Citations (10)
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Read on this site (3)
Sarah-Louise Mitchell & Moira Clark. (2021) Rethinking non-profit brands through a volunteer lens: time for B2V. Journal of Marketing Management 37:5-6, pages 464-487.
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E. Van Tonder, L.T De Beer & T. Kuyper. (2020) New perspective on informal knowledge sharing in the self-service environment. The Service Industries Journal 40:7-8, pages 542-564.
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Lotte M. Willemsen, Komala Mazerant, Anne-Lise Kamphuis & Gerrita van der Veen. (2018) Let’s Get Real (Time)! The potential of real-time marketing to catalyze the sharing of brand messages. International Journal of Advertising 37:5, pages 828-848.
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Articles from other publishers (7)
Jezdancher Watti, Máté Millner, Kata Siklósi, Csaba Hamvai, Oguz Kelemen & Dávid Pócs. (2023) How to Avoid Lower Priority for Smoking Cessation Support Content on Facebook: An Analysis of Engagement Bait. International Journal of Environmental Research and Public Health 20:2, pages 958.
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Tri D. Le, Linda J. Robinson & Angela R. Dobele. (2022)
eWOM
processing from receiver perspective: Conceptualising the relationships
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Dávid Pócs, Otília Adamovits, Jezdancher Watti, Róbert Kovács & Oguz Kelemen. (2021) Facebook Users’ Interactions, Organic Reach, and Engagement in a Smoking Cessation Intervention: Content Analysis. Journal of Medical Internet Research 23:6, pages e27853.
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Juan Fan & Lingxin Dong. (2021) A Study on Improving Customer Value Based on the Effect of Word of Mouth. Frontiers in Psychology 12.
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Anita Luo, Andrew Baker & Naveen Donthu. (2019) Capturing dynamics in the value for brand recommendations from word-of-mouth conversations. Journal of Business Research 104, pages 247-260.
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James Kite, Anne Grunseit, Vincy Li, John Vineburg, Nathan Berton, Adrian Bauman & Becky Freeman. (2019) Generating Engagement on the Make Healthy Normal Campaign Facebook Page: Analysis of Facebook Analytics. JMIR Public Health and Surveillance 5:1, pages e11132.
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Islam Salem, Mohamed Nabil & Hossam Shehata. (2017) Linking consumer characteristics to word-of-mouth-related behaviors and referral intentions in restaurants. Tourism and Travelling 1:1, pages 34-50.
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