Open innovation and customer-based development of new products

Titolo Rivista MERCATI & COMPETITIVITÀ
Autori/Curatori Stefano Bresciani, Manlio Del Giudice, Marco Romano
Anno di pubblicazione 2017 Fascicolo 2017/3
Lingua Inglese Numero pagine 6 P. 15-20 Dimensione file 44 KB
DOI 10.3280/MC2017-003002
Il DOI è il codice a barre della proprietà intellettuale: per saperne di più clicca qui

Qui sotto puoi vedere in anteprima la prima pagina di questo articolo.

Se questo articolo ti interessa, lo puoi acquistare (e scaricare in formato pdf) seguendo le facili indicazioni per acquistare il download credit. Acquista Download Credits per scaricare questo Articolo in formato PDF

Anteprima articolo

FrancoAngeli è membro della Publishers International Linking Association, Inc (PILA)associazione indipendente e non profit per facilitare (attraverso i servizi tecnologici implementati da CrossRef.org) l’accesso degli studiosi ai contenuti digitali nelle pubblicazioni professionali e scientifiche

  1. Bresciani S., Ferraris A. (2016). Innovation-receiving subsidiaries and dual embeddedness: impact on business performance. Baltic Journal of Management, 11(1): 108-130.
  2. Chesbrough H.W. (2006). Open innovation: The new imperative for creating and profiting from technology. Harvard Business Press.
  3. Cohen W.M., Levinthal D.A. (1990). Absorptive capacity: A new perspective on learning and innovation. Administrative science quarterly, 35(1): 128-152.
  4. Costa A.I., Jongen W.M.F. (2006). New insights into consumer-led food product development. Trends in Food Science Technology, 17(8): 457-465.
  5. Cova B., Dalli D., Zwick D. (2011). Critical perspectives on consumers’ role as ‘producers’: Broadening the debate on value co-creation in marketing processes. Marketing Theory, 11(3): 231-241.
  6. Dahan E., Hauser J.R. (2002). The virtual customer. Journal of Product Innovation Management, 19(5): 332-353.
  7. Du J., Leten B., Vanhaverbeke W. (2014). Managing open innovation projects with science-based and market-based partners. Research Policy, 43(5): 828-840.
  8. Ferraris A., Santoro G. (2014). Come dovrebbero essere sviluppati i progetti di Social Innovation nelle Smart City? Un’analisi Comparativa. Impresa Progetto-Electronic Journal of Management, 4: 1-15.
  9. Filieri R. (2013). Consumer co-creation and new product development: a case study in the food industry. Marketing Intelligence Planning, 31(1): 40-53.
  10. Grunert K.G., Baadsgaard A., Larsen H.H., Madsen T.K. (1996). Market orientation in food and agriculture. Boston, MA: Kluwer.
  11. Hoyer W.D., Chandy R., Dorotic M., Krafft M., Singh S.S. (2010). Consumer cocreation in new product development. Journal of Service Research, 13(3): 283-296.
  12. Kok R.A.W., Hillebrand B., Biemans W.G. (2001). Market-oriented product development as an organizational learning capability: Findings from two cases, Research report no. 02 B13. Groningen: SOM, University of Groningen.
  13. Mahr D. (2011). Customer co-creation of knowledge during the innovation process: In: European Marketing Academy Conference (EMAC 2011), Ljubljana.
  14. Nicotra M., Romano M., Del Giudice M. (2014). The Evolution Dynamic of a Cluster Knowledge Network: the Role of Firms’ Absorptive Capacity: Journal of the Knowledge Economy, 5(1): 70-93.
  15. Ogawa S., Piller F.T. (2006). Reducing the risks of new product development. MIT Sloan management review, 47(2): 65-71.
  16. Parmentola A., Tutore I. (2016). New trends in the development of Chinese high-tech companies: an open innovation perspective. Mercati e competitività, 1: 71-102.
  17. Prahalad C.K., Hamel G. (1994). Strategy as a field of study: Why search for a new paradigm?, Strategic management journal, 15(2): 5-16.
  18. Santoro G., Ferraris A., Giacosa E., Giovando G. (2016). How SMEs Engage in Open Innovation: a Survey. Journal of the Knowledge Economy, 1(14).
  19. Schenk E., Guittard C. (2011). Towards a characterization of crowdsourcing practices. Journal of Innovation Economics Management, 7(1): 93-107.
  20. von Hippel E. (2005). Democratizing Innovation. Cambridge, MA: The MIT Press.

  • Attracting the millennial customer: the case of food trucks Sascha Kraus, Sandipan Sen, Katrina Savitskie, Sampath K. Kumar, John Brooks, in British Food Journal /2022 pp.165
    DOI: 10.1108/BFJ-09-2021-0996
  • Over the mask of innovation management in the world of Big Data Francesco Caputo, Alberto Mazzoleni, Anna Claudia Pellicelli, Jens Muller, in Journal of Business Research /2020 pp.330
    DOI: 10.1016/j.jbusres.2019.03.040
  • Innovation within the food companies: how creative partnerships may conduct to better performances? Alberto Ferraris, Demetris Vrontis, Zhanna Belyaeva, Paola De Bernardi, Hande Ozek, in British Food Journal /2020 pp.143
    DOI: 10.1108/BFJ-07-2019-0502

Stefano Bresciani, Manlio Del Giudice, Marco Romano, Open innovation and customer-based development of new products in "MERCATI & COMPETITIVITÀ" 3/2017, pp 15-20, DOI: 10.3280/MC2017-003002