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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:

Determinants of Continuous Intention on Food Delivery Apps: Extending UTAUT2 with Information Quality
Suk Won Lee, Hye Jin Sung, Hyeon-Mo Jeon
Sustainability (2019) Vol. 11, Iss. 11, pp. 3141-3141
Open Access | Times Cited: 282

Showing 1-25 of 282 citing articles:

The value proposition of food delivery apps from the perspective of theory of consumption value
Puneet Kaur, Amandeep Dhir, Shalini Talwar, et al.
International Journal of Contemporary Hospitality Management (2021) Vol. 33, Iss. 4, pp. 1129-1159
Open Access | Times Cited: 284
Factors Affecting Customer Satisfaction and Loyalty in Online Food Delivery Service during the COVID-19 Pandemic: Its Relation with Open Innovation
Yogi Tri Prasetyo, Hans Tanto, Martinus Mariyanto, et al.
Journal of Open Innovation Technology Market and Complexity (2021) Vol. 7, Iss. 1, pp. 76-76
Open Access | Times Cited: 215
Revisiting food delivery apps during COVID-19 pandemic? Investigating the role of emotions
Sushant Kumar, Arunima Shah
Journal of Retailing and Consumer Services (2021) Vol. 62, pp. 102595-102595
Closed Access | Times Cited: 174
Mobile Apps Use and WOM in the Food Delivery Sector: The Role of Planned Behavior, Perceived Security and Customer Lifestyle Compatibility
Daniel Belanche, Marta Flavián, Alfredo Pérez-Rueda
Sustainability (2020) Vol. 12, Iss. 10, pp. 4275-4275
Open Access | Times Cited: 145
Over-ordering and food waste: The use of food delivery apps during a pandemic
Rajat Sharma, Amandeep Dhir, Shalini Talwar, et al.
International Journal of Hospitality Management (2021) Vol. 96, pp. 102977-102977
Open Access | Times Cited: 137
A study of college students' intention to use metaverse technology for basketball learning based on UTAUT2
Fangfang Yang, Longfei Ren, Chao Gu
Heliyon (2022) Vol. 8, Iss. 9, pp. e10562-e10562
Open Access | Times Cited: 130
Using Mobile Food Delivery Applications during COVID-19 Pandemic: An Extended Model of Planned Behavior
Md. Al Amin, Md. Shamsul Arefin, Md Razib Alam, et al.
Journal of Food Products Marketing (2021) Vol. 27, Iss. 2, pp. 105-126
Closed Access | Times Cited: 121
Modeling consumers’ trust in mobile food delivery apps: perspectives of technology acceptance model, mobile service quality and personalization-privacy theory
Diep Ngoc Su, Nguyen An Ngoc Nguyen, Ly Ngoc Thi Nguyen, et al.
Journal of Hospitality Marketing & Management (2022) Vol. 31, Iss. 5, pp. 535-569
Closed Access | Times Cited: 85
Understanding Consumers’ Acceptance Intention to Use Mobile Food Delivery Applications through an Extended Technology Acceptance Model
Soyoung An, Thomas Eck, Huirang Yim
Sustainability (2023) Vol. 15, Iss. 1, pp. 832-832
Open Access | Times Cited: 67
Consumer post-adoption of e-wallet: An extended UTAUT2 perspective with trust
Abd Al-Haleem Zaid Kilani, Dana Kakeesh, Ghazi A. Al-Weshah, et al.
Journal of Open Innovation Technology Market and Complexity (2023) Vol. 9, Iss. 3, pp. 100113-100113
Open Access | Times Cited: 44
Predicting m-health acceptance from the perspective of unified theory of acceptance and use of technology
Marvello Yang, Abdullah Al Mamun, Jingzu Gao, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access | Times Cited: 17
Food choice in the e-commerce era
Ou Wang, Simon Somogyi, Sylvain Charlebois
British Food Journal (2020) Vol. 122, Iss. 4, pp. 1215-1237
Closed Access | Times Cited: 117
The use of food delivery apps during the COVID-19 pandemic in Brazil: The role of solidarity, perceived risk, and regional aspects
Luis D’Avoglio Zanetta, Mariana Piton Hakim, Gabriel Barbosa Gastaldi, et al.
Food Research International (2021) Vol. 149, pp. 110671-110671
Open Access | Times Cited: 103
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis
Fiona X. Yang, Xiangping Li, Virginia Meng-Chan Lau, et al.
International Journal of Hospitality Management (2021) Vol. 94, pp. 102855-102855
Open Access | Times Cited: 102
Evaluating the customers' dining attitudes, e-satisfaction and continuance intention toward mobile food ordering apps (MFOAs): evidence from Bangladesh
Md. Al Amin, Md. Shamsul Arefin, Nayeema Sultana, et al.
European Journal of Management and Business Economics (2020) Vol. 30, Iss. 2, pp. 211-229
Open Access | Times Cited: 97
Factors influencing customers' continuance usage intention of food delivery apps during COVID-19 quarantine in Mexico
Karen Ramos
British Food Journal (2021) Vol. 124, Iss. 3, pp. 833-852
Closed Access | Times Cited: 93
Customers’ acceptance intention of self-service technology of restaurant industry: expanding UTAUT with perceived risk and innovativeness
Hyeon-Mo Jeon, Hye Jin Sung, Ho Kim
Service Business (2020) Vol. 14, Iss. 4, pp. 533-551
Closed Access | Times Cited: 89
Explaining an Adoption and Continuance Intention to Use Contactless Payment Technologies: During the COVID-19 Pandemic
Wilert Puriwat, Suchart Tripopsakul
Emerging Science Journal (2021) Vol. 5, Iss. 1, pp. 85-95
Open Access | Times Cited: 87
Using online food delivery applications during the COVID-19 lockdown period: What drives University Students’ satisfaction and loyalty?
Debajyoti Pal, Suree Funilkul, Wichai Eamsinvattana, et al.
Journal of Foodservice Business Research (2021) Vol. 25, Iss. 5, pp. 561-605
Closed Access | Times Cited: 83
Determinants of customers' intention to use online food delivery application through smartphone in Malaysia
Anwar Allah Pitchay, Yuvaraj Ganesan, Nurul Syifa Zulkifli, et al.
British Food Journal (2021) Vol. 124, Iss. 3, pp. 732-753
Closed Access | Times Cited: 78
The role of food apps servitization on repurchase intention: A study of FoodPanda
Sook Fern Yeo, Cheng Ling Tan, Shen Long Teo, et al.
International Journal of Production Economics (2021) Vol. 234, pp. 108063-108063
Open Access | Times Cited: 74
Comparative Analysis of Key Factors Encouraging Food Delivery App Adoption Before and During the COVID-19 Pandemic in Thailand
Jankit Chotigo, Yasuo Kadono
Sustainability (2021) Vol. 13, Iss. 8, pp. 4088-4088
Open Access | Times Cited: 74
Online food delivery research: a systematic literature review
Arvind Shroff, Bhavin J. Shah, Hasmukh Gajjar
International Journal of Contemporary Hospitality Management (2022) Vol. 34, Iss. 8, pp. 2852-2883
Closed Access | Times Cited: 65
The role of customers in the gig economy: how perceptions of working conditions and service quality influence the use and recommendation of food delivery services
Daniel Belanche, Luis V. Casaló, Carlos Flavián, et al.
Service Business (2021) Vol. 15, Iss. 1, pp. 45-75
Open Access | Times Cited: 63
What drives consumers’ purchase intention of online paid knowledge? A stimulus-organism-response perspective
Shasha Zhou, Tingting Li, Shuiqing Yang, et al.
Electronic Commerce Research and Applications (2022) Vol. 52, pp. 101126-101126
Closed Access | Times Cited: 59
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