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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:

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
G. M. Cohen, David A. Sela, Alissa A. Nolden
Foods (2023) Vol. 12, Iss. 16, pp. 3116-3116
Open Access | Times Cited: 10

Showing 10 citing articles:

Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, et al.
Fermentation (2025) Vol. 11, Iss. 1, pp. 17-17
Open 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
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: 3
Plant-based probiotic foods: current state and future trends
Alan Portal D’Almeida, Aida Aguilera Infante Neta, Micael de Andrade Lima, et al.
Food Science and Biotechnology (2024) Vol. 33, Iss. 15, pp. 3401-3422
Closed Access | Times Cited: 2
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
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: 1
Improving quality profiles of summer-autumn tea through the synergistic fermentation with three fungal strains
Sashuang Dong, Sitong Wu, Rhoades He, et al.
Food Bioscience (2024) Vol. 62, pp. 105453-105453
Closed Access | Times Cited: 1
Mathematical modeling as a tool in kombucha beverages bioactive quality control
Јасмина Витас, Aleksandar Jokić, Natasa Lukic, et al.
Chemical Industry and Chemical Engineering Quarterly (2024), Iss. 00, pp. 12-12
Open Access
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
Herbal kombucha -- composition, antioxidant and antibiotic properties
Joanna Maria Dróżdż-Afelt, Beata Koim-Puchowska, Marta Małecka-Adamowicz, et al.
Authorea (Authorea) (2024)
Open Access
Brazilian Rules for Kombucha Production: A Pioneering Initiative
José Guilherme Prado Martin, Patrick Da Costa, Monique Renon Eller
(2024), pp. 415-426
Closed Access
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