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Mas Wahyu Wibowo, Dudi Permana, Ali Hanafiah, Fauziah Sh Ahmad & Hiram Ting. (2020) Halal food credence: do the Malaysian non-Muslim consumers hesitate?. Journal of Islamic Marketing 12:8, pages 1405-1424.
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Mun Y Lai, Catheryn Khoo-Lattimore & Ying Wang. (2017) Food and cuisine image in destination branding: Toward a conceptual model. Tourism and Hospitality Research 19:2, pages 238-251.
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Mingjie Ji & Brian King. (2018) Explaining the embodied hospitality experience with ZMET. International Journal of Contemporary Hospitality Management 30:11, pages 3442-3461.
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Lu Lu, Imran Rahman & Christina Geng-Qing Chi. (2016) Ready to Embrace Genetically Modified Wines? The Role of Knowledge Exposure and Intrinsic Wine Attributes. Cornell Hospitality Quarterly 58:1, pages 23-38.
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