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OpenAlex Citation Counts

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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:

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective
Yuzhu Zhang, Jing Zhang, Jingwen Yan, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104410-104410
Closed Access | Times Cited: 18
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 | Times Cited: 1
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 | Times Cited: 1
Mechanistic role of quercetin as inhibitor for adenosine deaminase enzyme in rheumatoid arthritis: systematic review
Amira Atta, Maha M. Salem, Karim Samy El-Said, et al.
Cellular & Molecular Biology Letters (2024) Vol. 29, Iss. 1
Open Access | Times Cited: 5
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: 5
FROM FERMENTATION TO CANCER PREVENTION: THE ANTICANCER POTENTIAL OF KOMBUCHA
Opik Taupiqurrohman, Lathifah Puji Hastuti, Dina Oktavia, et al.
Phytomedicine Plus (2024) Vol. 4, Iss. 4, pp. 100633-100633
Open Access | Times Cited: 5
Biological potential of kombucha constituents
Carlos Alonso Salas-Ramírez, Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes
Elsevier eBooks (2025), pp. 183-221
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
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
Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis
Karolina Jakubczyk, Klaudia Melkis, Dominika Maciejewska, et al.
Food & Function (2025)
Open Access
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium
Majida Al‐Wraikat, Mohamed Aamer Abubaker, Yingli Liu, et al.
Food Chemistry Molecular Sciences (2025) Vol. 10, pp. 100247-100247
Open Access
Bioprocess Strategies for Maximizing SCOBY Growth and Evaluating Fermentation Dynamics on Phenolic Content and Antioxidant Activity in Roselle-based Kombucha
Widiastuti Setyaningsih, Wa Ode Reza Sindy Warni, Intan Dewi Larasati, et al.
Phytomedicine Plus (2025), pp. 100791-100791
Open Access
Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures
Y. P. Pei, Yuanju Zheng, Michael Yuen, et al.
Foods (2025) Vol. 14, Iss. 8, pp. 1325-1325
Open Access
Comparative Study of Cytotoxicity and Antioxidant, Anti-Aging and Antibacterial Properties of Unfermented and Fermented Extract of Cornus mas L.
Martyna Zagórska-Dziok, Aleksandra Ziemlewska, Agnieszka Mokrzyńska, et al.
International Journal of Molecular Sciences (2023) Vol. 24, Iss. 17, pp. 13232-13232
Open Access | Times Cited: 12
Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition
Karolina Jakubczyk, Łukasz Łopusiewicz, Joanna Kika, et al.
Foods (2023) Vol. 13, Iss. 1, pp. 50-50
Open Access | Times Cited: 11
Kombucha polysaccharide alleviates DSS-induced colitis in mice by modulating the gut microbiota and remodeling metabolism pathways
Zhong‐Hao Ji, Wen‐Yin Xie, Pei‐Sen Zhao, et al.
Frontiers in Microbiomes (2024) Vol. 3
Open Access | Times Cited: 4
Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity
Gabriela Macedo Fraiz, Mirian Aparecida de Campos Costa, Rodrigo Rezende Cardoso, et al.
Fermentation (2024) Vol. 10, Iss. 8, pp. 384-384
Open Access | Times Cited: 4
Anti-inflammatory diets
Mercedes Day, Erin Sing, Michelle Spencer, et al.
Nursing (2024) Vol. 54, Iss. 9, pp. 15-23
Open Access | Times Cited: 3
Innovative applications based on agro-industrial residues of pitahaya for improving antioxidant and biological performance in Kombuchas
Millena Vanassi Miglioranza, Karina Zanella Lodi, Luana Minello, et al.
Food Bioscience (2024) Vol. 61, pp. 104780-104780
Closed Access | Times Cited: 2
Administration of turmeric kombucha ameliorates lipopolysaccharide-induced sepsis by attenuating inflammation and modulating gut microbiota
Jingqian Su, Qingqing Tan, Shun Wu, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 1
Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes
Annalisa Ricci, Camilla Lazzi, Valentina Bernini
Microorganisms (2023) Vol. 11, Iss. 10, pp. 2568-2568
Open Access | Times Cited: 4
Development of kombucha-like beverage using butterfly pea flower extract with the addition of tender coconut water
Tanwarat Aksornsri, Naruchon Chaturapornchai, Nitjalearn Jitsayen, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100825-100825
Closed Access | Times Cited: 4
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 | Times Cited: 1
Plausible Avenues and Applications of Bioformulations from Symbiotic Culture of Bacteria and Yeast
T. Jayalakshmi, G Gayathry, K. Kumutha, et al.
Journal of Pure and Applied Microbiology (2024) Vol. 18, Iss. 3, pp. 1489-1501
Open Access | Times Cited: 1
Effect of Sheep’s Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics
Carlos Pereira, Hanna Varytskaya, Oliwia Łydzińska, et al.
Foods (2024) Vol. 13, Iss. 24, pp. 4132-4132
Open Access | Times Cited: 1
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