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:
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 9
Jieqiong Wang, Bang-Ming Tang, Ying Gao, et al.
Food Research International (2024) Vol. 193, pp. 114867-114867
Closed Access | Times Cited: 9
Showing 9 citing articles:
Recent Advancements in Metabolomics: Applications and Insights into Functional Beverages
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access | Times Cited: 1
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access | Times Cited: 1
Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Current Research in Food Science (2025), pp. 101038-101038
Open Access
Bingsong Ma, Cunqiang Ma, Binxing Zhou, et al.
Current Research in Food Science (2025), pp. 101038-101038
Open Access
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
Yanyan Cao, Anan Xu, Tao Meng, et al.
Food Chemistry (2025), pp. 144039-144039
Closed Access
Yanyan Cao, Anan Xu, Tao Meng, et al.
Food Chemistry (2025), pp. 144039-144039
Closed Access
Improvement of Summer Green Tea Quality Through an Integrated Shaking and Piling Process
Zheng Tu, Sixu Li, Anan Xu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1284-1284
Open Access
Zheng Tu, Sixu Li, Anan Xu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1284-1284
Open Access
Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun
Jieqiong Wang, Ying Gao, Zhihui Feng, et al.
Food Research International (2024) Vol. 195, pp. 114953-114953
Closed Access | Times Cited: 2
Jieqiong Wang, Ying Gao, Zhihui Feng, et al.
Food Research International (2024) Vol. 195, pp. 114953-114953
Closed Access | Times Cited: 2
Antibiotic resistance genes are transferred from manure-contaminated water bodies to the gut microbiota of animals through the food chain
Ce Wang, Yuzi Song, Jingxuan Liang, et al.
Environmental Pollution (2024) Vol. 363, pp. 125087-125087
Closed Access | Times Cited: 2
Ce Wang, Yuzi Song, Jingxuan Liang, et al.
Environmental Pollution (2024) Vol. 363, pp. 125087-125087
Closed Access | Times Cited: 2
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
Lianjun Song, Fengwei Ma, Haijiang Chen, et al.
Food Chemistry (2024) Vol. 465, pp. 142028-142028
Closed Access | Times Cited: 1
Lianjun Song, Fengwei Ma, Haijiang Chen, et al.
Food Chemistry (2024) Vol. 465, pp. 142028-142028
Closed Access | Times Cited: 1
Effect of shaking and piling processing on improving the aroma quality of green tea
Zheng Tu, Sixu Li, Tao Meng, et al.
Food Research International (2024) Vol. 201, pp. 115624-115624
Closed Access | Times Cited: 1
Zheng Tu, Sixu Li, Tao Meng, et al.
Food Research International (2024) Vol. 201, pp. 115624-115624
Closed Access | Times Cited: 1
Effect of different drying temperature settings on the color characteristics of Tencha
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101963-101963
Open Access
Ya-Lin Mao, Jieqiong Wang, Fang Wang, et al.
Food Chemistry X (2024) Vol. 24, pp. 101963-101963
Open Access
