# The shaking and standing processing improve the aroma quality of summer black tea

*PRI Rank #13 · Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026*

*Canonical URL: https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026/rank-13*

| Field | Value |
| --- | --- |
| Rank | #13 |
| 18m citations | 30 |
| Journal | Food Chemistry |
| Year | 2024 |
| DOI | 10.1016/j.foodchem.2024.139772 |
| Corresponding authors | Yujie Wang, Jingming Ning |
| Institution | Anhui Agricultural University, China |

**Ranking page:** [Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026](https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026)

**Paper link:** [10.1016/j.foodchem.2024.139772](https://doi.org/10.1016/j.foodchem.2024.139772)

## Topics

shaking processing · standing processing · Black tea · aroma quality · Tea processing · Volatile organic compounds · Sensory evaluation · Flavor enhancement

## Cite this ranking

```
Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-30.

Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459
```