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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:

Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America
Keisha Harrison, Chris Curtin
Microorganisms (2021) Vol. 9, Iss. 5, pp. 1060-1060
Open Access | Times Cited: 90

Showing 26-50 of 90 citing articles:

Investigating the effects of drying on the physical properties of Kombucha Bacterial Cellulose: Kinetic study and modeling approach
Baishali Dey, J. Sivaraman, P. Balasubramanian
Journal of Cleaner Production (2024) Vol. 452, pp. 142204-142204
Closed Access | Times Cited: 4
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 9
Closed Access | Times Cited: 4
Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage
Arianna Grassi, Caterina Cristani, M. Palla, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109934-109934
Closed Access | Times Cited: 22
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 11
Microbiology and antimicrobial effects of kombucha, a short overview
Hayrunisa İÇEN, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Food Bioscience (2023) Vol. 56, pp. 103270-103270
Open Access | Times Cited: 11
Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1127-1127
Open Access | Times Cited: 4
Exploring the role of production and release of proteins for microbial interactions in kombucha
Jacqueline Rodriguez Rey, Thierry Tran, Amaury Aumeunier, et al.
LWT (2024) Vol. 198, pp. 116016-116016
Open Access | Times Cited: 3
Dewatering and drying of Kombucha Bacterial Cellulose for preparation of biodegradable film for food packaging
Sharad V. Patil, Keshram Dulait, Shivanand S. Shirkole, et al.
International Journal of Biological Macromolecules (2024) Vol. 280, pp. 136334-136334
Closed Access | Times Cited: 3
Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast
Hayeong Kim, Seong Kwon Hur, Juho Lim, et al.
Food Bioscience (2023) Vol. 56, pp. 103431-103431
Open Access | Times Cited: 11
Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus
Weina Liang, Xiaotong Wang, Luyao Zhang, et al.
Food Chemistry (2024) Vol. 458, pp. 140242-140242
Closed Access | Times Cited: 3
Kombuchas from Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats Fed a High-Fat High-Fructose Diet
Mirian Aparecida de Campos Costa, Luiza de Paula Dias Moreira, Vinícius da Silva Duarte, et al.
Nutrients (2022) Vol. 14, Iss. 24, pp. 5234-5234
Open Access | Times Cited: 16
Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context
Perrine Mas, Thierry Tran, F. Verdier, et al.
Foods (2022) Vol. 11, Iss. 4, pp. 614-614
Open Access | Times Cited: 15
Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation
Daniel Quarentei Rossini, Cristina Stewart Bittencourt Bogsan
Fermentation (2023) Vol. 9, Iss. 9, pp. 810-810
Open Access | Times Cited: 9
The microbial composition and functional roles of different kombucha products in Singapore
Suet Li Hooi, Jacky Dwiyanto, Kai Yee Toh, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 269-274
Open Access | Times Cited: 8
Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
Camila Venegas, Luis A. Saona, Kamila Urbina, et al.
Food Microbiology (2023) Vol. 116, pp. 104357-104357
Closed Access | Times Cited: 8
Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea
Rosyanne Kushargina, Rimbawan Rimbawan, Mira Dewi, et al.
Food Bioscience (2024) Vol. 59, pp. 104013-104013
Closed Access | Times Cited: 2
Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1301-1301
Open Access | Times Cited: 2
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Food Research International (2024) Vol. 192, pp. 114762-114762
Closed Access | Times Cited: 2
Primary Metabolites and Microbial Diversity in Commercial Kombucha Products
Jonathan H. Sogin, Randy W. Worobo
Fermentation (2024) Vol. 10, Iss. 8, pp. 385-385
Open Access | Times Cited: 2
Non-Targeted Metabolomic Analysis of the Kombucha Production Process
Thierry Tran, Rémy Romanet, Chloé Roullier‐Gall, et al.
Metabolites (2022) Vol. 12, Iss. 2, pp. 160-160
Open Access | Times Cited: 14
Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States
Keisha Harrison, Roxana Navarro, Kristin C. Jensen, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 59-59
Open Access | Times Cited: 7
Microbial Interactions in Kombucha through the Lens of Metabolomics
Thierry Tran, Chloé Roullier‐Gall, F. Verdier, et al.
Metabolites (2022) Vol. 12, Iss. 3, pp. 235-235
Open Access | Times Cited: 12
Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing
Özge Kahraman Ilıkkan
Journal of Food Science and Technology (2023) Vol. 60, Iss. 6, pp. 1826-1833
Closed Access | Times Cited: 6
Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY
Laura E. Healy, Xianglu Zhu, Myrsini Kakagianni, et al.
Algal Research (2023) Vol. 76, pp. 103322-103322
Closed Access | Times Cited: 6
Time and temperature influence on physicochemical, microbiological, and sensory profiles of yerba mate kombucha
Rochele Luane Treviso, Voltaire Sant’Anna, Mariana Fensterseifer Fabricio, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1733-1742
Closed Access | Times Cited: 1

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