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:
Cultural food distancing: a conceptual discourse on the evolution of seminal to present and future models of traditional food practices
Charles Feldman, Shahla M. Wunderlich
British Food Journal (2022) Vol. 125, Iss. 5, pp. 1936-1952
Closed Access | Times Cited: 12
Charles Feldman, Shahla M. Wunderlich
British Food Journal (2022) Vol. 125, Iss. 5, pp. 1936-1952
Closed Access | Times Cited: 12
Showing 12 citing articles:
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
Mohammad Badruddoza Talukder, Iva Rani Das, Sanjeev Kumar
Sustainable development goals series (2025), pp. 289-303
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
Wakako Yoshimura, Takumi Kato
Communications in computer and information science (2025), pp. 157-166
Closed Access
From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product
Cecilia Pedret Massanet, Luis López-Lago Ortiz, Diego Allen-Perkins
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100677-100677
Open Access | Times Cited: 10
Cecilia Pedret Massanet, Luis López-Lago Ortiz, Diego Allen-Perkins
International Journal of Gastronomy and Food Science (2023) Vol. 31, pp. 100677-100677
Open Access | Times Cited: 10
Traditional gastronomy in Alto Guadalquivir: Origin of contemporary recipes in cordovan cuisine
Rocío Muñoz Benito, Virginia Navajas-Romero, Ricardo Rojas
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100720-100720
Open Access | Times Cited: 6
Rocío Muñoz Benito, Virginia Navajas-Romero, Ricardo Rojas
International Journal of Gastronomy and Food Science (2023) Vol. 32, pp. 100720-100720
Open Access | Times Cited: 6
Negotiating a traditional food space for the Gujarati diaspora in New Jersey: Prohibitions, linkages, and acceptances
Charles Feldman, Neeraj Vedwan, Meet Bharatbhai Sanariya, et al.
Appetite (2024) Vol. 198, pp. 107342-107342
Closed Access | Times Cited: 1
Charles Feldman, Neeraj Vedwan, Meet Bharatbhai Sanariya, et al.
Appetite (2024) Vol. 198, pp. 107342-107342
Closed Access | Times Cited: 1
Tradition, upward social mobility, and sophistication: An ethnographic appraisal of the patatera
David Conde Caballero, Borja Rivero Jiménez, Lorenzo Mariano Juárez
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100651-100651
Closed Access | Times Cited: 6
David Conde Caballero, Borja Rivero Jiménez, Lorenzo Mariano Juárez
International Journal of Gastronomy and Food Science (2022) Vol. 31, pp. 100651-100651
Closed Access | Times Cited: 6
Impacts of globalization on culture
Daniel Mutavi Katumo
Authorea (Authorea) (2023)
Open Access | Times Cited: 3
Daniel Mutavi Katumo
Authorea (Authorea) (2023)
Open Access | Times Cited: 3
Global palates: unraveling digital nomads’ culinary journeys and gastro-tourist profiles
Önder Yayla, Merve Özgür Göde, Sema Ekincek
Worldwide Hospitality and Tourism Themes (2024) Vol. 16, Iss. 3, pp. 329-344
Closed Access
Önder Yayla, Merve Özgür Göde, Sema Ekincek
Worldwide Hospitality and Tourism Themes (2024) Vol. 16, Iss. 3, pp. 329-344
Closed Access
Globalization has a significant benefit to emerging economies but is potentially detrimental to local cultures
Daniel Mutavi Katumo, Emmanuel Nyongesa Waswa, jacob muinde
Authorea (Authorea) (2023)
Open Access | Times Cited: 1
Daniel Mutavi Katumo, Emmanuel Nyongesa Waswa, jacob muinde
Authorea (Authorea) (2023)
Open Access | Times Cited: 1
Globalization has a significant benefit to emerging economies but is potentially detrimental to local cultures
Daniel Mutavi Katumo, Emmanuel Nyongesa Waswa, jacob muinde
Authorea (Authorea) (2023)
Open Access
Daniel Mutavi Katumo, Emmanuel Nyongesa Waswa, jacob muinde
Authorea (Authorea) (2023)
Open Access
Globalization has a significant benefit to emerging economies but is potentially detrimental to local cultures
Daniel Mutavi Katumo, jacob muinde, Emmanuel Nyongesa Waswa
Authorea (Authorea) (2023)
Open Access
Daniel Mutavi Katumo, jacob muinde, Emmanuel Nyongesa Waswa
Authorea (Authorea) (2023)
Open Access
A evolução do estatuto social da alfarroba: de alimento animal em tempos de escassez a produto gourmet na alta cozinha balear
Luis López-Lago Ortiz, Cecilia Pedret Massanet
Archives on Food Culture and Nutrition (AFOCUN-ICAF) (2023) Vol. 1, Iss. 1, pp. 95-117
Open Access
Luis López-Lago Ortiz, Cecilia Pedret Massanet
Archives on Food Culture and Nutrition (AFOCUN-ICAF) (2023) Vol. 1, Iss. 1, pp. 95-117
Open Access
