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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:

Recent trends in Kombucha: Conventional and alternative fermentation in development of novel beverage
Rafidah Mohd Ariff, Xin Yi Chai, Lee Sin Chang, et al.
Food Bioscience (2023) Vol. 53, pp. 102714-102714
Closed Access | Times Cited: 18

Showing 18 citing articles:

Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 12
Potential application of bee products in food industry: An exploratory review
Jorge L. Maicelo, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, et al.
Heliyon (2024) Vol. 10, Iss. 1, pp. e24056-e24056
Open Access | Times Cited: 8
A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development
Thinzar Aung, Mi Jeong Kim
Trends in Food Science & Technology (2024) Vol. 144, pp. 104325-104325
Closed Access | Times Cited: 4
Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China
Shiqi Li, Saiqun Wang, Leran Wang, et al.
Food Research International (2023) Vol. 174, pp. 113652-113652
Closed Access | Times Cited: 11
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: 3
Recent advancements in development and application of microbial cellulose in food and non-food systems
O. P. Shemil Shahaban, Bhosale Yuvraj Khasherao, Rafeeya Shams, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 7, pp. 1529-1540
Closed Access | Times Cited: 2
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
Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 482-482
Open Access | Times Cited: 1
Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory <span aria-describedby="tippy-34">Analysis
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
(2024)
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
Fermentação de alimentos de origem vegetal e benefícios à saúde
Karine Streda, Joseana Severo
Revista de Ciência e Inovação (2024) Vol. 10, Iss. 1, pp. 1-22
Open Access
Kesan Penambahan Fukoidan Terhadap Kualiti Penyimpanan Kombucha
Nurul Shahirah Aziz, Nur Syafiqa Abd Aziz, Seng Joe Lim, et al.
Sains Malaysiana (2024) Vol. 53, Iss. 4, pp. 821-837
Open Access
Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
Fermentation (2024) Vol. 10, Iss. 7, pp. 334-334
Open Access
Comparative analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics
Junjun Meng, Haitao Zhong, Chu Xue, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 10, pp. 7719-7736
Open Access
The Promotion of Biotication in Controlled Fermentation Using Kefir Grains and Kombucha Membranes as Starter Cultures
Marina Pihurov, Mihaela Cotârleț, Gabriela Bahrim
IntechOpen eBooks (2024)
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
Enhanced kombucha fermentation with yerba mate and purple pitanga (Eugenia uniflora L.)
Isabela Maria Macedo Simon Sola, Amanda Marcondes, Thaís Estéfane Fischer, et al.
Journal of Food Measurement & Characterization (2024)
Closed Access
Physical-chemical analyzes and sensorial evaluation of vinegar developed from kombucha (Medusomyces gisevii)
A Miranda, Rosângela Aparecida de Souza, Flávia Aparecida Reitz Cardoso, et al.
Research Square (Research Square) (2023)
Open Access
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