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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:

An overview of antimicrobial properties of kombucha
Ke‐Ying Nyiew, Phek Jin Kwong, Yoon‐Yen Yow
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1024-1053
Closed Access | Times Cited: 37

Showing 1-25 of 37 citing articles:

Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 51
Antibacterial activity of biosynthesized zinc oxide nanoparticles using Kombucha extract
Amira A. El-Fallal, Reham A. Elfayoumy, Mohamed M. El‐Zahed
SN Applied Sciences (2023) Vol. 5, Iss. 12
Open Access | Times Cited: 28
Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100711-100711
Open Access | Times Cited: 11
Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications
Nikita Sanwal, Achala Gupta, Mohammed A. Bareen, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100421-100421
Open Access | Times Cited: 18
Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves
Gülden Kılıç, İlkin Yücel Şengün
Food Bioscience (2023) Vol. 53, pp. 102631-102631
Closed Access | Times Cited: 15
Advancing gastric cancer treatment: nanotechnology innovations and future prospects
Tengfei Yang, Lin Guo
Cell Biology and Toxicology (2024) Vol. 40, Iss. 1
Open Access | Times Cited: 6
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Le Bao Xuyen Nguyen, Anh Duy, Thach Phan Van
Polish Journal of Food and Nutrition Sciences (2025)
Open Access
Effect of fermentation conditions on bioactive compounds, physicochemical properties, antimicrobial activities, and cellulosic pellicle formation in black tea Kombucha
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103547-103547
Closed Access
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: 13
Are Fermented Foods Effective against Inflammatory Diseases?
Alok Kumar Paul, Chooi Ling Lim, Md. Aminul Islam Apu, et al.
International Journal of Environmental Research and Public Health (2023) Vol. 20, Iss. 3, pp. 2481-2481
Open Access | Times Cited: 12
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
Kombucha polysaccharide alleviates DSS-induced colitis in mice by modulating the gut microbiota and remodeling metabolism pathways
Zhong-Hao Ji, Wen‐Yin Xie, Pei‐Sen Zhao, et al.
Frontiers in Microbiomes (2024) Vol. 3
Open Access | Times Cited: 4
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 4
Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus
Weina Liang, Xiaotong Wang, Luyao Zhang, et al.
Food Chemistry (2024) Vol. 458, pp. 140242-140242
Closed Access | Times Cited: 4
Honey utilization in soursop leaves (Annona muricata) kombucha: Physicochemical, cytotoxicity, and antimicrobial activity
Andy Candra, Bayu Prasetyo, Haile Fentahun Darge
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102815-102815
Open Access | Times Cited: 11
Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization
Geovanna de Oliveira Costa, Carime Lessa Mansur Pontes, Alexandre Luís Parize, et al.
Food & Function (2024) Vol. 15, Iss. 5, pp. 2497-2523
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
In Situ Sprayed Biotherapeutic Gel Containing Stable Microbial Communities for Efficient Anti‐Infection Treatment
Jian‐Hua Yan, Di‐Wei Zheng, Hui‐Yun Gu, et al.
Advanced Science (2022) Vol. 10, Iss. 4
Open Access | Times Cited: 15
Microbiological and Physico-Chemical Characteristics of Black Tea Kombucha Fermented with a New Zealand Starter Culture
Boying Wang, Kay Rutherfurd‐Markwick, Naran Naren, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2314-2314
Open Access | Times Cited: 8
Transcriptomic analysis reveals antibacterial mechanism of probiotic fermented Portulaca oleracea L. against Cronobacter sakazakii and application in reconstituted infant formula
Haorui Ma, Xiaoxia Chen, Xiaoping Zhang, et al.
Food Bioscience (2024) Vol. 58, pp. 103721-103721
Closed Access | Times Cited: 2
Sustained antibacterial activity of orthodontic elastomeric ligature ties coated with a novel kombucha-derived bacterial nanocellulose: An in-vitro study
Fateme Eskandari, Susan Borzou, Alireza Razavian, et al.
PLoS ONE (2024) Vol. 19, Iss. 2, pp. e0292966-e0292966
Open Access | Times Cited: 2
Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States
Keisha Harrison, Roxana Navarro, Kristin C. Jensen, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 59-59
Open Access | Times Cited: 7
Physical Modifications of Kombucha‐Derived Bacterial Nanocellulose: Toward a Functional Bionanocomposite Platform
Meruyert Imanbekova, Reza Abbasi, Xinyue Hu, et al.
Macromolecular Materials and Engineering (2024)
Open Access | Times Cited: 1
Kombucha fungus bio-coating for improving mechanical and antibacterial properties of cellulose composites
Faegheh Alsadat Mortazavi Moghadam, Faezeh Alsadat Mortazavi Moghadam
Materials Today Communications (2024) Vol. 40, pp. 109609-109609
Closed Access | Times Cited: 1
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