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:
Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Shiya Gan, Yingqi Chen, Lei Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114359-114359
Closed Access | Times Cited: 5
Shiya Gan, Yingqi Chen, Lei Zhao, et al.
Food Research International (2024) Vol. 187, pp. 114359-114359
Closed Access | Times Cited: 5
Showing 5 citing articles:
Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (Camellia sinensis var. Assamica) Determined by HS-SPME-GC-MS
Zhengfei Luo, Linlong Ma, Yangtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1275-1275
Open Access
Zhengfei Luo, Linlong Ma, Yangtao Zhang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1275-1275
Open 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
Comprehensive characterization of aroma profiles and key aroma compounds in five yeast extracts using sensomics approach and convolutional neural network
Dan Wu, Jieling Chen, Xiao Zhang, et al.
Food Bioscience (2025), pp. 106619-106619
Closed Access
Dan Wu, Jieling Chen, Xiao Zhang, et al.
Food Bioscience (2025), pp. 106619-106619
Closed Access
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Chemistry (2025) Vol. 486, pp. 144681-144681
Closed Access
Zhenbin Chen, Yanqun Jiang, Zhibin Ye, et al.
Food Chemistry (2025) Vol. 486, pp. 144681-144681
Closed Access
Reveal the Influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access | Times Cited: 3
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access | Times Cited: 3
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
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
