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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:

The thin line between tradition and well-being: Consumer responds to health and typicality attributes for dry-cured ham
Giuseppe Di Vita, Giulia Maesano, Raffaele Zanchini, et al.
Journal of Cleaner Production (2022) Vol. 364, pp. 132680-132680
Open Access | Times Cited: 14

Showing 14 citing articles:

Taste matters more than origin: An experimental economics study on consumer preferences for native and foreign varieties of walnuts
Maria Raimondo, Daniela Spina, Mario D’Amico, et al.
Food Quality and Preference (2024) Vol. 115, pp. 105106-105106
Open Access | Times Cited: 4
Understanding Italian consumers' perceptions of tomato agricultural innovation: Exploring the nexus between sustainability, health and consumer beliefs
Teresina Mancuso, Rachele De Cianni, Giuseppe Di Vita, et al.
Journal of Cleaner Production (2024) Vol. 435, pp. 140528-140528
Closed Access | Times Cited: 3
Unveiling the exotic fascination of tropical fruits: The role of food values on consumer behavior towards mangoes
Daniela Spina, Raffaele Zanchini, Manal Hamam, et al.
Journal of Agriculture and Food Research (2023) Vol. 15, pp. 100956-100956
Open Access | Times Cited: 9
What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt
Raffaele Zanchini, Giuseppe Di Vita, Luca Panzone, et al.
Foods (2023) Vol. 12, Iss. 10, pp. 2059-2059
Open Access | Times Cited: 8
The interplay of food-related lifestyle and eating behavior in Italian women
Manal Hamam, Mario D’Amico, Daniela Spina, et al.
Frontiers in Nutrition (2024) Vol. 11
Open Access | Times Cited: 2
Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance
Emanuele Spada, Rachele De Cianni, Giuseppe Di Vita, et al.
Foods (2024) Vol. 13, Iss. 7, pp. 1092-1092
Open Access | Times Cited: 2
USING ONLINE ATTITUDINAL AND COMPLETION TEST TO UNDERSTAND THE CONSUMERS´ PERCEPTION OF PROBIOTIC DRY-FERMENTED SAUSAGE
Marilia Silva Malvezzi Karwowski, Eliane Cristine Francisco Maffezzolli, Evelin da Costa Boiko, et al.
Heliyon (2024) Vol. 10, Iss. 23, pp. e40738-e40738
Open Access | Times Cited: 1
Who cares about meat carbon footprint? Exploring preferences for credence factors among Australian consumers
Jeremy De Valck, John Rolfe, Megan Star, et al.
Journal of Cleaner Production (2023) Vol. 418, pp. 138157-138157
Open Access | Times Cited: 4
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams
Alessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, et al.
Meat Science (2023) Vol. 204, pp. 109266-109266
Open Access | Times Cited: 3
Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham
Immaculada Argemí-Armengol, M. Tör, Diego Nicolas Bottegal, et al.
Agriculture (2023) Vol. 13, Iss. 12, pp. 2221-2221
Open Access | Times Cited: 2
Simply red? The effects of distinct colours and sustainable production methods on the consumers’ preferences for healthier sweet peppers
Giuseppe Di Vita, Raffaele Zanchini, Daniela Spina, et al.
Heliyon (2024) Vol. 10, Iss. 8, pp. e28661-e28661
Open Access
Addressing the authenticity and traceability of Spanish and Italian dry-cured ham against fraud
José M. Lorenzo, Paulo Cezar Bastianello Campagnol, José Ángel Pérez‐Álvarez, et al.
Trends in Food Science & Technology (2024) Vol. 149, pp. 104561-104561
Open Access
How European consumers value wine credence attributes: a cross-country comparison of France, Greece and Italy
Raffaele Zanchini, Simone Blanc, Stefanos Theodorakis, et al.
Wine Economics and Policy (2024)
Open Access
The Hierarchical Utility of Credence Attributes of Orange Marmalade: What do ConsumerS Look for in a Multi-Claim Food Product?
Giuseppe Di Vita, Raffaele Zanchini, Daniela Spina, et al.
Journal of Marketing Communications (2023), pp. 1-30
Closed Access | Times Cited: 1
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