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:
Traditional food for a sustainable future? exploring vulnerabilities and strengths in Italy’s foodscape and short agrifood chains
Michele Filippo Fontefrancesco
Sustainable Earth Reviews (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 10
Michele Filippo Fontefrancesco
Sustainable Earth Reviews (2023) Vol. 6, Iss. 1
Open Access | Times Cited: 10
Showing 10 citing articles:
Moving Away from Rural Marginality Through Food
Michele Filippo Fontefrancesco
(2025), pp. 1-18
Closed Access
Michele Filippo Fontefrancesco
(2025), pp. 1-18
Closed Access
Gastronomy for Sustainable Tourism Destination Marketing
Derya Baykal Baysal, Nilgün SANALAN BİLİCİ
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 207-224
Closed Access | Times Cited: 2
Derya Baykal Baysal, Nilgün SANALAN BİLİCİ
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 207-224
Closed Access | Times Cited: 2
Making Typicality: The Birth and Rebirth of the Torta Mattone of Bressana Bottarone, Italy
Michele Filippo Fontefrancesco
Societies (2024) Vol. 14, Iss. 5, pp. 72-72
Open Access | Times Cited: 1
Michele Filippo Fontefrancesco
Societies (2024) Vol. 14, Iss. 5, pp. 72-72
Open Access | Times Cited: 1
How Living Heritage relates to Alpine Food? Evidence from the Entremont Region (Switzerland)
Maria Anna Bertolino
ECONOMIA AGRO-ALIMENTARE (2024), Iss. 2, pp. 103-131
Open Access | Times Cited: 1
Maria Anna Bertolino
ECONOMIA AGRO-ALIMENTARE (2024), Iss. 2, pp. 103-131
Open Access | Times Cited: 1
Gastronomy as a Predictor of Tourism Development—Defining Food-Related Factors from the Perspective of Hospitality and Tourism Employees in Srem (A.P. Vojvodina, R. Serbia)
Bojana Kalenjuk Pivarski, Dragan Tešanović, Stefan Šmugović, et al.
Sustainability (2024) Vol. 16, Iss. 24, pp. 10834-10834
Open Access | Times Cited: 1
Bojana Kalenjuk Pivarski, Dragan Tešanović, Stefan Šmugović, et al.
Sustainability (2024) Vol. 16, Iss. 24, pp. 10834-10834
Open Access | Times Cited: 1
A Local Cheese: The Affective Economy of Food Embeddedness in the Italian Western Alps
Michele Filippo Fontefrancesco
Humans (2023) Vol. 3, Iss. 4, pp. 271-282
Open Access | Times Cited: 3
Michele Filippo Fontefrancesco
Humans (2023) Vol. 3, Iss. 4, pp. 271-282
Open Access | Times Cited: 3
Approaches to Conservation of Gastronomic Heritage in the Process of Industry 4.0 and Climate Change
Hande Mutlu Öztürk
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 95-120
Closed Access
Hande Mutlu Öztürk
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 95-120
Closed Access
Generation Z's appetite for traditional food: unveiling the interplay of sustainability values as higher order construct and food influencers in Indonesia
Kristia Kristia, Sándor Kovács, L. Erdey
Discover Sustainability (2024) Vol. 5, Iss. 1
Open Access
Kristia Kristia, Sándor Kovács, L. Erdey
Discover Sustainability (2024) Vol. 5, Iss. 1
Open Access
Introduction: Approaching Local Rural Development
Michele Filippo Fontefrancesco
(2024), pp. 1-27
Closed Access
Michele Filippo Fontefrancesco
(2024), pp. 1-27
Closed Access
