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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:

Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage
Thierry Tran, Cosette Grandvalet, F. Verdier, et al.
Foods (2020) Vol. 9, Iss. 7, pp. 963-963
Open Access | Times Cited: 95

Showing 1-25 of 95 citing articles:

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 146
Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America
Keisha Harrison, Chris Curtin
Microorganisms (2021) Vol. 9, Iss. 5, pp. 1060-1060
Open Access | Times Cited: 90
Zijuan tea- based kombucha: Physicochemical, sensorial, and antioxidant profile
Chun Zou, Ruyi Li, Jianxin Chen, et al.
Food Chemistry (2021) Vol. 363, pp. 130322-130322
Closed Access | Times Cited: 78
Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds
Wiktoria Liszkowska, Joanna Berłowska
Molecules (2021) Vol. 26, Iss. 4, pp. 1035-1035
Open Access | Times Cited: 65
Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity
Marcel Cardoso de Noronha, Rodrigo Rezende Cardoso, Carolina Thomaz dos Santos D’Almeida, et al.
Food Chemistry (2022) Vol. 384, pp. 132515-132515
Closed Access | Times Cited: 57
Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations
Elizabeth A. Landis, Emily C. Fogarty, John C. Edwards, et al.
mSystems (2022) Vol. 7, Iss. 3
Open Access | Times Cited: 55
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication
Shangjie Yao, Liying Hao, Rongqing Zhou, et al.
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 4, pp. 3346-3375
Closed Access | Times Cited: 44
Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis
Zhen Wang, Waqas Ahmad, Afang Zhu, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106339-106339
Open Access | Times Cited: 22
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: 22
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
Metagenome of the kombucha microbiome
Paulo Sérgio Pedroso Costa Júnior, André Ricardo Ferreira da Silva Rocha, Bárbara Côgo Venturim, et al.
Elsevier eBooks (2025), pp. 129-145
Closed Access
Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach
Nur Syafiqah Syahmimie Augustine, Eric Tzyy Jiann Chong, Carissa Wong, et al.
Asia-Pacific Journal of Molecular Biology and Biotechnology (2025), pp. 1-10
Open Access
The Biotechnological Potential of Pediococcus spp. Isolated from Kombucha Microbial Consortium
Camelia Diguță, George Daniel Nițoi, Florentina Matei, et al.
Foods (2020) Vol. 9, Iss. 12, pp. 1780-1780
Open Access | Times Cited: 52
Production process and characteristics of kombucha fermented from alternative raw materials
Eduardo Leonarski, Alana C. Guimarães, Karina Cesca, et al.
Food Bioscience (2022) Vol. 49, pp. 101841-101841
Closed Access | Times Cited: 32
Alternative raw materials in kombucha production
Ana Karoline Nogueira Freitas, Paulo Henrique Machado de Sousa, Nédio Jair Wurlitzer
International Journal of Gastronomy and Food Science (2022) Vol. 30, pp. 100594-100594
Closed Access | Times Cited: 31
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
Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor
Thierry Tran, Kévin Billet, Berta Torres-Cobos, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 27
Changes on physiochemical properties and volatile compounds of Chinese kombucha during fermentation
Shuo Wang, Chuanwei Li, Ying Wang, et al.
Food Bioscience (2023) Vol. 55, pp. 103029-103029
Closed Access | Times Cited: 17
Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications
Nikita Sanwal, Achala Gupta, Mohammed A. Bareen, et al.
Food Chemistry Advances (2023) Vol. 3, pp. 100421-100421
Open Access | Times Cited: 15
Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance
David Fernando dos Santos, Eduardo Leonarski, Milena Araújo Rossoni, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100909-100909
Closed Access | Times Cited: 4
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: 4
Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures
Marina Pihurov, Bogdan Păcularu‐Burada, Mihaela Cotârleț, et al.
Microorganisms (2021) Vol. 9, Iss. 11, pp. 2184-2184
Open Access | Times Cited: 34
Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage
Arianna Grassi, Caterina Cristani, M. Palla, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109934-109934
Closed Access | Times Cited: 22
Exploring the role of production and release of proteins for microbial interactions in kombucha
Jacqueline Rodriguez Rey, Thierry Tran, Amaury Aumeunier, et al.
LWT (2024) Vol. 198, pp. 116016-116016
Open Access | Times Cited: 3
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
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