| The impact of pandemic crisis on the restaurant business A Madeira, T Palrão, AS Mendes Sustainability 13 (1), 40, 2020 | 197 | 2020 |
| Modelling wine tourism experiences A Madeira, A Correia, JA Filipe Anatolia 30 (4), 513-529, 2019 | 54 | 2019 |
| The culinary creative process of Michelin Star chefs A Madeira, T Palrão, AS Mendes, MC Ottenbacher Gastronomic Tourism Experiences and Experiential Marketing, 42-60, 2022 | 41 | 2022 |
| Wine tourism and sustainability awareness: A consumer behavior perspective A Dias, B Sousa, V Santos, P Ramos, A Madeira Sustainability 15 (6), 5182, 2023 | 28 | 2023 |
| Wine tourism: constructs of the experience A Madeira, A Correia, JA Filipe Trends in tourist behavior: New products and experiences from Europe, 93-108, 2019 | 23 | 2019 |
| Mapping the wine visit experience for tourist excitement and cultural experience V Santos, A Dias, P Ramos, A Madeira, B Sousa Annals of Leisure Research 26 (4), 567-583, 2023 | 22 | 2023 |
| The influence of wine storytelling on the global wine tourism experience V Santos, A Dias, P Ramos, A Madeira, B Sousa Wine Economics and Policy 11 (1), 3-13, 2022 | 18 | 2022 |
| Perceptions about tourism and tourists in historic neighborhoods: The case of Alfama A Madeira, T Palrão, AS Mendes, E López-Morales Sustainability 13 (15), 8357, 2021 | 14 | 2021 |
| The impact of pandemic crisis on the restaurant business. Sustainability, 13 (1), 40 A Madeira, T Palrão, AS Mendes | 14 | 2020 |
| Robot coworkers: the vision of future hoteliers I Carvalho, S Lopes, A Madeira, T Palrão, AS Mendes Human Behavior and Emerging Technologies 2022 (1), 8567289, 2022 | 13 | 2022 |
| Tourists’ fascination with urban food markets: The successful case of time out market Lisbon A Madeira, R Rodrigues, T Palrão, AS Mendes Foods 12 (9), 1795, 2023 | 11 | 2023 |
| The power of Dionysus—Effects of red wine on consciousness in a naturalistic setting RM Costa, A Madeira, M Barata, M Wittmann Plos one 16 (9), e0256198, 2021 | 9 | 2021 |
| Robots in tourism and hospitality: the perception of future professionals T Palrão, RI Rodrigues, A Madeira, AS Mendes, S Lopes Human Behavior and Emerging Technologies 2023 (1), 7172152, 2023 | 8 | 2023 |
| Encouraging wine storytelling in the tourist experience: a preliminary study VR Santos, BB Sousa, P Ramos, Á Dias, A Madeira Advances in Tourism, Technology and Systems: Selected Papers from ICOTTS …, 2022 | 6 | 2022 |
| Understanding memorable enogastronomic experiences: A qualitative approach A Madeira, A Cooreia, J Filipe Experiential consumption and marketing in tourism within a cross-cultural …, 2019 | 5 | 2019 |
| The influence of Web Summit attendees' age and length of stay on leisure activity preferences and city image AN Madeira, RI Rodrigues, T Palrão, VR Santos International Journal of Event and Festival Management 14 (3), 326-343, 2023 | 4 | 2023 |
| The impact of pandemic crisis on the restaurant business. Sustainability (Switzerland), 13 (1), 1–13 A Madeira, T Palrão, AS Mendes | 4 | 2021 |
| The Impact of Pandemic Crisis on the Restaurant Business. Sustainability 2021, 13, 40 A Madeira, T Palrão, AS Mendes s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2020 | 4 | 2020 |
| How much is a chef’s touch worth? Affective, emotional and behavioural responses to food images: A multimodal study PJ Rosa, A Madeira, J Oliveira, T Palrão Plos one 18 (10), e0293204, 2023 | 3 | 2023 |
| Fado, urban popular song, and intangible heritage: perceptions of authenticity and emotions in TripAdvisor reviews I Carvalho, A Madeira, A Monteiro, S Lopes, T Palrão Humanities and Social Sciences Communications 10 (1), 1-11, 2023 | 3 | 2023 |