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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:

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes
Vassilios Ganatsios, Poonam Singh Nee Nigam, Stavros Plessas, et al.
Beverages (2021) Vol. 7, Iss. 3, pp. 48-48
Open Access | Times Cited: 67

Showing 1-25 of 67 citing articles:

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis
Divakar Dahiya, Poonam Singh Nee Nigam
Fermentation (2022) Vol. 8, Iss. 7, pp. 303-303
Open Access | Times Cited: 90
The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-Inflammation and Colon-Cancer
Divakar Dahiya, Poonam Singh Nee Nigam
Microorganisms (2022) Vol. 10, Iss. 3, pp. 665-665
Open Access | Times Cited: 84
Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective
Achala Gupta, Nikita Sanwal, Mohammed A. Bareen, et al.
Food Research International (2023) Vol. 170, pp. 113046-113046
Closed Access | Times Cited: 76
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
Patrycja Cichońska, Małgorzata Ziarno
Microorganisms (2021) Vol. 10, Iss. 1, pp. 91-91
Open Access | Times Cited: 89
Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits
Birsen Yılmaz, Heena Sharma, Ebru Melekoğlu, et al.
Food Bioscience (2022) Vol. 46, pp. 101592-101592
Closed Access | Times Cited: 40
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 34
Current status and future prospects of bioactive molecules delivered through sustainable encapsulation techniques for food fortification
Divakar Dahiya, Αντωνία Τέρπου, Marilena E. Dasenaki, et al.
Sustainable Food Technology (2023) Vol. 1, Iss. 4, pp. 500-510
Open Access | Times Cited: 28
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 23
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 11
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 9
Nutritional Characteristics, Health Impact, and Applications of Kefir
Oladayo Emmanuel Apalowo, Grace A. Adegoye, Teresia Mbogori, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 8
Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea
Chiara La Torre, Alessia Fazio, Paolino Caputo, et al.
Molecules (2021) Vol. 26, Iss. 18, pp. 5474-5474
Open Access | Times Cited: 47
The Rise of Wine among Ancient Civilizations across the Mediterranean Basin
Mkrtich Harutyunyan, Manuel Malfeito‐Ferreira
Heritage (2022) Vol. 5, Iss. 2, pp. 788-812
Open Access | Times Cited: 27
Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut–Brain Signaling
Divakar Dahiya, Poonam Singh Nee Nigam
Microorganisms (2022) Vol. 10, Iss. 9, pp. 1687-1687
Open Access | Times Cited: 27
Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations
Divakar Dahiya, Poonam Singh Nee Nigam
Fermentation (2023) Vol. 9, Iss. 4, pp. 388-388
Open Access | Times Cited: 16
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
Flavia Letícia Sanches, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Gonçalves, et al.
World Journal of Microbiology and Biotechnology (2024) Vol. 40, Iss. 4
Closed Access | Times Cited: 5
A novel beverage of coffee cherry (cascara) water kefir rich in antioxidants, bioactive compounds, and exhibiting promising antibacterial and sensory qualities
Thittaya Chompoosee, Phisit Seesuriyachan, Wassanai Wattanutchariya, et al.
LWT (2025), pp. 117539-117539
Open Access
The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake
Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, et al.
Fermentation (2022) Vol. 8, Iss. 10, pp. 490-490
Open Access | Times Cited: 23
Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota
Divakar Dahiya, Poonam Singh Nee Nigam
Foods (2022) Vol. 11, Iss. 18, pp. 2760-2760
Open Access | Times Cited: 22
Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3115-3136
Open Access | Times Cited: 13
Non-Conventional Sucrose-Based Substrates: Development of Non-Dairy Kefir Beverages with Probiotic Potential
Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, et al.
Fermentation (2023) Vol. 9, Iss. 4, pp. 384-384
Open Access | Times Cited: 12
Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1127-1127
Open Access | Times Cited: 4
Black Cumin (Nigella sativa L.) Seed Press Cake as a Novel Material for the Development of New Non-Dairy Beverage Fermented with Kefir Grains
Łukasz Łopusiewicz, Natalia Śmietana, Daria Paradowska, et al.
Microorganisms (2022) Vol. 10, Iss. 2, pp. 300-300
Open Access | Times Cited: 19
Chemical, Physicochemical, Microbiological, Bioactive, and Sensory Characteristics of Cow and Donkey Milk Kefir during Storage
Mohamed Aroua, Hayet Ben Haj Koubaier, Saoussen Bouacida, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 2-2
Open Access | Times Cited: 11
Donkey milk as a non-bovine alternative: a review of its nutri-functional properties, applications, and challenges
Manan Preet Singh, Pranav Vashisht, Lovepreet Singh, et al.
Journal of Food Science and Technology (2024) Vol. 61, Iss. 9, pp. 1652-1661
Closed Access | Times Cited: 3
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