Lu Lu
Title
Cited by
Cited by
Year
Work engagement, job satisfaction, and turnover intentions: A comparison between supervisors and line-level employees
L Lu, CC Lu, D Gursoy, N Neale
International Journal of Contemporary Hospitality Management 28 (5), 2016
2592016
Authenticity, involvement, and image: Evaluating tourist experiences at historic districts.
L Lu, C Chi, Y Liu
Tourism Management 50, 85-96, 2015
1942015
Homogeneity versus heterogeneity of cultural values: an item-response theoretical approach applying Hofstede’s cultural dimensions in a single nation
J Mazanec, J Crotts, D Gursoy, L Lu
Tourism Management 48, 299-304, 2015
732015
Developing and Validating a Service Robot Integration Willingness Scale
L Lu, R Cai, D Gursoy
International Journal of Hospitality Management, 2019
712019
Consumers Acceptance of Artificially Intelligent Device Use in Service Delivery
D Gursoy, H Chi, L Lu, R Nunkoo
International Journal of Information Management, 2019
622019
Development and validation of a destination personality scale for mainland Chinese travelers
L Pan, M Zhang, D Gursoy, L Lu
Tourism Management 59, 338-348, 2017
612017
Effect of disruptive customer behaviors on others' overall service experience: An appraisal theory perspective
R Cai, L Lu, D Gursoy
Tourism Management 69, 330-344, 2018
322018
Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making.
L Lu, D Gursoy
International Journal of Hospitality Management 63, 72-81, 2017
282017
Would consumers pay more for nongenetically modified menu items? An examination of factors influencing diners’ behavioral intentions
L Lu, D Gursoy
Journal of Hospitality Marketing & Management 26 (3), 215-237, 2017
252017
Examining diners’ decision-making of local food purchase: The role of menu stimuli and involvement.
L Lu, C Chi
International Journal of Hospitality Management, 2018
232018
Genotypic variation in nutritional composition of buckwheat groats and husks
L Lu, K Murphy, BK Baik
Cereal Chemistry 90 (2), 132-137, 2013
192013
Developing a consumer complaining and recovery effort scale
L Lu, D Gursoy, C Chi, G Xiao
Journal of Hospitality & Tourism Research, 2018
162018
An examination of the perceived value of organic dining
L Lu, C Chi
International Journal of Contemporary Hospitality Management 30 (11), 2018
152018
花生、脂肪和淀粉添加量对香肠感官 评价和质构的影响 (Effects of peanut paste, fat and starch addition amounts on sensory evaluation and texture characteristics)
唐善虎, 许富荣陆璐孟丽and 杨容生
食品科学 29 (9), 273-276, 2008
132008
Ready to embrace genetically modified wines? The role of knowledge exposure and intrinsic wine attributes
L Lu, I Rahman, CGQ Chi
Cornell Hospitality Quarterly 58 (1), 23-38, 2016
92016
Can knowledge and product identity shift sensory perceptions and patronage intentions? The case of genetically modified wines
L Lu, I Rahman, CGQ Chi
International Journal of Hospitality Management, 2015
82015
Drivers of hotel employees' voice behavior: A moderated mediation model
CCA Lu, L Lu
International Journal of Hospitality Management, 2019
62019
Exploring guest response towards service failure in home-sharing: service presence and consumption motivation  
L Lu, M Mody, S Andaji Garmaroudi
International Journal of Hospitality Management., 2020
52020
Starch characteristics influencing resistant starch content of cooked buckwheat groats
L Lu, BK Baik
Cereal Chemistry 92 (1), 65-72, 2015
52015
How cultural confidence affects local residents' wellbeing
L Pan, X Xu, L Lu, D Gursoy
The Service Industrial Journal, 2018
42018
The system can't perform the operation now. Try again later.
Articles 1–20