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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:

Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential
Jordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalvez da Silva, et al.
Food Chemistry (2022) Vol. 408, pp. 135206-135206
Open Access | Times Cited: 48

Showing 1-25 of 48 citing articles:

Oxidative stress and inflammation in diabetic nephropathy: role of polyphenols
Qi Jin, Tong‐Tong Liu, Yuan Qiao, et al.
Frontiers in Immunology (2023) Vol. 14
Open Access | Times Cited: 98
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 48-48
Open Access | Times Cited: 35
Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and polyphenols release
Jia Yang, Mengji Dong, Fang Fang, et al.
Food Chemistry (2024) Vol. 450, pp. 139330-139330
Closed Access | Times Cited: 13
Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp
Filiz Yangılar, Merve Dilara Gerek
Tarım Bilimleri Dergisi (2025) Vol. 31, Iss. 1, pp. 33-45
Open Access
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
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Eva Tejedor‐Calvo, Diego Morales
Fermentation (2023) Vol. 9, Iss. 4, pp. 326-326
Open Access | Times Cited: 15
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
Diego Morales, Roger Gutiérrez-Pensado, Francisca Isabel Bravo, et al.
LWT (2023) Vol. 189, pp. 115482-115482
Open Access | Times Cited: 15
Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea
Wanwisa Wongmaneepratip, Kriskamol Na Jom, Yaowapa Lorjaroenphon, et al.
LWT (2024) Vol. 197, pp. 115864-115864
Open Access | Times Cited: 5
Kombucha as a Potential Active Ingredient in Cosmetics—An Ex Vivo Skin Permeation Study
Karolina Jakubczyk, Anna Nowak, Anna Muzykiewicz-Szymańska, et al.
Molecules (2024) Vol. 29, Iss. 5, pp. 1018-1018
Open Access | Times Cited: 3
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 3
Comparative study of the anti-inflammatory activity of etoricoxib and Matcha green tea against acute kidney injury induced by gamma radiation in rats
Sahar Khateeb, Eman F. S. Taha
International Journal of Radiation Biology (2024) Vol. 100, Iss. 6, pp. 940-964
Closed Access | Times Cited: 3
Utilization of the waste aqueous phase from tea residue hydrothermal carbonization for preparing active food packaging films
Wenhui Zheng, Danmin Yang, Xu Zeng, et al.
Food Chemistry (2024) Vol. 448, pp. 139141-139141
Closed Access | Times Cited: 2
Microbial Fermentation in Fermented Tea Beverages: Transforming Flavor and Enhancing Bioactivity
Qing Guo, Jiayi Yuan, Shuqia Ding, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access | Times Cited: 2
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing
Caterina Lazzaroli, Beatrice Sordini, Luigi Daidone, et al.
Food Bioscience (2023) Vol. 53, pp. 102551-102551
Open Access | Times Cited: 6
Determination of Total Phenolic Compounds in Cuban Monofloral Honeys by Reverse Flow Injection Analysis - Folin-Ciocalteau Method
Alen Nils Baeza, Dayné Franco-Ulloa, Markel Luaces, et al.
(2024)
Closed Access | Times Cited: 1
Supplementation species effect on the phenolic content and biological bioactivities of the decocted green tea
Said Bey, Lynda Djermoune-Arkoub, S. Bouriche, et al.
The North African Journal of Food and Nutrition Research (2024) Vol. 8, Iss. 17, pp. 202-215
Open Access | Times Cited: 1
Synthesis, fluorescence, enzymes effects, and evaluation of tetrahydroxy substituted zinc phthalocyanine as multitarget metabolic enzyme inhibitors with molecular docking: the biochemistry-oriented drug design
Derya Güngördü Solğun, Nastaran Sadeghian, Tuğba Taşkın‐Tok, et al.
Journal of the Iranian Chemical Society (2024) Vol. 21, Iss. 9, pp. 2413-2424
Closed Access | Times Cited: 1
The Analysis and Rapid Non-Destructive Evaluation of Yongchuan Xiuya Quality Based on NIRS Combined with Machine Learning Methods
Ying Zang, Jie Wang, Xiuhong Wu, et al.
Processes (2023) Vol. 11, Iss. 9, pp. 2809-2809
Open Access | Times Cited: 3
Dried tea residue can alter the blood metabolism and the composition and functionality of the intestinal microbiota in Hu sheep
Liangyong Guo, Shiqiang Yu, Fang Cao, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 3
Probing the binding mechanism of tea polyphenols from different processing methods to anti-obesity and TMAO production-related enzymes through in silico molecular docking
Zhuo Wang, Bin Chen, Xinyi Zhao, et al.
Food Chemistry X (2023) Vol. 21, pp. 101053-101053
Open Access | Times Cited: 3
Design of a Tea Polyphenols Concentration Detector for Tea Health Food Applications
Cheng‐Ta Chiang, Zixuan Huang, Shengmin Wu, et al.
IEEE Sensors Journal (2023) Vol. 23, Iss. 21, pp. 26524-26530
Closed Access | Times Cited: 2
Historical overview and current perspectives on kombucha and SCOBY: A literature review and bibliometrics
Letícia Maria de Melo, Marcelo Gomes Soares, Gabriel Cicalese Bevilaqua, et al.
Food Bioscience (2024) Vol. 59, pp. 104081-104081
Closed Access
Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, D Castro, et al.
Food Science and Technology (2024) Vol. 44
Open Access
Characterisation of Nutritional and Antioxidant Properties of Valorised Chloroplast-Rich Fraction (Crf) Recovered from Postharvest Sweet Potato Residue (Haulm)
Syamila Mansor, Nur Anisya Syakirah Mohd Sayuti, Nurhani Fatihah Mohd Hanifah, et al.
(2024)
Closed Access
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