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:
The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 11
Chenyang Ma, Chang Gao, Yuanda Li, et al.
Foods (2023) Vol. 12, Iss. 24, pp. 4512-4512
Open Access | Times Cited: 11
Showing 11 citing articles:
Unraveling the Relationship between Key Aroma Compounds and Sensory Characteristics of Cherry-Red Tobacco
Xuebin Zhao, Xiaolong Chen, Erbin Wang, et al.
ACS Omega (2025) Vol. 10, Iss. 6, pp. 6092-6104
Open Access | Times Cited: 1
Xuebin Zhao, Xiaolong Chen, Erbin Wang, et al.
ACS Omega (2025) Vol. 10, Iss. 6, pp. 6092-6104
Open Access | Times Cited: 1
Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV
Jiayi Xu, Xiujuan Deng, Yamin Wu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 829-829
Open Access | Times Cited: 1
Jiayi Xu, Xiujuan Deng, Yamin Wu, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 829-829
Open Access | Times Cited: 1
Zooming into CTC black-tea wine metabolites: A GC-MS-based study
Soumya Majumder, Arındam Ghosh, Sourav Chakraborty, et al.
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 15-38
Open Access
Soumya Majumder, Arındam Ghosh, Sourav Chakraborty, et al.
Acta Universitatis Sapientiae Alimentaria (2025) Vol. 17, pp. 15-38
Open Access
Influence of processing points on the flavor of meat balls braised with brown sauce
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Xia Qü, Haonan Shi, Chao Chen, et al.
Food Research International (2025) Vol. 207, pp. 116046-116046
Closed Access
Fungal community composition and function in different Chinese post-fermented teas
Pu Cui, Li Jia, Ting Yao, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
Pu Cui, Li Jia, Ting Yao, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
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
Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors
Miao Zhou, Xiujuan Deng, Qiaomei Wang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1280-1280
Open Access
Miao Zhou, Xiujuan Deng, Qiaomei Wang, et al.
Foods (2025) Vol. 14, Iss. 7, pp. 1280-1280
Open Access
Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea
Yueguang Wang, Zifeng Huang, Taoyi Zhou, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 3
Yueguang Wang, Zifeng Huang, Taoyi Zhou, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access | Times Cited: 3
Enhancement of flavor components of oolong tea and dark tea based on graphene heating film
Jiyuan Yao, Xinyuan Lin, Zihao Qiu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102433-102433
Open Access
Jiyuan Yao, Xinyuan Lin, Zihao Qiu, et al.
Food Chemistry X (2025) Vol. 27, pp. 102433-102433
Open Access
HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access | Times Cited: 1
Chenyang Ma, Qingyi Wang, Di Tian, et al.
Food Chemistry X (2024) Vol. 24, pp. 101965-101965
Open Access | Times Cited: 1
Integrative analysis of the impact of N2/CO2 on gabaron oolong tea aroma
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
Dongzhu Huang, Chenyi Sun, Yuhan Wu, et al.
Food Research International (2024) Vol. 201, pp. 115606-115606
Closed Access
