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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:

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

Showing 19 citing articles:

Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng, Yingcai Li, Lianyun Pan, et al.
Food Chemistry (2024) Vol. 442, pp. 138472-138472
Closed Access | Times Cited: 11
Volatile Compounds and Aroma Descriptions in Over-Fermented Tempe (Tempe Bosok) with Different Packaging and Blanching Treatment
Tata Trapsila Larasati Pamekas, Dwi Larasatie Nur Fibri, Supriyadi Supriyadi
International Journal of Gastronomy and Food Science (2025), pp. 101105-101105
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
The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties
Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska
Food Chemistry (2024) Vol. 461, pp. 141018-141018
Open Access | Times Cited: 4
Advances in the Production of Sustainable Bacterial Nanocellulose from Banana Leaves
David Elías Dáger-López, Óscar Chenché, Rayner Reynaldo Ricaurte Párraga, et al.
Polymers (2024) Vol. 16, Iss. 8, pp. 1157-1157
Open 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
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 74-74
Open Access | Times Cited: 1
Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 482-482
Open Access | Times Cited: 1
Fermentation with probiotic Lactobacillae enhances the flavor and bioactive metabolites of a commercial green tea extract
Liao Xue, Muyan Xiao, Zhen Peng, et al.
Food Bioscience (2024) Vol. 58, pp. 103594-103594
Closed Access
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
The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha
Võ Hoài Hiếu, Kim-Diep Tran, Loan Le-Thi, et al.
Food Biophysics (2024) Vol. 19, Iss. 4, pp. 911-922
Closed Access
Microbiota de kombuchas brasileiras e relação com sua atividade biológica in vitro
André Ricardo Ferreira da Silva Rocha
(2024)
Open Access
Milk Whey Fermented by Kombucha SCOBY: Effect of Sugar on the Physicochemical and Microbiological Properties of the New Beverage
Natália Maria Sfoglia, Daniele Misturini Rossi, Voltaire Sant’Anna, et al.
Waste and Biomass Valorization (2024)
Closed Access
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access
Impact of Kombucha Fermentation on the Flavor and Physicochemical Properties of Tea (Camellia sinensis) Flower Infusions
Leyu Wang, Panjie Sun, Mengxin Huang, et al.
Food Frontiers (2024)
Open Access
Evaluating the Health Implications of Kombucha Fermented with Gardenia jasminoides Teas: A Comprehensive Analysis of Antioxidant, Antimicrobial, and Cytotoxic Properties
Gayathree Thenuwara, Xu Cui, Zhen Yao, et al.
BioChem (2024) Vol. 4, Iss. 4, pp. 350-370
Open Access
Antioxidant, Antiproliferative, Antibacterial, and Antimalarial Effects of Phenolic-Rich Green Tea Kombucha
Udielle Vermelho Lacerda, Cléber Thiago Ferreira Costa, Rodrigo Rezende Cardoso, et al.
Beverages (2024) Vol. 11, Iss. 1, pp. 7-7
Open Access
CURRENT CHALLENGES, AND FUTURE OPPORTUNITIES FOR FERMENTED TEA LEAF SEGMENTATION, CLASSIFICATION, AND OPTIMIZATION
C.M. Sulaikha, Aditya Somasundaram
ShodhKosh Journal of Visual and Performing Arts (2024) Vol. 5, Iss. 1
Closed Access
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