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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.

Requested Article:

Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing
Yanqin Yang, Qiwei Wang, Jialing Xie, et al.
Foods (2024) Vol. 13, Iss. 5, pp. 728-728
Open Access | Times Cited: 16

Showing 16 citing articles:

Influence of Different Shaping Techniques on the Aroma Quality and Volatile Metabolites of Green Tea Revealed by Gas Chromatography Electronic Nose and Gas Chromatography–Tandem Mass Spectrometry
Jiahao Tang, Jiajing Hu, Xianxiu Zhou, et al.
Foods (2025) Vol. 14, Iss. 5, pp. 816-816
Open Access | Times Cited: 2
Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing
Yanqin Yang, Jialing Xie, Qiwei Wang, et al.
Food Chemistry X (2024) Vol. 22, pp. 101432-101432
Open Access | Times Cited: 12
Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development
Xiaoying Li, Chunsheng Liu, Junkai Wu, et al.
Food Research International (2025), pp. 115866-115866
Closed Access | Times Cited: 1
Application of gas chromatography‐ion mobility spectrometry in tea (Camellia sinensis): A comprehensive review
Xiangyang Guo, Xiaochun Wan, Chi‐Tang Ho
Comprehensive Reviews in Food Science and Food Safety (2025) Vol. 24, Iss. 2
Closed Access | Times Cited: 1
Physiological characteristics and volatile organic compound dynamics in bruising sweetpotatoes during short-term storage: Insights from GC–MS and GC-IMS
Jingzhen Zhang, Chenxin Wang, Yulu Xie, et al.
Food Chemistry X (2025) Vol. 27, pp. 102418-102418
Open Access | Times Cited: 1
Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Zhiwei Hou, Ziyue Chen, Le Li, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2653-2653
Open Access | Times Cited: 4
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
Yunfei Hu, Jialin Wang, Jun Tang, et al.
Food Chemistry (2025) Vol. 477, pp. 143578-143578
Closed Access
Analysis of volatile metabolite dynamics in Jiuqu hongmei tea during processing using HS-SPME-GC-MS and HS-GC-IMS techniques
Peng Qi, Shanshan Li, Jiaxin Huang, et al.
Journal of Food Composition and Analysis (2025), pp. 107492-107492
Closed Access
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii DH-1 using HS-SPME-GC/MS, E-nose and transcriptomic analysis
Yuxin Huang, Xiaozhen Peng, Yulian Chen, et al.
LWT (2025), pp. 117765-117765
Open Access
Chemical, Sensory Variations in Black Teas from Six Tea Cultivars in Jingshan, China
Rui Wu, Huiling Liang, Nan Hu, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1558-1558
Open Access
Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation
Sixuan Wang, Lanyin Li, Qing Meng, et al.
Frontiers in Nutrition (2025) Vol. 12
Open Access
Unraveling the dynamic variations of volatile and non-volatile metabolites in green tea during the yellow-light irradiation spreading process by targeted and untargeted metabolomics
Jiajing Hu, Jialing Xie, Qiwei Wang, et al.
LWT (2024), pp. 117152-117152
Open Access | Times Cited: 2
Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing
Ziwei Zhou, Qingyang Wu, Yang Wu, et al.
Foods (2024) Vol. 13, Iss. 19, pp. 3108-3108
Open Access
Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea processing
Siyu Liao, Shuang Yang, B.J. Li, et al.
Food Chemistry X (2024) Vol. 24, pp. 101969-101969
Open Access
Quality and Physiological Characteristics are Affected in Bruised Sweetpotatoes: Insights from Gc-Ms and Gc-Ims During Short-Term Storage
jingzhen zhang, chenxin wang, Yao Xie, et al.
(2024)
Closed Access
Different smoking process with the special fuel rods: Imparts a smoky aroma to Souchong black tea
W. H. Tian, Jiao Feng, Jinyuan Wang, et al.
Food Chemistry X (2024) Vol. 25, pp. 102142-102142
Open Access
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