1. Advancing Transformative Luxury Research: Contributions to Marketing Theory About Luxury, Ethics, and Well-Being. (December 2020) Authors: Batat, Wided; Manika, Danae Other Names: Prothero Andrea guest-editor.; Gurrieri Lauren guest-editor.; Previte Josephine guest-editor. Journal: Journal of macromarketing Issue: Volume 40:Number 4(2020) Page Start: 583 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Alternative food consumption (AFC): idiocentric and allocentric factors of influence among low socio-economic status (SES) consumers. Issue 7 (4th May 2017) Authors: Batat, Wided; Peter, Paula C.; Vicdan, Handan; Manna, Valerie; Ulusoy, Ebru; Ulusoy, Emre; Hong, Soonkwan Journal: Journal of marketing management Issue: Volume 33:Issue 7/8(2017) Page Start: 580 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changing places and identity construction: subjective introspection into researcher's personal destination experiences. Issue 4 (5th October 2015) Authors: Arch G. Woodside, Professor; Batat, Wided Journal: International journal of culture, tourism and hospitality research Issue: Volume 9:Issue 4(2015) Page Start: 379 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changing places and identity construction: subjective introspection into researcher's personal destination experiences. Issue 4 (5th October 2015) Authors: Batat, Wided Editors: Arch G. Woodside, Professor Journal: International journal of culture, tourism and hospitality research Issue: Volume 9:Issue 4(2015) Page Start: 379 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comment les adolescents définissent-ils leurs propres compétences en matière de consommation ? Une approche par les portraits. (January 2014) Authors: Batat, Wided Journal: Recherche et applications en marketing Issue: Volume 29:Number 1(2014) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Commentary. Issue 4 (9th September 2019) Authors: Batat, Wided Journal: Qualitative market research Issue: Volume 22:Issue 4(2019) Page Start: 530 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Consumers' perceptions of food ethics in luxury dining. Issue 5 (31st July 2021) Authors: Batat, Wided Journal: Journal of services marketing Issue: Volume 36:Issue 5(2022) Page Start: 754 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective. (27th May 2021) Authors: Batat, Wided; Addis, Michela Journal: European journal of marketing Issue: Volume 55:Number 9(2021) Page Start: 2392 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Eating for pleasure: an introduction of the healthy food experience pyramid. Issue 4 (9th September 2019) Authors: Batat, Wided Journal: Qualitative market research Issue: Volume 22:Issue 4(2019) Page Start: 530 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Food Experience Design to Prevent Unintended Consequences and Improve Well-being. (February 2022) Authors: Addis, Michela; Batat, Wided; Atakan, S. Sinem; Austin, Caroline G.; Manika, Danae; Peter, Paula C.; Peterson, Lane Other Names: Blocker Christopher P. guest-editor.; Davis Brennan guest-editor.; Anderson Laurel guest-editor. Journal: Journal of service research Issue: Volume 25:Number 1(2022) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗