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Abderahman Rejeb, Karim Rejeb, Alireza Abdollahi, Yasanur Kayikci & Andrea Appolloni. (2022) Mapping the scholarly research on restaurants: a bibliometric analysis. Journal of Foodservice Business Research 0:0, pages 1-50.
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Davide Girardelli, Stephanie Kelly, Bodong Chen, Xiaogao Zhou & Tingting Gu. (2020) “Learning lords” and “ink in your stomach”: eliciting Chinese EFL students’ beliefs about classroom participation. Communication Education 69:2, pages 155-175.
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Candis M. Hunter, Dana H. Z. Williamson, Melanie Pearson, Eri Saikawa, Matthew O. Gribble & Michelle Kegler. (2020) Safe community gardening practices: focus groups with garden leaders in Atlanta, Georgia. Local Environment 25:1, pages 18-35.
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Ian Young, Abhinand Thaivalappil, Judy Greig, Richard Meldrum & Lisa Waddell. (2018) Explaining the food safety behaviours of food handlers using theories of behaviour change: a systematic review. International Journal of Environmental Health Research 28:3, pages 323-340.
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Articles from other publishers (5)
Kelly Lameiro Rodrigues, Anita Eves, Caroline Pereira das Neves, Bruna Kerstner Souto & Sara Joana Gadotti dos Anjos. (2020) The role of Optimistic Bias in safe food handling behaviours in the food service sector. Food Research International 130, pages 108732.
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Mahmood A. Khan & Mohamed Hefny. (2019) Systematic Assessment of Theory-Based Research in Hospitality Management: A Prelude to Building Theories. Journal of Hospitality & Tourism Research 43:4, pages 464-488.
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Abhinand Thaivalappil, Lisa Waddell, Judy Greig, Richard Meldrum & Ian Young. (2018) A systematic review and thematic synthesis of qualitative research studies on factors affecting safe food handling at retail and food service. Food Control 89, pages 97-107.
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Chia Kuang Lee, Tak Wing YiuSai On Cheung. (2018) Application of the Theory of Planned Behavior to Alternative Dispute Resolution Selection and Use in Construction Projects. Journal of Legal Affairs and Dispute Resolution in Engineering and Construction 10:2.
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Daizhi An, Rubao Sun, Qiang Wang, Tingfen Zhang, Wei Lu, Yun Shi & Lili Wang. (2014) Safe preparation of Chinese cold dishes during major conferences: Identifying significant microbial hazards and relevant, perceived barriers. Food Control 36:1, pages 82-87.
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