| Nurturing tourists’ ethical food consumption: Testing the persuasive strengths of alternative messages in a natural hotel setting C Cozzio, M Volgger, R Taplin, AG Woodside Journal of Business Research 117, 268-279, 2020 | 45 | 2020 |
| How much is too much? Estimating tourism carrying capacity in urban context using sentiment analysis O Tokarchuk, JC Barr, C Cozzio Tourism Management 91, 104522, 2022 | 38 | 2022 |
| Toward an integration of blockchain technology in the food supply chain C Cozzio, G Viglia, L Lemarie, S Cerutti Journal of Business Research 162, 113909, 2023 | 26 | 2023 |
| Food sustainability as a strategic value driver in the hotel industry C Cozzio, L Bullini Orlandi, A Zardini Sustainability 10 (10), 3404, 2018 | 26 | 2018 |
| Minimising plate waste at hotel breakfast buffets: an experimental approach through persuasive messages C Cozzio, O Tokarchuk, O Maurer British Food Journal 123 (9), 3208-3227, 2021 | 24 | 2021 |
| Point-of-consumption interventions to promote virtuous food choices of tourists with self-benefit or other-benefit appeals: a randomised field experiment C Cozzio, M Volgger, R Taplin Journal of Sustainable Tourism 30 (6), 1301-1319, 2022 | 14 | 2022 |
| The concept of sustainability in hotel industry: current dominant orientations and future issues C Cozzio International Journal of Sustainable Development 22 (1-2), 61-87, 2019 | 10 | 2019 |
| The effect of price bundling on tourists´ extra expenditure: a mental budget approach C Cozzio, O Tokarchuk, O Maurer Current Issues in Tourism, 2020 | 6 | 2020 |
| What drives persuasion to choose healthy and ecological food at hotel buffets: message, receiver or sender? M Volgger, C Cozzio, R Taplin Asia Pacific Journal of Marketing and Logistics 34 (5), 865-886, 2022 | 5 | 2022 |
| Estimating Destination Carrying Capacity: The Big Data Approach O Tokarchuk, J Barr, C Cozzio 2021 TTRA Annual Conference, 2021 | 3 | 2021 |
| All-inclusive holiday packages, tourist consumption and spending patterns at tourism destinations C Cozzio, O Tokarchuk, O Maurer Tourism Review 78 (1), 89-100, 2023 | 2 | 2023 |
| Ritual-based redesign of routines: an experimental approach in the restaurant industry C Cozzio, A Furlan International Journal of Contemporary Hospitality Management 35 (6), 2113-2135, 2023 | 1 | 2023 |
| Add-on pricing approach to hotel guestroom customisation C Cozzio, L Masiero Current Issues in Tourism, 1-5, 2024 | | 2024 |
| La comunicazione sostenibile nel comparto ricettivo. Un approccio empirico C Cozzio Collana Management e Marketing del Turismo. Aracne Editore 2, 100, 2023 | | 2023 |
| Quantifying spillover and halo effects: an illustration on tourists’ consumption of sustainable and healthy food in hotels R Taplin, M Volgger, C Cozzio Current Issues in Tourism 25 (16), 2552-2556, 2022 | | 2022 |
| Special Session SIM-AMS: How Does Price Bundling Affect Tourists’ Extra Spending? An Abstract C Cozzio, O Tokarchuk, O Maurer Academy of Marketing Science Annual Conference, 601-602, 2020 | | 2020 |
| The effect of price bundling on tourists ́ expenditure C Cozzio, O Tokarchuk, O Maurer XVII SIM Conference “Il Marketing per una società migliore”, 2020 | | 2020 |
| Essays on sustainability and routine-redesign in the hospitality industry C Cozzio Università degli studi di Padova, 2019 | | 2019 |
| Understanding the role of food sustainability as a strategic value driver in hotel industry: an Italian perspective C Cozzio, O Bullini INTERNATIONAL CONFERENCE ON TOURISM MANAGEMENT AND TOURISM RELATED ISSUES, 1-23, 2017 | | 2017 |
