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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:

Enhancing the proportion of gluconic acid with a microbial community reconstruction method to improve the taste quality of Kombucha
Ruyi Li, Yong‐Quan Xu, Mantang Chen, et al.
LWT (2021) Vol. 155, pp. 112937-112937
Open Access | Times Cited: 54

Showing 1-25 of 54 citing articles:

Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Nurten Abacı, Fatma Sezer Şenol, İlkay Erdoğan Orhan
Food Chemistry X (2022) Vol. 14, pp. 100302-100302
Open Access | Times Cited: 70
Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry (2022) Vol. 385, pp. 132719-132719
Closed Access | Times Cited: 62
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 33
Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
Meng Yue-cheng, Xiaojun Wang, Yanhua Li, et al.
Food Chemistry (2023) Vol. 430, pp. 137060-137060
Closed Access | Times Cited: 30
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
Ritian Jin, Jing Song, Chang Liu, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 9
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 7
Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration
Liangqiang Chen, Guozheng Wang, Mengjing Teng, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 3, pp. 1902-1932
Closed Access | Times Cited: 20
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: 17
Kombucha as a Health-Beneficial Drink for Human Health
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi‐Darani
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 251-259
Closed Access | Times Cited: 5
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100694-100694
Open Access | Times Cited: 5
The biochemistry behind SCOBY and kombucha tea production
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed Access
Role of Acetic Acid Bacteria in Food and Beverages
Natália Norika Yassunaka Hata, Mônica Surek, Daniele Sartori, et al.
Food Technology and Biotechnology (2022) Vol. 61, Iss. 1, pp. 85-103
Open Access | Times Cited: 24
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
G. M. Cohen, David A. Sela, Alissa A. Nolden
Foods (2023) Vol. 12, Iss. 16, pp. 3116-3116
Open Access | Times Cited: 13
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 12
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 4
Microbiome and -omics application in food industry
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
International Journal of Food Microbiology (2022) Vol. 377, pp. 109781-109781
Closed Access | Times Cited: 19
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: 11
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
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 3
Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder
Chiara La Torre, Pierluigi Plastina, Erika Cione, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 295-295
Open Access | Times Cited: 3
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
Yaowei Liu, Yan Zheng, Yang Tao, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 608-616
Closed Access | Times Cited: 17
Kombucha and kefir fermentation dynamics on cashew nut beverage (Anacardium occidentale L.)
Antônio Augusto Lima Araújo Filho, Paulo Henrique Machado de Sousa, Ícaro Gusmão Pinto Vieira, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 33, pp. 100778-100778
Closed Access | Times Cited: 9
Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation
Daniel Quarentei Rossini, Cristina Stewart Bittencourt Bogsan
Fermentation (2023) Vol. 9, Iss. 9, pp. 810-810
Open Access | Times Cited: 9
Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins
Yuliya Frolova, V.M. Vorobyeva, Irina Vorobyeva, et al.
Fermentation (2023) Vol. 9, Iss. 6, pp. 552-552
Open Access | Times Cited: 8
Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea
Yeon Ju Lee, Hye Jee Kang, Su Hyung Yi, et al.
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 3, pp. 347-352
Open Access | Times Cited: 8
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