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Kerri Ann Lim, Sunny Ham, Hye Young Moon, Yoon Jung Jang & Chang Sik Kim. (2022) How does food choice motives relate to subjective well-being and loyalty? A cross-cultural comparison of vegan restaurant customers in South Korea and Singapore. Journal of Foodservice Business Research 25:2, pages 168-208.
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Xin Er Frances Jin, Dorrain Yanwen Low, Lina Ang, Lu Lu, Xin Yin, Yue Qian Tan, Alex King Yin Lee & Wei Jie Seow. (2023) Exposure to cooking fumes is associated with perturbations in nasal microbiota composition: A pilot study. Environmental Research 234, pages 116392.
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Ka Leong Chong & Marcus Lee Stephenson. (2020) Deciphering Food Hawkerpreneurship: Challenges and success factors in franchising street food businesses in Malaysia. Tourism and Hospitality Research 20:4, pages 493-509.
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Andrew Duffy & Annabel Pang. (2020) The omnivore at home and abroad: The value to the state of food tourism discourse of diversity. International Journal of Media & Cultural Politics 16:2, pages 175-189.
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