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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:

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms
Walter Randazzo, Onofrio Corona, Rosa Guarcello, et al.
Food Microbiology (2015) Vol. 54, pp. 40-51
Open Access | Times Cited: 185

Showing 1-25 of 185 citing articles:

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation
Axelle Septembre‐Malaterre, Fabienne Remize, Patrick Poucheret
Food Research International (2017) Vol. 104, pp. 86-99
Closed Access | Times Cited: 532
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Luciana G. Ruiz Rodríguez, Víctor Manuel Zamora-Gasga, Micaela Pescuma, et al.
Food Research International (2020) Vol. 140, pp. 109854-109854
Closed Access | Times Cited: 229
Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review
Fernanda Assumpção Fiorda, Gilberto Vinícius de Melo Pereira, Vanete Thomaz‐Soccol, et al.
Food Microbiology (2017) Vol. 66, pp. 86-95
Closed Access | Times Cited: 206
Development of a beverage from red grape juice fermented with the Kombucha consortium
Lamia Ayed, Salwa Ben Abid, Moktar Hamdi
Annals of Microbiology (2016) Vol. 67, Iss. 1, pp. 111-121
Closed Access | Times Cited: 178
Kefir and Its Biological Activities
Nor Farahin Azizi, Muganti Rajah Kumar, Swee Keong Yeap, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1210-1210
Open Access | Times Cited: 164
An update on water kefir: Microbiology, composition and production
Kieran M. Lynch, Stuart Wilkinson, Luk Daenen, et al.
International Journal of Food Microbiology (2021) Vol. 345, pp. 109128-109128
Open Access | Times Cited: 139
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties
Zeynep B. Güzel‐Seydim, Çağlar Gökırmaklı, Annel K. Greene
Trends in Food Science & Technology (2021) Vol. 113, pp. 42-53
Closed Access | Times Cited: 125
Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage
Jéferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, et al.
Fermentation (2025) Vol. 11, Iss. 2, pp. 105-105
Open Access | Times Cited: 2
Microbiological Exploration of Different Types of Kefir Grains
Stavros Plessas, Chrysanthi Nouska, Ioanna Mantzourani, et al.
Fermentation (2016) Vol. 3, Iss. 1, pp. 1-1
Open Access | Times Cited: 152
Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
Cyrielle Garcia, Marie Cécile Guérin, Kaïes Souidi, et al.
Beverages (2020) Vol. 6, Iss. 1, pp. 8-8
Open Access | Times Cited: 119
In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains
Alba Yépez, Pasquale Russo, Giuseppe Spano, et al.
Food Microbiology (2018) Vol. 77, pp. 61-68
Closed Access | Times Cited: 93
Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake
Łukasz Łopusiewicz, Emilia Drozłowska, Paulina Siedlecka, et al.
Foods (2019) Vol. 8, Iss. 11, pp. 544-544
Open Access | Times Cited: 91
A review of nondairy kefir products: their characteristics and potential human health benefits
Mariana Buranelo Egea, Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, et al.
Critical Reviews in Food Science and Nutrition (2020) Vol. 62, Iss. 6, pp. 1536-1552
Closed Access | Times Cited: 72
Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges
Mohammad Alrosan, Thuan‐Chew Tan, Azhar Mat Easa, et al.
Food Chemistry (2022) Vol. 383, pp. 132386-132386
Closed Access | Times Cited: 52
Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace
Tuba Esatbeyoglu, Annik Fischer, Alessandra D.S. Legler, et al.
Food Chemistry X (2023) Vol. 18, pp. 100683-100683
Open Access | Times Cited: 28
The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities
Maninder Meenu, Sukhraj Kaur, Maninder Kaur, et al.
Process Biochemistry (2024) Vol. 142, pp. 113-135
Closed Access | Times Cited: 12
Non-targeted metabolomics unveils metabolic spectrum characteristics and core metabolite interaction networks in water kefir fermentation
Da Ma, Bó Wáng, Shan Xiao, et al.
LWT (2024) Vol. 195, pp. 115840-115840
Open Access | Times Cited: 9
Functional fermented fruit juice production and characterization by using water kefir grains
Dilara Nur Dikmetaş, Emine Gizem Acar, Fatma Duygu Ceylan, et al.
Journal of Food Science and Technology (2025)
Open Access | Times Cited: 1
Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
Burcunur Demir Savaş, Mustafa Gürses, Adem Savaş, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101125-101125
Closed Access | Times Cited: 1
Oxygen and diverse nutrients influence the water kefir fermentation process
David Laureys, Maarten Aerts, Peter Vandamme, et al.
Food Microbiology (2018) Vol. 73, pp. 351-361
Closed Access | Times Cited: 79
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
Ronghao Chen, Wenxue Chen, Haiming Chen, et al.
Journal of Food Quality (2018) Vol. 2018, pp. 1-12
Open Access | Times Cited: 76
Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains
Chuanhai Tu, Fidelis Azi, Jin Huang, et al.
LWT (2019) Vol. 113, pp. 108258-108258
Closed Access | Times Cited: 72
Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages
Elena Roselló‐Soto, Cyrielle Garcia, Amandine Fessard, et al.
Fermentation (2018) Vol. 5, Iss. 1, pp. 3-3
Open Access | Times Cited: 69
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective
Francisco J. Barba, Cyrielle Garcia, Amandine Fessard, et al.
Food Reviews International (2020) Vol. 38, Iss. 5, pp. 930-952
Closed Access | Times Cited: 63
Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage
Beatriz de la Fuente, Carlos Luz, Carla Puchol, et al.
Food Chemistry (2020) Vol. 343, pp. 128414-128414
Closed Access | Times Cited: 63
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