Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons
Haochen Liu, Yujuan Xu, Jijun Wu, et al.
Food Research International (2021) Vol. 150, pp. 110784-110784
Closed Access | Times Cited: 82

Showing 1-25 of 82 citing articles:

Effects of Monascus purpureus on ripe Pu-erh tea in different fermentation methods and identification of characteristic volatile compounds
Di Tian, Ganghua Huang, Ling Ren, et al.
Food Chemistry (2024) Vol. 440, pp. 138249-138249
Closed Access | Times Cited: 24
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access | Times Cited: 2
Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
Ying Xu, Shuang Bi, Xiaoyuan Niu, et al.
Food Research International (2022) Vol. 163, pp. 112208-112208
Open Access | Times Cited: 44
Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry
Tao Feng, Jiaqing Sun, Kai Wang, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 42, pp. 13741-13753
Closed Access | Times Cited: 42
Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food
Hong Zhu, Dazhou Zhu, Junmao Sun
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 33
Evaluation of Dynamic Changes and Regularity of Volatile Flavor Compounds for Different Green Plum (Prunus mume Sieb. et Zucc) Varieties during the Ripening Process by HS-GC–IMS with PLS-DA
Haochen Liu, Yuanshan Yu, Bo Zou, et al.
Foods (2023) Vol. 12, Iss. 3, pp. 551-551
Open Access | Times Cited: 30
Monitoring black tea fermentation quality by intelligent sensors: Comparison of image, e-nose and data fusion
Qiaoyi Zhou, Zhenhua Dai, Feihu Song, et al.
Food Bioscience (2023) Vol. 52, pp. 102454-102454
Closed Access | Times Cited: 29
Characterization of honey-like characteristic aroma compounds in Zunyi black tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
ZhenChun Sun, Yechun Lin, Hui Ying Yang, et al.
LWT (2023) Vol. 191, pp. 115640-115640
Open Access | Times Cited: 29
Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis
Zhen Wang, Waqas Ahmad, Afang Zhu, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106339-106339
Open Access | Times Cited: 25
Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea
Xia Yin, Xiao Yang, Kuofei Wang, et al.
Food Research International (2023) Vol. 174, pp. 113515-113515
Closed Access | Times Cited: 24
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
Guohe Chen, Guangmei Zhu, He Xie, et al.
Food Research International (2024) Vol. 194, pp. 114928-114928
Closed Access | Times Cited: 14
Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Yonghui Ge, Ling Wang, Yongji Huang, et al.
LWT (2024) Vol. 196, pp. 115887-115887
Open Access | Times Cited: 11
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
Anran Zheng, Chao-Kun Wei, Meng-Song Wang, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100772-100772
Open Access | Times Cited: 11
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
Caiyan Jiang, Yang Liu, Wengang Jin, et al.
Food Chemistry X (2024) Vol. 21, pp. 101126-101126
Open Access | Times Cited: 9
Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components
Dongsheng Hu, Gaoji Yang, Xiaogang Liu, et al.
LWT (2024) Vol. 200, pp. 116193-116193
Open Access | Times Cited: 9
Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types
Feiquan Wang, Hua Feng, Yucheng Zheng, et al.
Food Research International (2025) Vol. 201, pp. 115681-115681
Closed Access | Times Cited: 1
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Analysis of Differences in Volatile Components of Rucheng Baimao (Camellia pubescens) Black Tea in Different Seasons
Jie-hui ZHU, Yuebin Zhou, Haitao Wen
Foods (2025) Vol. 14, Iss. 5, pp. 763-763
Open Access | Times Cited: 1
Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/MS analysis
Yuanyuan Zhang, Peng Zhang, Miao-Miao Le, et al.
Food Chemistry (2022) Vol. 407, pp. 135172-135172
Closed Access | Times Cited: 37
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Zhihui Wang, Wang Zh, Haomin Dai, et al.
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 28
Non-targeted metabolomics characterization of flavor formation of Lichuan black tea processed from different cultivars in Enshi
Xinxue Qin, Jingtao Zhou, Chang He, et al.
Food Chemistry X (2023) Vol. 19, pp. 100809-100809
Open Access | Times Cited: 20
Volatile profile characterization during the drying process of black tea by integrated volatolomics analysis
Lilei Wang, Jialing Xie, Yuliang Deng, et al.
LWT (2023) Vol. 184, pp. 115039-115039
Open Access | Times Cited: 19
Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea
Dongzhu Huang, Dongqiao Zheng, Chenyi Sun, et al.
Food Chemistry (2024) Vol. 445, pp. 138620-138620
Closed Access | Times Cited: 7
Physical and Chemical Properties, Flavor and Organoleptic Characteristics of a Walnut and Purple Rice Fermented Plant Drink
Hongyu Mu, Tianyi Dai, Si Huang, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 400-400
Open Access | Times Cited: 6
Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS
Haitao Wang, Lingyun Yao, Shiqing Song, et al.
Flavour and Fragrance Journal (2024) Vol. 39, Iss. 3, pp. 146-157
Closed Access | Times Cited: 6
Page 1 - Next Page

Scroll to top