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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:

Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry (2022) Vol. 385, pp. 132719-132719
Closed Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 61
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: 14
Kombucha: Perceptions and Future Prospects
Patrícia Batista, Maria Rodrigues Penas, Manuela Pintado, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1977-1977
Open Access | Times Cited: 36
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 30
Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation
Chagai Mendelson, Sabrina Sparkes, Daniel Merenstein, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 21
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, et al.
Food Research International (2023) Vol. 174, pp. 113569-113569
Open Access | Times Cited: 19
Potential of bacterial cellulose for sustainable fashion and textile applications: A review
Rajkishore Nayak, Donna Cleveland, Giang Tran, et al.
Journal of Materials Science (2024) Vol. 59, Iss. 16, pp. 6685-6710
Open Access | Times Cited: 6
Kombucha As a Functional Beverage Rich in Phenolic Compounds
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Exploiting agri-food residues for kombucha tea and bacterial cellulose production
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025), pp. 140293-140293
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
Functional foods for hair loss and alopecia
Sayna Zahedinia, Esila Bayar, Atefeh Karimidastjerd, et al.
Elsevier eBooks (2025), pp. 373-396
Closed Access
Safety aspects and toxicological studies in kombucha and its analogs
Antônio Luiz Pinho Ribeiro, João D. Ferreira, Kelly Silva Alencar, et al.
Elsevier eBooks (2025), pp. 275-293
Closed Access
Chemical composition of kombucha analogs and their influence on sensory acceptability
Silvia Marina González‐Herrera, Olga Miriam Rutiaga‐Quiñones, Itza Nallely Cordero-Soto, et al.
Elsevier eBooks (2025), pp. 107-125
Closed Access
Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation
Burcu Emine Tefon Öztürk, Berfin Eroğlu, Eda Delik, et al.
Food Technology and Biotechnology (2023) Vol. 61, Iss. 1, pp. 127-137
Open Access | Times Cited: 15
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
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Additional advances related to the health benefits associated with kombucha consumption
Tuba Esatbeyoglu, Secil Sarikaya Aydin, Büşra Gültekin Subaşı, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6102-6119
Closed Access | Times Cited: 13
Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf
Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, et al.
Antioxidants (2023) Vol. 12, Iss. 8, pp. 1573-1573
Open Access | Times Cited: 13
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
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
Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars
Maciej Kluz, Karol Pietrzyk, Miłosz Pastuszczak, et al.
Foods (2022) Vol. 11, Iss. 10, pp. 1523-1523
Open Access | Times Cited: 19
Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities
Bianca de Oliveira Hosken, Gilberto Vinícius de Melo Pereira, Thamylles Thuany Mayrink Lima, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 409-409
Open Access | Times Cited: 8
Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins
Yuliya Frolova, V.M. Vorobyeva, Irina Vorobyeva, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 552-552
Open Access | Times Cited: 8
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Food Research International (2024) Vol. 192, pp. 114762-114762
Closed Access | Times Cited: 2
Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
The Microbe (2024) Vol. 4, pp. 100130-100130
Open Access | Times Cited: 2
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