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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:

Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis
Zhen Wang, Waqas Ahmad, Afang Zhu, et al.
Ultrasonics Sonochemistry (2023) Vol. 94, pp. 106339-106339
Open Access | Times Cited: 25

Showing 25 citing articles:

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
Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates
Hao Lin, Zeyu Chen, Selorm Yao‐Say Solomon Adade, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 19, pp. 11164-11173
Closed Access | Times Cited: 7
Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, et al.
Food Chemistry (2023) Vol. 435, pp. 137640-137640
Closed Access | Times Cited: 12
Dual Emerging Applications of Solid-State Fermentation (SSF) with Aspergillus niger and Ultrasonic-Assisted Extraction (UAE) for the Obtention of Antimicrobial Polyphenols from Pineapple Waste
Sarah L. Paz-Arteaga, Edith M. Cadena, Liliana Serna‐Cock, et al.
Fermentation (2023) Vol. 9, Iss. 8, pp. 706-706
Open Access | Times Cited: 11
Microbial Fermentation in Fermented Tea Beverages: Transforming Flavor and Enhancing Bioactivity
Qing Guo, Jiayi Yuan, Shuqia Ding, et al.
Beverage Plant Research (2024) Vol. 4, Iss. 1
Closed Access | Times Cited: 4
Chemical and biological characterization of naturally aged GCP by using a rigorous sample collection protocol
Meng-ling Peng, Yingying Zhan, Lihong Cao, et al.
Microchemical Journal (2025), pp. 112728-112728
Closed Access
Exploiting agri-food residues for kombucha tea and bacterial cellulose production
Francesco Sabatini, Emanuela Maresca, Martina Aulitto, et al.
International Journal of Biological Macromolecules (2025) Vol. 302, pp. 140293-140293
Open Access
Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha
Qurrata A’yuni, Kevin Mok, Massalin Nakphaichit, et al.
Foods (2025) Vol. 14, Iss. 6, pp. 942-942
Open Access
Harnessing arabica and canephora coffee cascara as substrates for kombucha: Comparative study of chemical, antioxidant, antibacterial and antifungal properties
Mariana M. Delorme, Bruno Nunes Machado, Fernanda dos Santos Ferreira, et al.
Biocatalysis and Agricultural Biotechnology (2025), pp. 103570-103570
Closed Access
Evaluation of the Impact of Fermentation Conditions, Scale Up and Stirring on Physicochemical Parameters, Antioxidant Capacity and Volatile Compounds of Green Tea Kombucha
Raniele Oliveira Alves, Rodrigo Lira de Oliveira, Marcílio Martins de Moraes, et al.
Fermentation (2025) Vol. 11, Iss. 4, pp. 201-201
Open Access
Characteristics of bioactive components in fermented Sargassum and Ulva Seaweed using SCOBY as potential anti-diabetic candidates
Safrina Dyah Hardiningtyas, Nafisyah Jauharah, Kustiariyah Tarman
BIO Web of Conferences (2024) Vol. 106, pp. 02013-02013
Open Access | Times Cited: 3
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
Volatile compound dynamics in oats solid-state fermentation: A comparative study of Saccharomyces cerevisiae A3, Lactococcus lactis 4355, and Lactobacillus plantarum 2329 inoculations
Juan Sun, Waleed AL‐Ansi, Mingcong Fan, et al.
Food Chemistry (2023) Vol. 437, pp. 137813-137813
Closed Access | Times Cited: 8
Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale
Xiaoye Luo, Wanlin Liu, Wu Huang, et al.
Food Bioscience (2024) Vol. 59, pp. 103736-103736
Closed Access | Times Cited: 2
Faster predicting the content of key non-volatile compound in rosemary using electronic nose with multivariate algorithms
Quanzeng Wei, Jing‐Jing Fang, Chengli Zhang, et al.
Food Control (2024), pp. 110886-110886
Closed Access | Times Cited: 2
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha
Thiago Okagawa Silva, Giselle Nobre Costa, Marcos dos Santos Lima, et al.
Food Research International (2024) Vol. 198, pp. 115398-115398
Closed Access | Times Cited: 2
Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea
Xiaoya Wu, Yue Zhang, Baoshan Zhang, et al.
Foods (2023) Vol. 12, Iss. 23, pp. 4242-4242
Open Access | Times Cited: 5
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
Real-Time Discrimination and Quality Evaluation of Black Tea Fermentation Quality Using a Homemade Simple Machine Vision System
Chongshan Yang, Ting An, Dandan Qi, et al.
Fermentation (2023) Vol. 9, Iss. 9, pp. 814-814
Open Access | Times Cited: 3
Revealing Differences in Flavor Compounds During Plum Wine Fermentation Using Single and Mixed Yeast Strains Through Metabolomic Analysis
Li Tian, Mengsheng Deng, Shuang Li, et al.
(2024)
Closed Access
Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification
Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, et al.
Applied Food Research (2024) Vol. 4, Iss. 2, pp. 100463-100463
Open Access
Non-Targeted Metabolomics Analysis of γ–Aminobutyric Acid Enrichment in Germinated Maize Induced by Pulsed Light
Liangchen Zhang, Xiaojing Liu, Liwei Xu, et al.
Foods (2024) Vol. 13, Iss. 17, pp. 2675-2675
Open Access
The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon
Débora Samara Oliveira e Silva, Miguel Gomes, Lorena Maria Freire Sampaio, et al.
Brazilian journal of food technology/Brazilian Journal of Food Technology (2024) Vol. 27
Open Access
Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis
Li Tian, Mengsheng Deng, Shuang Li, et al.
Food Chemistry X (2024) Vol. 25, pp. 102100-102100
Open Access
OMICS and the Future of Brewing and Distilling Research
Gary Spedding
ACS symposium series (2023), pp. 135-157
Closed Access
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