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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:

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

Showing 1-25 of 65 citing articles:

Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 25
Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications
Thara Seesaard, Chatchawal Wongchoosuk
Fermentation (2022) Vol. 8, Iss. 7, pp. 302-302
Open Access | Times Cited: 35
A temporal view of the water kefir microbiota and flavour attributes
Shriram Patel, Junrui Tan, Rosa Aragão Börner, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 80, pp. 103084-103084
Open Access | Times Cited: 33
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
Challenges in maintaining the probiotic potential in alcoholic beverage development
Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Juliana Risso Andretta, et al.
Food Bioscience (2023) Vol. 52, pp. 102485-102485
Closed Access | Times Cited: 14
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 5
Functional fermented fruit juice production and characterization by using water kefir grains
Dilara Nur Dikmetaş, Emine Gizem Acar, Fatma Duygu Ceylan, et al.
Journal of Food Science and Technology (2025)
Open Access
Kefir alternatives, an innovative source of probiotics: microbiological, technological, and therapeutical properties
Zuzana Matejčeková, Ľubomí­r Valí­k
Applied Food Research (2025), pp. 100775-100775
Open Access
Evaluating the Impact of Kefir Consumption on Dental Caries and Periodontal Disease: A Narrative Review
Anna González-Rascón, Elda Georgina Chávez-Cortéz, Angélica Hurtado-Camarena, et al.
Dentistry Journal (2025) Vol. 13, Iss. 2, pp. 86-86
Open Access
The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics
Samuel Breselge, Iwona Skibinska, Xiaofei Yin, et al.
Communications Biology (2025) Vol. 8, Iss. 1
Open Access
Water Kefir: Review of Microbial Diversity, Potential Health Benefits, and Fermentation Process
Klinger Vinícius de Almeida, Cíntia Tomaz Sant’ Ana, Samarha Pacheco Wichello, et al.
Processes (2025) Vol. 13, Iss. 3, pp. 885-885
Open Access
Sustainable kombucha production: a conceptual framework integrating life cycle assessment and circular economy principles
Danny Isaías Vera-Guerrero, L. Mendoza, Génesis Bucaram Lara, et al.
Trends in Food Science & Technology (2025), pp. 104996-104996
Closed Access
β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
María Agustina Caruso, Judith Piermaría, Analía G. Abraham, et al.
Food Hydrocolloids (2022) Vol. 133, pp. 107963-107963
Closed Access | Times Cited: 21
Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore—Use for Defense Against Enteric Bacterial Pathogens
Li Ling Tan, Chuan Hao Tan, Noele Kai Jing Ng, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 19
Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential
Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 384-384
Open Access | Times Cited: 12
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
Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
Handray Fernandes de Souza, Lorena Teixeira Bogáz, Giovana Felício Monteiro, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 14, pp. 3299-3311
Closed Access | Times Cited: 4
Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1127-1127
Open Access | Times Cited: 4
Antioxidant capacity, volatile compounds, microbial, chemical and sensory properties of plum (Prunus domestica) juice water kefir
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility
Sofyan Maghaydah, Mohammad Alrosan, Muhammad H. Alu’datt, et al.
International Journal of Food Sciences and Nutrition (2025), pp. 1-13
Closed Access
Effect of Adding Different Levels of Lactobacillus plantarum and Kefir Milk to Stored Pastrami at Different Temperatures on Antibacterial Properties
R M Hamad, H. M. Alnori
IOP Conference Series Earth and Environmental Science (2025) Vol. 1449, Iss. 1, pp. 012035-012035
Open Access
Análisis de muestras de kéfir de agua para el desarrollo de un marco regulatorio en el Código Alimentario Argentino
Manuel García Teijeiro, Analía G. Abraham, Josefina Durango de Cabrera, et al.
Revista Argentina de Microbiología (2025)
Open Access
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity
Luis Santiago Guerra, Juan Manuel Cevallos‐Cevallos, Stefan Weckx, et al.
Foods (2022) Vol. 11, Iss. 13, pp. 1854-1854
Open Access | Times Cited: 18
Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates
Çağlar Gökırmaklı, Yonca Karagül Yüceer, Zeynep B. Güzel‐Seydim
European Food Research and Technology (2023) Vol. 249, Iss. 7, pp. 1717-1728
Closed Access | Times Cited: 9
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