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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:

Italian Consumers’ Preferences for Pasta and Consumption Trends: Tradition or Innovation?
Luca Altamore, Marzia Ingrassia, Pietro Columba, et al.
Journal of International Food & Agribusiness Marketing (2019) Vol. 32, Iss. 4, pp. 337-360
Open Access | Times Cited: 38

Showing 1-25 of 38 citing articles:

Durum wheat productivity today and tomorrow: A review of influencing factors and climate change effects
Malin Grosse-Heilmann, Elena Cristiano, Roberto Deidda, et al.
Resources Environment and Sustainability (2024), pp. 100170-100170
Open Access | Times Cited: 14
Time Series from Sentinel-2 for Organic Durum Wheat Yield Prediction Using Functional Data Analysis and Deep Learning
Adriano Mancini, Francesco Solfanelli, Luca Coviello, et al.
Agronomy (2024) Vol. 14, Iss. 1, pp. 109-109
Open Access | Times Cited: 7
Food and Religion in Sicily—A New Green Tourist Destination by an Ancient Route from the Past
Claudio Bellia, Valeria Scavone, Marzia Ingrassia
Sustainability (2021) Vol. 13, Iss. 12, pp. 6686-6686
Open Access | Times Cited: 39
Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
Salvatore Cervellieri, Vincenzo Lippolis, Erminia Mancini, et al.
Food Chemistry (2022) Vol. 383, pp. 132548-132548
Closed Access | Times Cited: 27
Pasta goes green: Consumer preferences for spirulina-enriched pasta in Italy
Tommaso Fantechi, Caterina Contini, Leonardo Casini
Algal Research (2023) Vol. 75, pp. 103275-103275
Open Access | Times Cited: 16
Consumers’ purchase propensity for pasta tracked with blockchain technology and labelled with sustainable credence attributes
Alessandro Petrontino, Michel Frem, Vincenzo Fucilli, et al.
Frontiers in Sustainable Food Systems (2024) Vol. 8
Open Access | Times Cited: 5
The Wine Influencers: Exploring a New Communication Model of Open Innovation for Wine Producers—A Netnographic, Factor and AGIL Analysis
Marzia Ingrassia, Luca Altamore, Simona Bacarella, et al.
Journal of Open Innovation Technology Market and Complexity (2020) Vol. 6, Iss. 4, pp. 165-165
Open Access | Times Cited: 38
The perception of Hungarian food by consumer segments according to food purchasing preferences based on primary research results
Mónika Garai-Fodor, Anett Popovics, Ágnes Csiszárik-Kocsír
PLoS ONE (2022) Vol. 17, Iss. 8, pp. e0273023-e0273023
Open Access | Times Cited: 22
Environmental life cycle assessment for improved management of agri-food companies: the case of organic whole-grain durum wheat pasta in Sicily
Silvia Zingale, Paolo Guarnaccia, Giuseppe Timpanaro, et al.
The International Journal of Life Cycle Assessment (2022) Vol. 27, Iss. 2, pp. 205-226
Closed Access | Times Cited: 21
Genetic approaches to exploit landraces for improvement of Triticum turgidum ssp. durum in the age of climate change
Chiara Broccanello, Diana Bellin, Giovanni DalCorso, et al.
Frontiers in Plant Science (2023) Vol. 14
Open Access | Times Cited: 12
The impact of nutri-score on consumers’ preferences for geographical indications. Evidence from a non-hypothetical experiment
Alice Stiletto, Riccardo Vecchio, Luigi Cembalo, et al.
Appetite (2024) Vol. 199, pp. 107400-107400
Open Access | Times Cited: 4
Going Conservative or Conventional? Investigating Farm Management Strategies in between Economic and Environmental Sustainability in Southern Italy
T. Simoniello, Rosa Coluzzi, Mariagrazia D’Emilio, et al.
Agronomy (2022) Vol. 12, Iss. 3, pp. 597-597
Open Access | Times Cited: 18
Healthiness, appearance, or fashion? The drivers behind the sushi popularity in Italy.
Carla Cavallo, Ahmed Saidi, Gianni Cicia, et al.
Appetite (2025), pp. 107857-107857
Open Access
A comparative assessment of food waste and carbon footprint toward a more sustainable healthcare foodservice
Christian Bux, Giuseppe Zizzo, Brian E. Roe, et al.
Journal of Cleaner Production (2025), pp. 145102-145102
Open Access
Sustainable and Environmentally Friendly Meals
Christian Bux
Environmental humanities: transformation, governance, ethics, law (2025), pp. 63-88
Closed Access
Transition of Food Systems Business Models and Sustainable Performance: The Story of a Family Firm
Monica Veneziani, Laura Rocca, Riccardo Torelli, et al.
SIDREA series in accounting and business administration (2025), pp. 49-68
Closed Access
Italian Consumers’ Willingness to Pay for Eucalyptus Firewood
Nadia Palmieri, Alessandro Suardi, Luigi Pari
Sustainability (2020) Vol. 12, Iss. 7, pp. 2629-2629
Open Access | Times Cited: 25
The interplay of food-related lifestyle and eating behavior in Italian women
Manal Hamam, Mario D’Amico, Daniela Spina, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 3
Consumption of spices and ethnic contamination in the daily diet of Italians - consumers’ preferences and modification of eating habits
Stefania Chironi, Simona Bacarella, Luca Altamore, et al.
Journal of Ethnic Foods (2021) Vol. 8, Iss. 1
Open Access | Times Cited: 18
The semantic representation of food is shaped by cultural experience
Claudia Mazzuca, Asifa Majid
Language and Cognition (2023) Vol. 15, Iss. 4, pp. 651-669
Open Access | Times Cited: 7
Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features
Stefania Chironi, Luca Altamore, Pietro Columba, et al.
Agronomy (2020) Vol. 10, Iss. 5, pp. 721-721
Open Access | Times Cited: 20
Opuntia ficus-indica as an Ingredient in New Functional Pasta: Consumer Preferences in Italy
Nadia Palmieri, Alessandro Suardi, Walter Stefanoni, et al.
Foods (2021) Vol. 10, Iss. 4, pp. 803-803
Open Access | Times Cited: 17
Mapping the effect of healthy and unhealthy food and beverages marketing: two decades of bibliometric analysis
Yukti Sharma, Prakrit Silal
European Journal of Marketing (2022) Vol. 57, Iss. 1, pp. 149-184
Closed Access | Times Cited: 12
Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data—An Explorative Study
Francesco Bimbo, Emilio De Meo, Domenico Carlucci
Foods (2024) Vol. 13, Iss. 6, pp. 903-903
Open Access | Times Cited: 2
A large-scale investigation of eating behaviors and meal perceptions in Italian primary school cafeterias: The relationship between emotions, meal perception, and food waste
Maria Piochi, Cinzia Franceschini, Franco Fassio, et al.
Food Quality and Preference (2024), pp. 105333-105333
Open Access | Times Cited: 2
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