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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:

Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska—Culinary Tourist Trail: A Case Study
Gniewko Niedbała, Anna Jęczmyk, R. Steppa, et al.
Sustainability (2020) Vol. 12, Iss. 13, pp. 5344-5344
Open Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Analysis of the demand for gastronomic tourism in Andalusia (Spain)
Ma Genoveva Dancausa Millán, María Genoveva Millán Vázquez de la Torre, Ricardo Rojas
PLoS ONE (2021) Vol. 16, Iss. 2, pp. e0246377-e0246377
Open Access | Times Cited: 40
Factors Affecting the Consumption of Traditional Food in Tourism—Perceptions of the Management Sector of Catering Facilities
Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, et al.
Foods (2023) Vol. 12, Iss. 12, pp. 2338-2338
Open Access | Times Cited: 13
Effects of food experience on travel intention to the country of origin of food cuisine: A cross national study
Bo Pu, Chan Du, Ian Phau
Journal of Hospitality and Tourism Management (2024) Vol. 58, pp. 476-494
Closed Access | Times Cited: 4
Starting Route: Istanbul Street Food
Nihan Yarmacı, Seray Evren, Ela Nazlı KÖZ
International Journal of Gastronomy and Food Science (2025), pp. 101163-101163
Closed Access
The role of traditional aspects, health consciousness and environmental concerns in Italian agri-food consumption during Covid-19
Gabriella Arcese, Grazia Chiara Elmo, Fabio Fortuna, et al.
British Food Journal (2023) Vol. 126, Iss. 1, pp. 237-254
Closed Access | Times Cited: 9
Authentic Romanian Gastronomy—A Landmark of Bucharest’s City Center
Ana-Irina Lequeux-Dincă, Mihaela Preda, Iuliana Vijulie
Tourism and Hospitality (2024) Vol. 5, Iss. 2, pp. 251-275
Open Access | Times Cited: 3
The Effects of the Characteristics of Catering Establishments and Their Managers on the Offering of Dishes Prepared with Traditional Food Products in Bačka Region, Serbia
Stefan Šmugović, Bojana Kalenjuk Pivarski, Velibor Ivanović, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7450-7450
Open Access | Times Cited: 3
The Role of GI Products or Local Products in the Environment—Consumer Awareness and Preferences in Albania, Bulgaria and Poland
Etleva Muça, Iwona Pomianek, Mariya Peneva
Sustainability (2021) Vol. 14, Iss. 1, pp. 4-4
Open Access | Times Cited: 18
Shedding Light on Agritourism in Iberian Cross-Border Regions from a Lodgings Perspective
Dora Ferreira, José Manuel Sánchez Martín
Land (2022) Vol. 11, Iss. 10, pp. 1857-1857
Open Access | Times Cited: 13
Exploring the Role of Communication in Enhancing the Gastronomic Tourism Experience
Grace Mwangi, Joseph Mwalongo
Journal of Digital Marketing and Communication (2023) Vol. 3, Iss. 1, pp. 28-35
Open Access | Times Cited: 6
How Clusters Create Shared Value in Rural Areas: An Examination of Six Case Studies
George Martinidis, Muluken Elias Adamseged, Arkadiusz Dyjakon, et al.
Sustainability (2021) Vol. 13, Iss. 8, pp. 4578-4578
Open Access | Times Cited: 14
Tourism Development in Post-Industrial Facilities as a Regional Business Model
Marek Jóźwiak, Patrycja Sieg
Sustainability (2021) Vol. 13, Iss. 4, pp. 2028-2028
Open Access | Times Cited: 13
Can Animals Be the Key to the Development of Tourism: A Case Study of Livestock in Agritourism
Anna Jęczmyk, Jarosław Uglis, R. Steppa
Animals (2021) Vol. 11, Iss. 8, pp. 2357-2357
Open Access | Times Cited: 13
Old but Not Old Fashioned: Agricultural Landscapes as European Heritage and Basis for Sustainable Multifunctional Farming to Earn a Living
Martina Slámová, Alexandra Kruse, Ingrid Belčáková, et al.
Sustainability (2021) Vol. 13, Iss. 9, pp. 4650-4650
Open Access | Times Cited: 12
Farm Food and Beverage
C. T. Megha, Shaeril Michael Almeida
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 125-145
Closed Access | Times Cited: 1
La sostenibilidad en los estudios del turismo gastronómico: una revisión sistemática de literatura
Ariadna Raquel Campos Quezada, Ismael Castillo-Ortiz
PASOS Revista de Turismo y Patrimonio Cultural (2024) Vol. 22, pp. 595-614
Open Access | Times Cited: 1
Traditional food products on the local market - consumption conditional on the characteristics of management and restaurant facilities in tourism of Vojvodina (Serbia)
Bojana Kalenjuk Pivarski, Dragana Tekić, Stefan Šmugović, et al.
Frontiers in Sustainable Food Systems (2023) Vol. 7
Open Access | Times Cited: 3
The Role of Food Image in Promoting Domestic Tourism
Afifah Mior Kamarulbaid, Nor Azah Mustapha
International Journal of Academic Research in Business and Social Sciences (2021) Vol. 11, Iss. 16
Open Access | Times Cited: 5
Phytochemical characterization and antioxidant properties of Prumnopitys andina fruits in different ripening stages in southern Chile
Claudio Inostroza‐Blancheteau, Yoselin Sandoval, Marjorie Reyes‐Díaz, et al.
Chilean journal of agricultural research (2022) Vol. 82, Iss. 2, pp. 285-293
Open Access | Times Cited: 3
Comparative Study of Mendol as an Indonesian Traditional Side Dish in Food Tourism
Laksono Budiarto, Titi Mutiara Kiranawati, Kaede Shirakane
Bulletin of Culinary Art and Hospitality (2024) Vol. 3, Iss. 2, pp. 36-43
Open Access
Reviving shekhawati food and local food system through commoning: a case from Nawalgarh, India
Yashi Srivastava, Archana Patnaik
Agriculture and Human Values (2024) Vol. 41, Iss. 3, pp. 1147-1159
Closed Access
Exploring the Driving Factors behind Traditional Food Entrepreneurs in Sabah and Selangor
Adilah Md Ramli, Harifah Mohd Noor, Mazni Saad, et al.
Environment-Behaviour Proceedings Journal (2024) Vol. 9, Iss. 27, pp. 199-204
Open Access
Competences that affect the gastronomic entrepreneur for a proper business management
Diana Catalina Pérez-Bustamante Yábar, Juan José García Machado
International Entrepreneurship and Management Journal (2024) Vol. 21, Iss. 1
Open Access
Cheese Tourist and Their Typologies
Ceyhun Akyol
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 41-52
Closed Access
It's All About Cheese!
Ana Sofía Duque, Maria de Lurdes Martins, Cristina Barroco
Advances in hospitality, tourism and the services industry (AHTSI) book series (2024), pp. 447-462
Closed Access
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