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:
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: 12
Shiqi Li, Saiqun Wang, Leran Wang, et al.
Food Research International (2023) Vol. 174, pp. 113652-113652
Closed Access | Times Cited: 12
Showing 12 citing articles:
Enzymatically green-produced bacterial cellulose nanoparticle-stabilized Pickering emulsion for enhancing anthocyanin colorimetric performance of versatile films
Shiqi Li, Rong Liu, Jiale Zhao, et al.
Food Chemistry (2024) Vol. 453, pp. 139700-139700
Closed Access | Times Cited: 10
Shiqi Li, Rong Liu, Jiale Zhao, et al.
Food Chemistry (2024) Vol. 453, pp. 139700-139700
Closed Access | Times Cited: 10
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
Yi Luo, Chenhao Zhang, Hui Liao, et al.
Food Microbiology (2024) Vol. 122, pp. 104569-104569
Closed Access | Times Cited: 6
Yi Luo, Chenhao Zhang, Hui Liao, et al.
Food Microbiology (2024) Vol. 122, pp. 104569-104569
Closed Access | Times Cited: 6
Metabolomics and volatilomics unravel the signature of pivotal bioactive metabolites in sea buckthorn juice and pomace under hydrolysis of cellulase and pectinase
Xingnan Wang, Jingyi Ren, Yanting Chen, et al.
Food Bioscience (2025), pp. 106378-106378
Closed Access
Xingnan Wang, Jingyi Ren, Yanting Chen, et al.
Food Bioscience (2025), pp. 106378-106378
Closed Access
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: 2
Jing Zhang, Hui Ma, Huatian Wang, et al.
LWT (2024) Vol. 200, pp. 116220-116220
Open Access | Times Cited: 2
Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen
Thierry Tran, Damien Steyer, F. Verdier, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 2
Thierry Tran, Damien Steyer, F. Verdier, et al.
Food and Bioprocess Technology (2024)
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
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 74-74
Open Access | Times Cited: 1
Research Progress on the Composition and Interaction of Microbes in Kombucha
Aqi Cao, Weihua Qiu
Highlights in Science Engineering and Technology (2024) Vol. 91, pp. 415-421
Open Access | Times Cited: 1
Aqi Cao, Weihua Qiu
Highlights in Science Engineering and Technology (2024) Vol. 91, pp. 415-421
Open Access | Times Cited: 1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose
Meng Yang, Xueqi Wang, Yunjuan Mu, et al.
Food Bioscience (2024) Vol. 61, pp. 104946-104946
Closed Access | Times Cited: 1
Meng Yang, Xueqi Wang, Yunjuan Mu, et al.
Food Bioscience (2024) Vol. 61, pp. 104946-104946
Closed Access | Times Cited: 1
Exploring the dynamic characteristic of typical kombucha induced by symbiotic microbiota succession from four Chinese regions: A comprehensive analytical framework
Shiqi Li, Ruinan Wang, Rong Liu, et al.
Food Research International (2024) Vol. 198, pp. 115335-115335
Closed Access | Times Cited: 1
Shiqi Li, Ruinan Wang, Rong Liu, et al.
Food Research International (2024) Vol. 198, pp. 115335-115335
Closed Access | Times Cited: 1
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
Leyu Wang, Panjie Sun, Mengxin Huang, et al.
Food Frontiers (2024)
Open Access
Identification and Biotransformation of Volatile Markers During the Early Stage of Zygosaccharomyces rouxii and Zygosaccharomyces mellis Contamination in Acacia Honey
Yuanyuan Huang, Jing Jin, Wei Cao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23422-23437
Closed Access
Yuanyuan Huang, Jing Jin, Wei Cao, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 42, pp. 23422-23437
Closed Access
