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:
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
Lijuan Ma, Yuxi Peng, Liping Du, et al.
LWT (2022) Vol. 160, pp. 113293-113293
Open Access | Times Cited: 7
Lijuan Ma, Yuxi Peng, Liping Du, et al.
LWT (2022) Vol. 160, pp. 113293-113293
Open Access | Times Cited: 7
Showing 7 citing articles:
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 21
Cunqiang Ma, Bingsong Ma, Binxing Zhou, et al.
Trends in Food Science & Technology (2024) Vol. 146, pp. 104379-104379
Closed Access | Times Cited: 21
Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open Access | Times Cited: 7
Tiehan Li, Yuming Wei, Mingxia Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101553-101553
Open Access | Times Cited: 7
The Aroma Compounds Contributing to the Characteristic Flavour of Ripe Pu-erh Tea and Their Molecular Mechanisms of Interaction with Olfactory Receptors
Di Tian, Ganghua Huang, Xiujuan Deng, et al.
LWT (2025), pp. 117808-117808
Open Access
Di Tian, Ganghua Huang, Xiujuan Deng, et al.
LWT (2025), pp. 117808-117808
Open Access
Aromatic Profiles and Enantiomeric Distributions of Chiral Volatile Compounds in Pu-Erh Tea
Jiancai Zhu, Yunwei Niu, Zuobing Xiao
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 27, pp. 8395-8408
Closed Access | Times Cited: 16
Jiancai Zhu, Yunwei Niu, Zuobing Xiao
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 27, pp. 8395-8408
Closed Access | Times Cited: 16
Mellow and Thick Taste of Pu−Erh Ripe Tea Based on Chemical Properties by Sensory−Directed Flavor Analysis
Si-Han Deng, Xinru Zhou, Haiyu Dong, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2285-2285
Open Access | Times Cited: 14
Si-Han Deng, Xinru Zhou, Haiyu Dong, et al.
Foods (2022) Vol. 11, Iss. 15, pp. 2285-2285
Open Access | Times Cited: 14
Pollution, source and risk assessment of PAHs in Chinese tea
Xinying Guo, Feng Chen, Weibing Zhang
LWT (2022) Vol. 167, pp. 113851-113851
Open Access | Times Cited: 11
Xinying Guo, Feng Chen, Weibing Zhang
LWT (2022) Vol. 167, pp. 113851-113851
Open Access | Times Cited: 11
The regulatory mechanism of mannan from millet Huangjiu on flavor release
Mengyao Liu, Baolong Zhao, Pengyun Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122808-122808
Closed Access | Times Cited: 1
Mengyao Liu, Baolong Zhao, Pengyun Wang, et al.
Carbohydrate Polymers (2024) Vol. 348, pp. 122808-122808
Closed Access | Times Cited: 1
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: 1
Di Tian, Chenyang Ma, Xiaohui Zhou, et al.
LWT (2024), pp. 117073-117073
Open Access | Times Cited: 1
