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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:

Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars
Qi-Ting Fang, Wen-Wen Luo, Ya-Nan Zheng, et al.
Molecules (2022) Vol. 27, Iss. 9, pp. 2809-2809
Open Access | Times Cited: 22

Showing 22 citing articles:

Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
Jialing Xie, Lilei Wang, Yuliang Deng, et al.
Food Chemistry (2023) Vol. 427, pp. 136641-136641
Closed Access | Times Cited: 85
Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS
Huiyuan Zhang, Jixin Zhang, Sitong Liu, et al.
LWT (2024) Vol. 200, pp. 116183-116183
Open Access | Times Cited: 17
Multi-Omics analysis reveals the sensory quality and fungal communities of Tibetan teas produced by wet- and dry-piling fermentation
Shengxiang Chen, Mengxue Zhang, Sha Luo, et al.
Food Research International (2025) Vol. 201, pp. 115690-115690
Closed Access | Times Cited: 2
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science
Qingyang Wu, Ziwei Zhou, Yining Zhang, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1794-1794
Open Access | Times Cited: 21
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
Lu Lu, Lu Wang, Ruyi Liu, et al.
Food Chemistry (2023) Vol. 441, pp. 138341-138341
Closed Access | Times Cited: 18
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
HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region
Jie Wang, Xiaohan Li, Ying Wu, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3016-3016
Open Access | Times Cited: 20
The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong
Zihao Qiu, Jinmei Liao, Jiahao Chen, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2067-2067
Open Access | Times Cited: 11
Machine learning-based classification and prediction of typical Chinese green tea taste profiles
Yingbin Zhang, Xuwei Chen, Dingding Chen, et al.
Food Research International (2025), pp. 115796-115796
Closed Access
Revealing the key aromatic compounds in Malus ’Lollipop’ flowers by transcriptome and metabolome
Qin Peng, Limeng Zhou, Qingqing Xiong, et al.
Gene (2025), pp. 149371-149371
Closed Access
The regulatory network on characteristic aroma formation during the processing of Meizhan oolong tea
Xiaoxi Ou, Qiuming Li, Xinru Yu, et al.
Food Research International (2025) Vol. 211, pp. 116373-116373
Closed Access
Hot Water Extraction of Antioxidants from Tea Leaves—Optimization of Brewing Conditions for Preparing Antioxidant-Rich Tea Drinks
Yan Cheng, Fumin Xue, Yu Yang
Molecules (2023) Vol. 28, Iss. 7, pp. 3030-3030
Open Access | Times Cited: 9
Fermentation, functional analysis, and biological activities of turmeric kombucha
Mahammed Ilyas Khazi, Fakhra Liaqat, Xingrong Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 759-768
Closed Access | Times Cited: 9
Unveiling metabolite network dynamics during Pu-erh tea storage via non-targeted metabolomics
Da Ma, Yu Pang, Ruihong Xie, et al.
LWT (2024), pp. 116789-116789
Open Access | Times Cited: 3
Characteristic volatile components and transcriptional regulation of seven major tea cultivars (<i>Camellia sinensis</i>) in China
Ting Gao, Shuxian Shao, Binghao Hou, et al.
Beverage Plant Research (2023) Vol. 3, Iss. 1
Open Access | Times Cited: 7
Physiological and Biochemical Analysis Revealing the Key Factors Influencing 2-Phenylethanol and Benzyl Alcohol Production in Crabapple Flowers
Qin Peng, Wenkai Tao, Fangyuan Yu, et al.
Plants (2024) Vol. 13, Iss. 5, pp. 631-631
Open Access | Times Cited: 2
Electrochemical fingerprints identification of tea based on one-dimensional convolutional neural network
Zhao Huanping, Dangqin Xue, Li Zhang
Journal of Food Measurement & Characterization (2023) Vol. 17, Iss. 3, pp. 2607-2613
Closed Access | Times Cited: 5
Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea
Zefang Wu, Wen-Jie Liao, Hongbo Zhao, et al.
Foods (2024) Vol. 14, Iss. 1, pp. 4-4
Open Access
Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique
Xinxin Gui, Feng Xueping, Minqiang Tang, et al.
Molecules (2023) Vol. 28, Iss. 19, pp. 6836-6836
Open Access | Times Cited: 1
Continuous production machine for separating and shaping Taiping Houkui tea
Zhengmin Wu, Hua Zhong, Xiaoran Wang, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3629-3648
Closed Access
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
Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis)
Junchi Wei, Xingyu Mu, Shaoying Wang, et al.
Food Research International (2024) Vol. 201, pp. 115542-115542
Closed Access
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