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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:

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

Showing 1-25 of 31 citing articles:

‘Going dark’ or under the radar? Challenges and opportunities for local authorities and dark kitchens in ensuring food safety
Zainab Laheri, Iain Ferris, Diogo Thimóteo da Cunha, et al.
Food Control (2025), pp. 111179-111179
Closed Access | Times Cited: 1
The Effect of Using Augmented Reality Technology in Takeaway Food Packaging to Improve Young Consumers’ Negative Evaluations
Chao Gu, Tingting Huang, Wei Wei, et al.
Agriculture (2023) Vol. 13, Iss. 2, pp. 335-335
Open Access | Times Cited: 35
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
Satisfaction with mobile food delivery app (MFDA) usage and the moderating role of perceived COVID 19 risk
Michael Humbani, Elena Higueras‐Castillo, Francisco Liébana‐Cabanillas
International Journal of Hospitality Management (2024) Vol. 121, pp. 103807-103807
Open Access | Times Cited: 5
Future Trends and Prospects of the Food Industry: Perspectives from Hospitality
Mohammad Badruddoza Talukder, Iva Rani Das, Sanjeev Kumar
Sustainable development goals series (2025), pp. 289-303
Closed Access
The Rise of Dark Kitchens: Characteristics and Operational Challenges
Zainab Laheri, Iain Ferris, Jan Mei Soon
International Journal of Gastronomy and Food Science (2025), pp. 101142-101142
Open Access
Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets
Lucie Nield, Helen Martin, Claire Wall, et al.
NIHR Open Research (2025) Vol. 4, pp. 64-64
Open Access
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
Cultivating initial trust in ghost kitchens: A mixed-methods investigation of antecedents and consequences
Yangyang Jiang, M.S. Balaji, Cenhua Lyu
International Journal of Hospitality Management (2024) Vol. 119, pp. 103727-103727
Open Access | Times Cited: 4
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
Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries
Yu Jin Na, Jin Young Baek, So Young Gwon, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 918-918
Open Access | Times Cited: 3
Do Brazilian consumers intend to use food labels to make healthy food choices? An assessment before the front-of-package labelling policy
Isabel Sousa, Raísa Moreira Dardaque Mucinhato, Carolina Bottini Prates, et al.
Food Research International (2023) Vol. 172, pp. 113107-113107
Closed Access | Times Cited: 9
The impact of perceived risk of online takeout packaging and the moderating role of educational level
Meiwen Guo, Wu Liang, Cheng Ling Tan, et al.
Humanities and Social Sciences Communications (2023) Vol. 10, Iss. 1
Open Access | Times Cited: 8
Opportunities to improve population health: possibilities for healthier food environments
Amelia A. Lake, Helen Moore, Matthew Cotton, et al.
Proceedings of The Nutrition Society (2023) Vol. 82, Iss. 3, pp. 264-271
Open Access | Times Cited: 6
Consumers' intention to use online food delivery services: A meta‐analytic structural equation modeling approach
Weisheng Chiu, Frank Badu‐Baiden, Heetae Cho
International Journal of Consumer Studies (2024) Vol. 48, Iss. 3
Closed Access | Times Cited: 1
COZINHAS FANTASMAS ATRAVÉS DAS LENTES DA ECONOMIA DE GOVERNANÇA
Roberta Muramatsu, Letícia Menegassi Borges
Revista de Economia Mackenzie (2024) Vol. 21, Iss. 1, pp. 102-118
Open Access | Times Cited: 1
Learning-to-thrive in the dark kitchen environment: An organisational learning theory perspective
Oanh Thi Kim Vu, Abel Duarte Alonso, Thanh Duc Tran, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 38, pp. 101031-101031
Closed Access | Times Cited: 1
The post-COVID emergence of dark kitchens: a qualitative analysis of acceptance and the advantages and challenges
Uzair Ghazanfar, Bincy Baburaj Kaluvilla, Farah Zahidi
Research in Hospitality Management (2023) Vol. 13, Iss. 1, pp. 23-30
Open Access | Times Cited: 4
Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, et al.
International Journal of Dairy Technology (2024) Vol. 77, Iss. 4, pp. 1083-1096
Closed Access | Times Cited: 1
APPLICATION OF UTAUT IN ASSESSING VIRTUAL KITCHEN ADOPTION AMONG LICENSED RESTAURANTS IN KENYA
George Otieno Obonyo, Violet Chebet
Journal of Tourism Leisure and Hospitality (2024) Vol. 6, Iss. 1, pp. 27-43
Open Access
Structural Relationship Between Attributes of Corporate Social Responsibility, Trust, and Positive Emotion in the Case of a Food Delivery Application System
f f, f f
GLOBAL BUSINESS & FINANCE REVIEW (2024) Vol. 29, Iss. 3, pp. 136-148
Open Access
Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets
Lucie Nield, Helen Martin, Claire Wall, et al.
NIHR Open Research (2024) Vol. 4, pp. 64-64
Open Access
Sustainable Operations of Online and Offline Restaurants: Focusing on Multi-Brand Restaurants
B. H. Kang, Seung Ho Yoo
Sustainability (2024) Vol. 16, Iss. 21, pp. 9607-9607
Open Access
Harnessing the Dark Kitchen Consumer Potential Through Sensing, Seizing, and Reconfiguring
Oanh Thi Kim Vu, Abel Duarte Alonso, Thanh Duc Tran
International Journal of Hospitality & Tourism Administration (2024), pp. 1-22
Closed Access
Development of a Blockchain-Based Food Safety System for Shared Kitchens
Hyejin Jang, Daye Lee, Byungun Yoon
Systems (2024) Vol. 12, Iss. 11, pp. 509-509
Open Access
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