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Marisol Alonso-Vazquez, Elaine Chiao Ling Yang, Maria del Mar Pages Vidal & Catheryn Khoo. (2023) Going solo during the pandemic: a generational segmentation of solo female travellers. Current Issues in Tourism 0:0, pages 1-15.
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Salvador Moral-Cuadra, Miguel Á. Solano-Sánchez, Antonio Menor-Campos & Tomás López-Guzmán. (2022) Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes. Tourism Recreation Research 47:3, pages 347-358.
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Seongseop (Sam) Kim, Ja Young (Jacey) Choe & Peter Beomcheol Kim. (2022) Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference. Journal of China Tourism Research 18:1, pages 121-143.
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Gianluca Goffi, Linda Osti, Consuelo R. Nava, Oswin Maurer & Tonino Pencarelli. (2021) Is preservation the key to quality and tourists’ satisfaction? Evidence from Lake Garda. Tourism Recreation Research 46:3, pages 434-440.
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Chaang-Iuan Ho, Li-Wei Liu, Yulan Yuan & Han-Hsiung Liao. (2021) Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs?. Current Issues in Tourism 24:4, pages 479-502.
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Shujaat Naeem Azmi, Tasneem Khan, Wajahat Azmi & Naghma Azhar. (2023) A panel cointegration analysis of linkages between international trade and tourism: case of India and South Asian Association for Regional Cooperation (SAARC) countries. Quality & Quantity 57:6, pages 5157-5176.
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Taiyang Zhong, Jonathan Crush, Zhenzhong Si & Steffanie Scott. (2023) The Nanjing model: Comprehensive food system governance, localization and urban food security in China. Global Food Security 38, pages 100709.
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Michael Volgger, Claudia Cozzio & Ross Taplin. (2021) What drives persuasion to choose healthy and ecological food at hotel buffets: message, receiver or sender?. Asia Pacific Journal of Marketing and Logistics 34:5, pages 865-886.
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Fangfang Shi, Bekir Bora Dedeoğlu & Bendegul Okumus. (2022) Will diners be enticed to be travelers? The role of ethnic food consumption and its antecedents. Journal of Destination Marketing & Management 23, pages 100685.
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Muhammet Kesgin, Rajendran Murthy & Rick Lagiewski. (2021) Profiling food festivals by type, name and descriptive content: a population level study. British Food Journal 124:2, pages 530-549.
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Elisabeth Kastenholz, Pilar Fernández-Ferrín & Áurea Rodrigues. (2021) Nostalgia, Sensations and Local Products in Rural Tourism Experiences in a Portuguese Schist Village. European Countryside 13:3, pages 599-621.
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Qiushi Gu, Minglong Li & Seongseop (Sam) Kim. (2021) The role of nostalgia-evoking stimuli at nostalgia-themed restaurants in explaining benefits, consumption value and post-purchase behavioral intention. International Journal of Hospitality Management 96, pages 102955.
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Daniel Stefan, Valentina Vasile, Maria-Alexandra Popa, Anca Cristea, Elena Bunduchi, Cezar Sigmirean, Anamari-Beatrice Stefan, Calin-Adrian Comes & Liviu Ciucan-Rusu. (2021) Trademark potential increase and entrepreneurship rural development: A case study of Southern Transylvania, Romania. PLOS ONE 16:1, pages e0245044.
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José António C. Santos, Margarida Custódio Santos, Luis Nobre Pereira, Greg Richards & Luis Caiado. (2020) Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach. International Journal of Contemporary Hospitality Management 32:11, pages 3501-3521.
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Yi Li, Xiuxiu Xu, Bo Song & Hong He. (2020) Impact of Short Food Videos on the Tourist Destination Image—Take Chengdu as an Example. Sustainability 12:17, pages 6739.
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Ana Čehić, Željka Mesić & Milan Oplanić. (2020) REQUIREMENTS FOR DEVELOPMENT OF OLIVE TOURISM: THE CASE OF CROATIA. Tourism and hospitality management 26:1, pages 1-14.
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A Ikhwana, R Kurniawati, W A Kurniawan & F P Alinda. (2019) Identification of supporting factors of local food products towards the global market competition. Journal of Physics: Conference Series 1402:2, pages 022035.
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Homa Hajibaba, Bettina Grün & Sara Dolnicar. (2019) Improving the stability of market segmentation analysis. International Journal of Contemporary Hospitality Management 32:4, pages 1393-1411.
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Seongseop (Sam) Kim & Ja Young (Jacey) Choe. (2019) Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. International Journal of Contemporary Hospitality Management 31:1, pages 123-140.
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Chiara Rinaldi. (2017) Food and Gastronomy for Sustainable Place Development: A Multidisciplinary Analysis of Different Theoretical Approaches. Sustainability 9:10, pages 1748.
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