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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:

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: 10

Showing 10 citing articles:

Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 11
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities
Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 29-29
Open Access | Times Cited: 6
Supercapacitor Cell Performance with Bacterial Nanocellulose and Bacterial Nanocellulose/Polybenzimidazole Impregnated Membranes as Separator
Hristo Penchev, Galia Ivanova, Venelin Hubenov, et al.
Membranes (2025) Vol. 15, Iss. 1, pp. 12-12
Open Access
Use of kombucha for valorization of food wastes an agro-residues managing the circular economy
Rubén Francisco González‐Laredo, Karen Marlene Herrera-Rocha, José Alberto Gallegos‐Infante
Elsevier eBooks (2025), pp. 165-179
Closed Access
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
The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha
Võ Hoài Hiếu, Kim-Diep Tran, Loan Le-Thi, et al.
Food Biophysics (2024) Vol. 19, Iss. 4, pp. 911-922
Closed Access
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
Kombucha fungus bio-coating for improving mechanical and antibacterial properties of cellulose composites
Faegheh Alsadat Mortazavi Moghadam, Faezeh Alsadat Mortazavi Moghadam
Materials Today Communications (2024) Vol. 40, pp. 109609-109609
Closed Access
Microbiota de kombuchas brasileiras e relação com sua atividade biológica in vitro
André Ricardo Ferreira da Silva Rocha
(2024)
Open Access
Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar
Wanlapa Lorliam, Siritron Samosorn, Kulvadee Dolsophon, et al.
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Kombucha Fermentation in Coffee: Application of Constant Air Flow Reactor
Błażej Błaszak, Piotr Dorawa, Paweł Sudoł, et al.
Processes (2024) Vol. 12, Iss. 10, pp. 2159-2159
Open Access
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