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:
Physico-Chemical, Microbiological and Sensory Properties of Water Kefir Drinks Produced from Demineralized Whey and Dimrit and Shiraz Grape Varieties
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 11
Havva Şafak, İlhan Gün, Milna Tudor Kalit, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1851-1851
Open Access | Times Cited: 11
Showing 11 citing articles:
Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 20
Handray Fernandes de Souza, Giovana Felício Monteiro, Lorena Teixeira Bogáz, et al.
Food Research International (2023) Vol. 175, pp. 113716-113716
Open Access | Times Cited: 20
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
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: 2
Eda Bozkır, Birsen Yılmaz, Heena Sharma, et al.
Heliyon (2024) Vol. 10, Iss. 13, pp. e33501-e33501
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
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2233-2244
Open Access | Times Cited: 1
Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, et al.
European Food Research and Technology (2024) Vol. 250, Iss. 8, pp. 2233-2244
Open Access | Times Cited: 1
Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation
Maria Clara Arrieta-Echeverri, Geysson Javier Fernández, Adriana Duarte-Riveros, et al.
Frontiers in Molecular Biosciences (2023) Vol. 10
Open Access | Times Cited: 4
Maria Clara Arrieta-Echeverri, Geysson Javier Fernández, Adriana Duarte-Riveros, et al.
Frontiers in Molecular Biosciences (2023) Vol. 10
Open Access | Times Cited: 4
Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk
Xiaolin Ao, Yi-Mo Liao, Hai-Yan Kang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3704-3704
Open Access | Times Cited: 3
Xiaolin Ao, Yi-Mo Liao, Hai-Yan Kang, et al.
Foods (2023) Vol. 12, Iss. 19, pp. 3704-3704
Open Access | Times Cited: 3
Research on the Characteristic Properties of Viburnum opulus Nectar Fermented with Water Kefir Grains§
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Records of Agricultural and Food Chemistry (2024), Iss. 1, pp. 21-27
Open Access
Çağlar Gökırmaklı, İlhan Gün, Mehmet Onur Kartal, et al.
Records of Agricultural and Food Chemistry (2024), Iss. 1, pp. 21-27
Open Access
Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques
Anita Rejdlová, Martin Vašina, Eva Lorencová, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1855-1855
Open Access
Anita Rejdlová, Martin Vašina, Eva Lorencová, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1855-1855
Open Access
Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems
Amira Mnari Bhouri, Zahra Amri, Ilenia Piantedosi, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Amira Mnari Bhouri, Zahra Amri, Ilenia Piantedosi, et al.
Plant Foods for Human Nutrition (2024) Vol. 80, Iss. 1
Closed Access
Kombucha and Water Kefir Grains Microbiomes' Symbiotic Contribution upon Postbiotics Enhancement
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleț, et al.
(2023)
Open Access | Times Cited: 1
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleț, et al.
(2023)
Open Access | Times Cited: 1
