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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:

Comparison of commercial and traditional kefir microbiota using metagenomic analysis
Yusuf Biçer, Arife Ezgi Telli, Gonca Sönmez, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 3, pp. 528-534
Closed Access | Times Cited: 30

Showing 1-25 of 30 citing articles:

Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
Yusuf Biçer, Gamze Turkal, Gonca Sönmez, et al.
International Dairy Journal (2024) Vol. 158, pp. 106039-106039
Closed Access | Times Cited: 6
Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products
Chloe J. McGovern, Brianda D. González‐Orozco, Rafael Jiménez‐Flores
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4259-4276
Open Access | Times Cited: 5
A Global Review of Geographical Diversity of Kefir Microbiome
Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 3, pp. 150-150
Open Access
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
Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review
Jan Sadurski, Magdalena Polak‐Berecka, Adam Staniszewski, et al.
Foods (2024) Vol. 13, Iss. 14, pp. 2216-2216
Open Access | Times Cited: 4
PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
Zihang Shi, Xiefei Li, Xiankang Fan, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 17
Determination of bacterial community structure of Turkish kefir beverages via metagenomic approach
Zeynep Yeğin, Mediha Nur Zafer Yurt, Behiye Büşra Taşbaşi, et al.
International Dairy Journal (2022) Vol. 129, pp. 105337-105337
Closed Access | Times Cited: 14
Application of Ultrafiltration to Produce Sheep’s and Goat’s Whey-Based Synbiotic Kefir Products
Arona Pires, Gözdenur Tan, David Silva Gomes, et al.
Membranes (2023) Vol. 13, Iss. 5, pp. 473-473
Open Access | Times Cited: 7
Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 7
Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics
Doğan Kürşad Aktas, Sevcan Aydın
Journal of Food Science and Technology (2024) Vol. 61, Iss. 10, pp. 1986-1997
Open Access | Times Cited: 2
The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y
Xing Guo, Yining He, Yifan Cheng, et al.
Food & Function (2024) Vol. 15, Iss. 9, pp. 5026-5040
Closed Access | Times Cited: 2
Effects of kefir consumption on gut microbiota and health outcomes in women with polycystic ovary syndrome
Merve Esra Çıtar Dazıroğlu, Nilüfer Acar Tek, Münire Funda Cevher Akdulum, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 8, pp. 5632-5646
Open Access | Times Cited: 2
The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains
Xiaomeng Wang, Wenpei Li, Mengjia Xu, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 12-12
Open Access | Times Cited: 16
Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors
Claudia Ibacache‐Quiroga, Karoll González-Pizarro, Mariam Charifeh, et al.
Foods (2022) Vol. 11, Iss. 7, pp. 900-900
Open Access | Times Cited: 10
Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties
Birsen Yılmaz, Emine Elibol, H. Nakibapher Jones Shangpliang, et al.
Fermentation (2022) Vol. 8, Iss. 11, pp. 590-590
Open Access | Times Cited: 9
Application of Ultrafiltration To Produce Sheep’s and Goat’s Whey Based Synbiotic Kefir Products
Arona Pires, Gözdenur Tan, David Francisco Lopes Gomes, et al.
(2023)
Open Access | Times Cited: 5
Kefir with artificial and natural dyes: Assessment of consumer knowledge, attitude, and emotional profile using emojis
Anna Carolina G. Penna, Bruna B. Durço, Mônica Marques Pagani, et al.
Journal of Sensory Studies (2022) Vol. 37, Iss. 2
Closed Access | Times Cited: 8
Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?
Fatemeh Nejati, Charlotte C. Capitain, Jannike Lea Krause, et al.
Applied Sciences (2022) Vol. 12, Iss. 8, pp. 3838-3838
Open Access | Times Cited: 8
Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss
Xin Zhao, Liang Song, Dayong Han, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 66-66
Open Access | Times Cited: 1
The assessment of bacterial diversity in CO2 treated and untreated raw milk during cold storage using high‐throughput sequencing technology
Juan Huang, Qing‐bo Yao, Li‐ke Feng, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 3, pp. 1911-1926
Closed Access | Times Cited: 1
Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk
Putri Dian Wulansari, Widodo Widodo, Sunarti Sunarti, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 6
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir
Mariangela Valletta, Nicoletta Campolattano, Ida De Chiara, et al.
Food Research International (2023) Vol. 173, pp. 113298-113298
Open Access | Times Cited: 3
Metagenomic analysis of the microbial community in kefir grains from different milk sources
Juni Sumarmono, Rio Jati Kusuma, Novia Rahayu, et al.
Biodiversitas Journal of Biological Diversity (2023) Vol. 24, Iss. 10
Open Access | Times Cited: 3
The occurrence of aflatoxin M1 in doogh, kefir, and kashk in Hamadan, Iran
Mina Khorshidi, Ali Heshmati, Zahra Hadian, et al.
Food Science and Technology (2022) Vol. 42
Open Access | Times Cited: 4
A medical and molecular approach to kefir as a therapeutic agent of human microbiota
Zeynep Yeğin, Mert Sudağıdan
International Journal for Vitamin and Nutrition Research (2022) Vol. 94, Iss. 1, pp. 71-80
Closed Access | Times Cited: 3
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