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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.

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Showing 1-25 of 27 citing articles:

Household food waste in Nordic countries: Estimations and ethical implications
Mickey Gjerris, S. Gaiani
Etikk i praksis - Nordic Journal of Applied Ethics (2013), Iss. 1, pp. 6-23
Open Access | Times Cited: 140
Toward a Theoretical Understanding of Placemaking
Peter J. Ellery, Jane Ellery, M. Borkowsky
International Journal of Community Well-Being (2020) Vol. 4, Iss. 1, pp. 55-76
Closed Access | Times Cited: 51
Will Climate Change Kill Santa Claus? Climate Change and High-Latitude Christmas Place Branding
C. Michael Hall
Scandinavian Journal of Hospitality and Tourism (2014) Vol. 14, Iss. 1, pp. 23-40
Closed Access | Times Cited: 41
The search for the white Nordic: analysis of the contemporary New Nordic Kitchen and former race science
Rikke Andreassen
Social Identities (2014) Vol. 20, Iss. 6, pp. 438-451
Closed Access | Times Cited: 22
Culinary movements and higher education collaborating for sustainable development
Sophie Marie Cappelen, Jesper Strandgaard Pedersen
Industry and Higher Education (2024) Vol. 38, Iss. 1, pp. 27-39
Closed Access | Times Cited: 2
Sensorial Place-Making in Ethnic Minority Areas: The Consumption of Forest Puer Tea in Contemporary China
Zhen Ma
The Asia Pacific Journal of Anthropology (2018) Vol. 19, Iss. 4, pp. 316-332
Open Access | Times Cited: 19
Culinary Science in Denmark: Molecular Gastronomy and Beyond
Jens Risbo, Ole G. Mouritsen, Michael Bom Frøst, et al.
Journal of Culinary Science & Technology (2013) Vol. 11, Iss. 2, pp. 111-130
Closed Access | Times Cited: 18
Wild European dewberry, Rubus caesius L. (fam. Rosaceae), in Sweden: from traditional regional consumption to exotic dessert at the Nobel Prize banquet
Ingvar Svanberg, Sabira Ståhlberg
Journal of Ethnic Foods (2021) Vol. 8, Iss. 1
Open Access | Times Cited: 13
A transdisciplinary approach to define and assess wild food plant sustainable foraging in Norway
Irene Teixidor‐Toneu, Nicolas J. Giraud, Pål Karlsen, et al.
Plants People Planet (2022) Vol. 5, Iss. 1, pp. 112-122
Open Access | Times Cited: 8
“Nordic Cool” and writing system mimicry in global linguistic landscapes
Janine Astrid Elvina Strandberg
Lingua (2019) Vol. 235, pp. 102783-102783
Open Access | Times Cited: 12
It’s never too late to join the revolution! – Enabling new modes of production in the contemporary Danish food system
Martin Hvarregaard Thorsøe, Chris Kjeldsen, Egon Noe
European Planning Studies (2016) Vol. 25, Iss. 7, pp. 1166-1183
Closed Access | Times Cited: 11
Nordic Branding: An Odyssey into the Nordic Myth Market
Lars Pynt Andersen, Dannie Kjeldgaard, Frank Lindberg, et al.
Springer eBooks (2019), pp. 213-238
Closed Access | Times Cited: 11
Náttúra by Kitchen Theory: An immersive multisensory dining concept
Jozef Youssef, Charles Spence
International Journal of Gastronomy and Food Science (2021) Vol. 24, pp. 100354-100354
Open Access | Times Cited: 10
What can ethnography offer the gastronomic sciences?
T. Hamada, Samantha Breslin, Joshua D. Evans
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101042-101042
Open Access | Times Cited: 1
Cuisine scandinave mais identités nationales : la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède
Nicklas Neuman, Jonatan Leer
Anthropology of food (2018), Iss. 13
Open Access | Times Cited: 11
Local traditions as a means for commercial production of historical beers: The case of Vossaøl, Norway
Hans Olav Bråtå
Norsk Geografisk Tidsskrift - Norwegian Journal of Geography (2017) Vol. 71, Iss. 5, pp. 301-312
Closed Access | Times Cited: 10
Sweetness Beyond Desserts: The Cultural, Symbolic, and Botanical History of Angelica (Angelica archangelica) in the Nordic Region
Irene Teixidor‐Toneu, Karoline Kjesrud, Anneleen Kool
Journal of Ethnobiology (2020) Vol. 40, Iss. 3, pp. 289-304
Open Access | Times Cited: 10
New Nordic men: cooking, masculinity and nordicness in René Redzepi’s Noma and Claus Meyer’s Almanak
Jonatan Leer
Food Culture & Society (2019) Vol. 22, Iss. 3, pp. 316-333
Closed Access | Times Cited: 9
From trend to threat? Assessing the sustainability of wild edible plant foraging by linking local perception to ecological inference
Nicolas Jan Giraud, Anneleen Kool, Pål Karlsen, et al.
bioRxiv (Cold Spring Harbor Laboratory) (2021)
Open Access | Times Cited: 8
Variability and Change
Mark Anthony Arceño
Anthropology of food (2020) Vol. S14
Open Access | Times Cited: 5
Ingredientes singulares à la carte : implicações do uso de produtos diferenciados na gastronomia contemporâ
Tainá Bacellar Zaneti, Sérgio Schneider
Anthropology of food (2016)
Open Access | Times Cited: 3
People Moving with Food from and to Northern Europe: Food, Migration and Multiculturalism
Laura Terragni, Gun Roos
Anthropology of food (2018) Vol. S12
Open Access | Times Cited: 3
Eat Your TeaTM: the unexpected and unfinished intercultural history of fermented tea leaf salad (laphet thoke)
Erin L. Hasinoff
Food and Foodways (2021) Vol. 29, Iss. 1, pp. 1-23
Closed Access | Times Cited: 2
¿Patrimonios a la carta? Una aproximación a las cocinas patrimoniales desde cuatro restaurantes en Lima
Raúl Matta, Charles-Édouard de Suremain
Revista del CESLA International Latin American Studies Review (2019), Iss. 24, pp. 33-52
Open Access | Times Cited: 1
My Eye is a Mouth
Felix Bröcker
Edition Medienwissenschaft (2023), pp. 39-54
Open Access
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