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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:

Alternative raw materials in kombucha production
Ana Karoline Nogueira Freitas, Paulo Henrique Machado de Sousa, Nédio Jair Wurlitzer
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100594-100594
Closed Access | Times Cited: 31

Showing 1-25 of 31 citing articles:

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 22
Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters
Bruna Dartora, Ludmylla Tamara Crepalde, Lilian Raquel Hickert, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100789-100789
Closed Access | Times Cited: 21
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Eva Tejedor‐Calvo, Diego Morales
Fermentation (2023) Vol. 9, Iss. 4, pp. 326-326
Open Access | Times Cited: 15
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
Diego Morales, Roger Gutiérrez-Pensado, Francisca Isabel Bravo, et al.
LWT (2023) Vol. 189, pp. 115482-115482
Open Access | Times Cited: 15
A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development
Thinzar Aung, Mi Jeong Kim
Trends in Food Science & Technology (2024) Vol. 144, pp. 104325-104325
Closed Access | Times Cited: 4
Cost and water footprint trade-off in a supply chain optimization model
Dennis E. Cruz, Raymond R. Tan
Clean Technologies and Environmental Policy (2023) Vol. 25, Iss. 9, pp. 3045-3064
Open Access | Times Cited: 12
Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica)
Si-Xia Wu, Ruo-Gu Xiong, Jin Cheng, et al.
Foods (2023) Vol. 12, Iss. 16, pp. 3010-3010
Open Access | Times Cited: 12
Modified bacterial nanofibril for application in superhydrophobic coating of food packaging
Maryana Melo Frota, Kelvi Wilson Evaristo Miranda, V.S. Marques, et al.
Surfaces and Interfaces (2024) Vol. 46, pp. 103991-103991
Closed Access | Times Cited: 4
Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study
Fadjar Kurnia Hartati, Dikdik Kurnia, Wirdatun Nafisah, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100606-100606
Open Access | Times Cited: 3
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 3
Probiotic potential of kombucha drink from butterfly pea (Clitoria ternatea L.) flower with the addition of Lactiplantibacillus plantarum subsp. plantarum Dad-13
Aflah Athallah Majid, Dian Anggraini Suroto, Tyas Utami, et al.
Biocatalysis and Agricultural Biotechnology (2023) Vol. 51, pp. 102776-102776
Closed Access | Times Cited: 10
Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities
Ruo-Gu Xiong, Dan-Dan Zhou, Jin Cheng, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100869-100869
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
Probiotic potential of acetic acid bacteria isolated from kombucha in New Zealand in vitro
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
The Microbe (2024) Vol. 4, pp. 100130-100130
Open Access | Times Cited: 2
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing
Caterina Lazzaroli, Beatrice Sordini, Luigi Daidone, et al.
Food Bioscience (2023) Vol. 53, pp. 102551-102551
Open Access | Times Cited: 7
Fermentation, functional analysis, and biological activities of turmeric kombucha
Mahammed Ilyas Khazi, Fakhra Liaqat, Xingrong Liu, et al.
Journal of the Science of Food and Agriculture (2023) Vol. 104, Iss. 2, pp. 759-768
Closed Access | Times Cited: 7
Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles
Diego Morales, Laura de la Fuente-Nieto, Pedro Marco, et al.
Foods (2024) Vol. 13, Iss. 13, pp. 2162-2162
Open Access | Times Cited: 1
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
Phytochemical and antioxidant evaluation of Moringa oleifera and Aloe vera in the fermentation of kombucha [pdf]
Cristal Alejandra Ochoa-Chantaca, Julia Mariana Márquez‐Reyes, Rocío Yaneli Aguirre-Loredo, et al.
Acta Scientiarum Polonorum Technologia Alimentaria (2024), pp. 257-265
Open Access | Times Cited: 1
Development of flavored kombuchas with Amazonian fruits: bioactive compounds evaluation and antioxidant capacity
Ana Carolina Silva Crispino, LUCAS F. DA SILVA, Moisés Felipe Teixeira Lima, et al.
Anais da Academia Brasileira de Ciências (2024) Vol. 96, Iss. suppl 1
Open Access | Times Cited: 1
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica)
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya, et al.
PeerJ (2024) Vol. 12, pp. e18116-e18116
Open Access | Times Cited: 1
Historical overview and current perspectives on kombucha and SCOBY: A literature review and bibliometrics
Letícia Maria de Melo, Marcelo Gomes Soares, Gabriel Cicalese Bevilaqua, et al.
Food Bioscience (2024) Vol. 59, pp. 104081-104081
Closed Access
Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
Flávio Augusto de Oliveira Duarte, Kazumi Kawazaki Ramos, Chiara Gini, et al.
Food Research International (2024) Vol. 190, pp. 114568-114568
Closed Access
Green Extraction Technologies and Kombucha Elaboration Using Strawberry Tree (Arbutus unedo) Fruits to Obtain Antioxidant and Anti-Inflammatory Fractions
María de las Nieves Siles-Sánchez, Eva Tejedor‐Calvo, Laura Jaime, et al.
Food and Bioprocess Technology (2024)
Closed Access
Herbal kombucha -- composition, antioxidant and antibiotic properties
Joanna Maria Dróżdż-Afelt, Beata Koim-Puchowska, Marta Małecka-Adamowicz, et al.
Authorea (Authorea) (2024)
Open Access
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