Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, et al.
Food Chemistry X (2023) Vol. 18, pp. 100683-100683
Open Access | Times Cited: 26

Showing 1-25 of 26 citing articles:

Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 23
Influence of ultrasound on the microbiological, physicochemical properties, and sensory quality of different varieties of pumpkin juice
Manjun Zhang, Chunli Zhou, Long Ma, et al.
Heliyon (2024) Vol. 10, Iss. 6, pp. e27927-e27927
Open Access | Times Cited: 6
Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production
Büşra Onat, Ramazan Tolga Niçin, N. Afranur Kanıbol, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101104-101104
Closed Access
Functional fermented fruit juice production and characterization by using water kefir grains
Dilara Nur Dikmetaş, Emine Gizem Acar, Fatma Duygu Ceylan, et al.
Journal of Food Science and Technology (2025)
Open Access
Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
A novel beverage of coffee cherry (cascara) water kefir rich in antioxidants, bioactive compounds, and exhibiting promising antibacterial and sensory qualities
Thittaya Chompoosee, Phisit Seesuriyachan, Wassanai Wattanutchariya, et al.
LWT (2025), pp. 117539-117539
Open Access
Kefir alternatives, an innovative source of probiotics: microbiological, technological, and therapeutical properties
Zuzana Matejčeková, Ľubomí­r Valí­k
Applied Food Research (2025), pp. 100775-100775
Open Access
Impactos da utilização de sucos de frutas e extratos vegetais como substratos no kefir
Bruna Kristyer Lima de Paula, Maria de Fátima Fonseca Marques, Marina Maria Barbosa de Oliveira, et al.
Caderno Pedagógico (2025) Vol. 22, Iss. 4, pp. e14215-e14215
Closed Access
In vitro Validation of the Organic and Mineral Antioxidant Activity of Lactic Acid Bacterial Strains from Intestinal Microbiota
Bachir Bourroubey, Abdelkader Bettouati, Kaouter Bendjebbar, et al.
Journal of Evolutionary Biochemistry and Physiology (2025) Vol. 61, Iss. 1, pp. 343-357
Closed Access
Metabolomics and volatilomics unravel the signature of pivotal bioactive metabolites in sea buckthorn juice and pomace under hydrolysis of cellulase and pectinase
Xingnan Wang, Jingyi Ren, Yanting Chen, et al.
Food Bioscience (2025), pp. 106378-106378
Closed Access
Use of mandarin and persimmon fruits in water kefir fermentation
Zeynep B. Güzel‐Seydim, Gülçin Şatır, Çağlar Gökırmaklı
Food Science & Nutrition (2023) Vol. 11, Iss. 10, pp. 5890-5897
Open Access | Times Cited: 13
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3299-3311
Closed Access | Times Cited: 4
Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 4
Comparative study on Angelica sinensis after different processing with yellow rice wine in color, aromas, chemical components, and antioxidant activities
Zhi‐Tong Zhang, Yue Jiang, Yali Qi, et al.
Food Chemistry X (2023) Vol. 19, pp. 100822-100822
Open Access | Times Cited: 10
Fermented Aronia melanocarpa pomace improves the nutritive value of eggs, enhances ovarian function, and reshapes microbiota abundance in aged laying hens
Zhihua Li, Binghua Qin, Ting Chen, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 2
Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits
Oleg Frumuzachi, Sascha Rohn, Andrei Mocan
Food Research International (2024) Vol. 196, pp. 115094-115094
Open Access | Times Cited: 2
Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice
Vanja Travičić, Olja Šovljanski, Ana Tomić, et al.
Foods (2023) Vol. 12, Iss. 22, pp. 4163-4163
Open Access | Times Cited: 6
Effects of different concentration methods on the quality and volatile components of sea buckthorn clear juice
Zhiwei Zhang, Yuying Cheng, Zhenhong Gao, et al.
LWT (2024) Vol. 206, pp. 116556-116556
Open Access | Times Cited: 1
Mechanical behavior of impact damage on Aronia melanocarpa: an experiment on pendulum method and hyperspectral imaging
Junming Hou, Ziyuan Tang, Xu Liu, et al.
Journal of Food Measurement & Characterization (2024) Vol. 18, Iss. 9, pp. 7894-7915
Closed Access | Times Cited: 1
Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork
Liu Yang, Sheng Chen, Ning Ma, et al.
Meat Science (2024) Vol. 219, pp. 109677-109677
Closed Access | Times Cited: 1
Enhancement of kefir functionality by adding black elderberry and evaluation of its quality during storage
Ümran Barazi, Seher Arslan
Food Science & Nutrition (2024) Vol. 12, Iss. 11, pp. 9325-9339
Open Access | Times Cited: 1
Development of a lemongrass-based kefir beverage and evaluation of its quality of life
Preeti Birwal, Darshan Gautre, Mahendra Gunjal, et al.
South African Journal of Botany (2024) Vol. 176, pp. 37-48
Closed Access | Times Cited: 1
Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Maria Clara Arrieta-Echeverri, Geysson Javier Fernández, Adriana Duarte-Riveros, et al.
Frontiers in Molecular Biosciences (2023) Vol. 10
Open Access | Times Cited: 4
Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice
Maocheng Sun, Xiu‐Juan Fan, Jianqiao Wang, et al.
LWT (2024), pp. 117074-117074
Open Access | Times Cited: 1
Creating a spontaneously fermented ‘tonic water’ using Belgian endive root
Kim Wejendorp, Joshua D. Evans, Caroline Isabel Kothe
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100833-100833
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top