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:
An analysis of British Michelin-starred restaurants: guests' online reviews
Mehmet Bahrı Saydam, Özlem Altun
British Food Journal (2023) Vol. 125, Iss. 11, pp. 4214-4228
Closed Access | Times Cited: 14
Mehmet Bahrı Saydam, Özlem Altun
British Food Journal (2023) Vol. 125, Iss. 11, pp. 4214-4228
Closed Access | Times Cited: 14
Showing 14 citing articles:
Unveiling ChatGPT in tourism education: exploring perceptions, advantages and recommendations from educators
Özlem Şahi̇n Altun, Mehmet Bahrı Saydam, Tuna Karatepe, et al.
Worldwide Hospitality and Tourism Themes (2024) Vol. 16, Iss. 1, pp. 105-118
Closed Access | Times Cited: 9
Özlem Şahi̇n Altun, Mehmet Bahrı Saydam, Tuna Karatepe, et al.
Worldwide Hospitality and Tourism Themes (2024) Vol. 16, Iss. 1, pp. 105-118
Closed Access | Times Cited: 9
Corporate social responsibility in hospitality and tourism: a systematic review
Hasan Evrim Arıcı, Mehmet Bahrı Saydam, Alptekin Sökmen, et al.
Service Industries Journal (2024), pp. 1-30
Closed Access | Times Cited: 7
Hasan Evrim Arıcı, Mehmet Bahrı Saydam, Alptekin Sökmen, et al.
Service Industries Journal (2024), pp. 1-30
Closed Access | Times Cited: 7
Unraveling customer experiences in chain coffee shops through online reviews
Özlem Altun, Mehmet Bahrı Saydam, Tuğrul Günay
British Food Journal (2025)
Closed Access
Özlem Altun, Mehmet Bahrı Saydam, Tuğrul Günay
British Food Journal (2025)
Closed Access
Culinary connections: The mediating role of customer brand co-creation behavior in gastronomic and revisit intentions
Ni Made Purnami, Ni Wayan Mujiati, Ayu Putu Laksmi Danyathi, et al.
Innovative Marketing (2025) Vol. 21, Iss. 1, pp. 26-36
Open Access
Ni Made Purnami, Ni Wayan Mujiati, Ayu Putu Laksmi Danyathi, et al.
Innovative Marketing (2025) Vol. 21, Iss. 1, pp. 26-36
Open Access
Measuring organisational legitimacy in Haute Cuisine restaurants: perceptions of customers, experts and news media
Semiha Deniz Dönmez, Alicia Blanco‐González
British Food Journal (2025) Vol. 127, Iss. 13, pp. 37-51
Closed Access
Semiha Deniz Dönmez, Alicia Blanco‐González
British Food Journal (2025) Vol. 127, Iss. 13, pp. 37-51
Closed Access
Implementation of innovations and legitimacy judgments in Haute Cuisine from the Michelin-starred chefs’ perspective
Semiha Deniz Dönmez, Ian Reyes, Norbert Mundorf
International Journal of Hospitality Management (2025) Vol. 127, pp. 104136-104136
Open Access
Semiha Deniz Dönmez, Ian Reyes, Norbert Mundorf
International Journal of Hospitality Management (2025) Vol. 127, pp. 104136-104136
Open Access
Bridging the knowledge gap of memorable dining experience at Michelin-starred restaurants: insights from a new two-dimensional strategic matrix
Ya-Yuan Chang, Ching‐Chan Cheng, Ming-Chun Tsai, et al.
British Food Journal (2025)
Closed Access
Ya-Yuan Chang, Ching‐Chan Cheng, Ming-Chun Tsai, et al.
British Food Journal (2025)
Closed Access
Brand loyalty and electronic word-of-mouth antecedents: the moderating effects of experiences
Cristina Aragonés-Jericó, Carmen Rodríguez Santos, Inés Küster Boluda, et al.
British Food Journal (2024) Vol. 126, Iss. 12, pp. 4242-4259
Closed Access | Times Cited: 3
Cristina Aragonés-Jericó, Carmen Rodríguez Santos, Inés Küster Boluda, et al.
British Food Journal (2024) Vol. 126, Iss. 12, pp. 4242-4259
Closed Access | Times Cited: 3
Identifying unique features of Norway destination image: Evidence from user-generated content
Mehmet Bahrı Saydam, Ozan Arıcı, Mert Ünür, et al.
Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi (2024) Vol. 9, Iss. 1, pp. 1-17
Open Access | Times Cited: 2
Mehmet Bahrı Saydam, Ozan Arıcı, Mert Ünür, et al.
Uluslararası Türk Dünyası Turizm Araştırmaları Dergisi (2024) Vol. 9, Iss. 1, pp. 1-17
Open Access | Times Cited: 2
Sustainable Recovery in Health Tourism: Managerial Insights from a Mediterranean Destination during the COVID-19 Pandemic
Emine Erkanlı, Hasan Kılıç, Ali Öztüren
Sustainability (2024) Vol. 16, Iss. 18, pp. 8171-8171
Open Access | Times Cited: 1
Emine Erkanlı, Hasan Kılıç, Ali Öztüren
Sustainability (2024) Vol. 16, Iss. 18, pp. 8171-8171
Open Access | Times Cited: 1
Behind the Kitchen Doors: Unveiling Post-COVID Challenges and Sustainable Solutions for Chefs in the Hospitality Sector
Kurtulus Ozbasar, Mehmet Bahrı Saydam, Ali Öztüren, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7702-7702
Open Access
Kurtulus Ozbasar, Mehmet Bahrı Saydam, Ali Öztüren, et al.
Sustainability (2024) Vol. 16, Iss. 17, pp. 7702-7702
Open Access
Return of the Movie Night? Analyzing the Impact of Netflix Subscriptions on Offline Movie Spending
Sihan Fang, Hyeokkoo Eric Kwon, Anandasivam Gopal, et al.
Information Systems Research (2024)
Closed Access
Sihan Fang, Hyeokkoo Eric Kwon, Anandasivam Gopal, et al.
Information Systems Research (2024)
Closed Access
Exploring dynamic customer requirement trend of buffet restaurant: a two-stage analysis from online reviews
Zifan Shen, Yanlai Li, Shouyang Wang, et al.
British Food Journal (2024)
Closed Access
Zifan Shen, Yanlai Li, Shouyang Wang, et al.
British Food Journal (2024)
Closed Access
MİCHELİN YILDIZI’NIN GASTRONOMİ TURİZMİNE ETKİSİ: SOSYAL MEDYA’DA TÜKETİCİ YORUMLARINA DAİR BİR ARAŞTIRMA
Gabriela Oana Olaru
Nişantaşı üniversitesi sosyal bilimler dergisi/Nişantaşı Üniversitesi sosyal bilimler dergisi (2023) Vol. 11, Iss. 2, pp. 422-442
Open Access
Gabriela Oana Olaru
Nişantaşı üniversitesi sosyal bilimler dergisi/Nişantaşı Üniversitesi sosyal bilimler dergisi (2023) Vol. 11, Iss. 2, pp. 422-442
Open Access
