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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:

A multilevel investigation of China’s regional economic conditions on co-creation of dining experience and outcomes
Mingjie Ji, IpKin Anthony Wong, Anita Eves, et al.
International Journal of Contemporary Hospitality Management (2018) Vol. 30, Iss. 4, pp. 2132-2152
Open Access | Times Cited: 35

Showing 1-25 of 35 citing articles:

Two decades of customer experience research in hospitality and tourism: A bibliometric analysis and thematic content analysis
Hyunsu Kim, Kevin Kam Fung So
International Journal of Hospitality Management (2021) Vol. 100, pp. 103082-103082
Closed Access | Times Cited: 202
Co-creation and co-destruction of service quality through customer-to-customer interactions
Jiaqi Luo, IpKin Anthony Wong, Brian King, et al.
International Journal of Contemporary Hospitality Management (2019) Vol. 31, Iss. 3, pp. 1309-1329
Open Access | Times Cited: 114
Foodstagramming in the travel encounter
IpKin Anthony Wong, Danqing Liu, Nao Li, et al.
Tourism Management (2018) Vol. 71, pp. 99-115
Closed Access | Times Cited: 90
Impact of customer-to-customer interactions on overall service experience: A social servicescape perspective
Hongxia Lin, Doğan Gürsoy, Zhang Meng
International Journal of Hospitality Management (2019) Vol. 87, pp. 102376-102376
Closed Access | Times Cited: 81
Smart dining, smart restaurant, and smart service quality (SSQ)
IpKin Anthony Wong, Jingwen Huang, Zhiwei Lin, et al.
International Journal of Contemporary Hospitality Management (2022) Vol. 34, Iss. 6, pp. 2272-2297
Closed Access | Times Cited: 66
Co-creative tourism experiences – a conceptual framework and its application to food & wine tourism
Mariana Carvalho, Elisabeth Kastenholz, Maria João Carneiro
Tourism Recreation Research (2021) Vol. 48, Iss. 5, pp. 668-692
Closed Access | Times Cited: 59
Impact of nonverbal customer-to-customer interactions on customer satisfaction and loyalty intentions
Hongxia Lin, Meng Zhang, Doğan Gürsoy
International Journal of Contemporary Hospitality Management (2020) Vol. 32, Iss. 5, pp. 1967-1985
Closed Access | Times Cited: 66
Esthetic Dining Experience: The relations among aesthetic stimulation, pleasantness, memorable experience, and behavioral intentions
Jeou‐Shyan Horng, Hsuan Hsu
Journal of Hospitality Marketing & Management (2021) Vol. 30, Iss. 4, pp. 419-437
Closed Access | Times Cited: 46
Cocreation of the hospitality brand experience: A triadic interaction model
Zhiwei Lin, IpKin Anthony Wong
Journal Of Vacation Marketing (2020) Vol. 26, Iss. 4, pp. 412-426
Closed Access | Times Cited: 39
Smart hotels but not necessarily smart decisions: the smartness paradox
IpKin Anthony Wong, Ya Xiao, Zhiwei Lin, et al.
International Journal of Contemporary Hospitality Management (2024) Vol. 36, Iss. 10, pp. 3378-3402
Closed Access | Times Cited: 5
Understanding the relationship between food experiential quality and customer dining satisfaction: A perspective on negative bias
Yezheng Liu, Yingxin Song, Jianshan Sun, et al.
International Journal of Hospitality Management (2019) Vol. 87, pp. 102381-102381
Closed Access | Times Cited: 37
An exploratory investigation of technology-assisted dining experiences from the consumer perspective
Qiushi Gu, Minglong Li, Songshan Huang
International Journal of Contemporary Hospitality Management (2022) Vol. 35, Iss. 3, pp. 1010-1029
Closed Access | Times Cited: 16
Exploring temporal and spatial structure of tourism market through a big data approach: Whether geographic distance still matters?
Yi Liu, Yuanyi Chen, Fangfei Han
Journal of Hospitality and Tourism Management (2023) Vol. 55, pp. 292-299
Closed Access | Times Cited: 9
Linking social servicescape and restoration in dining settings: the moderating role of substantive servicescape
Zhiwei Lin, Wenjie Xiao, Baolin Deng, et al.
Journal of Hospitality and Tourism Insights (2024) Vol. 7, Iss. 5, pp. 3128-3147
Closed Access | Times Cited: 3
The dual distance model of tourism movement in intra-regional travel
IpKin Anthony Wong, Gongpeng Zhang, Yuangang Zhang, et al.
Current Issues in Tourism (2020) Vol. 24, Iss. 9, pp. 1190-1198
Closed Access | Times Cited: 24
Indirect customer-to-customer interactions and experiential value: examining solo and social diners
Wenjia Han, Jiang Wen, Jason Tang, et al.
International Journal of Contemporary Hospitality Management (2022) Vol. 34, Iss. 5, pp. 1668-1691
Closed Access | Times Cited: 15
Green-Induced tourist equity: the cross-level effect of regional environmental performance
IpKin Anthony Wong, Wenjia Jasmine Ruan, Xiaomei Cai, et al.
Journal of Sustainable Tourism (2020) Vol. 29, Iss. 7, pp. 1043-1062
Closed Access | Times Cited: 21
A multilevel synthesis of subjective and objective measures of foodservices in the experience process
Huijun Wen, IpKin Anthony Wong, Seongseop Kim, et al.
International Journal of Hospitality Management (2021) Vol. 99, pp. 103059-103059
Open Access | Times Cited: 19
Understanding Customer Experience for Sustainable Innovation: An Integration of Conscious and Unconscious Perspectives of Theme Hotel Guests
Hui Liu, Qu Xiao, Hua Wang
Sustainability (2024) Vol. 16, Iss. 13, pp. 5274-5274
Open Access | Times Cited: 2
Axiology of Tourism Shopping: A Cross-Level Investigation of Value-in-the-Experience (VALEX)
IpKin Anthony Wong, GuoQiong Ivanka Huang, Zhuo Catherine Li
Journal of Hospitality & Tourism Research (2022) Vol. 48, Iss. 3, pp. 549-563
Open Access | Times Cited: 12
A conceptual framework for co-creating memorable experiences: the metaphor of the journey
Silvia Angeloni
Journal of Consumer Marketing (2022) Vol. 40, Iss. 1, pp. 67-86
Open Access | Times Cited: 10
Institutions and technology in the value co-creation process of restaurant consumers: a service-dominant logic perspective
Gabriella Scarlett, Ricky Reksoprawiro, Novi Amelia, et al.
The TQM Journal (2021)
Closed Access | Times Cited: 13
From a Literature Review to a Conceptual Framework for Customer-To-Customer Value Co-Creation
Sneha Pandey, Divesh Kumar
Contemporary Management Research (2021) Vol. 17, Iss. 3, pp. 189-221
Open Access | Times Cited: 13
Antecedents and the underlying mechanism of customer intention of co-creating a dining experience
Jinyoung Im, Hailin Qu, Jeffrey A. Beck
International Journal of Hospitality Management (2020) Vol. 92, pp. 102715-102715
Closed Access | Times Cited: 13
Tourists’ private social dining experiences
Pearl M.C. Lin, Chihyung Ok, Wai Ching Wilson Au
Tourist Studies (2021) Vol. 21, Iss. 2, pp. 278-299
Open Access | Times Cited: 12
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