| The review of “green” research in hospitality, 2000-2014: Current trends and future research directions SH Kim, K Lee, A Fairhurst International Journal of Contemporary Hospitality Management 29 (1), 226-247, 2017 | 236 | 2017 |
| The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator K Lee, M Conklin, DA Cranage, S Lee International Journal of Hospitality Management 37, 29-37, 2014 | 183 | 2014 |
| Effects of corporate social responsibility on employees in the casino industry H Youn, K Lee, S Lee Tourism management 68, 328-335, 2018 | 143 | 2018 |
| Selection attributes of home meal replacement by food-related lifestyles of single-person households in South Korea S Kim, K Lee, Y Lee Food Quality and Preference 66, 44-51, 2018 | 67 | 2018 |
| Ingredient labeling and health claims influencing consumer perceptions, purchase intentions, and willingness to pay J Hwang, K Lee, TN Lin Journal of Foodservice Business Research 19 (4), 352-367, 2016 | 61 | 2016 |
| Restaurants’ healthy eating initiatives for children increase parents’ perceptions of CSR, empowerment, and visit intentions K Lee, M Conklin, P Bordi, D Cranage International Journal of Hospitality Management 59, 60-71, 2016 | 34 | 2016 |
| Do a company’s sincere intentions with CSR initiatives matter to employees? A comparison of customer-related and employee-related CSR initiatives S Lee, K Lee, Y Gao, Q Xiao, M Conklin Journal of Global Responsibility 9 (4), 355-371, 2018 | 29 | 2018 |
| Evaluation of dietary intake of Korean school-aged children from low-income families by comparing with the Korean food guide: analysis of the data from the 2001 National Health … JE Shim, J Yoon, K Lee, S Kwon Korean Journal of Nutrition 42 (8), 691-701, 2009 | 29 | 2009 |
| How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility K Lee, Y Lee, S Kwon International journal of hospitality management 46, 112-119, 2015 | 24 | 2015 |
| Consumer responses to trade-offs in eco-friendly clothing: The moderating effects of fashion leadership and regulatory focus J Hyun, K Lee, J Kim-Vick Journal of Retailing and Consumer Services 59, 102365, 2021 | 23 | 2021 |
| Consumer skepticism about quick service restaurants’ corporate social responsibility activities K Lee Journal of Foodservice Business Research 23 (5), 417-441, 2020 | 19 | 2020 |
| The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children JY Ahn, HR Park, K Lee, S Kwon, S Kim, J Yang, KH Song, Y Lee Nutrition research and practice 9 (6), 667, 2015 | 19 | 2015 |
| Diet of children under the government-funded meal support program in Korea S Kwon, K Lee, J Yoon Nutrition research and practice 4 (6), 515, 2010 | 18 | 2010 |
| Chocolate milk sweetened with stevia: acceptance by children MR Verruma-Bernardi, K Lee, T Palchak, PL Bordi J ObesOverweig 1 (1), 103, 2015 | 15 | 2015 |
| How COVID-19 influences the future of service management professions K Lee, NK Chuang, SA Lee, AA Israeli Journal of Hospitality and Tourism Insights 5 (3), 629-646, 2022 | 12 | 2022 |
| Why do and why Don’t people consume fast Food?: An application of the consumption value model K Lee, J Hyun, Y Lee Food Quality and Preference 99, 104550, 2022 | 10 | 2022 |
| Fast food consumption value: examining the moderating role of process value K Lee, J Hyun, Y Lee International Journal of Contemporary Hospitality Management 34 (12), 4729-4747, 2022 | 9 | 2022 |
| Parents’ knowledge, behaviour and concerns of food chemical hazards: K orean mothers sending their preschool‐aged children to child care centres SM Shim, K Lee International Journal of Consumer Studies 37 (3), 243-249, 2013 | 7 | 2013 |
| Status of children's breakfast skipping and their mothers' needs for breakfast service at child care centers KW Lee, JH Yoon, JE Shim Korean Journal of Community Nutrition 13 (5), 682-692, 2008 | 7 | 2008 |
| Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations K Lee, Y Lee Nutrition Research and Practice 12 (3), 243, 2018 | 6 | 2018 |
