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 Interactions in Kombucha through the Lens of Metabolomics
Thierry Tran, Chloé Roullier‐Gall, F. Verdier, et al.
Metabolites (2022) Vol. 12, Iss. 3, pp. 235-235
Open Access | Times Cited: 12
Thierry Tran, Chloé Roullier‐Gall, F. Verdier, et al.
Metabolites (2022) Vol. 12, Iss. 3, pp. 235-235
Open Access | Times Cited: 12
Showing 12 citing articles:
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
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, et al.
Foods (2022) Vol. 11, Iss. 19, pp. 3045-3045
Open Access | Times Cited: 30
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 24
Selin YABACI KARAOĞLAN, Rudolf Jung, Matthew Gauthier, et al.
Fermentation (2022) Vol. 8, Iss. 6, pp. 273-273
Open Access | Times Cited: 24
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
Arianna Grassi, Caterina Cristani, M. Palla, et al.
International Journal of Food Microbiology (2022) Vol. 382, pp. 109934-109934
Closed Access | Times Cited: 22
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 11
Shiqi Li, Xiaoshuang Liu, Leran Wang, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 28, pp. 10456-10483
Closed Access | Times Cited: 11
Review on computer-assisted biosynthetic capacities elucidation to assess metabolic interactions and communication within microbial communities
Mahnoor Zulfiqar, Vinay Singh, Christoph Steinbeck, et al.
Critical Reviews in Microbiology (2024), pp. 1-40
Open Access | Times Cited: 4
Mahnoor Zulfiqar, Vinay Singh, Christoph Steinbeck, et al.
Critical Reviews in Microbiology (2024), pp. 1-40
Open Access | Times Cited: 4
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
Dong Han, Yunsong Yang, Zhantong Guo, et al.
Foods (2024) Vol. 13, Iss. 16, pp. 2534-2534
Open Access | Times Cited: 3
Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates
Safrina Dyah Hardiningtyas, Nafisyah Jauharah, Kustiariyah Tarman
BIO Web of Conferences (2024) Vol. 106, pp. 02013-02013
Open Access | Times Cited: 2
Safrina Dyah Hardiningtyas, Nafisyah Jauharah, Kustiariyah Tarman
BIO Web of Conferences (2024) Vol. 106, pp. 02013-02013
Open Access | Times Cited: 2
Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques
Sagnik Sarkar, Shankar Prasad Sha, Kriti Ghatani
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Sagnik Sarkar, Shankar Prasad Sha, Kriti Ghatani
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 5
Supercritical carbon dioxide extraction of essential oils from Madhuca Longifolia flowers and its characterization
Achala Gupta, Mohammed A. Bareen, Priyanka Prasad, et al.
Food Chemistry Advances (2024), pp. 100832-100832
Open Access
Achala Gupta, Mohammed A. Bareen, Priyanka Prasad, et al.
Food Chemistry Advances (2024), pp. 100832-100832
Open Access
Kesan Penambahan Fukoidan Terhadap Kualiti Penyimpanan Kombucha
Nurul Shahirah Aziz, Nur Syafiqa Abd Aziz, Seng Joe Lim, et al.
Sains Malaysiana (2024) Vol. 53, Iss. 4, pp. 821-837
Open Access
Nurul Shahirah Aziz, Nur Syafiqa Abd Aziz, Seng Joe Lim, et al.
Sains Malaysiana (2024) Vol. 53, Iss. 4, pp. 821-837
Open Access
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1947-1947
Open Access
Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, et al.
Foods (2024) Vol. 13, Iss. 12, pp. 1947-1947
Open Access
Riscos, toxicidade e contaminação da bebida Kombucha
Luis Otávio Aguiar Cavicchia, Martha Elisa Ferreira de Almeida
Segurança Alimentar e Nutricional (2024) Vol. 31, pp. e024005-e024005
Open Access
Luis Otávio Aguiar Cavicchia, Martha Elisa Ferreira de Almeida
Segurança Alimentar e Nutricional (2024) Vol. 31, pp. e024005-e024005
Open Access
