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:
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
Showing 22 citing articles:
Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review
Qiaoxian Luo, Longbiao Luo, Jinmin Zhao, et al.
Journal of Advanced Research (2023) Vol. 65, pp. 345-363
Open Access | Times Cited: 29
Qiaoxian Luo, Longbiao Luo, Jinmin Zhao, et al.
Journal of Advanced Research (2023) Vol. 65, pp. 345-363
Open Access | Times Cited: 29
Supercapacitor Cell Performance with Bacterial Nanocellulose and Bacterial Nanocellulose/Polybenzimidazole Impregnated Membranes as Separator
Hristo Penchev, Galia Ivanova, Venelin Hubenov, et al.
Membranes (2025) Vol. 15, Iss. 1, pp. 12-12
Open Access
Hristo Penchev, Galia Ivanova, Venelin Hubenov, et al.
Membranes (2025) Vol. 15, Iss. 1, pp. 12-12
Open Access
Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 13-13
Open Access
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 13-13
Open Access
Recent Advancements in Metabolomics: Applications and Insights into Functional Beverages
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Ethanol fermentation of tapioca wastewater in anaerobic baffled reactor: Performance evaluation and microbial community analysis
Kharisrama Trihatmoko, Takahiro Watari, Thu Huong Nguyen, et al.
Bioresource Technology (2025), pp. 132112-132112
Closed Access
Kharisrama Trihatmoko, Takahiro Watari, Thu Huong Nguyen, et al.
Bioresource Technology (2025), pp. 132112-132112
Closed Access
Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach
Nur Syafiqah Syahmimie Augustine, Eric Tzyy Jiann Chong, Carissa Wong, et al.
Asia-Pacific Journal of Molecular Biology and Biotechnology (2025), pp. 1-10
Open Access
Nur Syafiqah Syahmimie Augustine, Eric Tzyy Jiann Chong, Carissa Wong, et al.
Asia-Pacific Journal of Molecular Biology and Biotechnology (2025), pp. 1-10
Open Access
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 9
Closed Access | Times Cited: 4
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel, et al.
Archives of Microbiology (2024) Vol. 206, Iss. 9
Closed Access | Times Cited: 4
Classes and phyla of the kingdom Fungi
Nalin N. Wijayawardene, Kevin D. Hyde, Kirill V. Mikhailov, et al.
Fungal Diversity (2024) Vol. 128, Iss. 1, pp. 1-165
Open Access | Times Cited: 3
Nalin N. Wijayawardene, Kevin D. Hyde, Kirill V. Mikhailov, et al.
Fungal Diversity (2024) Vol. 128, Iss. 1, pp. 1-165
Open Access | Times Cited: 3
Revealing the microbial diversity and volatile flavor formation in finger citron kombucha by metagenomic and GC-MS analysis
Ying Xu, Lingyun Yao, Shiqing Song, et al.
Food Bioscience (2024) Vol. 59, pp. 104087-104087
Closed Access | Times Cited: 2
Ying Xu, Lingyun Yao, Shiqing Song, et al.
Food Bioscience (2024) Vol. 59, pp. 104087-104087
Closed Access | Times Cited: 2
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea
Cihan Düşgün
Biotechnology Journal International (2024) Vol. 28, Iss. 5, pp. 1-7
Open Access | Times Cited: 1
Cihan Düşgün
Biotechnology Journal International (2024) Vol. 28, Iss. 5, pp. 1-7
Open Access | Times Cited: 1
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
Shuo Wang, Chuanwei Li, Qiangshen Xu, et al.
Food Bioscience (2024) Vol. 60, pp. 104340-104340
Closed Access
Shuo Wang, Chuanwei Li, Qiangshen Xu, et al.
Food Bioscience (2024) Vol. 60, pp. 104340-104340
Closed Access
Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
Flávio Augusto de Oliveira Duarte, Kazumi Kawazaki Ramos, Chiara Gini, et al.
Food Research International (2024) Vol. 190, pp. 114568-114568
Closed Access
Flávio Augusto de Oliveira Duarte, Kazumi Kawazaki Ramos, Chiara Gini, et al.
Food Research International (2024) Vol. 190, pp. 114568-114568
Closed Access
Spectrofluorimetric Analysis of Riboflavin Content during Kombucha Fermentation
Mojca Čakić Semenčić, A. Biedrzycka, Anna Kiczor, et al.
BioTech (2024) Vol. 13, Iss. 2, pp. 20-20
Open Access
Mojca Čakić Semenčić, A. Biedrzycka, Anna Kiczor, et al.
BioTech (2024) Vol. 13, Iss. 2, pp. 20-20
Open Access
Kombucha fungus bio-coating for improving mechanical and antibacterial properties of cellulose composites
Faegheh Alsadat Mortazavi Moghadam, Faezeh Alsadat Mortazavi Moghadam
Materials Today Communications (2024) Vol. 40, pp. 109609-109609
Closed Access
Faegheh Alsadat Mortazavi Moghadam, Faezeh Alsadat Mortazavi Moghadam
Materials Today Communications (2024) Vol. 40, pp. 109609-109609
Closed 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
Microbiota de kombuchas brasileiras e relação com sua atividade biológica in vitro
André Ricardo Ferreira da Silva Rocha
(2024)
Open Access
André Ricardo Ferreira da Silva Rocha
(2024)
Open Access
Living electronics in cellulose zoogleal mats
Panagiotis Mougkogiannis, Anna Nikolaidou, Andrew Adamatzky
Carbohydrate Polymer Technologies and Applications (2024), pp. 100627-100627
Open Access
Panagiotis Mougkogiannis, Anna Nikolaidou, Andrew Adamatzky
Carbohydrate Polymer Technologies and Applications (2024), pp. 100627-100627
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
Functional Plant Substrates in Sourdough Fermentation: Hops, Kombucha, and Grape Pomace
Maria-Luissa MAINO, Alessandra Marc, Carmen Ioana Mureșan
Hop and Medicinal Plants (2024) Vol. 32, Iss. 1-2, pp. 35-55
Closed Access
Maria-Luissa MAINO, Alessandra Marc, Carmen Ioana Mureșan
Hop and Medicinal Plants (2024) Vol. 32, Iss. 1-2, pp. 35-55
Closed Access
Cocoa Mucilage: A Novel Substrate for Fermented Tea-Based Beverages
José Villarroel Bastidas, Ariel Fernando Morales Moreira, Byron Oviedo, et al.
International Journal of Design & Nature and Ecodynamics (2023) Vol. 18, Iss. 5, pp. 1169-1178
Open Access
José Villarroel Bastidas, Ariel Fernando Morales Moreira, Byron Oviedo, et al.
International Journal of Design & Nature and Ecodynamics (2023) Vol. 18, Iss. 5, pp. 1169-1178
Open Access
Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha
Qing Nie, Shuqia Ding, Mingwei Xie, et al.
Beverage Plant Research (2020), pp. 1-12
Open Access
Qing Nie, Shuqia Ding, Mingwei Xie, et al.
Beverage Plant Research (2020), pp. 1-12
Open Access
