| Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention JYJ Choe, SS Kim International journal of hospitality management 71, 1-10, 2018 | 831 | 2018 |
| The effect of celebrity on brand awareness, perceived quality, brand image, brand loyalty, and destination attachment to a literary festival SS Kim, JYJ Choe, JF Petrick Journal of destination marketing & management 9, 320-329, 2018 | 407 | 2018 |
| Human baristas and robot baristas: How does brand experience affect brand satisfaction, brand attitude, brand attachment, and brand loyalty? J Hwang, JYJ Choe, HM Kim, JJ Kim International Journal of Hospitality Management 99, 103050, 2021 | 286 | 2021 |
| Food neophobia and willingness to try non-traditional foods for Koreans JY Choe, MS Cho Food Quality and Preference 22 (7), 671-677, 2011 | 252 | 2011 |
| Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale JYJ Choe, SS Kim International journal of hospitality management 77, 245-259, 2019 | 204 | 2019 |
| Exploring perceived risk in building successful drone food delivery services J Hwang, JY Choe International Journal of Contemporary Hospitality Management 31 (8), 3249-3269, 2019 | 166 | 2019 |
| Innovative marketing strategies for the successful construction of drone food delivery services: Merging TAM with TPB JY Choe, JJ Kim, J Hwang Journal of Travel & Tourism Marketing 38 (1), 16-30, 2021 | 142 | 2021 |
| Perceived risks from drone food delivery services before and after COVID-19 JY Choe, JJ Kim, J Hwang International Journal of Contemporary Hospitality Management 33 (4), 1276-1296, 2021 | 136 | 2021 |
| How to enhance the image of edible insect restaurants: Focusing on perceived risk theory J Hwang, JY Choe International Journal of Hospitality Management 87, 102464, 2020 | 124 | 2020 |
| Tourism in Hoi An, Vietnam: Impacts, perceived benefits, community attachment and support for tourism development R Adongo, JY Choe, H Han International Journal of Tourism Sciences 17 (2), 86-106, 2017 | 120 | 2017 |
| How are food value video clips effective in promoting food tourism? Generation Y versus non–Generation Y SS Kim, JY Choe, S Lee Visual media and tourism, 3-19, 2021 | 117 | 2021 |
| Application of consumer innovativeness to the context of robotic restaurants JJ Kim, JY Choe, J Hwang International Journal of Contemporary Hospitality Management 33 (1), 224-242, 2021 | 105 | 2021 |
| Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists S Kim, JY Choe International Journal of Contemporary Hospitality Management 31 (1), 123-140, 2019 | 90 | 2019 |
| Exploration of the successful glocalization of ethnic food: A case of Korean food J Hwang, S Kim, JY Choe, CH Chung International Journal of Contemporary Hospitality Management 30 (12), 3656-3676, 2018 | 78 | 2018 |
| Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference S Kim, JY Choe, PB Kim Journal of China Tourism Research 18 (1), 121-143, 2022 | 55 | 2022 |
| A comparative study on the motivated consumer innovativeness of drone food delivery services before and after the outbreak of COVID-19 J Hwang, JY Choe, YG Choi, JJ Kim Journal of Travel & Tourism Marketing 38 (4), 368-382, 2021 | 55 | 2021 |
| The environmentally friendly role of edible insect restaurants in the tourism industry: Applying an extended theory of planned behavior JY Choe, JJ Kim, J Hwang International Journal of Contemporary Hospitality Management 32 (11), 3581-3600, 2020 | 55 | 2020 |
| The antecedents and consequences of memorable brand experience: Human baristas versus robot baristas J Hwang, JYJ Choe, HM Kim, JJ Kim Journal of Hospitality and Tourism Management 48, 561-571, 2021 | 54 | 2021 |
| Efforts to globalize a national food: Market segmentation by reasons for ethnic food preferences S Kim, JY Choe, A Lee International Journal of Contemporary Hospitality Management 28 (10), 2310-2330, 2016 | 51 | 2016 |
| Innovative robotic restaurants in Korea: merging a technology acceptance model and theory of planned behaviour JY Choe, JJ Kim, J Hwang Asian Journal of Technology Innovation 30 (2), 466-489, 2022 | 44 | 2022 |
