Diana C. Zambrano-Conforme
ESPOL
9
Coauthors
4
Documentos
2
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2020 | 1 |
| 2021 | 3 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Turismo | 5 |
| Microbiología | 2 |
| Estudios culturales | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Gestión de hogares públicos | 2 |
| Alimentación y bebidas | 2 |
| Producción | 2 |
| Vivienda y equipamiento doméstico | 1 |
| Otros productos finales y envases | 1 |
| Tecnología alimentaria | 1 |
| Microorganismos, hongos y algas | 1 |
| Cultura e instituciones | 1 |
| Geografía y viajes | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 4 |
| Google Scholar | 3 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Orden-Mejía M.A. | 4 |
| Wilmer Carvache-Franco | 2 |
| Fátima G. Zamora-Flores | 1 |
| David Quezada-Tobar | 1 |
| Fátima Zamora Flores | 1 |
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Publicaciones del autor
Motivations, satisfactions and the socio-demographic aspect of visitors in typical restaurants
ArticleAbstract: Gastronomic tourism is an activity that promotes local culture and products, increases the attractivPalabras claves:Gastronomic tourism, Las huecas, Local cuisine, Motivations, SatisfactionsAutores:Diana C. Zambrano-Conforme, Orden-Mejía M.A.Fuentes:scopusAttributes of the service that influence and pbkp_redict satisfaction in typical gastronomy
ArticleAbstract: Typical gastronomy is an essential component in the diversification of destinations and a way to undPalabras claves:attributes, Loyalty, pbkp_rediction, SATISFACTION, Typical foodAutores:Diana C. Zambrano-Conforme, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:googlescopusSegmentation based on gastronomic motivations in a coastal destination
ArticleAbstract: The objectives of the present study are: i) to identify the segments of tourism demand, based on gasPalabras claves:coastal destination, Gastronomic motivations, Market Segmentation, tourist motivations, Tourist satisfactionAutores:Diana C. Zambrano-Conforme, Orden-Mejía M.A., Wilmer Carvache-FrancoFuentes:googlescopusEthnic food: A microbiological evaluation of black shellfish ceviche that is sold in typical restaurants
ArticleAbstract: Ceviches are part of the cuisine in different countries of the Pacific coastal zone, they have becomPalabras claves:ANADARA TUBERCULOSA, Black shellfish ceviche, Foodborne diseases, Las huecas, Microbiological quality, Typical restaurantAutores:David Quezada-Tobar, Diana C. Zambrano-Conforme, Fátima G. Zamora-Flores, Fátima Zamora Flores, Orden-Mejía M.A.Fuentes:googlescopus