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!
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Requested Article:
Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds
Jayme César da Silva Júnior, Marciane Magnani, Whyara Karoline Almeida da Costa, et al.
Food Bioscience (2021) Vol. 44, pp. 101380-101380
Closed Access | Times Cited: 38
Jayme César da Silva Júnior, Marciane Magnani, Whyara Karoline Almeida da Costa, et al.
Food Bioscience (2021) Vol. 44, pp. 101380-101380
Closed Access | Times Cited: 38
Showing 1-25 of 38 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: 73
Nurten Abacı, Fatma Sezer Şenol, İlkay Erdoğan Orhan
Food Chemistry X (2022) Vol. 14, pp. 100302-100302
Open Access | Times Cited: 73
Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 13-13
Open Access | Times Cited: 2
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva, et al.
Beverages (2025) Vol. 11, Iss. 1, pp. 13-13
Open Access | Times Cited: 2
Kombucha: Formulation, chemical composition, and therapeutic potentialities.
Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, et al.
Current Research in Food Science (2022) Vol. 5, pp. 360-365
Open Access | Times Cited: 41
Jayme César da Silva Júnior, Ísis Meireles Mafaldo, Isabelle de Lima Brito, et al.
Current Research in Food Science (2022) Vol. 5, pp. 360-365
Open Access | Times Cited: 41
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: 34
Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1818-1818
Open Access | Times Cited: 34
Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
Meng Yue-cheng, Xiaojun Wang, Yanhua Li, et al.
Food Chemistry (2023) Vol. 430, pp. 137060-137060
Closed Access | Times Cited: 33
Meng Yue-cheng, Xiaojun Wang, Yanhua Li, et al.
Food Chemistry (2023) Vol. 430, pp. 137060-137060
Closed Access | Times Cited: 33
Kombucha benefits, risks and regulatory frameworks: A review
Patrícia Viera de Oliveira, Afonso Henrique da Silva Júnior, Carlos Rafael Silva de Oliveira, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100288-100288
Open Access | Times Cited: 23
Patrícia Viera de Oliveira, Afonso Henrique da Silva Júnior, Carlos Rafael Silva de Oliveira, et al.
Food Chemistry Advances (2023) Vol. 2, pp. 100288-100288
Open Access | Times Cited: 23
Fermentation of native Brazilian fruits with kombucha: a novel opportunity for producing low-alcohol beverages
Taís Suhre, Mariana Fensterseifer Fabricio, Bruna Tischer, et al.
Food Bioscience (2025), pp. 106122-106122
Open Access | Times Cited: 1
Taís Suhre, Mariana Fensterseifer Fabricio, Bruna Tischer, et al.
Food Bioscience (2025), pp. 106122-106122
Open Access | Times Cited: 1
Pitanga (Eugenia uniflora L.) as a source of bioactive compounds for health benefits: A review
Eduarda Monteiro Fidélis, Anne Suély Pinto Savall, Flávia Suelen de Oliveira Pereira, et al.
Arabian Journal of Chemistry (2022) Vol. 15, Iss. 4, pp. 103691-103691
Open Access | Times Cited: 32
Eduarda Monteiro Fidélis, Anne Suély Pinto Savall, Flávia Suelen de Oliveira Pereira, et al.
Arabian Journal of Chemistry (2022) Vol. 15, Iss. 4, pp. 103691-103691
Open Access | Times Cited: 32
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages
Amanda Luísa Sales, Amaia Iriondo‐DeHond, Juliana DePaula, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1905-1905
Open Access | Times Cited: 18
Amanda Luísa Sales, Amaia Iriondo‐DeHond, Juliana DePaula, et al.
Foods (2023) Vol. 12, Iss. 9, pp. 1905-1905
Open Access | Times Cited: 18
Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 6
Yan Zheng, Yaowei Liu, Shanshan Han, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 36, pp. 100910-100910
Closed Access | Times Cited: 6
Kombucha analogues around the world: A review
Nathalie Barakat, Sandra Beaufort, Ziad Rizk, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10105-10129
Closed Access | Times Cited: 27
Nathalie Barakat, Sandra Beaufort, Ziad Rizk, et al.
Critical Reviews in Food Science and Nutrition (2022) Vol. 63, Iss. 29, pp. 10105-10129
Closed Access | Times Cited: 27
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Gabriela Boscariol Rasera, Adriano Costa de Camargo, Ruann Janser Soares de Castro
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 22, Iss. 1, pp. 260-286
Closed Access | Times Cited: 25
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 13
Amanda Luísa Sales, Sara C. Cunha, Jéssika Morgado, et al.
Foods (2023) Vol. 12, Iss. 14, pp. 2710-2710
Open Access | Times Cited: 13
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
Amanda Luísa Sales, Sara C. Cunha, Isabel M. P. L. V. O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 5
Amanda Luísa Sales, Sara C. Cunha, Isabel M. P. L. V. O. Ferreira, et al.
Foods (2024) Vol. 13, Iss. 3, pp. 484-484
Open Access | Times Cited: 5
Honey utilization in soursop leaves (Annona muricata) kombucha: Physicochemical, cytotoxicity, and antimicrobial activity
Andy Candra, Bayu Prasetyo, Haile Fentahun Darge
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102815-102815
Open Access | Times Cited: 11
Andy Candra, Bayu Prasetyo, Haile Fentahun Darge
Biocatalysis and Agricultural Biotechnology (2023) Vol. 52, pp. 102815-102815
Open Access | Times Cited: 11
Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 4
Gongping Huang, Yuanyuan Huang, Yu Sun, et al.
Journal of Food Science (2024) Vol. 89, Iss. 6, pp. 3430-3444
Closed Access | Times Cited: 4
Relationship of the consumption of kombucha and its analogs in immune responses
Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes, Carlos Alonso Salas-Ramírez
Elsevier eBooks (2025), pp. 239-272
Closed Access
Martha Rocío Moreno-Jiménez, María Magdalena Manjarrez-Juanes, Carlos Alonso Salas-Ramírez
Elsevier eBooks (2025), pp. 239-272
Closed Access
Exploring the Effects of Fermentation Time and the Addition of Paraprobiotic Strain K-1 on the Physicochemical, Chemical, and Antioxidant Properties of Black and Green Tea Kombuchas Sweetened with Different Sugars
Yee Lin Lau, Pei Ling Tang
International Journal of Gastronomy and Food Science (2025), pp. 101152-101152
Closed Access
Yee Lin Lau, Pei Ling Tang
International Journal of Gastronomy and Food Science (2025), pp. 101152-101152
Closed Access
Microencapsulation of Pitanga extract (Eugenia uniflora L.) by ionic gelation: Effect of wall material and fluidized bed drying.
Ana Paula Santos, Kaciane Andreola, Izabela Dutra Alvim, et al.
Food Research International (2025), pp. 116304-116304
Closed Access
Ana Paula Santos, Kaciane Andreola, Izabela Dutra Alvim, et al.
Food Research International (2025), pp. 116304-116304
Closed Access
Influence of sugar addition in Kombucha production regarding the beverage effect on human fecal microbiota composition and metabolite profile
Maria de Fátima Dantas Linhares, Thatyane Vidal Fonteles, Francisca Andrea de Oliveira, et al.
Food Bioscience (2025), pp. 106519-106519
Closed Access
Maria de Fátima Dantas Linhares, Thatyane Vidal Fonteles, Francisca Andrea de Oliveira, et al.
Food Bioscience (2025), pp. 106519-106519
Closed Access
Enhancing functional metabolites and antioxidant activity of a novel alternative kombucha-like beverage: Tailor-made symbiotic microbial consortium for apple juice fermentation
Shiqi Li, Rong Liu, Jing Zhang, et al.
Food Bioscience (2025) Vol. 68, pp. 106615-106615
Closed Access
Shiqi Li, Rong Liu, Jing Zhang, et al.
Food Bioscience (2025) Vol. 68, pp. 106615-106615
Closed Access
Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials
Yaowei Liu, Yan Zheng, Yang Tao, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 608-616
Closed Access | Times Cited: 18
Yaowei Liu, Yan Zheng, Yang Tao, et al.
Trends in Food Science & Technology (2022) Vol. 129, pp. 608-616
Closed Access | Times Cited: 18
The amazing native Brazilian fruits
Thayane Rabelo Braga Farias, Natália Beck Sanches, Rodrigo Rodrigues Petrus
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 10
Thayane Rabelo Braga Farias, Natália Beck Sanches, Rodrigo Rodrigues Petrus
Critical Reviews in Food Science and Nutrition (2023), pp. 1-18
Closed Access | Times Cited: 10
Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties
Aline Pacheco Albuquerque, Thaís Jaciane Araújo Rodrigues, Layanne Rodrigues da Silva, et al.
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 97-109
Open Access | Times Cited: 3
Aline Pacheco Albuquerque, Thaís Jaciane Araújo Rodrigues, Layanne Rodrigues da Silva, et al.
Food Bioengineering (2024) Vol. 3, Iss. 1, pp. 97-109
Open Access | Times Cited: 3
Exploring the potential prebiotic effects of Opuntia dillenii (Ker Gawl). Haw (Cactaceae) cladodes on human intestinal microbiota
Sara de Sousa Rocha, Sabrina Radames Ferreira da Silva, Jaielison Yandro Pereira da Silva, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106259-106259
Open Access | Times Cited: 3
Sara de Sousa Rocha, Sabrina Radames Ferreira da Silva, Jaielison Yandro Pereira da Silva, et al.
Journal of Functional Foods (2024) Vol. 118, pp. 106259-106259
Open Access | Times Cited: 3
