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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:

Non-dairy kefir beverages: Formulation, composition, and main features
Umile Gianfranco Spizzirri, Monica Rosa Loizzo, Francesca Aiello, et al.
Journal of Food Composition and Analysis (2023) Vol. 117, pp. 105130-105130
Closed Access | Times Cited: 20

Showing 20 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
Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk
Chiara La Torre, Paolino Caputo, Alessia Fazio
Molecules (2025) Vol. 30, Iss. 3, pp. 698-698
Open Access | Times Cited: 1
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
The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties
Eva Scarcelli, Domenico Iacopetta, Jessica Ceramella, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 21-21
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
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
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
Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir
Suzan Tireki
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access | Times Cited: 3
Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2581-2581
Open Access | Times Cited: 6
Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation
Viktorija Puzerytė, Paulina Štreimikytė, Sérgio Sousa, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2180-2180
Open Access | Times Cited: 5
Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Maria Clara Arrieta-Echeverri, Geysson Javier Fernández, Adriana Duarte-Riveros, et al.
Frontiers in Molecular Biosciences (2023) Vol. 10
Open Access | Times Cited: 5
Unlocking Innovations: Exploring the Role of Kefir in Product Development
Vishal Manjunatha, Disha Bhattacharjee, Clara Flores
Current Food Science and Technology Reports (2024) Vol. 2, Iss. 2, pp. 221-230
Open Access | Times Cited: 1
Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques
Anita Rejdlová, Martin Vašina, Eva Lorencová, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1855-1855
Open Access | Times Cited: 1
Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii
Benjawan Papun, Pairote Wongputtisin, Apinun Kanpiengjai, et al.
Foods (2024) Vol. 13, Iss. 21, pp. 3455-3455
Open Access | Times Cited: 1
Exploring the mechanism of milk kefir grain fermentation to improve the palatability of chokeberry juice
Maocheng Sun, Xiu‐Juan Fan, Jianqiao Wang, et al.
LWT (2024), pp. 117074-117074
Open Access | Times Cited: 1
Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts
Parisa Shamsaie, Seyed Ebrahim Hosseini, Gholamhassan Asadi, et al.
Plant Foods for Human Nutrition (2023) Vol. 78, Iss. 3, pp. 584-589
Closed Access | Times Cited: 2
The Promotion of Biotication in Controlled Fermentation Using Kefir Grains and Kombucha Membranes as Starter Cultures
Marina Pihurov, Mihaela Cotârleţ, Gabriela Bahrim
IntechOpen eBooks (2024)
Closed Access
Perception and Motivational Trends Towards Kefir Consumption
Lutfiye Yilmaz‐Ersan, Tülay Özcan
(2024), pp. 625-638
Closed Access
Microbiological and functional aspects of honey-fermented beverages
Fernanda Fiorda-Mello, Angelita Machado Leitão, A. Araújo, et al.
Elsevier eBooks (2024), pp. 267-286
Closed Access
PELATIHAN PEMBUATAN ICE CREAM DAN MAYONES KEFIR DI IKM FATHISYAMKEFIR-CILODONG DEPOK
A. R., Ardina Purnama T, Imas Solihat, et al.
Jurnal Pengabdian Masyarakat AKA (2023) Vol. 3, Iss. 2, pp. 39-43
Open Access
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