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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.

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Showing 16 citing articles:

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
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
Kangni Yan, Jiatong Wang, Mengxue Zhou, et al.
Food Chemistry (2025) Vol. 471, pp. 142790-142790
Closed Access | Times Cited: 1
Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea
Mingxia Lu, Yanqun Jiang, Wei Zhao, et al.
LWT (2025), pp. 117696-117696
Open Access | Times Cited: 1
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 7
New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions
Songyan Huang, L. Y. Tao, Linlin Xu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101547-101547
Open Access | Times Cited: 5
Chemical Profile and Aroma Effects of Major Volatile Compounds in New Mulberry Leaf Fu Brick Tea and Traditional Fu Brick Tea
Yuezhao Deng, Cheng Li, Yineng Chen, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1808-1808
Open Access | Times Cited: 4
Integration of intelligent sensory evaluation, metabolomics, quantification, and enzyme activity analysis to elucidate the influence of first-drying methods on the flavor formation of congou black tea and its underlying mechanism
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses
Haozhen Li, Shuyao Wang, Xiaohua Zhang, et al.
Food Chemistry X (2025), pp. 102410-102410
Open Access
Fluorescent enhanced endogenous carbon dots derived from green tea residue for multiplex detection of heavy metal ions in food
Lei Zhang, Zhenli Cai, Yaqi Liu, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 2
Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea
Jianyong Zhang, Yuxiao Mao, Yong‐Quan Xu, et al.
Foods (2024) Vol. 13, Iss. 18, pp. 2985-2985
Open Access | Times Cited: 2
Tea Quality of the Mysterious “Dahongpao Mother Tree” (Camellia sinensis)
Jianghua Ye, Qi Zhang, Mingzhe Li, et al.
Foods (2024) Vol. 13, Iss. 10, pp. 1548-1548
Open Access | Times Cited: 1
Metabolomics and electronic-tongue analysis reveal differences in color and taste quality of large-leaf yellow tea under different roasting methods
Caiyan Sheng, Mingxia Lu, Jixin Zhang, et al.
Food Chemistry X (2024) Vol. 23, pp. 101721-101721
Open Access | Times Cited: 1
Metabolomic profiling reveals taste development in tomatoes during cold storage with vacuum packaging
Wenqiang Cai, Jia-bo Huang, Jing Li, et al.
Food Research International (2024) Vol. 198, pp. 115395-115395
Closed Access | Times Cited: 1
Comparison of Volatile Compounds among Four Types of Teas Analyzed Using Gas Chromatography–Ion Mobility Spectrometry
Li Guo, Chenxi Xie, Feng Zhao, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2043-2043
Open Access
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
Lifen Liu, Dahe Qiao, Xiaozeng Mi, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access
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