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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 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

Showing 1-25 of 90 citing articles:

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
Metagenomics: An Effective Approach for Exploring Microbial Diversity and Functions
Nguyễn Nhật Nam, Hoang Dang Khoa, Kieu The Loan Trinh, et al.
Foods (2023) Vol. 12, Iss. 11, pp. 2140-2140
Open Access | Times Cited: 47
Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis
Lingyun Yao, Jing Zhang, Jun Lu, et al.
Food Research International (2023) Vol. 169, pp. 112909-112909
Closed Access | Times Cited: 30
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
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
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
Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial
Fiona Atkinson, Marc Cohen, Karen Lau, et al.
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 16
Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits
Eva Tejedor‐Calvo, Diego Morales
Fermentation (2023) Vol. 9, Iss. 4, pp. 326-326
Open Access | Times Cited: 15
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
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: 4
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: 4
The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties
Patrycja Biernacka, Katarzyna Felisiak, Iwona Adamska
Food Chemistry (2024) Vol. 461, pp. 141018-141018
Open Access | Times Cited: 4
Exploring the plastic degrading ability of microbial communities through metagenomic approach
Shilpa Shilpa, Nitai Basak, Sumer Singh Meena
Materials Today Proceedings (2022) Vol. 57, pp. 1924-1932
Closed Access | Times Cited: 23
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: 3
Identifying therapeutic effect of kombucha Pirdot (Saurauia vulcani Korth.) against colorectal cancer: The experimental data and in silico approach
Erlintan Sinaga, Uswatun Hasanah, Feimmy Ruth Pratiwi Sipahutar, et al.
Medicine in Microecology (2024) Vol. 20, pp. 100105-100105
Open Access | Times Cited: 3
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: 10
Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha
G. M. Cohen, David A. Sela, Alissa A. Nolden
Foods (2023) Vol. 12, Iss. 16, pp. 3116-3116
Open Access | Times Cited: 10
Microbiology and antimicrobial effects of kombucha, a short overview
Hayrunisa İÇEN, Maria Rosaria Corbo, Milena Sinigaglia, et al.
Food Bioscience (2023) Vol. 56, pp. 103270-103270
Open Access | Times Cited: 10
A new approach to obtain chitosan films – Characteristics of films prepared with tea and coffee kombucha as natural chitosan solvents
Karolina Stefanowska, Magdalena Woźniak, Jerzy Majka, et al.
Industrial Crops and Products (2023) Vol. 197, pp. 116634-116634
Closed Access | Times Cited: 9
Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste
Susanta Pradhan, Muhil Raj Prabhakar, K. Parvathy, et al.
Journal of Food Science and Technology (2022) Vol. 60, Iss. 3, pp. 1088-1096
Closed Access | Times Cited: 17
The microbial composition and functional roles of different kombucha products in Singapore
Suet Li Hooi, Jacky Dwiyanto, Kai Yee Toh, et al.
CyTA - Journal of Food (2023) Vol. 21, Iss. 1, pp. 269-274
Open Access | Times Cited: 8
Physicochemical properties of kombucha with fruit peels during fermentation
T.Y. Lee, Young Hyoun Yi
Korean Journal of Food Preservation (2023) Vol. 30, Iss. 2, pp. 321-333
Open Access | Times Cited: 8
Addition of Saccharomyces eubayanus to SCOBY fermentations modulates the chemical and volatile compound profiles in kombucha
Camila Venegas, Luis A. Saona, Kamila Urbina, et al.
Food Microbiology (2023) Vol. 116, pp. 104357-104357
Closed Access | Times Cited: 8
Metabolic responses of kombucha consortium fermentation upon ultrasound-processing
Thatyane Vidal Fonteles, Antonia Yvina Silva dos Santos, Maria de Fátima Dantas Linhares, et al.
Food Chemistry Advances (2024) Vol. 4, pp. 100646-100646
Open Access | Times Cited: 2
Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea
Rosyanne Kushargina, Rimbawan Rimbawan, Mira Dewi, et al.
Food Bioscience (2024) Vol. 59, pp. 104013-104013
Closed Access | Times Cited: 2
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