Open Access Helper

OpenAlex Citation Counts

OpenAlex Citations Logo

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:

Service innovation in the restaurant sector during COVID-19: digital technologies to reduce customers' risk perception
Benedetta Esposito, Maria Rosaria Sessa, Daniela Sica, et al.
The TQM Journal (2022) Vol. 34, Iss. 7, pp. 134-164
Open Access | Times Cited: 44

Showing 1-25 of 44 citing articles:

Distinguishing Between Recovery and Transformation: A Systematic Review of Purchasing and Consumption During Crises
Eimantė Survilaitė, Viltė Auruškevičienė, Žilvinas Židonis, et al.
Journal of Consumer Affairs (2025) Vol. 59, Iss. 1
Closed Access
How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants
Kuo‐Chien Chang, Yi-Sung Cheng
International Journal of Hospitality Management (2023) Vol. 115, pp. 103604-103604
Closed Access | Times Cited: 15
Green innovation ecosystem and water performance in the food service industry: The effects of environmental management controls and digitalization
Fabrícia Silva da Rosa, Lorenzo Compagnucci, Rogério João Lunkes, et al.
Business Strategy and the Environment (2023) Vol. 32, Iss. 8, pp. 5459-5476
Open Access | Times Cited: 14
The value of data, machine learning, and deep learning in restaurant demand forecasting: Insights and lessons learned from a large restaurant chain
Bongsug Chae, Chwen Sheu, Eunhye Olivia Park
Decision Support Systems (2024) Vol. 184, pp. 114291-114291
Closed Access | Times Cited: 3
Understanding the intellectual structure of technology adoption in the foodservice industry: thematic trajectories and future research agenda
Shiwangi Singh, T. Sai Vijay
Journal of Foodservice Business Research (2024), pp. 1-19
Closed Access | Times Cited: 3
Price or quality? Consumers' preferences and willingness to pay (WTP) for online food delivery services in the COVID-19 era
Satender Pal Singh, Bishnu Prasad Dash, Amit Sachan, et al.
The TQM Journal (2023) Vol. 36, Iss. 8, pp. 2449-2468
Closed Access | Times Cited: 9
Investigating the impact of restaurants’ CSR activities on customer satisfaction: a focus on CSR dimensions
Mohammadsadegh Omidvar, Maria Palazzo
The TQM Journal (2024)
Closed Access | Times Cited: 2
Understanding the role of exploitative leadership in inhibiting service innovative behavior: a moderated mediation model
Lijing Zhao, Shashan Bao, Phillip M. Jolly, et al.
International Journal of Contemporary Hospitality Management (2024)
Closed Access | Times Cited: 2
The Black Lives Matter movement and African American entrepreneurs’ crowdfunding success
Yoon Koh, Xiaodan Mao-Clark, Agnes DeFranco
International Journal of Hospitality Management (2023) Vol. 111, pp. 103472-103472
Closed Access | Times Cited: 6
Why Young Consumers Engage with Mobile Self-Ordering Applications (MFOAs) at Restaurants During COVID-19: The Role of Functional and Psychological Factors
Jutikarn Na Nongkhai, Chompoonut Suttikun, Patcharaporn Mahasuweerachai
Journal of International Food & Agribusiness Marketing (2023) Vol. 36, Iss. 5, pp. 1008-1032
Closed Access | Times Cited: 5
Normative and informational social influence affecting digital technology acceptance of senior restaurant diners: A technology learning perspective
Ha-Won Jang, Chanwoo Moon, Hyo Sun Jung, et al.
International Journal of Hospitality Management (2023) Vol. 116, pp. 103626-103626
Closed Access | Times Cited: 5
Masks, gloves, or robots? Factors influencing consumers’ health risk perceptions and behavioral intentions of in-restaurant dining
Karen Byrd, Lucheng Wang, Alei Fan, et al.
International Journal of Hospitality Management (2024) Vol. 123, pp. 103927-103927
Closed Access | Times Cited: 1
Effects of Residents’ Empowerment on Citizenship Behavior and Support for Convention Development: Moderation of Innovativeness
Sooyoung Choi, Alisa Kazakova, Kijung Choi, et al.
Sustainability (2023) Vol. 15, Iss. 18, pp. 13352-13352
Open Access | Times Cited: 3
Passengers' service perceptions emerging from user-generated content during the pandemic: the case of leading low-cost carriers
Mehmet Bahrı Saydam, Victor Oluwafemi Olorunsola, Hamed Rezapouraghdam
The TQM Journal (2022) Vol. 35, Iss. 7, pp. 1960-1979
Closed Access | Times Cited: 5
Effect of Technological Innovations on Restaurant Sustainability in Nairobi County, Kenya
Rita Kathomi Gikonyo, Lilian Karimi Mugambi Mwenda, Anita Wanjugu Wachira
African Journal of Tourism and Hospitality Management (2024) Vol. 3, Iss. 1, pp. 1-13
Open Access
INNOVATIONS IN ZIMBABWEAN RESTAURANT SECTOR DURING PANDEMICS: INSIGHTS FROM COVID 19 PANDEMIC PERIOD
Cathrine Paada Kwinje
International Journal of Research Publications (2024) Vol. 144, Iss. 1
Open Access
The Influence of Knowledge Management on Digital Transformation: An Overview for Managing Change and Innovation
Nasrullah Khilji, Konstantin Nicolic, Ikram-ur-Rehman
Lecture notes in networks and systems (2024), pp. 368-388
Closed Access
Exploring The Impact of Perceived Travel Risk Antecedents on Travel Intentions during The Endemic Phase of COVID-19: An Integrative Approach of Protective Motivation Theory (PMT) and Theory of Planned Behaviour (TPB)
Eman Ismail
The Academic Journal of Contemporary Commerical Research (2024) Vol. 4, Iss. 1, pp. 1-44
Open Access
An online review-based method for dealing with exogenous shocks in the hospitality industry
Chenxi Zhang, Zeshui Xu
Total Quality Management & Business Excellence (2024) Vol. 35, Iss. 13-14, pp. 1611-1639
Closed Access
Tourism and Hospitality for Sustainable Development in the Digital Era: An Assessment of the Impacts on Customers and Employees in Tourism Enterprises
Emmanuel Ndhlovu, Kaitano Dube, Tawanda Makuyana
(2024), pp. 1-19
Closed Access
Female-Owned Fast-Food Restaurants: Technology Integration and Acceptance in Harare, Zimbabwe
Givemore Moyo, Linnet Zimusi, Emmanuel Ndhlovu
(2024), pp. 55-73
Closed Access
Continued innovation beyond COVID-19 crisis: toward mitigating the challenges in the tourism and hospitality industry
Sridar Ramachandran, Chizoba Kingsley Ugokwe, Khairunnisak Latiff, et al.
Journal of Tourism Futures (2024)
Open Access
The Covid-19 Impact on Food Digital Transformation: A Bibliometric Analysis of Academic and Practitioners’ Perspectives
Canio Forliano, Paola De Bernardi, Martina Panero
Lecture notes in information systems and organisation (2024), pp. 29-53
Closed Access
The Digital Evolution of Global Tourism and the Practical Lessons for African Small Businesses
Beauty Zindi, Emmanuel Ndhlovu, David Mhlanga
(2024), pp. 447-471
Closed Access
Bankacılık Sektöründe Yapay Zekâ Çalışmalarının Bibliyometrik Analizi
Fatma Zeybek, İtır HASIRCI
Özgür Yayınları eBooks (2024)
Closed Access
Page 1 - Next Page

Scroll to top