| The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers’ behavioral intentions to read menu labels in the restaurant industry E Kim, S Ham, IS Yang, JG Choi International Journal of Hospitality Management 35, 203-213, 2013 | 323 | 2013 |
| More than words: Do emotional content and linguistic style matching matter on restaurant review helpfulness? X Wang, LR Tang, E Kim International Journal of Hospitality Management 77, 438-447, 2019 | 145 | 2019 |
| Measuring customer perceptions of restaurant innovativeness: Developing and validating a scale E Kim, LR Tang, R Bosselman International Journal of Hospitality Management 74, 85-98, 2018 | 144 | 2018 |
| Investigating wellness tourists’ motivation, engagement, and loyalty: In search of the missing link E Kim, L Chiang, L Tang Journal of Travel & Tourism Marketing 34 (7), 867-879, 2017 | 141 | 2017 |
| Restaurants’ disclosure of nutritional information as a corporate social responsibility initiative: Customers’ attitudinal and behavioral responses E Kim, S Ham International Journal of Hospitality Management 55, 96-106, 2016 | 124 | 2016 |
| Towards quality of life: The effects of the wellness tourism experience Y Luo, C Lanlung, E Kim, LR Tang, SM Song Journal of Travel & Tourism Marketing 35 (4), 410-424, 2018 | 105 | 2018 |
| Customer perceptions of innovativeness: An accelerator for value co-creation E Kim, L Tang, R Bosselman Journal of Hospitality & Tourism Research 43 (6), 807-838, 2019 | 93 | 2019 |
| Engaging Restaurant Customers on Facebook: The Power of Belongingness Appeals on Social Media R Gruss, E Kim, A Abrahams Journal of Hospitality & Tourism Research 44 (2), 1096348019892071, 2020 | 91 | 2020 |
| The role of customer behavior in forming perceived value at restaurants: A multidimensional approach E Kim, LR Tang International Journal of Hospitality Management 87, 102511, 2020 | 72 | 2020 |
| Optimization of menu-labeling formats to drive healthy dining: An eye tracking study E Kim, LR Tang, C Meusel, M Gupta International Journal of Hospitality Management 70, 37-48, 2018 | 72 | 2018 |
| Rectifying failure of service: How customer perceptions of justice affect their emotional response and social media testimonial E Kim, R Tang Journal of Hospitality Marketing & Management 25 (8), 897-924, 2016 | 58 | 2016 |
| The Impact of Restaurant Innovativeness on Consumer Loyalty: The Mediating Role of Perceived Quality E Kim, JL Nicolau, L Tang Journal of Hospitality & Tourism Research, 1096348020985586, 2021 | 44 | 2021 |
| Do cultural norms affect social network behavior inappropriateness? A global study M Gupta, I Uz, P Esmaeilzadeh, F Noboa, AA Mahrous, E Kim, G Miranda, ... Journal of Business Research 85, 10-22, 2018 | 38 | 2018 |
| Finding the reviews on yelp that actually matter to me: Innovative approach of improving recommender systems Y Luo, LR Tang, E Kim, X Wang International Journal of Hospitality Management 91, 102697, 2020 | 27 | 2020 |
| A picture is worth a thousand words: The role of a cover photograph on a travel agency’s online identity Y Luo, LR Tang, E Kim International Journal of Hospitality Management 94, 102801, 2021 | 18 | 2021 |
| The Routledge handbook of hospitality marketing D Gursoy Routledge, 2018 | 17 | 2018 |
| Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non … V Kraak, SRG Patiño, D Renukuntla, E Kim International Journal of Environmental Research and Public Health 16 (15), 2732, 2019 | 15 | 2019 |
| Understanding customer perception of restaurant innovativeness and customer value co-creation behavior E Kim | 13 | 2016 |
| Current status and improvements of obesity related legislation NS Kwak, E Kim, HR Kim Korean Journal of Nutrition 43 (4), 413-423, 2010 | 13 | 2010 |
| Development and validation of a measure of consumer behaviors toward nutritional labeling in restaurants E Kim, S Ham Journal of Foodservice Business Research 20 (5), 595-610, 2017 | 11 | 2017 |
