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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:

Impact to culinary chefs' individual innovativeness levels on service innovation performance
Onur Tugay, Yeliz Pekerşen
International Journal of Gastronomy and Food Science (2022) Vol. 27, pp. 100472-100472
Closed Access | Times Cited: 11

Showing 11 citing articles:

Are chefs happiness providers? Exploring the impact of organisational support, intrapreneurship and interactional justice from the perspective of happiness management
Rafael Ravina-Ripoll, Adela Balderas-Cejudo, Estela Núñez‐Barriopedro, et al.
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100818-100818
Closed Access | Times Cited: 14
Culinary innovation from the perspective of restaurant and Haute Cuisine studies
Sara Joana Gadotti dos Anjos, Vitor Roslindo Kuhn, Maria Fernanda Lima Manzi
Journal of Culinary Science & Technology (2025), pp. 1-28
Closed Access
THE RELATIONSHIP BETWEEN SUPERVISOR AUTONOMY SUPPORT, CREATIVITY, AND EMPLOYEE SERVICE PERFORMANCE: EVIDENCE FROM MICHELIN RESTAURANTS
İbrahim Akça, Özkan DEMİR
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100999-100999
Closed Access | Times Cited: 2
From tradition to technology: A comprehensive review of contemporary food design
博 山下, Muhammad Rezza Zainal Abidin, S. A. Karim
International Journal of Gastronomy and Food Science (2024) Vol. 37, pp. 100977-100977
Closed Access | Times Cited: 1
Robot chefs: the impacts, compatibility and suitability
Faruk Seyitoğlu, Francesc Fusté‐Forné, Serkan Yi̇ği̇t, et al.
British Food Journal (2024)
Closed Access
Analysis Of the Tendencies Of Innovative Behaviors With The Consumption Of Molecular Gastronomy And Fusion Kitchen Products: The Case Of Gastronomy Students
Nalan Işık, Metin Sürme, Melike TİKEN, et al.
Gastroia Journal of Gastronomy And Travel Research (2023) Vol. 7, Iss. 1, pp. 124-140
Open Access | Times Cited: 1
Do social media use and gadget loving affect innovative job performance? The moderation role of generation cohort: an evaluation of the kitchen chefs
Faruk YÜKSEL, Üzeyir Kement, Samet Can Aksu, et al.
Quality & Quantity (2023)
Closed Access | Times Cited: 1
Review of Employee Innovation Behavior Research and Prospects
Mengting Hu
The Frontiers of Society Science and Technology (2023) Vol. 5, Iss. 6
Open Access
ÇEKİCİLİĞE ETKİSİ (THE EFFECT OF LOCAL FOOD AND CULINARY CULTURE ON MENU PLANNING AND GASTRONOMIC ATTRACTIVENESS)
Berkay Seçuk, Yılmaz Seçim
Journal of Gastronomy Hospitality and Travel (joghat) (2023)
Open Access
The Role of Knowledge Sharing Behavior, Team Culture, and High Performance Work Practices in Enhancing Service Innovation Performance
Trang Thi, Uyen Quynh Nguyen, Thao Thi, et al.
(2022)
Open Access
Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)
Rd. D Lokita Pramesti Dewi, Jamalullail Jamalullail
Ilomata International Journal of Management (2022) Vol. 3, Iss. 4, pp. 459-469
Open Access
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