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:
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: 10
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 10
Showing 10 citing articles:
Understanding the effect of fermentation time on physicochemical characteristics, sensory attributes, and volatile compounds in green tea kombucha
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, et al.
Food Research International (2023) Vol. 174, pp. 113569-113569
Open Access | Times Cited: 19
Bruna Dartora, Lilian Raquel Hickert, Mariana Fensterseifer Fabricio, et al.
Food Research International (2023) Vol. 174, pp. 113569-113569
Open Access | Times Cited: 19
Exploiting agri-food residues for kombucha tea and bacterial cellulose production
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025), pp. 140293-140293
Open Access
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025), pp. 140293-140293
Open Access
Shelf-life estimation of jelly drink formulated with bay leaf ( Syzygium polyanthum) and guava juice (Psidium guajava)
Sefanadia Putri, Sri Anna Marliyati, Budi Indra Setiawan
BIO Web of Conferences (2025) Vol. 153, pp. 03001-03001
Open Access
Sefanadia Putri, Sri Anna Marliyati, Budi Indra Setiawan
BIO Web of Conferences (2025) Vol. 153, pp. 03001-03001
Open Access
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
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
Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and in silico approaches
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
Open Access | Times Cited: 1
Chunyan Zhao, Xiuwei Liu, Hao Tian, et al.
Food Chemistry X (2024) Vol. 23, pp. 101556-101556
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
Cascara Pulp: A Novel Ingredient for Healthy Kombucha by Using Honey and Brown Sugar
Wanlapa Lorliam, Siritron Samosorn, Kulvadee Dolsophon, et al.
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Wanlapa Lorliam, Siritron Samosorn, Kulvadee Dolsophon, et al.
Journal of Culinary Science & Technology (2024), pp. 1-21
Closed Access
Innovative of cascara as potential in beverage, food and their functional impact: a review
Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8082-8092
Closed Access
Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, et al.
International Journal of Food Science & Technology (2024) Vol. 59, Iss. 11, pp. 8082-8092
Closed Access
Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
José Ángel Salas-Millán, Encarna Aguayo
Foods (2024) Vol. 13, Iss. 22, pp. 3680-3680
Open Access
Production and characterization of kombucha-like beverage by cocoa (Theobroma cacao) by-product as raw material
Lívia de Matos Santos, Mariana Nougalli Roselino, Janaína de Carvalho Alves, et al.
Future Foods (2024), pp. 100528-100528
Open Access
Lívia de Matos Santos, Mariana Nougalli Roselino, Janaína de Carvalho Alves, et al.
Future Foods (2024), pp. 100528-100528
Open Access
