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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:

A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Zeynep B. Güzel‐Seydim, Çağlar Gökırmaklı, Annel K. Greene
Trends in Food Science & Technology (2021) Vol. 113, pp. 42-53
Closed Access | Times Cited: 122

Showing 1-25 of 122 citing articles:

Fermented foods: An update on evidence-based health benefits and future perspectives
Iñaki Diez‐Ozaeta, Oihana Juaristi Astiazaran
Food Research International (2022) Vol. 156, pp. 111133-111133
Closed Access | Times Cited: 92
Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
Vassilios Ganatsios, Poonam Singh Nee Nigam, Stavros Plessas, et al.
Beverages (2021) Vol. 7, Iss. 3, pp. 48-48
Open Access | Times Cited: 67
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: 64
Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers
Gabriela Precup, Cristina Bianca Pocol, Bernadette-Emőke Teleky, et al.
International Journal of Environmental Research and Public Health (2022) Vol. 19, Iss. 3, pp. 1208-1208
Open Access | Times Cited: 45
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, et al.
Food Chemistry X (2023) Vol. 18, pp. 100683-100683
Open Access | Times Cited: 27
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: 24
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 10
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
Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage
María Dolores Pendón, Ana Agustina Bengoa, Carolina Iraporda, et al.
Journal of Applied Microbiology (2021) Vol. 133, Iss. 1, pp. 162-180
Closed Access | Times Cited: 42
From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages
Dimitris Tzavaras, Marina Papadelli, Ιωάννα Ντάϊκου
Fermentation (2022) Vol. 8, Iss. 3, pp. 135-135
Open Access | Times Cited: 35
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage
K. Uruc, Ali Tekin, Didem Şahingil, et al.
Innovative Food Science & Emerging Technologies (2022) Vol. 82, pp. 103189-103189
Closed Access | Times Cited: 32
Water kefir grains vs. milk kefir grains: Physical, microbial and chemical comparison
Çağlar Gökırmaklı, Zeynep B. Güzel‐Seydim
Journal of Applied Microbiology (2022) Vol. 132, Iss. 6, pp. 4349-4358
Open Access | Times Cited: 31
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
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
Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations
Divakar Dahiya, Poonam Singh Nee Nigam
Fermentation (2023) Vol. 9, Iss. 4, pp. 388-388
Open Access | Times Cited: 17
Microbial Composition of Water Kefir Grains and Their Application for the Detoxification of Aflatoxin B1
Weidong Ouyang, Zhenlin Liao, Ximiao Yang, et al.
Toxins (2024) Vol. 16, Iss. 2, pp. 107-107
Open Access | Times Cited: 6
Spatially structured microbial consortia and their role in food fermentations
Sabine Michielsen, Gabriel T. Vercelli, Otto X. Cordero, et al.
Current Opinion in Biotechnology (2024) Vol. 87, pp. 103102-103102
Open Access | Times Cited: 5
Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications
Alejandra Hurtado‐Romero, Mariano Del Toro-Barbosa, Misael Sebastián Gradilla‐Hernández, et al.
Foods (2021) Vol. 10, Iss. 10, pp. 2275-2275
Open Access | Times Cited: 38
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleţ, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
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
Quorum sensing in human gut and food microbiomes: Significance and potential for therapeutic targeting
A. Kate Falà, Avelino Álvarez‐Ordóñez, Alain Filloux, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 24
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
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities
Federico I. Brigante, Pavel Solovyev, Luana Bontempo
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3370-3397
Open Access | Times Cited: 5
Assessment of trace elements in Iranian kefir samples by using ICP-OES technique
Soraya Farhadiyan, Amin Kiani, Naeemeh Noghre, et al.
International Journal of Environmental & Analytical Chemistry (2024), pp. 1-10
Closed Access | Times Cited: 5
Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological properties
Klinger Vinícius de Almeida, Vanessa Cortina Zanetti, Callebe Camelo‐Silva, et al.
Food Chemistry Advances (2024) Vol. 5, pp. 100759-100759
Open Access | Times Cited: 5
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