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:
Use of mandarin and persimmon fruits in water kefir fermentation
Zeynep B. Güzel‐Seydim, Gülçin Şatır, Çağlar Gökırmaklı
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 5890-5897
Open Access | Times Cited: 13
Zeynep B. Güzel‐Seydim, Gülçin Şatır, Çağlar Gökırmaklı
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 5890-5897
Open Access | Times Cited: 13
Showing 13 citing articles:
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 24
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 24
Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 5
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 5
Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Kefir alternatives, an innovative source of probiotics: microbiological, technological, and therapeutical properties
Zuzana Matejčeková, Ľubomír Valík
Applied Food Research (2025), pp. 100775-100775
Open Access
Zuzana Matejčeková, Ľubomír Valík
Applied Food Research (2025), pp. 100775-100775
Open Access
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2233-2244
Open Access | Times Cited: 4
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2233-2244
Open Access | Times Cited: 4
Análisis de muestras de kéfir de agua para el desarrollo de un marco regulatorio en el Código Alimentario Argentino
Manuel García Teijeiro, Analía G. Abraham, Josefina Durango de Cabrera, et al.
Revista Argentina de Microbiología (2025)
Open Access
Manuel García Teijeiro, Analía G. Abraham, Josefina Durango de Cabrera, et al.
Revista Argentina de Microbiología (2025)
Open Access
Microbial viability and nutritional content of water kefir grains under different storage conditions
Çağlar Gökırmaklı, Gülçin Şatır, Zeynep B. Güzel‐Seydim
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4143-4150
Open Access | Times Cited: 3
Çağlar Gökırmaklı, Gülçin Şatır, Zeynep B. Güzel‐Seydim
Food Science & Nutrition (2024) Vol. 12, Iss. 6, pp. 4143-4150
Open Access | Times Cited: 3
Microscale titration of acetic acid using digital colorimetry and paper-based analytical devices
Irati Berasarte, Ane Bordagaray, Rosa García-Arrona, et al.
Talanta (2024) Vol. 276, pp. 126254-126254
Open Access | Times Cited: 3
Irati Berasarte, Ane Bordagaray, Rosa García-Arrona, et al.
Talanta (2024) Vol. 276, pp. 126254-126254
Open Access | Times Cited: 3
Kefir: a fermented plethora of symbiotic microbiome and health
Jagan Mohan Rao Tingirikari, Anshul Sharma, Hae‐Jeung Lee
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 2
Jagan Mohan Rao Tingirikari, Anshul Sharma, Hae‐Jeung Lee
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 2
Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice
Maocheng Sun, Xiu‐Juan Fan, Jianqiao Wang, et al.
LWT (2024), pp. 117074-117074
Open Access | Times Cited: 1
Maocheng Sun, Xiu‐Juan Fan, Jianqiao Wang, et al.
LWT (2024), pp. 117074-117074
Open Access | Times Cited: 1
Creating a spontaneously fermented ‘tonic water’ using Belgian endive root
Kim Wejendorp, Joshua D. Evans, Caroline Isabel Kothe
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100833-100833
Open Access | Times Cited: 3
Kim Wejendorp, Joshua D. Evans, Caroline Isabel Kothe
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100833-100833
Open Access | Times Cited: 3
Research on the Characteristic Properties of Viburnum opulus Nectar Fermented with Water Kefir Grains§
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Records of Agricultural and Food Chemistry (2024), Iss. 1, pp. 21-27
Open Access
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Records of Agricultural and Food Chemistry (2024), Iss. 1, pp. 21-27
Open Access
Different sources of sucrose in water kefir fermentation
Ana Luíza Barbosa de Carvalho Lima, Letícia Reis Pinheiro, Bruno Rezende Souza, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Ana Luíza Barbosa de Carvalho Lima, Letícia Reis Pinheiro, Bruno Rezende Souza, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
