| Creativity and Innovation in Haute Cuisine: Towards a Systemic Model M Stierand, V Dörfler, J MacBryde Creativity and Innovation Management 23 (1), 15-28, 2014 | 144 | 2014 |
| Molecular gastronomy: cuisine innovation or modern day alchemy? J Cousins, K O'Gorman, M Stierand International Journal of Contemporary Hospitality Management 22 (3), 399-415, 2010 | 112* | 2010 |
| The art of creating culinary innovations M Stierand, P Lynch Tourism and Hospitality Research 8 (4), 337-350, 2008 | 108 | 2008 |
| Bracketing: A Phenomenological Theory Applied Through Transpersonal Reflexivity V Dörfler, M Stierand Journal of Organizational Change Management, 2021 | 106 | 2021 |
| Developing Creativity in Practice: Explorations with World-Renowned Chefs M Stierand Management Learning 46 (5), 598– 617, 2015 | 103 | 2015 |
| Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine M Stierand, V Dörfler International Journal of Contemporary Hospitality Management 24 (6), 946-957, 2012 | 102 | 2012 |
| The Role of Intuition in the Creative Process of Expert Chefs M Stierand, V Dörfler Journal of Creative Behavior 50 (3), 178–185, 2016 | 63 | 2016 |
| Handbook of research methods on creativity V Dörfler, M Stierand Edward Elgar Publishing, 2020 | 49* | 2020 |
| Paradoxes of Creativity: Examining the Creative Process through an Antenarrative Lens M Stierand, DM Boje, VP Glăveanu, V Dörfler, U Haley, M Feuls Journal of Creative Behavior 53 (2), 165-170, 2019 | 26 | 2019 |
| Researching intuition in personal creativity M Stierand, V Dörfler Handbook of Research Methods on Intuition, 2014 | 26 | 2014 |
| Reconceptualising the commercial meal experience in the hospitality industry M Stierand, R Wood Journal of Hospitality and Tourism Management 19 (4), online, 2012 | 22 | 2012 |
| Innovation of Extraordinary Chefs: Development Process or Systemic Phenomenon? M Stierand, V Dörfler, JC MacBryde BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009 | 21 | 2009 |
| Hotel Revenue Management: Then, Now and Tomorrow S Josephi, M Stierand, A Mourik Journal of Revenue and Pricing Management 15 (3-4), 252–257, 2016 | 19 | 2016 |
| Organising haute-cuisine service processes: a case study M Stierand, J Sandt Journal of Hospitality and Tourism Management 14 (1), 24-36, 2007 | 19 | 2007 |
| Haute cuisine innovations: the role of the master-apprentice relationship M Stierand, V Dörfler, P Lynch BAM: British Academy of Management Annual Conference, 9-11 September, Harrogate, 2008 | 18 | 2008 |
| Reflecting on hospitality management education through a practice lens M Stierand, L Zizka Quality Assurance in Education, 2015 | 17 | 2015 |
| Extraordinary: Reflections on sample representativeness V Dörfler, M Stierand The palgrave handbook of social creativity research, 569-584, 2019 | 16 | 2019 |
| Investigating the extraordinary V Dörfler, M Stierand BAM: British Academy of Management Annual Conference, 15-17 September, Brighton., 2009 | 16 | 2009 |
| Culinary Creativity M Stierand Encyclopedia of Creativity, 296-300, 2020 | 15 | 2020 |
| The 4M model of the meal experience R Kivits, MB Stierand, RC Wood ICCAS: International Conference on Culinary Arts and Sciences, 12-14 April …, 2011 | 15 | 2011 |
Viktor DörflerUniversity of Strathclyde Business SchoolVerifisert e-postadresse på strath.ac.uk
