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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 impact of food culture on patronage intention of visitors: the mediating role of satisfaction
Mana Khoshkam, Azizan Marzuki, Robin Nunkoo, et al.
British Food Journal (2022) Vol. 125, Iss. 2, pp. 469-499
Closed Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model
Yijin Zhu, Li Zhu, Lisheng Weng
Foods (2024) Vol. 13, Iss. 3, pp. 412-412
Open Access | Times Cited: 8
Explore, eat and revisit: does local food consumption value influence the destination’s food image?
Vikas Gupta, Antonino Galati, Savita Sharma
British Food Journal (2023) Vol. 125, Iss. 12, pp. 4639-4661
Closed Access | Times Cited: 17
Pixels to palates: Social media foodscape influence on e-Trust, experience and gastronomic intentions
Muhammad Nur Hidayat Mohd Salim, Muaz Azinuddin, Wan Mohd Adzim Wan Mohd Zain, et al.
Journal of Foodservice Business Research (2024), pp. 1-31
Closed Access | Times Cited: 6
The intention to consume healthy food among older Gen-Z: Examining antecedents and mediators
Elisabetta Savelli, Federica Murmura
Food Quality and Preference (2022) Vol. 105, pp. 104788-104788
Closed Access | Times Cited: 25
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
Remembrance of travels past: creating memorable halal food experiences among non-muslim Chinese tourists
Erose Sthapit, Ping Yang, Chunli Ji, et al.
Journal of Foodservice Business Research (2024), pp. 1-28
Open Access | Times Cited: 5
Fusion or confusion: how customization of Fijian street food influences tourist’s perceived authenticity and destination experiences?
Vikas Gupta, Karishma Sharma
Tourism Recreation Research (2023) Vol. 49, Iss. 6, pp. 1512-1529
Closed Access | Times Cited: 11
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
Determinants of resilience in local food systems: insights from world agriculture heritage sites
Kazem Vafadari, Mana Khoshkam, Yukio Yotsumoto, et al.
British Food Journal (2025)
Closed Access
Understanding Generation Z customers’ citizenship behaviour in relation to cannabis-infused food and beverage experiences
Supawat Meeprom, Pongphan Sathatip, Chichaya Leruksa
Young Consumers Insight and Ideas for Responsible Marketers (2025) Vol. 26, Iss. 2, pp. 332-351
Closed Access
Visitor Attitudes on Motivational Dimensions in Consuming Local Foods in an Emerging Tourist Destination: The Case of Cali, Colombia
Marysol Castillo-Palacio, Rich Harrill, Alexander Zúñiga-Collazos, et al.
Sustainability (2025) Vol. 17, Iss. 3, pp. 1190-1190
Open Access
Festival Travel Motivation, Destination Image, Attitude, and Behavior: The Role of Festival Identity in Vietnam
The‐Bao Luong, Dang Thuan An Nguyen
Journal of Quality Assurance in Hospitality & Tourism (2025), pp. 1-29
Closed Access
Culinary Experiences and Food Tourism in Bangladesh
Mohammad Badruddoza Talukder, Sanjeev Kumar
Emerald Publishing Limited eBooks (2025), pp. 201-219
Closed Access
Spirit of place and brand equity: culinary tourism through a Confucian lens
Cheng Li, Yunlang Wang, Meiyu Wang, et al.
British Food Journal (2025)
Closed Access
Declining Japanese Eating Habits in the Morning Due to Long Commutes and Driving
Wakako Yoshimura, Takumi Kato
Communications in computer and information science (2025), pp. 157-166
Closed Access
Culinary involvement, cultural background, and culinary expertise: Interconnections between destination pull factors, culinary destination image, culinary experiences, and loyalty in Hanoi’s culinary tourism
The‐Bao Luong, Dang Thuan An Nguyen
Tourism and Hospitality Research (2025)
Closed Access
The interplay of social and intrapersonal factors in plant-based food consumption: a comprehensive analysis using the SOR, signaling and protection motivation theories
Patcharaporn Mahasuweerachai, Chompoonut Suttikun, William Hamilton Bicksler
International Journal of Contemporary Hospitality Management (2025)
Closed Access
The flavor of history: a bibliometric insight into culinary heritage tourism research
Manel Hakim Masmoudi
Journal of Heritage Tourism (2025), pp. 1-29
Closed Access
Design Strategies for Culinary Heritage Restaurants from a Cultural Sustainability Perspective: Focusing on Generation Z Consumers
Wenting Cheng, C. Y. Niu, Liang Huang, et al.
Sustainability (2025) Vol. 17, Iss. 8, pp. 3401-3401
Open Access
Sensory perception in cultural studies—a review of sensorial and multisensorial heritage
Murray Parker, Dirk Spennemann, Jennifer Bond
The Senses and Society (2023) Vol. 19, Iss. 2, pp. 231-261
Closed Access | Times Cited: 9
A Geospatial Perspective on the Factors Influencing Tourist Dining Satisfaction
Huixia Zou, Yunhao Zheng, Yi Zhang, et al.
Journal of Geovisualization and Spatial Analysis (2024) Vol. 8, Iss. 2
Closed Access | Times Cited: 3
Food authenticity, culture, and tourism: analysing the dimensions of local gastronomic image among foreign tourists in Fiji
Vikas Gupta, Karishma Sharma
British Food Journal (2024) Vol. 126, Iss. 12, pp. 4124-4146
Closed Access | Times Cited: 3
Do SARS-CoV-2 safety measures affect visitors experience of traditional gastronomy, destination image and loyalty to a World Heritage City?
Nuria Huete-Alcocer, Ricardo Rojas
Journal of Retailing and Consumer Services (2022) Vol. 69, pp. 103095-103095
Closed Access | Times Cited: 15
Understanding Tourists’ Perception Toward Local Gourmet Consumption in the Creative City of Gastronomy: Factors Influencing Consumer Satisfaction and Behavioral Intentions
Nichapat Sangkaew, Aziz Nanthaamornphong, Chayanon Phucharoen
Journal of Quality Assurance in Hospitality & Tourism (2023), pp. 1-28
Closed Access | Times Cited: 4
Food is fuel for tourism: Understanding the food travelling behaviour of potential tourists after experiencing ethnic cuisine
Sadia Aziz, Muhammad Abdullah Khan Niazi, Shandana Zafar
Journal Of Vacation Marketing (2023)
Closed Access | Times Cited: 4
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