| Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants YJ Jang, WG Kim, MA Bonn International journal of hospitality management 30 (4), 803-811, 2011 | 530 | 2011 |
| Coffee shop consumers’ emotional attachment and loyalty to green stores: The moderating role of green consciousness YJ Jang, WG Kim, HY Lee International Journal of Hospitality Management 44, 146-156, 2015 | 263 | 2015 |
| Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant industry YJ Jang, T Zheng, R Bosselman International Journal of Hospitality Management 63, 101-111, 2017 | 225 | 2017 |
| Top managers’ environmental values, leadership, and stakeholder engagement in promoting environmental sustainability in the restaurant YJ Jang Iowa State University, 2016 | 225 | 2016 |
| US consumer attitudes towards “green” restaurants B Dewald, BJ Bruin, YJ Jang Anatolia 25 (2), 171-180, 2014 | 92 | 2014 |
| Effect of restaurant patrons' regret and disappointment on dissatisfaction and behavioral intention YJ Jang, SB Cho, WG Kim Journal of Travel & Tourism Marketing 30 (5), 431-444, 2013 | 63 | 2013 |
| Mature consumers’ patronage motives and the importance of attributes regarding HMR based on the food-related lifestyles of the upper middle class YJ Jang, WG Kim, IS Yang International Journal of Hospitality Management 30 (1), 55-63, 2011 | 55 | 2011 |
| The moderating role of severity of service failure in the relationship among regret/disappointment, dissatisfaction, and behavioral intention SB Cho, YJ Jang, WG Kim Journal of Quality Assurance in Hospitality & Tourism 18 (1), 69-85, 2017 | 52 | 2017 |
| Assessment of the environmental sustainability of restaurants in the US: The effects of restaurant characteristics on environmental sustainability performance YJ Jang, T Zheng Journal of Foodservice Business Research 23 (2), 133-148, 2020 | 48 | 2020 |
| consumers’ prestige-seeking behavior in premium food markets:Application of the theory of the leisure class S Lee, H., Jang, Y.J., Kim, Y. Choi, H., Ham international journal of hospitality management 77, 260-269, 2019 | 36 | 2019 |
| The role of customer familiarity in evaluating green servicescape: An investigation in the coffee shop context YJ Jang International Journal of Contemporary Hospitality Management 33 (2), 693-716, 2021 | 32 | 2021 |
| Assessing how the Yonsei university foodservice is perceived by the students: toward an effective strategy formulation IS Yang, YJ Jang, SH Kim, DH Kim Journal of the Korean Society of Food Culture 10 (4), 327-337, 1995 | 28 | 1995 |
| The role of stakeholder engagement in environmental sustainability: A moderation analysis of chain affiliation YJ Jang Journal of hospitality & tourism research 46 (5), 1006-1026, 2022 | 23 | 2022 |
| Environmental sustainability management in the foodservice industry: Understanding the antecedents and consequences YJ Jang Journal of foodservice business research 19 (5), 441-453, 2016 | 23 | 2016 |
| Florida, USA food-related lifestyle segments of older consumers in Seoul and its characteristics YJ Jang Journal of the Korean Society of Food Science and Nutrition 39 (1), 146-153, 2010 | 18 | 2010 |
| How does food choice motives relate to subjective well-being and loyalty? A cross-cultural comparison of vegan restaurant customers in South Korea and Singapore KA Lim, S Ham, HY Moon, YJ Jang, CS Kim Journal of Foodservice Business Research 25 (2), 168-208, 2022 | 16 | 2022 |
| Food-Related Lifestyle Segments and Mature Consumers’ Attitudes to Home Meal Replacement YJ Jang, WG Kim, IS Yang | 9 | 2009 |
| The role of negative emotions in explaining restaurant customer dissatisfaction and behavioral intention YJ Jang, WG Kim | 7 | 2011 |
| Consumer purchase intentions of organic wines YJ Jang, MA Bonn | 7 | 2011 |
| The development of web-based nutrition information contents for older adults: Content analysis and card-sorting process IS Chae, IS Yang, PS Lee, YS Chung, YS Kim, YJ Jang Journal of the Korean Society of Food Culture 22 (2), 235-245, 2007 | 7 | 2007 |
