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:
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3045-3045
Open Access | Times Cited: 30
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3045-3045
Open Access | Times Cited: 30
Showing 1-25 of 30 citing articles:
Starter Culture Development and Innovation for Novel Fermented Foods
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 24
Michael G. Gänzle, Monnin Ludovic, Jinshui Zheng, et al.
Annual Review of Food Science and Technology (2023) Vol. 15, Iss. 1, pp. 211-239
Open Access | Times Cited: 24
Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 23
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 23
Core microbes identification and synthetic microbiota construction for the production of Xiaoqu light-aroma Baijiu
Huan Wang, Yumei Wang, Yulei Ruan, et al.
Food Research International (2024) Vol. 183, pp. 114196-114196
Closed Access | Times Cited: 7
Huan Wang, Yumei Wang, Yulei Ruan, et al.
Food Research International (2024) Vol. 183, pp. 114196-114196
Closed Access | Times Cited: 7
Use of kombucha for valorization of food wastes an agro-residues managing the circular economy
Rubén Francisco González‐Laredo, Karen Marlene Herrera-Rocha, José Alberto Gallegos‐Infante
Elsevier eBooks (2025), pp. 165-179
Closed Access
Rubén Francisco González‐Laredo, Karen Marlene Herrera-Rocha, José Alberto Gallegos‐Infante
Elsevier eBooks (2025), pp. 165-179
Closed Access
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
Chemical composition of kombucha analogs and their influence on sensory acceptability
Silvia Marina González‐Herrera, Olga Miriam Rutiaga‐Quiñones, Itza Nallely Cordero-Soto, et al.
Elsevier eBooks (2025), pp. 107-125
Closed Access
Silvia Marina González‐Herrera, Olga Miriam Rutiaga‐Quiñones, Itza Nallely Cordero-Soto, et al.
Elsevier eBooks (2025), pp. 107-125
Closed Access
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1657-1657
Open Access | Times Cited: 17
Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1657-1657
Open Access | Times Cited: 17
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Eva Tejedor‐Calvo, Diego Morales
Fermentation (2023) Vol. 9, Iss. 4, pp. 326-326
Open Access | Times Cited: 15
Eva Tejedor‐Calvo, Diego Morales
Fermentation (2023) Vol. 9, Iss. 4, pp. 326-326
Open Access | Times Cited: 15
Lignocellulolytic Potential of Microbial Consortia Isolated from a Local Biogas Plant: The Case of Thermostable Xylanases Secreted by Mesophilic Bacteria
Luca Bombardi, Andrea Salini, Martina Aulitto, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 1090-1090
Open Access | Times Cited: 5
Luca Bombardi, Andrea Salini, Martina Aulitto, et al.
International Journal of Molecular Sciences (2024) Vol. 25, Iss. 2, pp. 1090-1090
Open Access | Times Cited: 5
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 5
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 5
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 11
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 11
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 2
Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 2
Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates
Safrina Dyah Hardiningtyas, Nafisyah Jauharah, Kustiariyah Tarman
BIO Web of Conferences (2024) Vol. 106, pp. 02013-02013
Open Access | Times Cited: 2
Safrina Dyah Hardiningtyas, Nafisyah Jauharah, Kustiariyah Tarman
BIO Web of Conferences (2024) Vol. 106, pp. 02013-02013
Open Access | Times Cited: 2
Evaluation of microbiota-induced changes in biochemical, sensory properties and volatile profile of kombucha produced by reformed microbial community
Hilal Kılmanoğlu, Aycan Çınar, M. Zeki Durak
Food Chemistry X (2024) Vol. 22, pp. 101469-101469
Open Access | Times Cited: 2
Hilal Kılmanoğlu, Aycan Çınar, M. Zeki Durak
Food Chemistry X (2024) Vol. 22, pp. 101469-101469
Open Access | Times Cited: 2
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Food Research International (2024) Vol. 192, pp. 114762-114762
Closed Access | Times Cited: 2
Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Food Research International (2024) Vol. 192, pp. 114762-114762
Closed Access | Times Cited: 2
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
Jianfeng Liang, Hailin Wu, Mingfei Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101764-101764
Open Access | Times Cited: 2
Jianfeng Liang, Hailin Wu, Mingfei Lu, et al.
Food Chemistry X (2024) Vol. 23, pp. 101764-101764
Open Access | Times Cited: 2
Kombucha and Water Kefir Grains Microbiomes’ Symbiotic Contribution to Postbiotics Enhancement
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleț, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2581-2581
Open Access | Times Cited: 6
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleț, et al.
Foods (2023) Vol. 12, Iss. 13, pp. 2581-2581
Open Access | Times Cited: 6
Revamping kombucha production: Achieving consistency and probiotic potential through a tailor-made microbial consortium
Mariana Fensterseifer Fabricio, Bruna Krieger Vargas, Bruna Tischer, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100844-100844
Open Access | Times Cited: 6
Mariana Fensterseifer Fabricio, Bruna Krieger Vargas, Bruna Tischer, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100844-100844
Open Access | Times Cited: 6
Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation
Claire Daval, Thierry Tran, F. Verdier, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1181-1181
Open Access | Times Cited: 1
Claire Daval, Thierry Tran, F. Verdier, et al.
Foods (2024) Vol. 13, Iss. 8, pp. 1181-1181
Open Access | Times Cited: 1
Historical overview and current perspectives on kombucha and SCOBY: A literature review and bibliometrics
Letícia Maria de Melo, Marcelo Gomes Soares, Gabriel Cicalese Bevilaqua, et al.
Food Bioscience (2024) Vol. 59, pp. 104081-104081
Closed Access | Times Cited: 1
Letícia Maria de Melo, Marcelo Gomes Soares, Gabriel Cicalese Bevilaqua, et al.
Food Bioscience (2024) Vol. 59, pp. 104081-104081
Closed 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
Comparative genomics reveals the potential biotechnological applications of Liquorilactobacillus nagelii VUCC-R001, a strain isolated from kombucha tea
Ilaria Larini, Sarah Tintori, Veronica Gatto, et al.
Food Bioscience (2024) Vol. 59, pp. 104001-104001
Closed Access
Ilaria Larini, Sarah Tintori, Veronica Gatto, et al.
Food Bioscience (2024) Vol. 59, pp. 104001-104001
Closed 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
Influence of the thickness of Symbiotic Culture of Bacteria and Yeast on purification and final properties of bacterial cellulose
Franz J. Daus, Devis Montroni, Laura Pesavento, et al.
Carbohydrate Polymer Technologies and Applications (2024), pp. 100645-100645
Open Access
Franz J. Daus, Devis Montroni, Laura Pesavento, et al.
Carbohydrate Polymer Technologies and Applications (2024), pp. 100645-100645
Open Access
