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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:

Aflatoxin B1 degradation by microorganisms isolated from Kombucha culture
Fadia Ben Taheur, Chalbia Mansour, Khawla Ben Jeddou, et al.
Toxicon (2020) Vol. 179, pp. 76-83
Closed Access | Times Cited: 49

Showing 1-25 of 49 citing articles:

Kombucha: A review of substrates, regulations, composition, and biological properties
Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Cíntia Borges Silva, et al.
Journal of Food Science (2022) Vol. 87, Iss. 2, pp. 503-527
Open Access | Times Cited: 134
Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America
Keisha Harrison, Chris Curtin
Microorganisms (2021) Vol. 9, Iss. 5, pp. 1060-1060
Open Access | Times Cited: 95
Biological activities of kombucha beverages: The need of clinical evidence
Diego Morales
Trends in Food Science & Technology (2020) Vol. 105, pp. 323-333
Closed Access | Times Cited: 92
Microbial detoxification of mycotoxins in food and feed
Hongwen Xu, Liangzhe Wang, Jiadi Sun, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 18, pp. 4951-4969
Closed Access | Times Cited: 75
Microbiological Decontamination of Mycotoxins: Opportunities and Limitations
Małgorzata Piotrowska
Toxins (2021) Vol. 13, Iss. 11, pp. 819-819
Open Access | Times Cited: 62
Lactic acid bacteria
Sneh Punia Bangar, Nitya Sharma, Aastha Bhardwaj, et al.
Quality Assurance and Safety of Crops & Foods (2022) Vol. 14, Iss. 2, pp. 13-31
Open Access | Times Cited: 59
Applications of synthetic microbial consortia in biological control of mycotoxins and fungi
Yanxia Wang, Lei Yang, Jianhong Xu, et al.
Current Opinion in Food Science (2023) Vol. 53, pp. 101074-101074
Closed Access | Times Cited: 33
Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products
Zekang Peng, Yue Zhang, Ziping Ai, et al.
Comprehensive Reviews in Food Science and Food Safety (2023) Vol. 22, Iss. 5, pp. 4030-4052
Closed Access | Times Cited: 28
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Xue Feng, Zhiwen Ge, Ying Wang, et al.
Food Production Processing and Nutrition (2024) Vol. 6, Iss. 1
Open Access | Times Cited: 15
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation
Vishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, et al.
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 20, pp. 5395-5412
Open Access | Times Cited: 51
Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination
Sneh Punia Bangar, Nitya Sharma, Manoj Kumar, et al.
Food Bioscience (2021) Vol. 44, pp. 101444-101444
Closed Access | Times Cited: 49
Exploring future applications of the apiculate yeast Hanseniaspora
Niël van Wyk, Jennifer Badura, Christian von Wallbrunn, et al.
Critical Reviews in Biotechnology (2023) Vol. 44, Iss. 1, pp. 100-119
Open Access | Times Cited: 21
Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential
Anelise Leal Vieira Cubas, Ana Paula Provin, Ana Regina de Aguiar Dutra, et al.
Polymers (2023) Vol. 15, Iss. 7, pp. 1701-1701
Open Access | Times Cited: 20
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra-Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, et al.
Foods (2023) Vol. 12, Iss. 4, pp. 838-838
Open Access | Times Cited: 17
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
Textile industry and environment: can the use of bacterial cellulose in the manufacture of biotextiles contribute to the sector?
Ana Paula Provin, Anelise Leal Vieira Cubas, Ana Regina de Aguiar Dutra, et al.
Clean Technologies and Environmental Policy (2021) Vol. 23, Iss. 10, pp. 2813-2825
Closed Access | Times Cited: 33
Efficient Aflatoxin B1 degradation by a novel isolate, Pseudomonas aeruginosa M-4
Yanhua Xu, Huiyan Dong, Chenxi Liu, et al.
Food Control (2023) Vol. 149, pp. 109679-109679
Closed Access | Times Cited: 15
Additional advances related to the health benefits associated with kombucha consumption
Tuba Esatbeyoglu, Secil Sarikaya Aydin, Büşra Gültekin Subaşı, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 18, pp. 6102-6119
Closed Access | Times Cited: 14
A Comprehensive Review of Mycotoxins, Their Toxicity, and Innovative Detoxification Methods
Ravikant Shekhar, Vinay B. Raghavendra, P. Rachitha
Toxicology Reports (2025) Vol. 14, pp. 101952-101952
Open Access
Effect of temperature and time on mold growth, mycotoxin contamination, phytochemicals and microbiological characteristics of kombucha tea during fermentation
Ilona Sadok, Kamila Rachwał, Ilona Jonik, et al.
Food Control (2025), pp. 111296-111296
Open Access
Reducing aflatoxins (<i>Aspergillus flavus</i>) in food and animal feed by physical methods and chemical degradation: An update
Muhammad Fakhar-u-Zaman Akhtar, Yan Zhang, Muhammad Umar, et al.
Journal of Animal and Feed Sciences (2025) Vol. 34, Iss. 2, pp. 161-178
Open Access
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, et al.
Trends in Food Science & Technology (2021) Vol. 114, pp. 25-59
Closed Access | Times Cited: 32
Isolation and characterization of a Pseudomonas poae JSU-Y1 with patulin degradation ability and biocontrol potential against Penicillium expansum
Yun Ren, Man Yao, Peipei Chang, et al.
Toxicon (2021) Vol. 195, pp. 1-6
Closed Access | Times Cited: 28
Degradation Mechanism of Aflatoxin M1 by Recombinant Catalase from Bacillus pumilusE-1-1-1: Food Applications in Milk and Beer
Xiaoyu Liu, Fangkun Zhao, Xianghong Wang, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 888-888
Open Access | Times Cited: 4
Control of Staphylococcus aureus methicillin resistant isolated from auricular infections using aqueous and methanolic extracts of Ephedra alata
Amal Dbeibia, Fadia Ben Taheur, Khadijah A. Altammar, et al.
Saudi Journal of Biological Sciences (2021) Vol. 29, Iss. 2, pp. 1021-1028
Open Access | Times Cited: 26
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