| An investigation of consumers’ perception of food safety in the restaurants P Liu, YM Lee International Journal of Hospitality Management 73, 29-35, 2018 | 91 | 2018 |
| Factors influencing customers’ dine out intention during COVID-19 reopening period: The moderating role of country-of-origin effect CV Wei, H Chen, YM Lee International Journal of Hospitality Management 95, 102894, 2021 | 82 | 2021 |
| Food allergy knowledge and training among restaurant employees YM Lee, E Sozen International Journal of Hospitality Management 57, 52-59, 2016 | 69 | 2016 |
| Exploration of past experiences, attitudes and preventive behaviors of consumers with food allergies about dining out: a focus group study. JH Kwon, YM Lee | 57 | 2012 |
| Food allergy knowledge, attitudes, and preparedness among restaurant managerial staff YM Lee, H Xu Journal of Foodservice Business Research 18 (5), 454-469, 2015 | 49 | 2015 |
| A systematic review of work–family enrichment in the hospitality industry T Liu, C Wei, YM Lee International Journal of Contemporary Hospitality Management 34 (8), 2884-2913, 2022 | 38 | 2022 |
| COVID-19 preventive measures and restaurant customers’ intention to dine out: The role of brand trust and perceived risk C Wei, H Chen, YM Lee Service Business, 1-20, 2021 | 37 | 2021 |
| Knowledge, attitudes, and behaviors about dining out with food allergies: A cross-sectional survey of restaurant customers in the United States J Kwon, YM Lee, H Wen Food Control 107, 106776, 2020 | 36 | 2020 |
| Project‐based learning involving sensory panelists improves student learning outcomes YM Lee Journal of Food Science Education 14 (2), 60-65, 2015 | 29 | 2015 |
| Who knows more about food allergies–restaurant managerial staff or employees? YM Lee, E Sozen British food journal 120 (4), 876-890, 2018 | 26 | 2018 |
| Effects of message framing on food allergy communication: A cross-sectional study of restaurant customers with food allergies H Wen, YM Lee International Journal of Hospitality Management 89, 102401, 2020 | 23 | 2020 |
| Comparison of food allergy policies and training between Alabama (AL) and national restaurant industry YM Lee, GC Barker Journal of Culinary Science & Technology 15 (1), 1-16, 2017 | 21 | 2017 |
| An investigation of restaurant food safety performance: A comparison between ethnic and nonethnic and chain and independent restaurants in Louisiana P Liu, YM Lee Journal of Foodservice Business Research 20 (2), 204-217, 2017 | 20 | 2017 |
| Food safety training needed for Asian restaurants: Review of multiple health inspection data in Kansas J Kwon, YG Choi, P Liu, YM Lee J. Foodservice Mgmt. & Educ. 6, 10, 12-14, 2012 | 14 | 2012 |
| Predicting locally grown food purchase intention of domestic and international undergraduate hospitality management students at a Canadian University YK Conoly, M von Massow, YM Lee International Hospitality Review 37 (1), 8-27, 2023 | 9 | 2023 |
| A qualitative study of food choice behaviors among college students with food allergies in the US YM Lee, E Sozen, H Wen British Food Journal 125 (5), 1732-1752, 2023 | 9 | 2023 |
| Exploring Food Truck Food Safety Training and Practices in the United States: A Qualitative Study. S Ghezzi, B Ayoun, YM Lee Food Protection Trends 40 (6), 2020 | 9 | 2020 |
| Paying a premium for green-label hotels: The role of the mismatched hotel-OTA involvement C Wei, L Lu, H Chen, YM Lee Journal of Hospitality & Tourism Research 48 (4), 595-606, 2024 | 7 | 2024 |
| Food safety knowledge, training methods, and barriers to training: An examination of the US food truck industry S Ghezzi, B Ayoun, YM Lee Journal of Foodservice Business Research 24 (5), 534-553, 2021 | 7 | 2021 |
| ENHANCING CUSTOMERS’BRAND COMMITMENT: A MULTIDIMENSIONAL PERSPECTIVE OF BRAND CITIZENSHIP BEHAVIOR IN EGYPTIAN HOTELS HA Khairy, YM Lee International Journal on Recent Trends in Business and Tourism (IJRTBT) 2 (1 …, 2018 | 7 | 2018 |