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 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
Keisha Harrison, Chris Curtin
Microorganisms (2021) Vol. 9, Iss. 5, pp. 1060-1060
Open Access | Times Cited: 90
Showing 1-25 of 90 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
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (2021) Vol. 10, Iss. 10, pp. 1541-1541
Open Access | Times Cited: 146
Exopolysaccharides Producing Bacteria: A Review
А. И. Нетрусов, Elena V. Liyaskina, Irina V. Kurgaeva, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1541-1541
Open Access | Times Cited: 53
А. И. Нетрусов, Elena V. Liyaskina, Irina V. Kurgaeva, et al.
Microorganisms (2023) Vol. 11, Iss. 6, pp. 1541-1541
Open Access | Times Cited: 53
Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 48-48
Open Access | Times Cited: 39
Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, et al.
Fermentation (2023) Vol. 9, Iss. 1, pp. 48-48
Open Access | Times Cited: 39
Kombucha: Production and Microbiological Research
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 60
Boying Wang, Kay Rutherfurd‐Markwick, Xuexian Zhang, et al.
Foods (2022) Vol. 11, Iss. 21, pp. 3456-3456
Open Access | Times Cited: 60
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: 58
Elizabeth A. Landis, Emily C. Fogarty, John C. Edwards, et al.
mSystems (2022) Vol. 7, Iss. 3
Open Access | Times Cited: 58
Bacterial cellulose: recent progress in production and industrial applications
Nermin Hande Avcıoğlu
World Journal of Microbiology and Biotechnology (2022) Vol. 38, Iss. 5
Closed Access | Times Cited: 52
Nermin Hande Avcıoğlu
World Journal of Microbiology and Biotechnology (2022) Vol. 38, Iss. 5
Closed Access | Times Cited: 52
Microbial and Chemical Profiles of Commercial Kombucha Products
Jieping Yang, Venu Lagishetty, Patrick Kurnia, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 670-670
Open Access | Times Cited: 50
Jieping Yang, Venu Lagishetty, Patrick Kurnia, et al.
Nutrients (2022) Vol. 14, Iss. 3, pp. 670-670
Open Access | Times Cited: 50
Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 50
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 50
Advances in Kombucha Tea Fermentation: A Review
Laura Nyhan, Kieran M. Lynch, Aylin W. Sahin, et al.
Applied Microbiology (2022) Vol. 2, Iss. 1, pp. 73-103
Open Access | Times Cited: 42
Laura Nyhan, Kieran M. Lynch, Aylin W. Sahin, et al.
Applied Microbiology (2022) Vol. 2, Iss. 1, pp. 73-103
Open Access | Times Cited: 42
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: 34
Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin, et al.
Microorganisms (2023) Vol. 11, Iss. 5, pp. 1344-1344
Open Access | Times Cited: 34
Microbiome Assembly in Fermented Foods
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 31
Nicolas L. Louw, K.M. Lele, Ruby Ye, et al.
Annual Review of Microbiology (2023) Vol. 77, Iss. 1, pp. 381-402
Open Access | Times Cited: 31
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: 23
Ly Tu Phung, Haruthairat Kitwetcharoen, Nuttaporn Chamnipa, et al.
Scientific Reports (2023) Vol. 13, Iss. 1
Open Access | Times Cited: 23
Microbial Characterization of a Zambian Honey Vinegar
Garth Anton Cambray, Jarmo-Charles Kalinski
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
Garth Anton Cambray, Jarmo-Charles Kalinski
Food Science & Nutrition (2025) Vol. 13, Iss. 1
Open Access
The biochemistry behind SCOBY and kombucha tea production
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed Access
Nuria Elizabeth Rocha‐Guzmán, Pedro Hassiel Sariñana-Núñez, Jorge Zamora-Arrieta
Elsevier eBooks (2025), pp. 3-22
Closed 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
Paulo Sérgio Pedroso Costa Júnior, André Ricardo Ferreira da Silva Rocha, Bárbara Côgo Venturim, et al.
Elsevier eBooks (2025), pp. 129-145
Closed Access
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas
Maret Andreson, Jekaterina Kazantseva, Rain Kuldjärv, et al.
International Journal of Food Microbiology (2022) Vol. 373, pp. 109715-109715
Open Access | Times Cited: 34
Maret Andreson, Jekaterina Kazantseva, Rain Kuldjärv, et al.
International Journal of Food Microbiology (2022) Vol. 373, pp. 109715-109715
Open Access | Times Cited: 34
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
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
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
Thierry Tran, Kévin Billet, Berta Torres-Cobos, et al.
Frontiers in Microbiology (2022) Vol. 13
Open Access | Times Cited: 27
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
Recent trends in Kombucha: Conventional and alternative fermentation in development of novel beverage
Rafidah Mohd Ariff, Xin Yi Chai, Lee Sin Chang, et al.
Food Bioscience (2023) Vol. 53, pp. 102714-102714
Closed Access | Times Cited: 18
Rafidah Mohd Ariff, Xin Yi Chai, Lee Sin Chang, et al.
Food Bioscience (2023) Vol. 53, pp. 102714-102714
Closed Access | Times Cited: 18
Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles
Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1657-1657
Open Access | Times Cited: 17
Sarah Suffys, Gaëtan Richard, Clément Burgeon, et al.
Foods (2023) Vol. 12, Iss. 8, pp. 1657-1657
Open Access | Times Cited: 17
A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development
Thinzar Aung, Mi Jeong Kim
Trends in Food Science & Technology (2024) Vol. 144, pp. 104325-104325
Closed Access | Times Cited: 5
Thinzar Aung, Mi Jeong Kim
Trends in Food Science & Technology (2024) Vol. 144, pp. 104325-104325
Closed Access | Times Cited: 5
Kombucha as a Health-Beneficial Drink for Human Health
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi‐Darani
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 251-259
Closed Access | Times Cited: 5
Ramona Massoud, Reyhaneh Jafari, Kianoush Khosravi‐Darani
Plant Foods for Human Nutrition (2024) Vol. 79, Iss. 2, pp. 251-259
Closed Access | Times Cited: 5
Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100694-100694
Open Access | Times Cited: 5
Aghogho Ohwofasa, Manpreet K. Dhami, Christopher Winefield, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100694-100694
Open Access | Times Cited: 5
