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OpenAlex Citation Counts

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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 odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis
Baosong Wang, Mingguang Yu, Yuan Tang, et al.
Journal of Food Composition and Analysis (2023) Vol. 123, pp. 105612-105612
Closed Access | Times Cited: 20

Showing 20 citing articles:

Metabonomics analysis of the flavor characteristics of Wuyi Rock Tea (Rougui) with “rock flavor” and microbial contributions to the flavor
Wenmiao Wu, Xinyi Jiang, Qi Zhu, et al.
Food Chemistry (2024) Vol. 450, pp. 139376-139376
Closed Access | Times Cited: 19
Identification and quality evaluation of Lushan Yunwu tea from different geographical origins based on metabolomics
Qifang Sun, Furu Wu, Wei Wu, et al.
Food Research International (2024) Vol. 186, pp. 114379-114379
Closed Access | Times Cited: 11
Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics
Ruohong Chen, Xingfei Lai, Shuai Wen, et al.
Food Control (2024) Vol. 163, pp. 110474-110474
Closed Access | Times Cited: 9
Revealing the differences in aroma of black tea under different drying methods based on GC–MS, GC-O
Mingxia Lu, Caiyan Sheng, Ke Han, et al.
Food Chemistry X (2024) Vol. 23, pp. 101782-101782
Open Access | Times Cited: 9
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis
Yujie Wang, Nanfeng Liu, Tianzi Yu, et al.
Food Chemistry X (2024) Vol. 22, pp. 101427-101427
Open Access | Times Cited: 7
Effect of storage time on aroma profiles of wuyi rock tea
Jilai Cui, Bin Wu, Jingming Wang, et al.
LWT (2024) Vol. 203, pp. 116367-116367
Open Access | Times Cited: 6
Contribution of tea stems to large-leaf yellow tea aroma
Qiuyan Liu, Wenjing Huang, Caiyan Sheng, et al.
Food Chemistry (2024) Vol. 460, pp. 140472-140472
Closed Access | Times Cited: 6
Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting
Ying Wang, Yue Duan, Huanlu Song
Foods (2024) Vol. 13, Iss. 11, pp. 1611-1611
Open Access | Times Cited: 5
An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS
Yilin Li, Houyin Wang, Gui‐Rong Liu, et al.
Food Chemistry (2024) Vol. 455, pp. 139881-139881
Closed Access | Times Cited: 4
Characterization of Key Aroma-Active Compounds in Soy Sauce "Guoqi" after Chinese Cooking by Gc×Gc-O-Ms
Rui Xu, Baosong Wang, Huijuan Sun, et al.
(2025)
Closed Access
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
Huijuan Sun, Yue Duan, Rui Yang Xu, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101154-101154
Closed Access
Effect of Different Drying Processes on the Chemical, Sensory, and Volatile Characteristic of Instant Green Tea
Rui Min, Jianxin Chen, Jing Zhu, et al.
(2025)
Closed Access
Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades
Xiaomin Pang, Jishuang Zou, Pengyao Miao, et al.
Chemosensors (2025) Vol. 13, Iss. 4, pp. 134-134
Open Access
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
Shuo Wang, Chuanwei Li, Qiangshen Xu, et al.
Food Bioscience (2024) Vol. 60, pp. 104340-104340
Closed Access | Times Cited: 3
Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
Yue Duan, Mingguang Yu, Junaid Raza, et al.
Journal of Food Composition and Analysis (2024) Vol. 135, pp. 106662-106662
Closed Access | Times Cited: 3
Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Camellia sinensis) Leaves Using HS-GC-IMS and HS-SPME-GC-MS
Xiaohui Liu, Fabao Dong, Yucai Li, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3412-3412
Open Access | Times Cited: 3
Characterisation of aroma‐active compounds in wheat flour by molecular sensory science
Huijuan Sun, Baosong Wang, Haina Gao, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 9, pp. 6255-6266
Closed Access | Times Cited: 2
Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS
Manjun Zhang, Chunli Zhou, Wei Su, et al.
Food Chemistry (2024) Vol. 469, pp. 142599-142599
Closed Access | Times Cited: 2
Effect of microwave and infrared on the wine-drying efficiency, quality and volatile compounds of Radix paeoniae Alba
Rongru Lin, Bo Wang, Bingzheng Li, et al.
Drying Technology (2024), pp. 1-14
Closed Access
Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method
Yunzhi Lin, Qing Meng, Yiwen Miao, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Study on Changes of Key Aroma Compounds Related to Maillard Reaction Products in Wuyi Rock Tea(Dahongpao) with Different Roasting Times
Ying Wang, Huanlu Song, Yue Duan
(2023)
Closed Access
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