2024

Marine-Roig, E. & Daries, N. (2024). Clases de cocina turísticas: revisión sistemática de literatura. In Hibridación cultural como resultado de un paradigma social disruptivo (in press). Berlin: Peter Lang

Marine-Roig, E., Daries, N., Cristobal-Fransi, E., & Sánchez-García, J. (2024). The role of upscale restaurants in destination image formation: a semiotic perspective on gastronomy tourism. British Food Journal (in press). doi: 10.1108/BFJ-04-2024-0416

Marine-Roig, E. (2024). Destination image semiotics: Evidence from Asian and European upscale hospitality services. Tourism and Hospitality, 5(2), 472-488. doi: 10.3390/tourhosp5020029

Martínez-Sala, A. M., Huertas, A., Ferrer-Rosell, B., & Marine-Roig, E. (2024). Impact of crisis and resilience communication on destination image and tourists behaviour. Profesional de la Información, 33(2), article e330203. doi: 10.3145/epi.2024.0203

Daries, N., Marine-Roig, E., Cristobal-Fransi, E., & Marti-Ochoa, J. (2024). Guía de buenas prácticas para las webs de los Destinos Turísticos Inteligentes. Lleida: Ediciones y publicaciones de la Universitat de Lleida

Martí-Ochoa, J., Martín-Fuentes, E., & Ferrer-Rosell, B. (2024). The voice of the guests: Analysing Airbnb reviews as a representative source for tourism studies. Profesional de la Información, 33(2), article e330202. doi: 10.3145/epi.2024.0202

Medina-Hernandez, V. C., Marine-Roig, E., & Ferrer-Rosell, B. (2024). Attributes influencing guests’ experiences: a comparison of nonprofit and for-profit peer-to-peer accommodation platforms. Information Technology & Tourism, 26(2), 255–291. doi: 10.1007/s40558-024-00289-w

Gallizo-Larraz, J. L., Moreno-Gené, J., & Sánchez-Pulido, L. (2024). Does reducing carbon emissions affect business profitability? An analysis of family and non-family businesses. In Valls Martínez, M. d. C., & Santos-Jaén, J. M. (eds), Environmentally sustainable production (pp. 319-335). Cham: Springer. doi: 10.1007/978-3-031-52656-5_16

Daries, N., Cristobal-Fransi, C., Sanchez-Garcia, J., & Marine-Roig, E. (2024). Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing? International Journal of Gastronomy and Food Science, 35, article 100840. doi: 10.1016/j.ijgfs.2023.100840