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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:

Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications
Nikita Sanwal, Achala Gupta, Mohammed A. Bareen, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100421-100421
Open Access | Times Cited: 15

Showing 15 citing articles:

Nanotechnology-powered innovations for agricultural and food waste valorization: A critical appraisal in the context of circular economy implementation in developing nations
B. Preethi, Natchimuthu Karmegam, Sivasubramanian Manikandan, et al.
Process Safety and Environmental Protection (2024) Vol. 184, pp. 477-491
Closed Access | Times Cited: 15
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open Access
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Le Bao Xuyen Nguyen, Anh Duy, Thach Phan Van
Polish Journal of Food and Nutrition Sciences (2025)
Open Access
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
FROM FERMENTATION TO CANCER PREVENTION: THE ANTICANCER POTENTIAL OF KOMBUCHA
Opik Taupiqurrohman, Lathifah Puji Hastuti, Dina Oktavia, et al.
Phytomedicine Plus (2024) Vol. 4, Iss. 4, pp. 100633-100633
Open Access | Times Cited: 3
Metabolic responses of kombucha consortium fermentation upon ultrasound-processing
Thatyane Vidal Fonteles, Antonia Yvina Silva dos Santos, Maria de Fátima Dantas Linhares, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100646-100646
Open 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
Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha [pdf]
Cristal Alejandra Ochoa-Chantaca, Julia Mariana Márquez‐Reyes, Rocío Yaneli Aguirre-Loredo, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2024), pp. 257-265
Open Access | Times Cited: 1
DISTRIBUTION AND POTENTIAL OF <i>CAMELLIA</i> SPP. IN THE CENTRAL HIGHLANDS, VIETNAM, FOR DEVELOPING HIGH-VALUE PRODUCTS IN THE FOOD INDUSTRY
Thi Thang Long Nguyen, Vu Mai Quynh Luong
Dalat University Journal of Science (2024), pp. 72-88
Open 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
Feasibility Study on the Development of Functional Food Products from Local Crops in Malaysia
Aida F.M.N.A., Siva Raseetha, Siti Maslizah A.R., et al.
International Journal on Advanced Science Engineering and Information Technology (2024) Vol. 14, Iss. 3, pp. 955-961
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
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1947-1947
Open Access
Microbiota de kombuchas brasileiras e relação com sua atividade biológica in vitro
André Ricardo Ferreira da Silva Rocha
(2024)
Open Access
Supercritical carbon dioxide extraction of essential oils from Madhuca Longifolia flowers and its characterization
Achala Gupta, Mohammed A. Bareen, Priyanka Prasad, et al.
Food Chemistry Advances (2024), pp. 100832-100832
Open 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
CURRENT CHALLENGES, AND FUTURE OPPORTUNITIES FOR FERMENTED TEA LEAF SEGMENTATION, CLASSIFICATION, AND OPTIMIZATION
C.M. Sulaikha, Aditya Somasundaram
ShodhKosh Journal of Visual and Performing Arts (2024) Vol. 5, Iss. 1
Closed Access
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