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 Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea
Shan Zhang, Xujiang Shan, Linchi Niu, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 864-864
Open Access | Times Cited: 15
Shan Zhang, Xujiang Shan, Linchi Niu, et al.
Metabolites (2023) Vol. 13, Iss. 7, pp. 864-864
Open Access | Times Cited: 15
Showing 15 citing articles:
Lipidomic profiles of shaking-withering black tea and their metabolic conversion during tea processing
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access | Times Cited: 2
Shan Zhang, Jinjie Hua, Linchi Niu, et al.
Food Chemistry (2025) Vol. 472, pp. 142924-142924
Closed Access | Times Cited: 2
Combined application of organic and chemical fertilizers improved the catechins and flavonoids biosynthesis involved in tea quality
Ali Raza, Chaoqun Chen, Lin Luo, et al.
Scientia Horticulturae (2024) Vol. 337, pp. 113518-113518
Closed Access | Times Cited: 9
Ali Raza, Chaoqun Chen, Lin Luo, et al.
Scientia Horticulturae (2024) Vol. 337, pp. 113518-113518
Closed Access | Times Cited: 9
The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 18
Xujiang Shan, Yuliang Deng, Linchi Niu, et al.
LWT (2023) Vol. 191, pp. 115560-115560
Open Access | Times Cited: 18
The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses
Shan Zhang, Shimin Wu, Qinyan Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100989-100989
Open Access | Times Cited: 17
Shan Zhang, Shimin Wu, Qinyan Yu, et al.
Food Chemistry X (2023) Vol. 20, pp. 100989-100989
Open Access | Times Cited: 17
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: 8
Xujiang Shan, Yongwen Jiang, Shan Zhang, et al.
Food Chemistry (2024) Vol. 453, pp. 139628-139628
Closed Access | Times Cited: 8
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 8
Le Chen, Shan Zhang, Yuning Feng, et al.
Food Chemistry (2024) Vol. 462, pp. 140986-140986
Closed Access | Times Cited: 8
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
Le Chen, Shengxin Yin, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 450, pp. 139236-139236
Closed Access | Times Cited: 7
Le Chen, Shengxin Yin, Shiqin Dong, et al.
Food Chemistry (2024) Vol. 450, pp. 139236-139236
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
Shan Zhang, Le Chen, Linchi Niu, et al.
Current Research in Food Science (2024) Vol. 9, pp. 100910-100910
Open Access | Times Cited: 6
Investigation of non-volatile metabolite variations during round green tea processing and effect of pan-frying degree using untargeted metabolomics and objective quantification
Yaya Yu, Xizhe Zhu, Bi‐Feng Yuan, et al.
Food Chemistry (2024) Vol. 457, pp. 140067-140067
Closed Access | Times Cited: 4
Yaya Yu, Xizhe Zhu, Bi‐Feng Yuan, et al.
Food Chemistry (2024) Vol. 457, pp. 140067-140067
Closed 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
Shan Zhang, Qinyan Yu, Linchi Niu, et al.
Food Chemistry (2025), pp. 143858-143858
Closed Access
Phenolic Acid–β-Cyclodextrin Complexation Study to Mask Bitterness in Wheat Bran: A Machine Learning-Based QSAR Study
Kweeni Iduoku, Marvellous Ngongang, Jayani Kulathunga, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2147-2147
Open Access | Times Cited: 3
Kweeni Iduoku, Marvellous Ngongang, Jayani Kulathunga, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2147-2147
Open Access | Times Cited: 3
Constituent-Taste Relationship of Kuding Tea Fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste Characteristics through Untargeted Metabolomics
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
Food Bioscience (2024) Vol. 62, pp. 105027-105027
Closed Access | Times Cited: 3
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
Food Bioscience (2024) Vol. 62, pp. 105027-105027
Closed Access | Times Cited: 3
Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values
Cuinan Yue, Zhi‐Hui Wang, Hua Peng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3957-3957
Open Access | Times Cited: 1
Cuinan Yue, Zhi‐Hui Wang, Hua Peng, et al.
Foods (2024) Vol. 13, Iss. 23, pp. 3957-3957
Open Access | Times Cited: 1
Constituent-Taste Relationship of Kuding Tea Fermented by Aspergillus Neoniger and Aspergillus Cristatus: Unveiling Taste Characteristics Through Untargeted Metabolomics
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
(2024)
Closed Access
Zhaoxiang Zeng, Chengwu Song, Xiaoliu Hu, et al.
(2024)
Closed Access
Application of Mass Spectrometry for Analysis of Nucleobases, Nucleosides and Nucleotides in Tea and Selected Herbs: A Critical Review of the Mass Spectrometric Data
Magdalena Frańska, Rafał Frański
Foods (2024) Vol. 13, Iss. 18, pp. 2959-2959
Open Access
Magdalena Frańska, Rafał Frański
Foods (2024) Vol. 13, Iss. 18, pp. 2959-2959
Open Access
