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:
Qualitative and quantitative analysis of the pile fermentation degree of Pu-erh tea
Tiehan Li, Chengye Lu, Junlan Huang, et al.
LWT (2022) Vol. 173, pp. 114327-114327
Open Access | Times Cited: 17
Tiehan Li, Chengye Lu, Junlan Huang, et al.
LWT (2022) Vol. 173, pp. 114327-114327
Open Access | Times Cited: 17
Showing 17 citing articles:
The dawn of intelligent technologies in tea industry
Yang Wei, Yongqi Wen, Xiaolin Huang, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104337-104337
Closed Access | Times Cited: 29
Yang Wei, Yongqi Wen, Xiaolin Huang, et al.
Trends in Food Science & Technology (2024) Vol. 144, pp. 104337-104337
Closed Access | Times Cited: 29
Spectral data fusion in nondestructive detection of food products: Strategies, recent applications, and future perspectives
Minqiang Guo, Kaiqiang Wang, Hong Lin, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 23
Minqiang Guo, Kaiqiang Wang, Hong Lin, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 1
Closed Access | Times Cited: 23
Fungal fermentation of Fuzhuan brick tea: A comprehensive evaluation of sensory properties using chemometrics, visible near-infrared spectroscopy, and electronic nose
Chunyi Zhan, Wei Chen, Mostafa Gouda, et al.
Food Research International (2024) Vol. 186, pp. 114401-114401
Closed Access | Times Cited: 10
Chunyi Zhan, Wei Chen, Mostafa Gouda, et al.
Food Research International (2024) Vol. 186, pp. 114401-114401
Closed Access | Times Cited: 10
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
Dongzhu Huang, Dongqiao Zheng, Chenyi Sun, et al.
Food Chemistry (2024) Vol. 445, pp. 138620-138620
Closed Access | Times Cited: 7
Advances of Vis/NIRS and imaging techniques assisted by AI for tea processing
Dengshan Li, Quansheng Chen, Qin Ouyang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-19
Closed Access
Dengshan Li, Quansheng Chen, Qin Ouyang, et al.
Critical Reviews in Food Science and Nutrition (2025), pp. 1-19
Closed Access
Investigation of the classification criteria and flavor compounds in diversified commercially ripened Pu-erh teas
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Research International (2025), pp. 116198-116198
Closed Access
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Research International (2025), pp. 116198-116198
Closed Access
Predicting the Degree of Fresh Tea Leaves Withering Using Image Classification Confidence
Mengjie Wang, Yali Shi, Yaping Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1125-1125
Open Access
Mengjie Wang, Yali Shi, Yaping Li, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1125-1125
Open Access
Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102424-102424
Open Access
Zixi Yang, Yongshu Xie, Yuanmin Zhu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102424-102424
Open Access
Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2025), pp. 102421-102421
Open Access
Cunqiang Ma, Bingsong Ma, Jiacai Wang, et al.
Food Chemistry X (2025), pp. 102421-102421
Open Access
Detection of organic acids in maize silage based on fusion of near infrared spectroscopy and computer vision
Yang Yu, Haiqing Tian, Jue Zhang, et al.
Microchemical Journal (2025), pp. 113765-113765
Closed Access
Yang Yu, Haiqing Tian, Jue Zhang, et al.
Microchemical Journal (2025), pp. 113765-113765
Closed Access
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control
Imane Ziani, Hamza Bouakline, Abdelqader El Guerraf, et al.
Trends in Food Science & Technology (2024), pp. 104850-104850
Open Access | Times Cited: 3
Imane Ziani, Hamza Bouakline, Abdelqader El Guerraf, et al.
Trends in Food Science & Technology (2024), pp. 104850-104850
Open Access | Times Cited: 3
Targeted metabolites analysis and variety discrimination of Wuyi rock tea by using a whole-process chemometric-assisted HPLC-DAD strategy
Yue‐Yue Chang, Hai‐Long Wu, Tong Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105365-105365
Closed Access | Times Cited: 5
Yue‐Yue Chang, Hai‐Long Wu, Tong Wang, et al.
Journal of Food Composition and Analysis (2023) Vol. 121, pp. 105365-105365
Closed Access | Times Cited: 5
Intelligent Evaluation of the Appearance Modality of Black Tea Based on Machine Vision and Hyperspectral Imaging
Guangxin Ren, Rui Wu, Lingling Yin, et al.
Analytical Letters (2023) Vol. 57, Iss. 2, pp. 176-189
Closed Access | Times Cited: 4
Guangxin Ren, Rui Wu, Lingling Yin, et al.
Analytical Letters (2023) Vol. 57, Iss. 2, pp. 176-189
Closed Access | Times Cited: 4
Measurement of four main catechins content in green tea based on visible and near-infrared spectroscopy using optimized machine learning algorithm
Wei Luo, Wayne Jason Li, Shilin Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 138, pp. 106990-106990
Closed Access | Times Cited: 1
Wei Luo, Wayne Jason Li, Shilin Liu, et al.
Journal of Food Composition and Analysis (2024) Vol. 138, pp. 106990-106990
Closed Access | Times Cited: 1
Role of Aspergillus tubingensis M16 in the quality development of instant Sichuan south-road dark tea produced by submerged fermentation
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
Yao Zou, Yuqing Lai, Yimiao Li, et al.
Food Bioscience (2024), pp. 105592-105592
Closed Access
Investigation of Microbial Fermentation Degree of Pu-Erh Tea Using Deep Learning Coupled Colorimetric Sensor Array via Prediction of Total Polyphenols
Min Liu, Jiang Cui, Md Mehedi Hassan, et al.
Chemosensors (2024) Vol. 12, Iss. 12, pp. 265-265
Open Access
Min Liu, Jiang Cui, Md Mehedi Hassan, et al.
Chemosensors (2024) Vol. 12, Iss. 12, pp. 265-265
Open Access
Advancing agriculture through Indigenous Knowledge Systems (IKS) in South African indigenous or black communities
Mlamli Diko
International Journal of Research in Business and Social Science (2147-4478) (2023) Vol. 12, Iss. 2, pp. 267-277
Open Access | Times Cited: 1
Mlamli Diko
International Journal of Research in Business and Social Science (2147-4478) (2023) Vol. 12, Iss. 2, pp. 267-277
Open Access | Times Cited: 1
