pp. 142762-142762
Closed Access
The Manufacturing Process of Lotus (Nelumbo Nucifera) Leaf Black Tea and Its Microbial Diversity Analysis
Xiaojing Gao, Xuhui Kan, Fengfeng Du, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 519-519
Open Access
Xiaojing Gao, Xuhui Kan, Fengfeng Du, et al.
Foods (2025) Vol. 14, Iss. 3, pp. 519-519
Open Access
Identification and characterization of two hydrolase genes involved in the hydrolysis of galloylated catechin in the tea plant Camellia sinensis
Youshudi Xie, Jie Ma, Mei Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 142620-142620
Closed Access
Youshudi Xie, Jie Ma, Mei Chen, et al.
International Journal of Biological Macromolecules (2025), pp. 142620-142620
Closed 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), pp. 144593-144593
Closed Access
Zhen Wang, Afang Zhu, Muhammad Zareef, et al.
Food Chemistry (2025), pp. 144593-144593
Closed Access
Exploration on the cultivar specifity and processing progress of an excellent hybrid tea cultivar ‘Jinmudan’
Pan Yue, Huiyan Jia, Junyao Li, et al.
Food Bioscience (2024) Vol. 63, pp. 105660-105660
Closed Access
Pan Yue, Huiyan Jia, Junyao Li, et al.
Food Bioscience (2024) Vol. 63, pp. 105660-105660
Closed Access
