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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 metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha
Shengyang Shi, Yanjun Wei, Xinping Lin, et al.
Food Bioscience (2022) Vol. 51, pp. 102287-102287
Closed Access | Times Cited: 21

Showing 21 citing articles:

Antioxidant and preservation effects of tea polyphenols on apple juice
Weiwei Zhong, Weidi Yuan, Jiaying Wang, et al.
Food Bioscience (2024) Vol. 60, pp. 104288-104288
Closed Access | Times Cited: 8
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
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: 4
The influence of processing methods on polyphenol profiling of tea leaves from the same large-leaf cultivar (Camellia sinensis var. assamica cv. Yunkang-10): nontargeted/targeted polyphenomics and electronic sensory analysis
Na Li, Junren Xu, Yiqiao Zhao, et al.
Food Chemistry (2024) Vol. 460, pp. 140515-140515
Closed Access | Times Cited: 4
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 3
Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea
Isaac Duah Boateng, Fengnan Li, Xiaoming Yang, et al.
Food Chemistry (2024) Vol. 456, pp. 139979-139979
Closed Access | Times Cited: 3
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 2
A systematic discussion and comparison of the construction methods of synthetic microbial community
Chenglong Li, Yanfeng Han, Xiao Zou, et al.
Synthetic and Systems Biotechnology (2024) Vol. 9, Iss. 4, pp. 775-783
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
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
Jing Zhang, Hui Ma, Huatian Wang, et al.
LWT (2024) Vol. 200, pp. 116220-116220
Open Access | Times Cited: 1
Antioxidant content following fermentation of lemongrass for herbal beverage development
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Journal of Food Science and Technology (2024) Vol. 61, Iss. 12, pp. 1-14
Closed Access | Times Cited: 1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages
Jin Cheng, Dan-Dan Zhou, Ruo-Gu Xiong, et al.
Molecules (2024) Vol. 29, Iss. 16, pp. 3809-3809
Open Access | Times Cited: 1
Research Progress on the Composition and Interaction of Microbes in Kombucha
Aqi Cao, Weihua Qiu
Highlights in Science Engineering and Technology (2024) Vol. 91, pp. 415-421
Open Access
Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food
Justice Amakye Essiedu, Panadda Areerate, Ulaiwan Withayagiat
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 10, pp. 6999-7010
Closed Access
New insights into the stages of cadmium remediation in ryegrass enhanced by kitchen compost-derived dissolved organic matter: Activation, absorption, and storage
Bing Kou, Lin Huo, Minyi Cao, et al.
The Science of The Total Environment (2024) Vol. 955, pp. 177138-177138
Closed Access
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access
Kombucha enables to inhibit digestive enzymes activity and adipocyte differentiation of OP9 cells
Yaowei Liu, Yan Zheng, Wei Wang, et al.
Journal of Food Science (2024)
Open Access
Anaerobic fermentation of carrageenan waste residue to obtain antifungal activity
Boyan Duan, Canwei Ling, Xin Wang, et al.
Process Biochemistry (2023) Vol. 136, pp. 128-135
Closed Access | Times Cited: 1
Kombucha fermentation of mulberry leaves and its effect on the content and α-glucosidase inhibitory activity of flavonoid extracts
Lin Ru
BIO Web of Conferences (2023) Vol. 72, pp. 01003-01003
Open Access
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