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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 11 citing articles:

Devil Is in the Details: Use of Wild Food Plants in Historical Võromaa and Setomaa, Present-Day Estonia
Raivo Kalle, Renata Sõukand, Andréa Pieroni
Foods (2020) Vol. 9, Iss. 5, pp. 570-570
Open Access | Times Cited: 44
Nordic diet and its benefits in neurological function: a systematic review of observational and intervention studies
Reyhaneh Jafari, Vahideh Behrouz
Frontiers in Nutrition (2023) Vol. 10
Open Access | Times Cited: 11
Food, national identity and tourism in Greenland
Carina Ren, Francesc Fusté‐Forné
Food Culture & Society (2023) Vol. 27, Iss. 1, pp. 69-93
Closed Access | Times Cited: 9
Contesting Nordicness

De Gruyter eBooks (2021)
Open Access | Times Cited: 20
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
Acquiring competence: Sommeliers on ‘good’ food and beverage combinations
Henrik Scander, Nicklas Neuman, Richard Tellström, et al.
International Journal of Gastronomy and Food Science (2020) Vol. 20, pp. 100199-100199
Closed Access | Times Cited: 8
The renaissance of sausage: The role of Kranjska sausage in the contemporary process of reconstructing the Slovenian nation
Jernej Mlekuž
Nations and Nationalism (2019) Vol. 26, Iss. 2, pp. 407-423
Closed Access | Times Cited: 7
Bringing fruity meat dishes of Ottoman cuisine into businesses
Osman Güldemir, Onur Tugay, Gökhan Şallı, et al.
Journal of Ethnic Foods (2021) Vol. 8, Iss. 1
Open Access | Times Cited: 5
Gastronomy competition and restaurant practice: Sommeliers’ understanding of the game of social craft
Henrik Scander, Bo Marcus Jakobsson
International Journal of Gastronomy and Food Science (2022) Vol. 29, pp. 100567-100567
Open Access | Times Cited: 2
Chapter Five: National Food in the International Context I—Gastrodiplomacy
Ronald Ranta, Atsuko Ichijo
Food and identity in a globalising world (2022), pp. 131-152
Closed Access | Times Cited: 2
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