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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:

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

Showing 18 citing articles:

Techno-functional aspects of kombucha analogs formulated from mulberry coproducts
Pedro Hassiel Sariñana-Núñez, María José Rivas-Arreola, Nuria Elizabeth Rocha‐Guzmán, et al.
Food Chemistry (2024) Vol. 451, pp. 139439-139439
Closed Access | Times Cited: 7
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
Enhancing the Chemical Composition of Kombucha Fermentation by Adding Indian Gooseberry as a Substrate
Tharinee Klawpiyapamornkun, Toungporn Uttarotai, Sunanta Wangkarn, et al.
Fermentation (2023) Vol. 9, Iss. 3, pp. 291-291
Open Access | Times Cited: 11
Sustainable food packaging using modified kombucha-derived bacterial cellulose nanofillers in biodegradable polymers
Mikhail Koreshkov, Yuuki Takatsuna, Alexander Bismarck, et al.
RSC Sustainability (2024) Vol. 2, Iss. 8, pp. 2367-2376
Open Access | Times Cited: 4
Chemical composition of kombucha analogs and their influence on sensory acceptability
Silvia Marina González‐Herrera, Olga Miriam Rutiaga‐Quiñones, Itza Nallely Cordero-Soto, et al.
Elsevier eBooks (2025), pp. 107-125
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
Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage
Dhuelly Kelly Almeida Andrade, Boying Wang, Emília Maria França Lima, et al.
Foods (2025) Vol. 14, Iss. 9, pp. 1547-1547
Open Access
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: 3
Kombucha with yam: Comprehensive biochemical, microbiological, and sensory characteristics
Ana Paula Pereira Bressani, Lucas Kenzo Shimabukuro Casimiro, Silvia Juliana Martinez, et al.
Food Research International (2024) Vol. 192, pp. 114762-114762
Closed Access | Times Cited: 3
Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing
Caterina Lazzaroli, Beatrice Sordini, Luigi Daidone, et al.
Food Bioscience (2023) Vol. 53, pp. 102551-102551
Open Access | Times Cited: 8
Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates
Raluca A. Mihai, Nelson S. Cubi-Insuaste, Rodica D. Catană
Fermentation (2024) Vol. 10, Iss. 7, pp. 338-338
Open Access | Times Cited: 2
Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits
Marcello Brugnoli, Elsa Cantadori, Mattia Pia Arena, et al.
Fermentation (2023) Vol. 9, Iss. 5, pp. 457-457
Open Access | Times Cited: 6
Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation
Viktorija Puzerytė, Paulina Štreimikytė, Sérgio Sousa, et al.
Microorganisms (2023) Vol. 11, Iss. 9, pp. 2180-2180
Open Access | Times Cited: 5
Development of kombucha-like beverage using butterfly pea flower extract with the addition of tender coconut water
Tanwarat Aksornsri, Naruchon Chaturapornchai, Nitjalearn Jitsayen, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100825-100825
Closed Access | Times Cited: 4
Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion
Flávio Augusto de Oliveira Duarte, Kazumi Kawazaki Ramos, Chiara Gini, et al.
Food Research International (2024) Vol. 190, pp. 114568-114568
Closed Access | Times Cited: 1
Production of grape marc kombucha: valorization of a wine by-product
Aitor Balmaseda, Estefania Romeu, Albert Mas, et al.
LWT (2024) Vol. 210, pp. 116882-116882
Open Access | Times Cited: 1
Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions
Marta Czarnowska‐Kujawska, Joanna Klepacka, Małgorzata Starowicz, et al.
Antioxidants (2024) Vol. 13, Iss. 10, pp. 1191-1191
Open Access
Kombucha enables to inhibit digestive enzymes activity and adipocyte differentiation of OP9 cells
Yaowei Liu, Yan Zheng, Wei Wang, et al.
Journal of Food Science (2024)
Open Access
Efficacy of Dried Indian Gooseberry Kombucha on a Pre–industrial Scale: Chemical Composition, Antioxidant and Antibacterial Activity
Tharinee Klawpiyapamornkun, Thida Kaewkod, Toungporn Uttarotai, et al.
Chiang Mai Journal of Science (2023) Vol. 50, Iss. 3, pp. 1-17
Open Access | Times Cited: 1
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