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:
Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review
Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub
Food Bioscience (2021) Vol. 44, pp. 101332-101332
Closed Access | Times Cited: 66
Bruna Krieger Vargas, Mariana Fensterseifer Fabricio, Marco Antônio Záchia Ayub
Food Bioscience (2021) Vol. 44, pp. 101332-101332
Closed Access | Times Cited: 66
Showing 1-25 of 66 citing articles:
Digital Training for Nurses and Midwives to Improve Treatment for Women with Postpartum Depression and Protect Neonates: A Dynamic Bibliometric Review Analysis
Maria Tzitiridou‐Chatzopoulou, Eirini Orovou, Γεωργία Ζουρνατζίδου
Healthcare (2024) Vol. 12, Iss. 10, pp. 1015-1015
Open Access | Times Cited: 13
Maria Tzitiridou‐Chatzopoulou, Eirini Orovou, Γεωργία Ζουρνατζίδου
Healthcare (2024) Vol. 12, Iss. 10, pp. 1015-1015
Open Access | Times Cited: 13
Kombucha: Production and Microbiological Research
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 62
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 62
Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
Ruyi Li, Yong‐Quan Xu, Mantang Chen, et al.
LWT (2021) Vol. 155, pp. 112937-112937
Open Access | Times Cited: 54
Ruyi Li, Yong‐Quan Xu, Mantang Chen, et al.
LWT (2021) Vol. 155, pp. 112937-112937
Open Access | Times Cited: 54
Microbial and Chemical Profiles of Commercial Kombucha Products
Jieping Yang, Venu Lagishetty, Patrick Kurnia, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 670-670
Open Access | Times Cited: 53
Jieping Yang, Venu Lagishetty, Patrick Kurnia, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 670-670
Open Access | Times Cited: 53
Chemical Composition of Kombucha
Peyton Bishop, Eric R. Pitts, Drew Budner, et al.
Beverages (2022) Vol. 8, Iss. 3, pp. 45-45
Open Access | Times Cited: 46
Peyton Bishop, Eric R. Pitts, Drew Budner, et al.
Beverages (2022) Vol. 8, Iss. 3, pp. 45-45
Open Access | Times Cited: 46
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 32
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 32
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters
Bruna Dartora, Ludmylla Tamara Crepalde, Lilian Raquel Hickert, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100789-100789
Closed Access | Times Cited: 24
Bruna Dartora, Ludmylla Tamara Crepalde, Lilian Raquel Hickert, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100789-100789
Closed Access | Times Cited: 24
Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100711-100711
Open Access | Times Cited: 11
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100711-100711
Open Access | Times Cited: 11
Kombucha: Perceptions and Future Prospects
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 36
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 36
Production process and characteristics of kombucha fermented from alternative raw materials
Eduardo Leonarski, Alana C. Guimarães, Karina Cesca, et al.
Food Bioscience (2022) Vol. 49, pp. 101841-101841
Closed Access | Times Cited: 32
Eduardo Leonarski, Alana C. Guimarães, Karina Cesca, et al.
Food Bioscience (2022) Vol. 49, pp. 101841-101841
Closed Access | Times Cited: 32
Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea
Adila Saimaiti, Siyu Huang, Ruo-Gu Xiong, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1655-1655
Open Access | Times Cited: 30
Adila Saimaiti, Siyu Huang, Ruo-Gu Xiong, et al.
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1655-1655
Open Access | Times Cited: 30
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, et al.
Food Research International (2023) Vol. 174, pp. 113569-113569
Open Access | Times Cited: 20
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, et al.
Food Research International (2023) Vol. 174, pp. 113569-113569
Open Access | Times Cited: 20
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1573-1573
Open Access | Times Cited: 15
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1573-1573
Open Access | Times Cited: 15
Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 6
Christian Anumudu, Taghi Miri, Helen Onyeaka
Foods (2024) Vol. 13, Iss. 23, pp. 3714-3714
Open Access | Times Cited: 6
Kombucha as a Health-Beneficial Drink for Human Health
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi‐Darani
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 251-259
Closed Access | Times Cited: 5
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi‐Darani
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 251-259
Closed Access | Times Cited: 5
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100694-100694
Open Access | Times Cited: 5
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100694-100694
Open Access | Times Cited: 5
Exploring the Potential Use of Probiotics, Prebiotics, Synbiotics, and Postbiotics as Adjuvants for Modulating the Vaginal Microbiome: a Bibliometric Review
Douglas Xavier-Santos, Raquel Bedani, Isabel Vieira, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Douglas Xavier-Santos, Raquel Bedani, Isabel Vieira, et al.
Probiotics and Antimicrobial Proteins (2025)
Closed Access
Kombucha As a Functional Beverage Rich in Phenolic Compounds
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Kombucha as a therapeutic soft drink targeting gut health
Nuria Elizabeth Rocha‐Guzmán
Elsevier eBooks (2025), pp. 223-238
Closed Access
Nuria Elizabeth Rocha‐Guzmán
Elsevier eBooks (2025), pp. 223-238
Closed Access
Traditional and innovative processing of kombucha
Patrícia Poletto, Eduardo Leonarski
Elsevier eBooks (2025), pp. 23-38
Closed Access
Patrícia Poletto, Eduardo Leonarski
Elsevier eBooks (2025), pp. 23-38
Closed Access
The biochemistry behind SCOBY and kombucha tea production
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed Access
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed Access
Effect of fermentation conditions on bioactive compounds, physicochemical properties, antimicrobial activities, and cellulosic pellicle formation in black tea Kombucha
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103547-103547
Closed Access
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103547-103547
Closed Access
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: 12
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: 12
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: 12
Hayrunisa İÇEN, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Food Bioscience (2023) Vol. 56, pp. 103270-103270
Open Access | Times Cited: 12
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 4
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 4
