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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 Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis
Mayank Kaashyap, Marc Cohen, Nitin Mantri
Nutrients (2021) Vol. 13, Iss. 12, pp. 4446-4446
Open Access | Times Cited: 90

Showing 26-50 of 90 citing articles:

Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder
Chiara La Torre, Pierluigi Plastina, Erika Cione, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 295-295
Open 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
Microbial Fermentation in Fermented Tea Beverages: Transforming Flavor and Enhancing Bioactivity
Qing Guo, Jiayi Yuan, Shuqia Ding, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
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
Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
Mir‐Hossein Mousavi, Mehdi Gharekhani, Kazem Alirezalu, et al.
Food Science & Nutrition (2022) Vol. 11, Iss. 5, pp. 2197-2210
Open Access | Times Cited: 11
Development of dairy‐free soybean‐based yoghurt by active dry starter culture from kombucha: an investigation into microencapsulation, curd formation, protein and texture profiles during storage
Nhu‐Ngoc Nguyen, Anh Duy, Thach Phan Van, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 4, pp. 2383-2399
Closed Access | Times Cited: 1
Microbiome-based precision nutrition: Prebiotics, probiotics and postbiotics
Adrián Odriozola, Adriana González-Silvera, Iñaki Odriozola, et al.
Advances in genetics (2024), pp. 237-310
Closed Access | Times Cited: 1
Metagenomic, organoleptic profiling, and nutritional properties of fermented kombucha tea substituted with recycled substrates
Suriyapriya Selvaraj, Kalaichelvan Gurumurthy
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
Diego Morales, Laura de la Fuente-Nieto, Pedro Marco, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2162-2162
Open Access | Times Cited: 1
Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review
Jan Sadurski, Magdalena Polak‐Berecka, Adam Staniszewski, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2216-2216
Open Access | Times Cited: 1
An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea
Cihan Düşgün
Biotechnology Journal International (2024) Vol. 28, Iss. 5, pp. 1-7
Open Access | Times Cited: 1
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica)
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya, et al.
PeerJ (2024) Vol. 12, pp. e18116-e18116
Open Access | Times Cited: 1
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea
Chunyu Xu, Shukui Zhou, Junyu Zhang, et al.
Food Research International (2024) Vol. 197, pp. 115233-115233
Closed Access | Times Cited: 1
Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden
Marie Palmnäs-Bédard, Aline de Santa Izabel, Johan Dicksved, et al.
Foods (2023) Vol. 12, Iss. 20, pp. 3827-3827
Open Access | Times Cited: 4
Microbiota-derived short chain fatty acids in fermented Kidachi Aloe promote antimicrobial, anticancer, and immunomodulatory activities
Lamiaa A. Al-Madboly, Akira Yagi, Amal Kabbash, et al.
BMC Microbiology (2023) Vol. 23, Iss. 1
Open Access | Times Cited: 3
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics
Nhu‐Ngoc Nguyen, Quoc‐Duy Nguyen
Food Biotechnology (2024) Vol. 38, Iss. 1, pp. 86-117
Open Access
Natural Carbonated Drink (Kombucha Tea) and its Health Benefits: A Review
Kalpana Gupta, Yogita Malhotra, Priyanka Choudhary
Journal of Natural Remedies (2024), pp. 255-269
Open Access
Antioxidant and Antibacterial Test On Kombucha Tea Varian Pedada (Sonneratia caseolaris)
Nur Lu’lu Fitriyani, Dani Prastiwi, Metha Anung Anindhita, et al.
Babali Nursing Research (2024) Vol. 5, Iss. 1, pp. 120-130
Open Access
Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha
Elok Zubaidah, Rahma Aulia Salafy, Dian Widya Ningtyas, et al.
Advances in Food Science Sustainable Agriculture and Agroindustrial Engineering (2024) Vol. 7, Iss. 1, pp. 10-19
Open Access
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
Erin N. O’Sullivan, Daniel J. O’Sullivan
(2024)
Open Access
Consciência fonológica: foco na consciência silábica no processo de alfabetização
Alcione Rodrigues da Silva, Fernanda Castro Silva, Regínia Rodrigues dos Santos Carvalho, et al.
(2024)
Open Access
Reflexões sobre a produção de lâminas didáticas de probióticos para o ensino de microbiologia: contribuições na formação inicial de professores de biologia
Geralda Elaine Fernandes da Silva, Luciano Bernardino da Costa, Fernando Lourenço Pereira
(2024)
Open Access
Como Alice no país das maravilhas: as histórias de formação de professores no PIBID e no PRP do curso de Pedagogia da UFRRJ
Adriana Alves Fernandes Costa, Juaciara Barrozo Gomes, Luiza Alves de Oliveira
(2024)
Open Access
Educação cartográfica: leitura e interpretação de imagem de sensoriamento remoto em livros didáticos do ensino fundamental
Déborah Pereira Linhares da Silva, Joiada Moreira da Silva Linhares, Ester dos Reis Silva, et al.
(2024)
Open Access
Saberes tecidos na palha da Carnaúba
Mariana Campos Nascimento, Maria Alveni Barros Vieira
(2024)
Open Access

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