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Citations (28)
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Ibrahim Cifci & Sehnaz Demirkol. (2023) Unraveling the Consumer Value Components of Science-Based Cooking: The Producer Perspective. Journal of Culinary Science & Technology 21:4, pages 558-579.
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Muhammed Haykir & Osman Çalışkan. (2023) Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?. Journal of Culinary Science & Technology 21:3, pages 404-429.
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Carolina I. Rojas, Julio A. Pertuze, Amanda J. Williamson, Antoine Gilbert-saad & Luis F. Alarcón. (2023) Standardization can be good for exploration: a social capital view of the productivity dilemma in operational teams. Production Planning & Control 34:2, pages 189-206.
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Raúl Escalante, Merce Bernardo & Anna Arbussa. (2022) Knowledge Transfer in Haute Cuisine: The Relationship between Chefs as an Enabler Factor. Journal of Culinary Science & Technology 0:0, pages 1-22.
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Violeta Corona, Ivette Vargas de la Cruz, Gustavo A. Lujan-Moreno, Jose Albors-Garrigos, Purificación García Segovia & Omar G. Rojas. (2022) Sensory expectations from aesthetic perceptions of coffee beverages presented in different mugs. Journal of Culinary Science & Technology 20:3, pages 213-238.
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Arlindo Madeira, T. Palrão, A. S. Mendes & M. C. Ottenbacher. (2022) The culinary creative process of Michelin Star chefs. Tourism Recreation Research 47:3, pages 258-276.
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Patita Paban Mohanty, Sunil Tiwari & Bipithalal Balakrishnan Nair. (2022) Analysing Food Innovation Drivers: Chefs’ Perspectives. Journal of Culinary Science & Technology 0:0, pages 1-18.
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Meehee Cho, Mark A. Bonn & Su Jin Han. (2020) Innovation ambidexterity: balancing exploitation and exploration for startup and established restaurants and impacts upon performance. Industry and Innovation 27:4, pages 340-362.
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suat Akyürek & onur Kızılcık. (2019) Determining tourists’ propensity to consume innovative cuisine: the case of molecular cuisine. Journal of Culinary Science & Technology 17:6, pages 519-533.
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Articles from other publishers (19)
Carolina Rojas-Córdova, Julio A. Pertuze, Amanda Jasmine Williamson & Michael Leatherbee. (2022) More structure or better social practices? Using a contingency lens to address ambidexterity gaps in innovative SMEs. International Journal of Emerging Markets 18:12, pages 5581-5606.
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Oanh Thi Kim Vu, Abel Duarte Alonso, Thanh Duc Tran & Gavin John Nicholson. (2023) Illuminating the dark kitchen business model - A knowledge-based perspective from the supply-side. Journal of Hospitality and Tourism Management 55, pages 318-331.
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Giovanna Lomolino, Alberto De Iseppi, Stefano Bravo, Mara Vegro, Matteo Marangon, Antonella Crapisi & Andrea Curioni. (2022) Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream. International Journal of Dairy Technology 76:2, pages 418-428.
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Ana Castanho, Manuela Guerra, Carla Brites, Jorge C. Oliveira & Luís M. Cunha. (2023) Design thinking for food: Remote association as a creative tool in the context of the ideation of new rice-based meals. International Journal of Gastronomy and Food Science 31, pages 100664.
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Alessandro Bressan, Abel Duarte Alonso, Oanh Thi Kim Vu, Luong Ngoc Tran & Thanh Duc Tran. (2022) The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends. International Journal of Contemporary Hospitality Management 35:3, pages 1087-1108.
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Shu-Hua Wu, Edward C.S. Ku & Tung-Pao Wu. (2022) Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge. British Food Journal 125:1, pages 345-360.
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Marilena Vecco, Nikos Georgantzis & Pieter Kroonenberg. (2022) Is it the firm, the innovator, or the innovation? Determinants of perceived non-imitability leading to unprotected intellectual property. International Review of Law and Economics 72, pages 106095.
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Jose Alba-Martínez, Andrea Bononad-Olmo, Marta Igual, Luís M. Cunha, Javier Martínez-Monzó & Purificación García-Segovia. (2022) Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers. Foods 11:10, pages 1412.
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Magnus Westling, Stefan Wennström & Åsa Öström. (2021) A recipe development process model designed to support a crop’s sensory qualities. International Journal of Food Design 6:1, pages 3-26.
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Tindara Abbate, Marta Meleddu, Fabrizio Cesaroni & Angelo Presenza. (2021) FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT. Tourism and hospitality management 27:3, pages 479-502.
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Nele Schwark, Victor Tiberius & Manuela Fabro. (2020) How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate. Foods 9:10, pages 1369.
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Mesbahuddin Chowdhury, Girish Prayag, Vidya Patwardhan & Nischal Kumar. (2020) The impact of social capital and knowledge sharing intention on restaurants’ new product development. International Journal of Contemporary Hospitality Management 32:10, pages 3271-3293.
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Ludovica Leone. (2020) The Ratatouille paradox. An inductive study of creativity in haute cuisine. Technovation 92-93, pages 102060.
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Man Wai Aliana Leong, Shih-Shuo Yeh, Yu-Lin Fan & Tzung-Cheng Huan. (2020) The effect of cuisine creativity on customer emotions. International Journal of Hospitality Management 85, pages 102346.
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Isidoro Romero, Igone Porto Gómez & Jon Mikel Zabala-Iturriagagoitia. (2018) ‘Cookpetition’: Do restaurants coopete to innovate?. Tourism Economics 25:6, pages 904-922.
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Angelo Presenza & Antonio Messeni Petruzzelli. (2019) Investigating business model innovation in Haute Cuisine. Role and behavior of chef-entrepreneurs. International Journal of Hospitality Management 82, pages 101-111.
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Krzysztof Klincewicz. (2019) Patent Activity in the Agri-Food Sector and Smart Specialisations of Polish Regions. Problemy Zarzadzania 6/2018:79, pages 37-82.
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Alfonso Vargas-Sánchez & Tomás López-Guzmán. (2018) Protection of culinary knowledge generation in Michelin-Starred Restaurants. The Spanish case. International Journal of Gastronomy and Food Science 14, pages 27-34.
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Alejandro Delgado Cruz, Elva Esther Vargas Martínez, Federico Rodríguez Torres & Juan Manuel Montes Hincapié. (2018) Estructura organizacional, capital humano y redes de colaboración: Determinantes de la capacidad de innovación en restaurantes. AD-minister:32, pages 5-28.
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