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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:

Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha
Xiaotong Wang, Dahong Wang, Hemin Wang, et al.
LWT (2022) Vol. 168, pp. 113931-113931
Open Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Dynamics of microbial communities, flavor, and physicochemical properties of kombucha-fermented Sargassum fusiforme beverage during fermentation
Chuanhai Tu, Tingfu Yu, Shaobiao Feng, et al.
LWT (2024) Vol. 192, pp. 115729-115729
Open Access | Times Cited: 17
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: 34
Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation
Luyao Zhang, Mengyang Wang, Hairu Song, et al.
Food Microbiology (2024) Vol. 122, pp. 104565-104565
Closed Access | Times Cited: 9
Biochemical component changes of Curcuma longa - Black Tea triggered by kombucha fermentation using metabolomics analysis
Song Hu, Wenjing Ma, Lijuan Fu, et al.
LWT (2025), pp. 117553-117553
Open Access | Times Cited: 1
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: 21
Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates
Diego Morales, Roger Gutiérrez-Pensado, Francisca Isabel Bravo, et al.
LWT (2023) Vol. 189, pp. 115482-115482
Open Access | Times Cited: 20
New Insights on Low-Temperature Fermentation for Food
Chen Liang, Lingxiao Liu, Jun Liu, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 477-477
Open Access | Times Cited: 19
Polyphenol and antioxidant properties of food obtained by the activity of acetic acid bacteria (AAB) – A systematic review
Katarzyna Neffe‐Skocińska, Marcelina Karbowiak, Marcin Kruk, et al.
Journal of Functional Foods (2023) Vol. 107, pp. 105691-105691
Open Access | Times Cited: 17
Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
Junjian Ran, Yuhan Tang, Weize Mao, et al.
Frontiers in Microbiology (2024) Vol. 15
Open Access | Times Cited: 8
Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation
Xinyi Jiang, Zheng Peng, Juan Zhang
Food Research International (2024) Vol. 190, pp. 114557-114557
Closed Access | Times Cited: 8
Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus
Weina Liang, Xiaotong Wang, Luyao Zhang, et al.
Food Chemistry (2024) Vol. 458, pp. 140242-140242
Closed Access | Times Cited: 7
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
Effects of bifenthrin pesticide on fermented cultures and metabolite profiles of kombucha tea
Wanwisa Wongmaneepratip, Kriskamol Na Jom, Yaowapa Lorjaroenphon, et al.
LWT (2024) Vol. 197, pp. 115864-115864
Open Access | Times Cited: 6
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: 16
Enhancement of the phenolic compounds and antioxidant activities of Kombucha prepared using specific bacterial and yeast
Hayeong Kim, Seong Kwon Hur, Juho Lim, et al.
Food Bioscience (2023) Vol. 56, pp. 103431-103431
Open Access | Times Cited: 15
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: 14
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
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: 13
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
Xin Guan, Qiong Chen, Tianyang Guo
Journal of Food Composition and Analysis (2024) Vol. 128, pp. 106075-106075
Closed Access | Times Cited: 4
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
Flavor and sensory profile of kombucha fermented with raw Pu-erh tea and evaluation of the antioxidant properties
Jing Zhang, Hui Ma, Huatian Wang, et al.
LWT (2024) Vol. 200, pp. 116220-116220
Open Access | Times Cited: 4
Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba Mill.) Powder
Chiara La Torre, Pierluigi Plastina, Erika Cione, et al.
Fermentation (2024) Vol. 10, Iss. 6, pp. 295-295
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
Kombucha as a Solvent for Chitosan Coatings: A New Strategy to Extend Shelf Life of Red Peppers
Karolina Stefanowska, Magdalena Woźniak, Anna Sip, et al.
Materials (2025) Vol. 18, Iss. 7, pp. 1605-1605
Open Access
Kombucha As a Functional Beverage Rich in Phenolic Compounds
Olja Šovljanski, Tara Budimac, Ana Tomić, et al.
Springer eBooks (2025), pp. 1-42
Closed Access
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