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:

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile
Cristiana Garofalo, Ilario Ferrocino, Anna Reale, et al.
Food Research International (2020) Vol. 137, pp. 109369-109369
Open Access | Times Cited: 73

Showing 1-25 of 73 citing articles:

Kefir and Its Biological Activities
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1210-1210
Open Access | Times Cited: 160
A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
Tolulope Joshua Ashaolu, Anna Reale
Microorganisms (2020) Vol. 8, Iss. 8, pp. 1176-1176
Open Access | Times Cited: 114
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
Vassilios Ganatsios, Poonam Singh Nee Nigam, Stavros Plessas, et al.
Beverages (2021) Vol. 7, Iss. 3, pp. 48-48
Open Access | Times Cited: 68
Water kefir, a fermented beverage containing probiotic microorganisms: From ancient and artisanal manufacture to industrialized and regulated commercialization
Ana Florencia Moretti, María Candela Moure, Florencia Quiñoy, et al.
Future Foods (2022) Vol. 5, pp. 100123-100123
Open Access | Times Cited: 65
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits
Birsen Yılmaz, Heena Sharma, Ebru Melekoğlu, et al.
Food Bioscience (2022) Vol. 46, pp. 101592-101592
Closed Access | Times Cited: 42
Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects
Brianda D. González‐Orozco, Israel García‐Cano, Rafael Jiménez‐Flores, et al.
Journal of Dairy Science (2022) Vol. 105, Iss. 5, pp. 3703-3715
Open Access | Times Cited: 39
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 15
Nutritional Characteristics, Health Impact, and Applications of Kefir
Oladayo Emmanuel Apalowo, Grace A. Adegoye, Teresia Mbogori, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 8
Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 105-105
Open Access | Times Cited: 1
Bioactive Compounds from Kefir and Their Potential Benefits on Health: A Systematic Review and Meta‐Analysis
Carla Paulo Vieira, Iuri Lima dos Santos Rosario, Carini Aparecida Lelis, et al.
Oxidative Medicine and Cellular Longevity (2021) Vol. 2021, Iss. 1
Open Access | Times Cited: 52
Fermentation of Microalgal Biomass for Innovative Food Production
Cristiana Garofalo, Alessandra Norici, Lorenzo Mollo, et al.
Microorganisms (2022) Vol. 10, Iss. 10, pp. 2069-2069
Open Access | Times Cited: 36
Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison
Çağlar Gökırmaklı, Zeynep B. Güzel‐Seydim
Journal of Applied Microbiology (2022) Vol. 132, Iss. 6, pp. 4349-4358
Open Access | Times Cited: 31
An alternative source of probiotics: Water kefir
Gizem Çufaoğlu, Ayse Nur Erdinc
Food Frontiers (2023) Vol. 4, Iss. 1, pp. 21-31
Open Access | Times Cited: 17
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
Traditional dairy fermented products in Central Asia
Gaukhar Konuspayeva, Almagul Baubekova, Shynar Akhmetsadykova, et al.
International Dairy Journal (2022) Vol. 137, pp. 105514-105514
Closed Access | Times Cited: 24
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, et al.
Fermentation (2023) Vol. 9, Iss. 11, pp. 923-923
Open Access | Times Cited: 13
A Global Review of Geographical Diversity of Kefir Microbiome
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 150-150
Open Access
Metagenomic analysis of microflora structure and functional capacity in probiotic Tibetan kefir grains
Xuejun Zeng, Yuwei Wang, Hang Jia, et al.
Food Research International (2021) Vol. 151, pp. 110849-110849
Closed Access | Times Cited: 32
Comparison of commercial and traditional kefir microbiota using metagenomic analysis
Yusuf Biçer, Arife Ezgi Telli, Gonca Sönmez, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 3, pp. 528-534
Closed Access | Times Cited: 30
The Emerging Scenario of the Gut–Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases
Thiago de Melo Costa Pereira, Larissa Zambom Côco, Alyne M. M. Ton, et al.
Antioxidants (2021) Vol. 10, Iss. 11, pp. 1845-1845
Open Access | Times Cited: 28
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk
Viola Galli, Manuel Venturi, Eleonora Mari, et al.
Fermentation (2022) Vol. 8, Iss. 8, pp. 407-407
Open Access | Times Cited: 21
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 12
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 12
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill
Anna Reale, Marı́a Cecilia Puppo, Floriana Boscaino, et al.
Foods (2024) Vol. 13, Iss. 15, pp. 2342-2342
Open Access | Times Cited: 4
Performance of Mushrooms in Fermented Beverages: A Narrative Review
Tiziana Di Renzo, Anna Reale, Stefania Nazzaro, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 19-19
Open Access
Page 1 - Next Page

Scroll to top