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:
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
Keisha Harrison, Roxana Navarro, Kristin C. Jensen, et al.
Beverages (2023) Vol. 9, Iss. 3, pp. 59-59
Open Access | Times Cited: 7
Showing 7 citing articles:
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
Relationship of the consumption of kombucha and its analogs in immune responses
Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes, Carlos Alonso Salas-Ramírez
Elsevier eBooks (2025), pp. 239-272
Closed Access
Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes, Carlos Alonso Salas-Ramírez
Elsevier eBooks (2025), pp. 239-272
Closed Access
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities
Federico I. Brigante, Pavel Solovyev, Luana Bontempo
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3370-3397
Open Access | Times Cited: 2
Federico I. Brigante, Pavel Solovyev, Luana Bontempo
Food Reviews International (2024) Vol. 40, Iss. 10, pp. 3370-3397
Open Access | Times Cited: 2
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
Erin N. O’Sullivan, Daniel J. O’Sullivan
(2024)
Open Access
Erin N. O’Sullivan, Daniel J. O’Sullivan
(2024)
Open Access
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
Erin N. O’Sullivan, Daniel J. O’Sullivan
Foods (2024) Vol. 13, Iss. 11, pp. 1707-1707
Open Access
Erin N. O’Sullivan, Daniel J. O’Sullivan
Foods (2024) Vol. 13, Iss. 11, pp. 1707-1707
Open Access
Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags
Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 371-371
Open Access
Briana Abigail R. Czarnecki, Kortnie M. Chamberlain, Ian M. Loscher, et al.
Fermentation (2024) Vol. 10, Iss. 7, pp. 371-371
Open Access
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access
