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:
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 33
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 33
Showing 1-25 of 33 citing articles:
A review on health benefits and processing of tempeh with outlines on its functional microbes
Sze Qi Teoh, Nyuk Ling Chin, Chun Wie Chong, et al.
Future Foods (2024) Vol. 9, pp. 100330-100330
Open Access | Times Cited: 15
Sze Qi Teoh, Nyuk Ling Chin, Chun Wie Chong, et al.
Future Foods (2024) Vol. 9, pp. 100330-100330
Open Access | Times Cited: 15
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
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Nazanin Abbaspour
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100468-100468
Open Access | Times Cited: 7
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 6
Abdul Bari Shah, Aizhamal Baiseitova, Muhammad Zahoor, et al.
Gut Microbes (2024) Vol. 16, Iss. 1
Open Access | Times Cited: 6
Kombucha As a Functional Beverage Rich in Phenolic Compounds
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
Recent Advancements in Metabolomics: Applications and Insights into Functional Beverages
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Rahul Dev, Manoj S. Aroor, Mahesh Gupta
Current Food Science and Technology Reports (2025) Vol. 3, Iss. 1
Closed Access
Biological potential of kombucha constituents
Carlos Alonso Salas-Ramírez, Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes
Elsevier eBooks (2025), pp. 183-221
Closed Access
Carlos Alonso Salas-Ramírez, Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes
Elsevier eBooks (2025), pp. 183-221
Closed Access
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 1, pp. 57-57
Open Access | Times Cited: 4
Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1127-1127
Open Access | Times Cited: 4
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, et al.
Microorganisms (2024) Vol. 12, Iss. 6, pp. 1127-1127
Open 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: 3
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
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
Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 6
Pranav Vashisht, Vandana Chaudhary, Sachin Sharma, et al.
ACS Food Science & Technology (2023) Vol. 3, Iss. 9, pp. 1403-1410
Closed Access | Times Cited: 6
Fermented Beverages Revisited: From Terroir to Customized Functional Products
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 74-74
Open Access | Times Cited: 1
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, et al.
Fermentation (2024) Vol. 10, Iss. 2, pp. 74-74
Open Access | Times Cited: 1
Probiotic formulations for human health: Current research and future perspective
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, et al.
Journal of Applied Biology & Biotechnology (2024)
Open Access | Times Cited: 1
Tawseefa Jan, Rajeshwari Negi, Babita Sharma, et al.
Journal of Applied Biology & Biotechnology (2024)
Open Access | Times Cited: 1
Microbiome-based precision nutrition: Prebiotics, probiotics and postbiotics
Adrián Odriozola, Adriana González-Silvera, Iñaki Odriozola, et al.
Advances in genetics (2024), pp. 237-310
Closed Access | Times Cited: 1
Adrián Odriozola, Adriana González-Silvera, Iñaki Odriozola, et al.
Advances in genetics (2024), pp. 237-310
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
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
Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation
Thach Phan Van, Quang Khai Phan, Hoa Pham Quang, et al.
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 4, pp. 502-513
Open Access | Times Cited: 4
Thach Phan Van, Quang Khai Phan, Hoa Pham Quang, et al.
Preventive Nutrition and Food Science (2023) Vol. 28, Iss. 4, pp. 502-513
Open Access | Times Cited: 4
Changes in the chemical profile and bioactive potentialities of Kombucha fermented Salvia aegyptiaca tea
Amira Reguigui, Jalloul Bouajila, Agathe Juppeau, et al.
Food Bioscience (2023) Vol. 56, pp. 103024-103024
Open Access | Times Cited: 3
Amira Reguigui, Jalloul Bouajila, Agathe Juppeau, et al.
Food Bioscience (2023) Vol. 56, pp. 103024-103024
Open Access | Times Cited: 3
Fermented beverages of natural herbs: Cymbopogon citratus, Zingiber officinale, Moringa oleifera, Mentha, and Curcuma longa
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Siti Madihah Mohd Don, Masmunira Rambli, Beston F. Nore
Biocatalysis and Agricultural Biotechnology (2024) Vol. 58, pp. 103201-103201
Closed Access
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
Erin N. O’Sullivan, Daniel J. O’Sullivan
(2024)
Open Access
Erin N. O’Sullivan, Daniel J. O’Sullivan
(2024)
Open Access
Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA
Erin N. O’Sullivan, Daniel J. O’Sullivan
Foods (2024) Vol. 13, Iss. 11, pp. 1707-1707
Open Access
Erin N. O’Sullivan, Daniel J. O’Sullivan
Foods (2024) Vol. 13, Iss. 11, pp. 1707-1707
Open Access
Isolation of Acetic Acid Bacteria (AAB) from Pollen and Honey of Mellipona Subnitida Stingless Bees
Andreza Marta Pereira Alves, Maico Silva Silveira, Luis Kenedy Alves, et al.
Research Square (Research Square) (2024)
Open Access
Andreza Marta Pereira Alves, Maico Silva Silveira, Luis Kenedy Alves, et al.
Research Square (Research Square) (2024)
Open Access
Research Progress on the Composition and Interaction of Microbes in Kombucha
Aqi Cao, Weihua Qiu
Highlights in Science Engineering and Technology (2024) Vol. 91, pp. 415-421
Open Access
Aqi Cao, Weihua Qiu
Highlights in Science Engineering and Technology (2024) Vol. 91, pp. 415-421
Open Access
First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off‐Flavors, and Chemical Profiles
Tobías Moccia, Carolina Antuña, Clara Bruzone, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Tobías Moccia, Carolina Antuña, Clara Bruzone, et al.
International Journal of Food Science (2024) Vol. 2024, Iss. 1
Open Access
Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, et al.
Journal of the Science of Food and Agriculture (2024)
Closed Access
