Open Innovation and Traditional Food

Author:

Bigliardi Barbara

Publisher

Elsevier

Reference57 articles.

1. Allfoodexperts, 2014. Black Allium: Open Innovation to Transform Traditional Food Products. ⟨http://www.allfoodexperts.com/black-allium-open-innovation-to-transform-traditional-food-products/⟩ (accessed 13.02.2018).

2. Determinants of innovation in small food firms;Avermaete;Eur. J. Innov. Manage.,2003

3. European traditional food producers and marketing capabilities: an application of the marketing management process;Banterle;Appl. Stud. Agribus. Commer.,2009

4. Towards a multidisciplinary definition of innovation;Baregheh;Manage. Decis.,2009

5. Open innovation and supply chain management in food machinery supply chain: a case study;Bigliardi;Int. J. Eng. Sci. Technol.,2010

Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. The Thai SME Open Innovation Food-Machinery Flexibility Model;International Journal of Knowledge and Systems Science;2022-03-02

2. The duality of innovation and food development versus purely traditional foods;Trends in Food Science & Technology;2021-03

3. Nutritional Characterization of the Typical Food Menu Offered in the Public Market and Its Reflection on Health;Journal of Culinary Science & Technology;2020-02-24

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