Figure 1:
Publications on the destination branding 1998–2022
Source: Scopus (2022).
Table 2:
Keywords publications 2021–2022
| Ano | Autor | Keyword |
|---|---|---|
| 2022 | Šerić et al. | COVID-19; destination branding; residents; sociodemographic variables; Word-of-mouth (WOM) communication |
| 2022 | Majeed et al. | Brand image; COVID-19; destination crisis; tourism marketing; tourist behaviour |
| 2022 | Wang et al. | Brand ambassador behavioural intentions; cognitive reappraisal; psychological resilience; resident–tourist interaction |
| 2022 | Gumede & Mdiniso | Branding essentials; COVID-19 pandemic; Cultural heritage tourism; Kwazulu-natal; Sustainable tourist loyalty |
| 2022 | Lin et al. | Big data analytics; Catalonia; Gastronomic experience; gastronomic image; semiotic aspect; Taiwan |
| 2022 | Pippirs & Steckenbauer | Branding; process; Spa destination branding |
| 2021 | Alsetoohy et al. (2021) | Consumption value, Destination branding, Food supply chain, Local food, Sustainability, Sustainable local food, Tourist experiences, USA |
Table 1:
Publications 2021–2022
| Autor | Title | Prominence percentile |
|---|---|---|
| Šerić et al. (2022) | Antecedents and moderators of positive word-of-mouth communication among tourist destination residents during the COVID-19 pandemic | 99.948 |
| Majeed et al. (2022) | Destination brand image and destination brand choice in the context of health crisis: Scale development | 99.826 |
| Wang et al. (2022) | Exploring How the Psychological Resilience of Residents of Tourism Destinations Affected Brand Ambassador Behaviour during the COVID-19 Pandemic | 99.750 |
| Gumede & Mdiniso (2022) | Sustaining Tourist Loyalty toward Cultural Heritage Tourism Sites Amid COVID-19: A Case of KwaZulu-Natal, South Africa | 98.762 |
| Lin et al. (2022) | Gastronomic experience (co)creation: evidence from Taiwan and Catalonia | 97.844 |
| Pippirs & Steckenbauer (2022) | Case study–spa destination branding–a strategic realignment process of five Bavarian thermal spas | 96.030 |
| Alsetoohy et al. (2021) | COVID-19 pandemic is a wake-up call for sustainable local food supply chains: Evidence from green restaurants in the USA | 97.844 |