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:
Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 6
Yuliang Cheng, Jiaqin Qian, Qinwei Xu, et al.
Food Bioscience (2024) Vol. 58, pp. 103655-103655
Closed Access | Times Cited: 6
Showing 6 citing articles:
High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification
Yiran Shangguan, Dong Yang, Liang Zhao, et al.
Bioresource Technology (2025), pp. 132221-132221
Closed Access
Yiran Shangguan, Dong Yang, Liang Zhao, et al.
Bioresource Technology (2025), pp. 132221-132221
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
A review of the research on microbial diversity and its effects on components and functions of Kombucha
Shuang Yang
Highlights in Science Engineering and Technology (2025) Vol. 139, pp. 93-99
Closed Access
Shuang Yang
Highlights in Science Engineering and Technology (2025) Vol. 139, pp. 93-99
Closed Access
Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose
Meng Yang, Xueqi Wang, Yunjuan Mu, et al.
Food Bioscience (2024) Vol. 61, pp. 104946-104946
Closed Access | Times Cited: 1
Meng Yang, Xueqi Wang, Yunjuan Mu, et al.
Food Bioscience (2024) Vol. 61, pp. 104946-104946
Closed Access | Times Cited: 1
Exploring Kombucha: Production, Microbiota Biotransformation, Flavor, Health Benefits and Potential Risks
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Rong Huang
ACS Food Science & Technology (2024) Vol. 4, Iss. 7, pp. 1610-1625
Closed Access | Times Cited: 1
Technological quality and fungal community of Kombucha fermented with hemp leaves and milky mushroom flour (Calocybe indica)
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya, et al.
PeerJ (2024) Vol. 12, pp. e18116-e18116
Open Access | Times Cited: 1
Priyada Sittisart, Thitikorn Mahidsanan, Vasin Yuvanatemiya, et al.
PeerJ (2024) Vol. 12, pp. e18116-e18116
Open Access | Times Cited: 1
