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:
Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 146
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 146
Showing 1-25 of 146 citing articles:
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 48-48
Open Access | Times Cited: 35
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 48-48
Open Access | Times Cited: 35
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: 56
Bruna Milena Bortolomedi, Camila Souza Paglarini, Fábio Cristiano Angonesi Brod
Food Chemistry (2022) Vol. 385, pp. 132719-132719
Closed Access | Times Cited: 56
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: 50
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 50
Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential
Jordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalvez da Silva, et al.
Food Chemistry (2022) Vol. 408, pp. 135206-135206
Open Access | Times Cited: 48
Jordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalvez da Silva, et al.
Food Chemistry (2022) Vol. 408, pp. 135206-135206
Open Access | Times Cited: 48
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 26
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 26
Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics
Barbara Sionek, Aleksandra Szydłowska, Dorota Zielińska, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1714-1714
Open Access | Times Cited: 23
Barbara Sionek, Aleksandra Szydłowska, Dorota Zielińska, et al.
Microorganisms (2023) Vol. 11, Iss. 7, pp. 1714-1714
Open Access | Times Cited: 23
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 22
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 22
Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review
Abidemi Oluranti Ojo, Olga de Smidt
Fermentation (2023) Vol. 9, Iss. 5, pp. 472-472
Open Access | Times Cited: 22
Abidemi Oluranti Ojo, Olga de Smidt
Fermentation (2023) Vol. 9, Iss. 5, pp. 472-472
Open Access | Times Cited: 22
Kombucha Tea-associated microbes remodel host metabolic pathways to suppress lipid accumulation
Rachel N. DuMez-Kornegay, L. Baker, Alexis J. Morris, et al.
PLoS Genetics (2024) Vol. 20, Iss. 3, pp. e1011003-e1011003
Open Access | Times Cited: 9
Rachel N. DuMez-Kornegay, L. Baker, Alexis J. Morris, et al.
PLoS Genetics (2024) Vol. 20, Iss. 3, pp. e1011003-e1011003
Open Access | Times Cited: 9
Development of a New Kombucha from Grape Pomace: The Impact of Fermentation Conditions on Composition and Biological Activities
Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 29-29
Open Access | Times Cited: 6
Nathalie Barakat, Jalloul Bouajila, Sandra Beaufort, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 29-29
Open Access | Times Cited: 6
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open Access
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open Access
Kombucha As a Functional Beverage Rich in Phenolic Compounds
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Kombucha fortified with Cascade hops (Humulus lupulus L.): enhanced antioxidative and sensory properties
Maciej Ditrych, Jakub Jędrasik, Kamil Królak, et al.
Applied Microbiology and Biotechnology (2025) Vol. 109, Iss. 1
Open Access
Maciej Ditrych, Jakub Jędrasik, Kamil Królak, et al.
Applied Microbiology and Biotechnology (2025) Vol. 109, Iss. 1
Open Access
Functionalized Bacterial Cellulose: A Potential Sustainable Adsorbent for Methylene Blue Removal
Aldo Amaro-Reyes, Karina Marín-Medina, Monserrat Escamilla‐García, et al.
Polysaccharides (2025) Vol. 6, Iss. 1, pp. 8-8
Open Access
Aldo Amaro-Reyes, Karina Marín-Medina, Monserrat Escamilla‐García, et al.
Polysaccharides (2025) Vol. 6, Iss. 1, pp. 8-8
Open Access
Functional foods for hair loss and alopecia
Sayna Zahedinia, Esila Bayar, Atefeh Karimidastjerd, et al.
Elsevier eBooks (2025), pp. 373-396
Closed Access
Sayna Zahedinia, Esila Bayar, Atefeh Karimidastjerd, et al.
Elsevier eBooks (2025), pp. 373-396
Closed Access
Traditional and innovative processing of kombucha
Patrícia Poletto, Eduardo Leonarski
Elsevier eBooks (2025), pp. 23-38
Closed Access
Patrícia Poletto, Eduardo Leonarski
Elsevier eBooks (2025), pp. 23-38
Closed Access
Conventional and nonconventional sources for kombucha tea production
Stefan Vukmanović, Јасмина Витас, Radomir Malbaša
Elsevier eBooks (2025), pp. 69-89
Closed Access
Stefan Vukmanović, Јасмина Витас, Radomir Malbaša
Elsevier eBooks (2025), pp. 69-89
Closed Access
Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska, et al.
Food & Function (2025)
Open Access
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska, et al.
Food & Function (2025)
Open Access
Alternative raw materials in kombucha production
Ana Karoline Nogueira Freitas, Paulo Henrique Machado de Sousa, Nédio Jair Wurlitzer
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100594-100594
Closed Access | Times Cited: 31
Ana Karoline Nogueira Freitas, Paulo Henrique Machado de Sousa, Nédio Jair Wurlitzer
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100594-100594
Closed Access | Times Cited: 31
Advances in Natural Antioxidants for Food Improvement
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1825-1825
Open Access | Times Cited: 30
María López‐Pedrouso, José M. Lorenzo, Daniel Franco
Antioxidants (2022) Vol. 11, Iss. 9, pp. 1825-1825
Open Access | Times Cited: 30
Research progress on alternative kombucha substrate transformation and the resulting active components
Jingqian Su, Qingqing Tan, Qian Tang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 17
Jingqian Su, Qingqing Tan, Qian Tang, et al.
Frontiers in Microbiology (2023) Vol. 14
Open Access | Times Cited: 17
Nanobacterial Cellulose from Kombucha Fermentation as a Potential Protective Carrier of Lactobacillus plantarum under Simulated Gastrointestinal Tract Conditions
Sonthirat Charoenrak, Suporn Charumanee, Panee Sirisa-ard, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1356-1356
Open Access | Times Cited: 15
Sonthirat Charoenrak, Suporn Charumanee, Panee Sirisa-ard, et al.
Polymers (2023) Vol. 15, Iss. 6, pp. 1356-1356
Open Access | Times Cited: 15
Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review
Katarzyna Neffe‐Skocińska, Marcelina Karbowiak, Marcin Kruk, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105691-105691
Open Access | Times Cited: 14
Katarzyna Neffe‐Skocińska, Marcelina Karbowiak, Marcin Kruk, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105691-105691
Open Access | Times Cited: 14
Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea
Wanwisa Wongmaneepratip, Kriskamol Na Jom, Yaowapa Lorjaroenphon, et al.
LWT (2024) Vol. 197, pp. 115864-115864
Open Access | Times Cited: 5
Wanwisa Wongmaneepratip, Kriskamol Na Jom, Yaowapa Lorjaroenphon, et al.
LWT (2024) Vol. 197, pp. 115864-115864
Open Access | Times Cited: 5
Insights into Gut Dysbiosis: Inflammatory Diseases, Obesity, and Restoration Approaches
Andy Acevedo-Román, Natalia Pagán-Zayas, Liz I. Velázquez-Rivera, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 17, pp. 9715-9715
Open Access | Times Cited: 5
Andy Acevedo-Román, Natalia Pagán-Zayas, Liz I. Velázquez-Rivera, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 17, pp. 9715-9715
Open Access | Times Cited: 5
