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:
Effects of Microbial Action and Moist-Heat Action on the Nonvolatile Components of Pu-Erh Tea, as Revealed by Metabolomics
Tiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 49, pp. 15602-15613
Closed Access | Times Cited: 16
Tiehan Li, Yiyi Zhang, Huiyan Jia, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 49, pp. 15602-15613
Closed Access | Times Cited: 16
Showing 16 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
Metabolomics analysis reveals the mechanism underlying the improvement in the color and taste of yellow tea after optimized yellowing
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 17
Yuming Wei, Xuchao Yin, Mengjie Zhao, et al.
Food Chemistry (2023) Vol. 428, pp. 136785-136785
Closed Access | Times Cited: 17
Exploring the mysterious effect of piling fermentation on Pu-erh tea quality formation: Microbial action and moist-heat action
Tiehan Li, Yuming Wei, Wanzhen Feng, et al.
LWT (2023) Vol. 185, pp. 115132-115132
Open Access | Times Cited: 17
Tiehan Li, Yuming Wei, Wanzhen Feng, et al.
LWT (2023) Vol. 185, pp. 115132-115132
Open Access | Times Cited: 17
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 carbohydrate metabolism and expression of carbohydrate-active enzyme genes in Aspergillus luchuensis fermentation of tea leaves
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 4
Ruoyu Li, Teng Wang, Nianguo Bo, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 4
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
Jinping Zhou, Laifeng Chen, Fan Zhang, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 878-878
Open Access
Characterization of aroma components and establishment of a year prediction model for Tuo teas stored for 2-10 years based on multispectral analysis and chemometrics
Chenyang Ma, Di Tian, Haiyan Yi, et al.
Journal of Food Composition and Analysis (2025), pp. 107515-107515
Closed Access
Chenyang Ma, Di Tian, Haiyan Yi, et al.
Journal of Food Composition and Analysis (2025), pp. 107515-107515
Closed Access
Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste
Feng Bin, Ruoqing Liu, Xiaolu Liu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1223-1223
Open Access
Feng Bin, Ruoqing Liu, Xiaolu Liu, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1223-1223
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
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
Comprehensive analysis reveals the contribution of "rolling-anaerobic" processing to the improved aroma, taste and color of GABA black tea
Dongzhu Huang, Hong Wang, Yuhan Wu, et al.
LWT (2024), pp. 116966-116966
Open Access | Times Cited: 2
Dongzhu Huang, Hong Wang, Yuhan Wu, et al.
LWT (2024), pp. 116966-116966
Open Access | Times Cited: 2
Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation
Shuai Wen, Silei Bai, Ran An, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Shuai Wen, Silei Bai, Ran An, et al.
Journal of Agricultural and Food Chemistry (2024)
Closed Access | Times Cited: 2
Chemical imaging for determining the distributions of quality components during the piling fermentation of Pu-erh tea
Tiehan Li, Chengye Lu, Yuming Wei, et al.
Food Control (2023) Vol. 158, pp. 110234-110234
Closed Access | Times Cited: 4
Tiehan Li, Chengye Lu, Yuming Wei, et al.
Food Control (2023) Vol. 158, pp. 110234-110234
Closed Access | Times Cited: 4
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
The processing of shaking and standing improves the taste quality of summer black tea
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Lunfang Huang, Guojian Deng, Yulin Fan, et al.
Food Research International (2024) Vol. 201, pp. 115545-115545
Closed Access
Effect of Pile-Fermentation on the Taste Quality of Dark Tea from a Single Large-Leaf Tea Variety by Uhplc-Ms/Ms and Electronic Tongue
Shuai Wen, Silei Bai, Ran An, et al.
(2023)
Closed Access | Times Cited: 1
Shuai Wen, Silei Bai, Ran An, et al.
(2023)
Closed Access | Times Cited: 1
