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:
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
Showing 6 citing articles:
Grape Pomace as a Renewable Natural Biosource of Value-Added Compounds with Potential Food Industrial Applications
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 5
Teresa Abreu, Patrícia Sousa, Jéssica Gonçalves, et al.
Beverages (2024) Vol. 10, Iss. 2, pp. 45-45
Open Access | Times Cited: 5
Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification
Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100463-100463
Open Access
Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100463-100463
Open Access
Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties
Alexandru Cristian Grosu, Camelia Diguță, Mircea-Cosmin Pristavu, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 470-470
Open Access
Alexandru Cristian Grosu, Camelia Diguță, Mircea-Cosmin Pristavu, et al.
Fermentation (2024) Vol. 10, Iss. 9, pp. 470-470
Open Access
Production of grape marc kombucha: valorization of a wine by-product
Aitor Balmaseda, Estefania Romeu, Albert Mas, et al.
LWT (2024) Vol. 210, pp. 116882-116882
Open Access
Aitor Balmaseda, Estefania Romeu, Albert Mas, et al.
LWT (2024) Vol. 210, pp. 116882-116882
Open Access
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L.
Cihan Düşgün
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. s2, pp. 2292-2297
Open Access
Cihan Düşgün
Turkish Journal of Agriculture - Food Science and Technology (2024) Vol. 12, Iss. s2, pp. 2292-2297
Open Access
