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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:

Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

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: 12
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
Ying Huang, Dong Li, Yu Mu, et al.
Food Research International (2023) Vol. 176, pp. 113805-113805
Closed 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
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
The biochemistry behind SCOBY and kombucha tea production
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed Access
Metagenome of the kombucha microbiome
Paulo Sérgio Pedroso Costa Júnior, André Ricardo Ferreira da Silva Rocha, Bárbara Côgo Venturim, et al.
Elsevier eBooks (2025), pp. 129-145
Closed Access
Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS
Xiao Shen, Haitao Wang, Lingyun Yao, et al.
Journal of Food Composition and Analysis (2024) Vol. 131, pp. 106256-106256
Closed Access | Times Cited: 5
Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
Xuefei Shao, Huhu Wang, Xiangyu Song, et al.
LWT (2024) Vol. 206, pp. 116604-116604
Open Access | Times Cited: 4
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
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 3
Metagenomic insights into protein degradation mechanisms in natural fermentation of cassava leaves
Jinquan Zhang, Qinfei Wang, Houmei Yu, et al.
Bioresource Technology (2024) Vol. 396, pp. 130433-130433
Open Access | Times Cited: 3
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 10
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
G. M. Cohen, David A. Sela, Alissa A. Nolden
Foods (2023) Vol. 12, Iss. 16, pp. 3116-3116
Open Access | Times Cited: 10
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 2
Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea
Rosyanne Kushargina, Rimbawan Rimbawan, Mira Dewi, et al.
Food Bioscience (2024) Vol. 59, pp. 104013-104013
Closed Access | Times Cited: 2
Revealing the microbial diversity and volatile flavor formation in finger citron kombucha by metagenomic and GC-MS analysis
Ying Xu, Lingyun Yao, Shiqing Song, et al.
Food Bioscience (2024) Vol. 59, pp. 104087-104087
Closed Access | Times Cited: 2
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
Jiaxin Gong, Qiancheng Zuo, Zhaoqing Wu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101660-101660
Open Access | Times Cited: 2
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
Lin Zhang, Zhu Zhang, Jun Huang, et al.
Food Bioscience (2024) Vol. 61, pp. 104850-104850
Closed Access | Times Cited: 2
Innovative Analogs of Unpasteurized Kombucha Beverages: Comparative Analysis of Mint/Nettle Kombuchas, Considering Their Health-Promoting Effect, Polyphenolic Compounds and Chemical Composition
Patrycja Pawluś, Joanna Kolniak‐Ostek
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 14, pp. 7572-7572
Open Access | Times Cited: 1
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
Jing Zhang, Hui Ma, Huatian Wang, et al.
LWT (2024) Vol. 200, pp. 116220-116220
Open Access | Times Cited: 1
Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea
Chunyu Xu, Shukui Zhou, Junyu Zhang, et al.
Food Research International (2024) Vol. 197, pp. 115233-115233
Closed Access | Times Cited: 1
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Xiaoya Wu, Yue Zhang, Baoshan Zhang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4242-4242
Open Access | Times Cited: 4
Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)
Yongyi Yang, Juan Peng, Qingqing Li, et al.
LWT (2023) Vol. 192, pp. 115707-115707
Open Access | Times Cited: 2
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
Shuo Wang, Chuanwei Li, Qiangshen Xu, et al.
Food Bioscience (2024) Vol. 60, pp. 104340-104340
Closed Access
Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea
Qi Peng, Shanshan Li, Jiaxin Huang, et al.
(2024)
Closed Access
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