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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:

Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil
Mariana Piton Hakim, Luis D’Avoglio Zanetta, Diogo Thimóteo da Cunha
Food Research International (2021) Vol. 141, pp. 110152-110152
Open Access | Times Cited: 128

Showing 26-50 of 128 citing articles:

Nexus of customer adaptation to mannequins with visit intention to full-service restaurants: Role of spatial layout
Kareem M. Selem, Shahidul M. Islam, Leonardo Aureliano-Silva, et al.
International Journal of Hospitality Management (2023) Vol. 115, pp. 103608-103608
Closed Access | Times Cited: 14
Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation
Mariana M. Delorme, Tatiana Colombo Pimentel, Mônica Q. Freitas, et al.
International Journal of Dairy Technology (2021) Vol. 74, Iss. 4, pp. 768-777
Closed Access | Times Cited: 29
COVID-19 preventive measures and restaurant customers’ intention to dine out: the role of brand trust and perceived risk
Chunhao Wei, Han Chen, Yee Ming Lee
Service Business (2021) Vol. 16, Iss. 3, pp. 581-600
Open Access | Times Cited: 28
Tracing knowledge evolution flows in scholarly restaurant research: a main path analysis
Abderahman Rejeb, Alireza Abdollahi, Karim Rejeb, et al.
Quality & Quantity (2022) Vol. 57, Iss. 3, pp. 2183-2209
Open Access | Times Cited: 21
COVID-19 Safety Measures in the Food Service Sector: Consumers’ Attitudes and Transparency Perceptions at Three Different Stages of the Pandemic
Heidi Vandenhaute, Xavier Gellynck, Hans De Steur
Foods (2022) Vol. 11, Iss. 6, pp. 810-810
Open Access | Times Cited: 18
The Digital Transformation of the Marketing Mix in the Food and Beverage Service Supply Chain: A Grey DEMATEL Approach
Evita Vitsentzatou, Giannis Τ. Tsoulfas, Athanassios Mihiotis
Sustainability (2022) Vol. 14, Iss. 22, pp. 15228-15228
Open Access | Times Cited: 18
Swiss Cheese Model of food safety incidents: Preventing foodborne illness through multiple layers of defence
Diogo Thimóteo da Cunha, Mariana Piton Hakim, Jan Mei Soon, et al.
Food Control (2022) Vol. 139, pp. 109053-109053
Open Access | Times Cited: 17
Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students
Talissa Dezanetti, Ricardo Teixeira Quinaud, Martin Caraher, et al.
Appetite (2022) Vol. 175, pp. 106036-106036
Open Access | Times Cited: 16
The impact of packaging design on the perceived quality of honey by Brazilian consumers
Andréa G.M. Nascimento, Bruno Soares Toledo, Jonas T. Guimarães, et al.
Food Research International (2021) Vol. 151, pp. 110887-110887
Closed Access | Times Cited: 20
Transit use reduction following COVID-19: The effect of threat appraisal, proactive coping and institutional trust
Sigal Kaplan, Anat Tchetchik, Doron Greenberg, et al.
Transportation Research Part A Policy and Practice (2022) Vol. 159, pp. 338-356
Open Access | Times Cited: 15
Post-pandemic intention to participate in the tourism and hospitality (T&H) events: an integrated investigation through the lens of the theory of planned behavior and perception of Covid-19
Ramzi Al Rousan, Nermin Khasawneh, Sujood Sujood, et al.
International Journal of Event and Festival Management (2022) Vol. 14, Iss. 2, pp. 237-258
Closed Access | Times Cited: 15
Hotel resuscitation by reward-based crowdfunding: A critical review and moderated mediation model
Islam Elbayoumi Salem, Zakaria Elkhwesky, Hasnan Baber, et al.
Tourism Management Perspectives (2022) Vol. 43, pp. 100986-100986
Closed Access | Times Cited: 14
Do SARS-CoV-2 safety measures affect visitors experience of traditional gastronomy, destination image and loyalty to a World Heritage City?
Nuria Huete-Alcocer, Ricardo Rojas
Journal of Retailing and Consumer Services (2022) Vol. 69, pp. 103095-103095
Closed Access | Times Cited: 14
Impact of COVID-19 pandemic on online consumption share: Evidence from China's mobile payment data
Yanyan Xiong, Xue Cui, Liuming Yu
Journal of Retailing and Consumer Services (2024) Vol. 81, pp. 103976-103976
Closed Access | Times Cited: 2
Consumers’ eating habits during the Covid-19 pandemic: Evidence of an experimental analysis in Italy
Filippo Sgroi, Federico Modica
International Journal of Gastronomy and Food Science (2022) Vol. 28, pp. 100538-100538
Open Access | Times Cited: 12
COVID-19 certificate as a cutting-edge issue in changing the perception of restaurants’ visitors—Illustrations from Serbian urban centers
Tamara Gajić, Marko D. Petrović, Ivana Blešić, et al.
Frontiers in Psychology (2022) Vol. 13
Open Access | Times Cited: 12
Sustaining the environment through e-waste recycling: an extended valence theory perspective
Pradaini Nadarajan, Ali Vafaei Zadeh, Haniruzila Hanifah, et al.
Aslib Journal of Information Management (2023) Vol. 76, Iss. 6, pp. 1059-1087
Closed Access | Times Cited: 7
Which trust layer better counterbalances the risk impact on travel intentions in a crisis scenario?
Sandro Castaldo, Andrea Ciacci, Lara Penco, et al.
Journal of Retailing and Consumer Services (2024) Vol. 79, pp. 103883-103883
Open Access | Times Cited: 2
Canadian Consumers’ Dining Behaviors during the COVID-19 Pandemic: Implications for Channel Decisions in the Foodservice Industry
Gumataw Kifle Abebe, Sylvain Charlebois, Janet Music
Sustainability (2022) Vol. 14, Iss. 9, pp. 4893-4893
Open Access | Times Cited: 10
Consumers' purchase intention of wild freshwater fish during the COVID‐19 pandemic
Tinggui Chen, Hui Wang
Agribusiness (2022) Vol. 38, Iss. 4, pp. 832-849
Open Access | Times Cited: 10
How Do Consumers Understand Food Processing? A Study on the Brazilian Population
Jordanna Santos Monteiro, Eduardo Yoshio Nakano, Renata Puppin Zandonadi, et al.
Foods (2022) Vol. 11, Iss. 16, pp. 2396-2396
Open Access | Times Cited: 10
How Tourists’ Perceived Risk Affects Behavioral Intention through Crisis Communication in the Post-COVID-19 Era
Shui-Lien Chen, Hsiang‐Ting Hsu, Richard Chinomona
Mathematics (2023) Vol. 11, Iss. 4, pp. 860-860
Open Access | Times Cited: 5
The Effect of Perceived Risk, Brand Image and Perceived Price Fairness on Customer Satisfaction
Innocentius Bernarto, Agus Purwanto, Ronnie Resdianto Masman
Jurnal Manajemen (2022) Vol. 26, Iss. 1, pp. 35-50
Open Access | Times Cited: 9
Crisis Management, Destination Recovery and Sustainability
James Kennell, Azizul Hassan, Priyakrushna Mohanty, et al.
Routledge eBooks (2022)
Open Access | Times Cited: 9
Assessment tools in food safety and adherence to the sanitary protocol for coping with COVID-19 in food services
Nina Santana de Morais Oliver, Laís Mariano Zanin, Diogo Thimóteo da Cunha, et al.
Food Research International (2024) Vol. 183, pp. 114201-114201
Closed Access | Times Cited: 1

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