Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage
Abdul-Raouf Al-Mohammadi, Rehab A. Ibrahim, Ahmed H. Moustafa, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2635-2635
Open Access | Times Cited: 52

Showing 1-25 of 52 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
Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review
Nurten Abacı, Fatma Sezer Şenol, İlkay Erdoğan Orhan
Food Chemistry X (2022) Vol. 14, pp. 100302-100302
Open Access | Times Cited: 70
An overview of fermentation in the food industry - looking back from a new perspective
Shahida Anusha Siddiqui, Zeki Erol, Jerina Rugji, et al.
Bioresources and Bioprocessing (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 60
Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis
Mayank Kaashyap, Marc Cohen, Nitin Mantri
Nutrients (2021) Vol. 13, Iss. 12, pp. 4446-4446
Open Access | Times Cited: 90
Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage
Abdul-Raouf Al-Mohammadi, Ahmed A. Ismaiel, Rehab A. Ibrahim, et al.
Molecules (2021) Vol. 26, Iss. 16, pp. 5026-5026
Open Access | Times Cited: 57
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
Commercial probiotic products in public health: current status and potential limitations
Dingfa Liang, Fei Wu, Dexi Zhou, et al.
Critical Reviews in Food Science and Nutrition (2023) Vol. 64, Iss. 19, pp. 6455-6476
Closed Access | Times Cited: 29
Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 26
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
Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand
Boying Wang, Kay Rutherfurd‐Markwick, Ninghui Liu, et al.
Current Research in Food Science (2024) Vol. 8, pp. 100711-100711
Open Access | Times Cited: 11
Evaluation of kefir grain microbiota, grain viability, and bioactivity from fermenting dairy processing by-products
Chloe J. McGovern, Brianda D. González‐Orozco, Rafael Jiménez‐Flores
Journal of Dairy Science (2024) Vol. 107, Iss. 7, pp. 4259-4276
Open Access | Times Cited: 5
Nutritional Characteristics, Health Impact, and Applications of Kefir
Oladayo Emmanuel Apalowo, Grace A. Adegoye, Teresia Mbogori, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1026-1026
Open Access | Times Cited: 5
Antibacterial Peptides Produced by Alcalase from Cowpea Seed Proteins
Ali Osman, Gamal Enan, Abdul-Raouf Al-Mohammadi, et al.
Antibiotics (2021) Vol. 10, Iss. 7, pp. 870-870
Open Access | Times Cited: 33
Milk kefir alters fecal microbiota impacting gut and brain health in mice
Mariana de Fátima Albuquerque Pereira, Larissa Gabriela Morais de Ávila, Gabriela de Cássia Ávila Alpino, et al.
Applied Microbiology and Biotechnology (2023) Vol. 107, Iss. 16, pp. 5161-5178
Closed Access | Times Cited: 12
Modulation effects of microorganisms on tea in fermentation
Ting Hu, Shuo‐shuo Shi, Qin Ma
Frontiers in Nutrition (2022) Vol. 9
Open Access | Times Cited: 15
Kefir as a therapeutic agent in clinical research: a scoping review
Milena Klippel Bessa, Giancarlo Rezende Bessa, Renan Rangel Bonamigo
Nutrition Research Reviews (2023) Vol. 37, Iss. 1, pp. 79-95
Closed Access | Times Cited: 8
Sustained antibacterial activity of orthodontic elastomeric ligature ties coated with a novel kombucha-derived bacterial nanocellulose: An in-vitro study
Fateme Eskandari, Susan Borzou, Alireza Razavian, et al.
PLoS ONE (2024) Vol. 19, Iss. 2, pp. e0292966-e0292966
Open Access | Times Cited: 2
Preparation and Anti-Icing Properties of Zirconia Superhydrophobic Coating
Jiahui Zhou, Haikun Zheng, Wei Sheng, et al.
Molecules (2024) Vol. 29, Iss. 8, pp. 1837-1837
Open Access | Times Cited: 2
Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
Xufeng Wang, Ping Wang
European Food Research and Technology (2022) Vol. 249, Iss. 4, pp. 939-950
Closed Access | Times Cited: 9
The complex world of kefir: Structural insights and symbiotic relationships
Tiantian Cheng, Tuo Zhang, Pengmin Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety (2024) Vol. 23, Iss. 4
Closed Access | Times Cited: 1
Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric Acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13
Ida Bagus Agung Yogeswara, I Gusti Ayu Wita Kusumawati, Ni Wayan Nursini, et al.
Fermentation (2023) Vol. 9, Iss. 7, pp. 587-587
Open Access | Times Cited: 4
Proximate Composition and Antimicrobial Activity of Kefir Produced from Cow’s and Almond Milk
Jing Hew, Siti Raihanah Shafie, Nurshahira Sulaiman
Journal of Tropical Life Science (2023) Vol. 13, Iss. 2, pp. 287-296
Open Access | Times Cited: 4
Immunomodulatory Efficacy-Mediated Anti-HCV and Anti-HBV Potential of Kefir Grains; Unveiling the In Vitro Antibacterial, Antifungal, and Wound Healing Activities
Sawsan Abd Ellatif, Elsayed S. Abdel Razik, Marwa M. Abu‐Serie, et al.
Molecules (2022) Vol. 27, Iss. 6, pp. 2016-2016
Open Access | Times Cited: 7
Iranian traditional kefir beverage: isolation and identification of beneficial microorganisms and evaluation of antimicrobial activity against food-borne pathogens
Minoo Moghimani, Afsaneh Salari, Mohammad Hashemi, et al.
Nutrition & Food Science (2023) Vol. 53, Iss. 8, pp. 1257-1267
Closed Access | Times Cited: 3
A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir
Mariangela Valletta, Nicoletta Campolattano, Ida De Chiara, et al.
Food Research International (2023) Vol. 173, pp. 113298-113298
Open Access | Times Cited: 3
Page 1 - Next Page

Scroll to top