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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:

Environmental Impacts of University Restaurant Menus: A Case Study in Brazil
Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, et al.
Sustainability (2019) Vol. 11, Iss. 19, pp. 5157-5157
Open Access | Times Cited: 62

Showing 1-25 of 62 citing articles:

What motivates the adoption of green restaurant products and services? A systematic review and future research agenda
T. M. Arun, Puneet Kaur, Alberto Ferraris, et al.
Business Strategy and the Environment (2021) Vol. 30, Iss. 4, pp. 2224-2240
Open Access | Times Cited: 107
Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions
Maísa Lins, Renata Puppin Zandonadi, António Raposo, et al.
Foods (2021) Vol. 10, Iss. 6, pp. 1175-1175
Open Access | Times Cited: 57
Corporate social responsibility (CSR) and hospitality sector: Charting new frontiers for restaurant businesses
Puneet Kaur, Shalini Talwar, Arun Madanaguli, et al.
Journal of Business Research (2022) Vol. 144, pp. 1234-1248
Open Access | Times Cited: 50
Circular economy and sustainable strategies in the hospitality industry: Current trends and empirical implications
Christian Bux, Vera Amicarelli
Tourism and Hospitality Research (2022) Vol. 23, Iss. 4, pp. 624-636
Closed Access | Times Cited: 31
Sustainability Indicators in Restaurants: The Development of a Checklist
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2020) Vol. 12, Iss. 10, pp. 4076-4076
Open Access | Times Cited: 40
Environmental Footprints in Food Services: A Scoping Review
Nathália Sernizon Guimarães, Marcela Gomes Reis, Bruna Vieira de Lima Costa, et al.
Nutrients (2024) Vol. 16, Iss. 13, pp. 2106-2106
Open Access | Times Cited: 4
How Sustainable is Campus Dining?
Semanur Genc, Burçin Atılgan Türkmen, Fatoş Germirli Babuna, et al.
Environmental earth sciences (2025), pp. 35-46
Closed Access
Food Purchase from Family Farming in Public Institutions in the Northeast of Brazil: A Tool to Reach Sustainable Development Goals
Sthephany Rayanne Gomes de Souza, Diôgo Vale, Hortência Ingreddys Fernandes do Nascimento, et al.
Sustainability (2023) Vol. 15, Iss. 3, pp. 2220-2220
Open Access | Times Cited: 11
Predicting Consumers' Attitudes and Behaviors Toward Green Practices and Perceived Ecological Image of a Green Restaurant
Anni Rahimah, Eliana Sandy Yuliaji
KnE Social Sciences (2024)
Open Access | Times Cited: 2
Nutrition and its footprints: Using environmental indicators to assess the nexus between sustainability and food
Maria Hatjiathanassiadou, Priscilla Moura Rolim, Larissa Mont’Alverne Jucá Seabra
Frontiers in Sustainable Food Systems (2023) Vol. 6
Open Access | Times Cited: 6
Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer
Josimara Pereira Nogueira, Maria Hatjiathanassiadou, Sthephany Rayanne Gomes de Souza, et al.
Sustainability (2020) Vol. 12, Iss. 11, pp. 4340-4340
Open Access | Times Cited: 16
Green Restaurants ASSessment (GRASS): A Tool for Evaluation and Classification of Restaurants Considering Sustainability Indicators
Dayanne da Costa Maynard, Renata Puppin Zandonadi, Eduardo Yoshio Nakano, et al.
Sustainability (2021) Vol. 13, Iss. 19, pp. 10928-10928
Open Access | Times Cited: 15
Sustainability in food service: A systematic review
Fernanda Correa Carletto, Lara Onofre Ferriani, Daniela Alves Silva
Waste Management & Research The Journal for a Sustainable Circular Economy (2022) Vol. 41, Iss. 2, pp. 285-302
Open Access | Times Cited: 8
Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay
Virgílio José Strasburg, Sonia Dergazarián, Sandra Nacaratto, et al.
Revista Contexto & Saúde (2024) Vol. 24, Iss. 48, pp. e14133-e14133
Open Access | Times Cited: 1
Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases
Ingrid Cardoso Fideles, Rita de Cássia Akutsu, Priscila Ribas de Farias Costa, et al.
Sustainability (2020) Vol. 12, Iss. 8, pp. 3467-3467
Open Access | Times Cited: 10
Characterization, Nutrient Intake, and Nutritional Status of Low-Income Students Attending a Brazilian University Restaurant
Ygraine Hartmann, Rita de Cássia Akutsu, Renata Puppin Zandonadi, et al.
International Journal of Environmental Research and Public Health (2021) Vol. 18, Iss. 1, pp. 315-315
Open Access | Times Cited: 10
The evaluation of menus’ adherence to sustainable nutrition and comparison with sustainable menu example in a Turkish university refectory
Neda Saleki, Sevval Beyza Kulaksiz, Fatma Zeynep Arslan, et al.
Nutrition & Food Science (2023) Vol. 53, Iss. 8, pp. 1293-1303
Closed Access | Times Cited: 3
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay
Virgílio José Strasburg, Gabriela Prattes, Brenda Acevedo, et al.
Archivos Latinoamericanos de Nutrición (2023) Vol. 73, Iss. 2, pp. 90-101
Open Access | Times Cited: 3
Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
Virgílio José Strasburg, Laura Souza Fontoura, Luiza Vigne Bennedetti, et al.
Research Society and Development (2021) Vol. 10, Iss. 3, pp. e22510313129-e22510313129
Open Access | Times Cited: 6
Scenario analysis on optimal farmed-fish-species composition in China: A theoretical methodology to benefit wild-fishery stock, water conservation, economic and protein outputs under the context of climate change
Guobao Song, Xinyue Zhao, Lin Lv, et al.
The Science of The Total Environment (2021) Vol. 806, pp. 150600-150600
Closed Access | Times Cited: 6
Práticas ambientalmente sustentáveis em unidades de alimentação e nutrição hospitalares
Katrina Skolove Silva, Angélica Cotta Lobo Leite Carneiro, Leandro de Morais Cardoso
Brazilian journal of food technology/Brazilian Journal of Food Technology (2022) Vol. 25
Open Access | Times Cited: 4
Avaliação de índice de resto-ingesta em uma unidade de alimentação e nutrição de um restaurante universitário
Herbenny Hellen Medeiros de Brito, Ítala Viviane Ubaldo Mesquita Véras, Kátia Regina Souza
Research Society and Development (2023) Vol. 12, Iss. 6, pp. e6312642032-e6312642032
Open Access | Times Cited: 2
Breakfast Characterization and Consumption by Low-Income Brazilians: Food Identity and Regional Food
Janice Ramos de Sousa, Rita de Cássia Akutsu, Renata Puppin Zandonadi, et al.
Sustainability (2020) Vol. 12, Iss. 12, pp. 4998-4998
Open Access | Times Cited: 5
AVALIAÇÃO DA ECOEFICIÊNCIA DE REFEIÇÃO FORNECIDA POR UNIDADE DE INTERNAÇÃO PEDIÁTRICA DE UM HOSPITAL PÚBLICO DO SUL DO BRASIL: UM ESTUDO DE CASO
Virgílio José Strasburg, Fernanda de Vargas Bassanesi, Ana Clara Javier Lemos Silveira
Interfaces Científicas - Saúde e Ambiente (2022) Vol. 9, Iss. 1, pp. 273-289
Open Access | Times Cited: 3
Cooking guidelines for planetary health: A gap between nutrition and sustainability
Semíramis Martins Álvares Domene, Betzabeth Slater, Samantha Bittencourt Mescoloto, et al.
International Journal of Gastronomy and Food Science (2024) Vol. 35, pp. 100897-100897
Closed Access
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