
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:
Gastronomic manifestation in the function of branding a tourist destination
Slobodan Čavić, Nikola Ćurčić, Nikola Radivojević, et al.
Marketing Intelligence & Planning (2024) Vol. 42, Iss. 5, pp. 749-770
Closed Access | Times Cited: 3
Slobodan Čavić, Nikola Ćurčić, Nikola Radivojević, et al.
Marketing Intelligence & Planning (2024) Vol. 42, Iss. 5, pp. 749-770
Closed Access | Times Cited: 3
Showing 3 citing articles:
The Impact of Dysfunctional Guest Behavior on Hotel Business Efficiency: A Case Study of the Republic of Serbia
Đorđe Makuljević, Miroslav Knežević
(2023), pp. 29-36
Open Access | Times Cited: 2
Đorđe Makuljević, Miroslav Knežević
(2023), pp. 29-36
Open Access | Times Cited: 2
Explaining Revisit Intention in Culinary Tourism: Case Study of Pekalongan, City of Batik
Kevin Gustian Yulius, Franky Nilson Sudirman, Theovanus
Edutourism Journal Of Tourism Research (2024) Vol. 6, Iss. 02, pp. 58-73
Closed Access
Kevin Gustian Yulius, Franky Nilson Sudirman, Theovanus
Edutourism Journal Of Tourism Research (2024) Vol. 6, Iss. 02, pp. 58-73
Closed Access
Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece
Μαλαματένια Παναγιώτου, Efstathios Kaloudis, Danai Ioanna Koukoumaki, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 141-154
Open Access
Μαλαματένια Παναγιώτου, Efstathios Kaloudis, Danai Ioanna Koukoumaki, et al.
Gastronomy (2024) Vol. 2, Iss. 4, pp. 141-154
Open Access