Determinants of product and process innovation in small food manufacturing firms

By T. Avermaete, J. Viaene, E. Morgan, E. Pitts, N. Crawford, Denise Mahon. 2004

300 citations recorded by the source corpus.

Subfields: Management of Technology and Innovation, Plant Science, Strategy and Management

View Paper: https://www.semanticscholar.org/paper/bc308326834169ef0659709718c082ff3e3b2de3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Management of Technology and Innovation

1. J. Love
2. Petri Rouvinen
3. P. Ganotakis

In Plant Science

1. Petri Rouvinen

In Strategy and Management

1. P. Ganotakis
2. J. Love
3. Petri Rouvinen
4. Silvia Massa
5. Stefania Testa
6. S. Roper
7. J. Doran
8. Geraldine Ryan

Citations in the corpus

• Export propensity, export intensity and firm performance: The role of the entrepreneurial founding team (2012, background): “…education enhance a firm’s performance by increasing an entrepreneur’s learning ability, which in turn improves the acquisition of information and skills that enable the identification and successful exploitation of entrepreneurial opportunities (Avermaete et al, 2004; Marvel and Lumpkin, 2007).”
• Innovation and integration in the agri-food industry (2009, background): “This is a weak indication of a U-shaped effect, indicating that midsized firms may be more likely to innovate as found elsewhere in the literature (Kamien and Schwartz, 1982; Mansfield, 1963; Rothwell, 1989; Traill and Grunert, 1997; Avermaete et al., 2004).”
• Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. (2009, unknown): “Traditional food products (TFP) constitute an important element of European culture, identity, and heritage (Committee of the Regions, 1996; Ilbery & Kneafsey, 1999) contributing to the development and sustainability of rural areas, protecting them from depopulation, entailing substantial product di”
• Characteristics of product and process innovators: some evidence from the Finnish innovation survey (2002, methodology): “Thus, the ®ndings of Leo (1996) were contradicted arguing the determinants of the two kinds of innovation are essentially the same.”
• A knowledge management approach to organizational competitive advantage: Evidence from the food sector (2009, background): “The food industry is often categorized as a traditional , low-skilled, labour intensive and low-tech sector, where R&D activity is limited and patenting is rare (see e.g. Avermaete et al., 2004; Foresti, 2005).”
• Founders’ human capital and the performance of UK new technology based firms (2012, background): “However, such results, especially in terms of the positive relationship between education and measures of performance (Stuart and Abetti 1990; Haber and Reichel 2007), growth (Bosma et al. 2004) and exploitation of opportunities (Avermaete et al. 2004), have not been consistent.”