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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:

Seasonality in food tourism: wild foods in peripheral areas
Francesc Fusté‐Forné
Tourism Geographies (2019) Vol. 24, Iss. 4-5, pp. 578-598
Closed Access | Times Cited: 57

Showing 1-25 of 57 citing articles:

Robot chefs in gastronomy tourism: What's on the menu?
Francesc Fusté‐Forné
Tourism Management Perspectives (2020) Vol. 37, pp. 100774-100774
Closed Access | Times Cited: 121
Transforming communities: Analyzing the effects of infrastructure and tourism development on social capital, livelihoods, and resilience in Gilgit-Baltistan, Pakistan
Asif Hussain, Ante Mandić, Francesc Fusté‐Forné
Journal of Hospitality and Tourism Management (2024) Vol. 59, pp. 276-295
Closed Access | Times Cited: 12
Drivers of experience co-creation in food-and-wine tourism: An exploratory quantitative analysis
Susana Rachão, Zélia Breda, Carlos Fernandes, et al.
Tourism Management Perspectives (2020) Vol. 37, pp. 100783-100783
Closed Access | Times Cited: 70
Emerging themes in food tourism: a systematic literature review and research agenda
Sujood Sujood, Ruksar Ali, Saba Irfan, et al.
British Food Journal (2023) Vol. 126, Iss. 1, pp. 372-408
Closed Access | Times Cited: 21
Fruits of the city: The nature, nurture and future of urban foraging
Mallika Sardeshpande, Charlie M. Shackleton
People and Nature (2023) Vol. 5, Iss. 1, pp. 213-227
Open Access | Times Cited: 19
Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework
Marta Derek
Sustainability (2021) Vol. 13, Iss. 4, pp. 1687-1687
Open Access | Times Cited: 35
Nature-based solutions to global environmental challenges
Zahra Kalantari, Carla Ferreira, Haozhi Pan, et al.
The Science of The Total Environment (2023) Vol. 880, pp. 163227-163227
Closed Access | Times Cited: 15
Social sustainability on European food festival websites: A multimodal discourse analysis
Anna Irimiás, Bence Csapody, Melinda Jászberényi
Tourism Management Perspectives (2024) Vol. 53, pp. 101280-101280
Open Access | Times Cited: 5
Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain)
Ester Noguer-Juncà, Montserrat Crespi‐Vallbona, Francesc Fusté‐Forné
International Journal of Gastronomy and Food Science (2021) Vol. 26, pp. 100425-100425
Open Access | Times Cited: 28
A slow tourist in the Basque Coast Geopark (Spain)
Francesc Fusté‐Forné
International Journal of Geoheritage and Parks (2023) Vol. 11, Iss. 2, pp. 247-258
Open Access | Times Cited: 11
La tradición viva como fuente de conocimiento para estudiantes de gastronomía: caso de cocina tradicional ecuatoriana
Ana Graciela Chang-García, Luis Alberto Balda-Valdiviezo, Jorge Oswaldo Parreño-García, et al.
Revista de Gastronomía y Cocina. (2025) Vol. 4, Iss. 1
Closed Access
The orchestration of food tourism and the resilience of coastal destinations
Francesc Fusté‐Forné
Scandinavian Journal of Hospitality and Tourism (2025), pp. 1-24
Closed Access
Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal
Genoveva Dancausa-Millan, María Genoveva Millán Vázquez de la Torre, Nuria Huete-Alcocer
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100548-100548
Open Access | Times Cited: 17
GASTRONOMIC HERITAGE: A CONTRIBUTOR TO SUSTAINABLE LOCAL TOURISM DEVELOPMENT
Baiba RIVZA, Diana FORIS, Tiberiu Foriş, et al.
GeoJournal of Tourism and Geosites (2022) Vol. 44, Iss. 4, pp. 1326-1334
Open Access | Times Cited: 16
Sensory perception in cultural studies—a review of sensorial and multisensorial heritage
Murray Parker, Dirk Spennemann, Jennifer Bond
The Senses and Society (2023) Vol. 19, Iss. 2, pp. 231-261
Closed Access | Times Cited: 9
Impact of tourism sustainability on regional development: a systematic literature review
Shilpi Tyagi
Journal of Policy Research in Tourism Leisure and Events (2024) Vol. 16, Iss. 3, pp. 290-309
Closed Access | Times Cited: 3
Characteristics of Traditional Food Products as a Segment of Sustainable Consumption in Vojvodina’s Hospitality Industry
Bojana Kalenjuk Pivarski, Stefan Šmugović, Dragana Tekić, et al.
Sustainability (2022) Vol. 14, Iss. 20, pp. 13553-13553
Open Access | Times Cited: 15
The Contribution of Local Food Products in Fostering Tourism for Marginal Mountain Areas: An Exploratory Study on Northwestern Italian Alps
Stefano Duglio, Alessandro Bonadonna, Marilisa Letey
Mountain Research and Development (2022) Vol. 42, Iss. 1
Open Access | Times Cited: 14
Sustainability and culinary traditions? Understand the role of historical markets in the development of agri-food and local gastronomy from the perspective of behavioral economics
Filippo Sgroi
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100809-100809
Open Access | Times Cited: 8
Gastronomic diversity of wild edible mushrooms in the Mexican cuisine
Stefany Molina-Castillo, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz, et al.
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100652-100652
Closed Access | Times Cited: 13
Cultural ecosystem services and placemaking in peripheral areas: a tourism geographies agenda
Joseph M. Cheer, Mary Mostafanezhad, Alan A. Lew
Tourism Geographies (2022) Vol. 24, Iss. 4-5, pp. 495-500
Closed Access | Times Cited: 11
Food shining amid nature: marketing potatoes in the Prades mountains (Catalonia, Spain)
Montserrat Crespi‐Vallbona, Francesc Fusté‐Forné, Ester Noguer-Juncà
Journal of Cultural Heritage Management and Sustainable Development (2024)
Closed Access | Times Cited: 2
Marketing environmental responsibility through “green” menus
Ester Noguer-Juncà, Francesc Fusté‐Forné
Journal of Foodservice Business Research (2022) Vol. 27, Iss. 4, pp. 409-418
Closed Access | Times Cited: 10
Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes
Denian Cheng
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100819-100819
Closed Access | Times Cited: 6
Rural Territories and Food Tourism – Exploring the Virtuous Bonds Through a Systematic Literature Review
Elisabete Figueiredo, Teresa Forte, Celeste Eusébio
European Countryside (2021) Vol. 13, Iss. 3, pp. 622-643
Open Access | Times Cited: 13
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