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:
Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation
Daniel Quarentei Rossini, Cristina Stewart Bittencourt Bogsan
Fermentation (2023) Vol. 9, Iss. 9, pp. 810-810
Open Access | Times Cited: 9
Daniel Quarentei Rossini, Cristina Stewart Bittencourt Bogsan
Fermentation (2023) Vol. 9, Iss. 9, pp. 810-810
Open Access | Times Cited: 9
Showing 9 citing articles:
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Evaluation of the Efficacy of Kombucha-Based Drink Enriched with Inulin and Vitamins for the Management of Constipation-Predominant Irritable Bowel Syndrome in Females: A Randomized Pilot Study
Isakov Va, В И Пилипенко, Alina Vlasova, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 12, pp. 102037-102037
Open Access | Times Cited: 8
Isakov Va, В И Пилипенко, Alina Vlasova, et al.
Current Developments in Nutrition (2023) Vol. 7, Iss. 12, pp. 102037-102037
Open Access | Times Cited: 8
Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1301-1301
Open Access | Times Cited: 2
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, et al.
Processes (2024) Vol. 12, Iss. 7, pp. 1301-1301
Open Access | Times Cited: 2
Coffee Flavoured Kombucha: Development, Physicochemical Characterization and Sensory <span aria-describedby="tippy-34">Analysis
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
(2024)
Open Access | Times Cited: 1
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
(2024)
Open Access | Times Cited: 1
BACTERIAL CELLULOSE FROM KOMBUCHA: ASSESSING INOCULUM AGE AND CONCENTRATION, AND ITS CONVERSION VIA ENZYMATIC HYDROLYSIS INTO CELLOBIOSE AND GLUCOSE
Alana C. Guimarães, Eduardo Leonarski, Karina Cesca, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103244-103244
Closed Access | Times Cited: 1
Alana C. Guimarães, Eduardo Leonarski, Karina Cesca, et al.
Biocatalysis and Agricultural Biotechnology (2024) Vol. 59, pp. 103244-103244
Closed Access | Times Cited: 1
Field Investigation of Flavored Kombucha’s Shelf Life Unveils High Sensitivity of Microbial Dynamics Towards Assimilable Nitrogen
Thierry Tran, Damien Steyer, F. Verdier, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
Thierry Tran, Damien Steyer, F. Verdier, et al.
Food and Bioprocess Technology (2024)
Closed Access | Times Cited: 1
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
Coffee-Flavoured Kombucha: Development, Physicochemical Characterisation, and Sensory Analysis
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
Fermentation (2024) Vol. 10, Iss. 7, pp. 334-334
Open Access
Morena Senna Saito, Wilton Amaral dos Santos, Maria Eugênia de Oliveira Mamede
Fermentation (2024) Vol. 10, Iss. 7, pp. 334-334
Open Access
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles
Tobías Moccia, Carolina Antuña, Clara Bruzone, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Tobías Moccia, Carolina Antuña, Clara Bruzone, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
