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:
From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages
Dimitris Tzavaras, Marina Papadelli, Ιωάννα Ντάϊκου
Fermentation (2022) Vol. 8, Iss. 3, pp. 135-135
Open Access | Times Cited: 35
Dimitris Tzavaras, Marina Papadelli, Ιωάννα Ντάϊκου
Fermentation (2022) Vol. 8, Iss. 3, pp. 135-135
Open Access | Times Cited: 35
Showing 1-25 of 35 citing articles:
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: 36
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 36
Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics
Wei Jia, Chenna Di
Food Research International (2023) Vol. 164, pp. 112459-112459
Closed Access | Times Cited: 24
Wei Jia, Chenna Di
Food Research International (2023) Vol. 164, pp. 112459-112459
Closed Access | Times Cited: 24
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 10
Nan Zhao, Yuli Huang, Haimei Lai, et al.
Food Bioscience (2024) Vol. 57, pp. 103592-103592
Closed Access | Times Cited: 10
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
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
Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 5
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
Open Access | Times Cited: 5
Kefir alternatives, an innovative source of probiotics: microbiological, technological, and therapeutical properties
Zuzana Matejčeková, Ľubomír Valík
Applied Food Research (2025), pp. 100775-100775
Open Access
Zuzana Matejčeková, Ľubomír Valík
Applied Food Research (2025), pp. 100775-100775
Open Access
Evaluating the Impact of Kefir Consumption on Dental Caries and Periodontal Disease: A Narrative Review
Anna González-Rascón, Elda Georgina Chávez-Cortéz, Angélica Hurtado-Camarena, et al.
Dentistry Journal (2025) Vol. 13, Iss. 2, pp. 86-86
Open Access
Anna González-Rascón, Elda Georgina Chávez-Cortéz, Angélica Hurtado-Camarena, et al.
Dentistry Journal (2025) Vol. 13, Iss. 2, pp. 86-86
Open Access
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
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
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
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
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
Mohamed Aroua, Hayet Ben Haj Koubaier, Saoussen Bouacida, et al.
Beverages (2023) Vol. 9, Iss. 1, pp. 2-2
Open Access | Times Cited: 11
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
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
Influence of Jerusalem artichoke on microbial and chemical characteristics of water kefir production
Büşra Onat, Ramazan Tolga Niçin, N. Afranur Kanıbol, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101104-101104
Closed Access
Büşra Onat, Ramazan Tolga Niçin, N. Afranur Kanıbol, et al.
International Journal of Gastronomy and Food Science (2025) Vol. 39, pp. 101104-101104
Closed Access
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
Thittaya Chompoosee, Phisit Seesuriyachan, Wassanai Wattanutchariya, et al.
LWT (2025), pp. 117539-117539
Open Access
Effect of Chilled Storage on Antioxidant Capacities and Volatile Flavors of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii CNCM I-745 in Combination with Inulin
Abid Sarwar, Sam Al‐Dalali, Tariq Aziz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 7, pp. 713-713
Open Access | Times Cited: 17
Abid Sarwar, Sam Al‐Dalali, Tariq Aziz, et al.
Journal of Fungi (2022) Vol. 8, Iss. 7, pp. 713-713
Open Access | Times Cited: 17
Microbial and Chemical Changes during Fermentation of Coconut Water Kefir Beverage
Mansi Limbad, Noemi Gutierrez‐Maddox, Nazimah Hamid, et al.
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 7257-7257
Open Access | Times Cited: 10
Mansi Limbad, Noemi Gutierrez‐Maddox, Nazimah Hamid, et al.
Applied Sciences (2023) Vol. 13, Iss. 12, pp. 7257-7257
Open Access | Times Cited: 10
Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir
Suzan Tireki
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access | Times Cited: 3
Suzan Tireki
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access | Times Cited: 3
The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir‐like beverages
Bilal Ağırman, Ilker Yildiz, Süleyman Polat, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6595-6611
Open Access | Times Cited: 3
Bilal Ağırman, Ilker Yildiz, Süleyman Polat, et al.
Food Science & Nutrition (2024) Vol. 12, Iss. 9, pp. 6595-6611
Open Access | Times Cited: 3
Kefir: a fermented plethora of symbiotic microbiome and health
Jagan Mohan Rao Tingirikari, Anshul Sharma, Hae‐Jeung Lee
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Jagan Mohan Rao Tingirikari, Anshul Sharma, Hae‐Jeung Lee
Journal of Ethnic Foods (2024) Vol. 11, Iss. 1
Open Access | Times Cited: 3
Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice
Gengan Du, Yudie Qing, Huanzi Wang, et al.
Food Bioscience (2023) Vol. 53, pp. 102555-102555
Open Access | Times Cited: 7
Gengan Du, Yudie Qing, Huanzi Wang, et al.
Food Bioscience (2023) Vol. 53, pp. 102555-102555
Open Access | Times Cited: 7
Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 7
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 7
Nutritional and functional properties of kefir: review
Komal Saleem, Ali Ikram, Farhan Saeed, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3261-3274
Open Access | Times Cited: 7
Komal Saleem, Ali Ikram, Farhan Saeed, et al.
International Journal of Food Properties (2023) Vol. 26, Iss. 2, pp. 3261-3274
Open Access | Times Cited: 7
Probiotic Growth Pattern and Physicochemical Evaluation of Water Kefir Fermentation
Phin Yin Sin, Suat Hian Tan, Mohd Fazli Farida Asras, et al.
Malaysian Applied Biology (2024) Vol. 53, Iss. 2, pp. 21-30
Closed Access | Times Cited: 2
Phin Yin Sin, Suat Hian Tan, Mohd Fazli Farida Asras, et al.
Malaysian Applied Biology (2024) Vol. 53, Iss. 2, pp. 21-30
Closed Access | Times Cited: 2
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 234-234
Open Access | Times Cited: 6
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 234-234
Open Access | Times Cited: 6
Physical Characterization of a Novel Carrot Juice Whey-Enriched Beverage Fermented with Milk or Water Kefir Starter Cultures
Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3368-3368
Open Access | Times Cited: 6
Anita Rejdlová, Richardos Nikolaos Salek, Zuzana Míšková, et al.
Foods (2023) Vol. 12, Iss. 18, pp. 3368-3368
Open Access | Times Cited: 6
Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures
Delicia L. Bazán Tantaleán, Pablo G. del Río, Sandra Cortés Diéguez, et al.
(2024)
Open Access | Times Cited: 1
Delicia L. Bazán Tantaleán, Pablo G. del Río, Sandra Cortés Diéguez, et al.
(2024)
Open Access | Times Cited: 1
