| Descriptive or injunctive: How do restaurant customers react to the guidelines of COVID-19 prevention measures? The role of psychological reactance GW Kang, Z Piao, JY Ko International Journal of Hospitality Management 95, 102934, 2021 | 46 | 2021 |
| Effects of water types and roasting points on consumer liking and emotional responses toward coffee GW Kang, Z Piao, JY Ko Food Quality and Preference 101, 104631, 2022 | 10 | 2022 |
| The effects of cause-related marketing on a customer’s perceptions of authenticity and corporate image: Beverage product types as a moderator Z Piao, J Hwang Int. J. Tour Sci 40, 59-80, 2016 | 4 | 2016 |
| The effect of country image on K-food involvement, korean food image and food tourism behavioral intention: focusing on the chinese residents in beijing and shanghai Z Piao, J Hwang Tourism Res 39 (3), 173-186, 2015 | 4 | 2015 |
| A donation-with-purchase at a restaurant: Perceived authenticity in a cause-related marketing Z Piao, GW Kang, SE Kim, B Bai Journal of Hospitality & Tourism Research 48 (4), 622-638, 2024 | 2 | 2024 |
| Understanding Chinese independent travel market to South Korea: A segmentation approach SE Kim, Z Piao, HL Kim, Z Ma Tourism Review International 25 (4), 385-401, 2021 | 2 | 2021 |
