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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 1-25 of 128 citing articles:

Tourism in a Post-COVID-19 Era: Sustainable Strategies for Industry’s Recovery
Andreea Orîndaru, Maria-Floriana Popescu, Alina Petronela Alexoaei, et al.
Sustainability (2021) Vol. 13, Iss. 12, pp. 6781-6781
Open Access | Times Cited: 152
Healthcare apps’ purchase intention: A consumption values perspective
Debarun Chakraborty, Justin Paul
Technovation (2022) Vol. 120, pp. 102481-102481
Closed Access | Times Cited: 121
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: 102
Analysing the impact of coupled domestic demand dynamics of green and low-carbon consumption in the market based on SEM-ANN
Kaisheng Di, Weidong Chen, Qiumei Shi, et al.
Journal of Retailing and Consumer Services (2024) Vol. 79, pp. 103856-103856
Closed Access | Times Cited: 23
Impact of Perceived Organizational Support on OCB in the Time of COVID-19 Pandemic in Hungary: Employee Engagement and Affective Commitment as Mediators
Ayman Alshaabani, Farheen Naz, Róbert Magda, et al.
Sustainability (2021) Vol. 13, Iss. 14, pp. 7800-7800
Open Access | Times Cited: 96
The Covid-19 pandemic and food consumption at home and away: An exploratory study of English households
Viachaslau Filimonau, Le Huynh Thi Cam Hong, Sean Beer, et al.
Socio-Economic Planning Sciences (2021) Vol. 82, pp. 101125-101125
Open Access | Times Cited: 91
Effect of the COVID-19 pandemic on food habits and perceptions: A study with Brazilians
Jéssica Ferreira Rodrigues, Marcus Túlio Cunha dos Santos Filho, Lorena Eduarda Aparecida de Oliveira, et al.
Trends in Food Science & Technology (2021) Vol. 116, pp. 992-1001
Open Access | Times Cited: 69
How travel influencers affect visit intention? The roles of cognitive response, trust, COVID-19 fear and confidence in vaccine
Cihan Seçi̇lmi̇ş, Cansev Özdemir, İlker Kılıç
Current Issues in Tourism (2021) Vol. 25, Iss. 17, pp. 2789-2804
Closed Access | Times Cited: 69
Improving food safety practices in the foodservice industry
Diogo Thimóteo da Cunha
Current Opinion in Food Science (2021) Vol. 42, pp. 127-133
Closed Access | Times Cited: 56
What influences tourist behaviors during and after the COVID-19 pandemic? Focusing on theories of risk, coping, and resilience
Seok-Ho Han, Ahyoung Yoon, Myung Ja Kim, et al.
Journal of Hospitality and Tourism Management (2022) Vol. 50, pp. 355-365
Closed Access | Times Cited: 55
Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception
Benedetta Esposito, Maria Rosaria Sessa, Daniela Sica, et al.
The TQM Journal (2022) Vol. 34, Iss. 7, pp. 134-164
Open Access | Times Cited: 44
Dark kitchens: Origin, definition, and perspectives of an emerging food sector
Diogo Thimóteo da Cunha, Mariana Piton Hakim, Mariana Müller Alves, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100884-100884
Closed Access | Times Cited: 11
Assessing customer financial risk perception and attitude in the hotel industry: Exploring the role of protective measures against COVID-19
Lanji Quan, Amr Al‐Ansi, Heesup Han
International Journal of Hospitality Management (2021) Vol. 101, pp. 103123-103123
Open Access | Times Cited: 51
Behavioral predictors of household food-safety practices during the COVID-19 pandemic: Extending the theory of planned behavior
Raísa Moreira Dardaque Mucinhato, Diogo Thimóteo da Cunha, Simone Crispim Fernandes Barros, et al.
Food Control (2021) Vol. 134, pp. 108719-108719
Open Access | Times Cited: 42
What Motivates Consumer Food Safety Perceptions and Beliefs? A Scoping Review in BRICS Countries
Luis D’Avoglio Zanetta, Raísa Moreira Dardaque Mucinhato, Mariana Piton Hakim, et al.
Foods (2022) Vol. 11, Iss. 3, pp. 432-432
Open Access | Times Cited: 34
Customer experience management strategies in upscale restaurants: Lessons from the Covid-19 pandemic
Angelo Bonfanti, Vania Vigolo, Georgia Yfantidou, et al.
International Journal of Hospitality Management (2022) Vol. 109, pp. 103416-103416
Closed Access | Times Cited: 32
What is a dark kitchen? A study of consumer's perceptions of deliver-only restaurants using food delivery apps in Brazil
Mariana Piton Hakim, Victor Methner Dela Libera, Luis D’Avoglio Zanetta, et al.
Food Research International (2022) Vol. 161, pp. 111768-111768
Open Access | Times Cited: 31
Emerging themes in food tourism: a systematic literature review and research agenda
Sujood Sujood, Ruksar Ali, Saba Irfan, et al.
British Food Journal (2023) Vol. 126, Iss. 1, pp. 372-408
Closed Access | Times Cited: 19
Is there any way to increase consumers’ purchase intention regarding surplus food blind-boxes? An exploratory study
Jie Sun, Yanan Wang, Chun Yang, et al.
BMC Psychology (2024) Vol. 12, Iss. 1
Open Access | Times Cited: 5
Changes in dine-in restaurant selection during health crises: insights from COVID-19
Ya-Ling Chen, Tülay Polat Üzümcü, Yu‐Chin Hsieh
Journal of Foodservice Business Research (2025), pp. 1-23
Closed Access
Examining Determinants of Movie Piracy Behavior in Indonesian Young Adults
Azwar Massijaya
Hong Kong Journal of Social Sciences (2025), Iss. 64
Open Access
Recovering from the COVID-19 shock: the role of risk perception and perceived effectiveness of protective measures on travel intention during the pandemic
Joon Woo Yoo, Junsung Park, Jong Ho Lee, et al.
Service Business (2022) Vol. 16, Iss. 3, pp. 557-580
Open Access | Times Cited: 25
Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq
Viachaslau Filimonau, Hussein L. Algboory, Nameer Khairullah Mohammed, et al.
Tourism Management Perspectives (2022) Vol. 45, pp. 101048-101048
Open Access | Times Cited: 23
Exploring dark kitchens in Brazilian urban centres: A study of delivery-only restaurants with food delivery apps
Mariana Piton Hakim, Victor Methner Dela Libera, Luis D’Avoglio Zanetta, et al.
Food Research International (2023) Vol. 170, pp. 112969-112969
Open Access | Times Cited: 14
Sustainable Food Waste Management Practices: Perspectives from Five-Star Hotels in Thailand
Uraiporn Kattiyapornpong, Morakot Ditta-Apichai, Chatchasorn Chuntamara
Sustainability (2023) Vol. 15, Iss. 13, pp. 10213-10213
Open Access | Times Cited: 14
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