| Los paisajes de la cultura: la gastronomía y el patrimonio culinario F Fusté-Forné Dixit 24 (1), 4-16, 2016 | 166 | 2016 |
| Robot chefs in gastronomy tourism: What's on the menu? F Fusté-Forné Tourism Management Perspectives 37, 100774, 2021 | 105 | 2021 |
| Slow food tourism: an ethical microtrend for the Anthropocene F Fusté-Forné, T Jamal Journal of Tourism Futures 6 (3), 227-232, 2020 | 89 | 2020 |
| Post-Pandemic Recovery: A Case of Domestic Tourism in Akaroa (South Island, New Zealand) A Hussain, F Fusté-Forné World 2 (1), 127-138, 2021 | 87 | 2021 |
| Seasonality in food tourism: wild foods in peripheral areas F Fusté-Forné Tourism Geographies, 1-21, 2019 | 83 | 2019 |
| Co-Creating New Directions for Service Robots in Hospitality and Tourism F Fusté-Forné, T Jamal Tourism and Hospitality 2 (1), 43-61, 2021 | 75 | 2021 |
| Savouring place: Cheese as a food tourism destination landmark F Fusté-Forné Journal of Place Management and Development 13 (2), 177-194, 2020 | 55 | 2020 |
| Cheese tourism in a world heritage site: Vall de Boí (Catalan Pyrenees) F Fusté Forné © European Journal of Tourism Research, 2015, vol. 11, p. 87-101, 2015 | 54 | 2015 |
| Food tourism in New Zealand: Canterbury's foodscapes F Fusté-Forné, T Berno Gastronomy and Tourism 2 (2), 71-86, 2016 | 49 | 2016 |
| El turisme gastronòmic: autenticitat i desenvolupament local en zones rurals F Fusté Forné Documents d'Analisi Geografica, 2015, vol. 61, núm. 2, p. 289-304, 2015 | 49* | 2015 |
| Imaginaries of cheese: revisiting narratives of local produce in the contemporary world T Berno, F Fusté-Forné Annals of Leisure Research 23 (5), 608-626, 2020 | 48 | 2020 |
| Limited tourism: Travel bubbles for a sustainable future F Fusté-Forné, N Michael Journal of Sustainable Tourism 31 (1), 73-90, 2023 | 45 | 2023 |
| Tasting cheesescapes in Canterbury (New Zealand) F Fusté‐Forné New Zealand Geographer 72 (1), 41-50, 2016 | 40 | 2016 |
| Developing cheese tourism: A local-based perspective from Valle de Roncal (Navarra, Spain) F Fusté-Forné Journal of Ethnic Foods 7 (1), 26, 2020 | 36 | 2020 |
| A land of cheese: from food innovation to tourism development in rural Catalonia F Fusté-Forné, L Mundet i Cerdan Journal of Tourism and Cultural Change 19 (2), 166-183, 2021 | 35 | 2021 |
| Say Gouda, say cheese: Travel narratives of a food identity F Fusté-Forné International Journal of Gastronomy and Food Science 22, 100252, 2020 | 35 | 2020 |
| Street food in New York City: Perspectives from a holiday market F Fusté-Forné International Journal of Gastronomy and Food Science 24, 100319, 2021 | 34 | 2021 |
| Marketing of luxurious gastronomic experiences on social media: The visual storytelling of luxury hotels N Michael, F Fusté‐Forné International Journal of Tourism Research 24 (6), 827-838, 2022 | 30 | 2022 |
| Sociocultural and gastronomic revaluation of local products: trumfa in the Vall de Camprodon (Catalonia, Spain) E Noguer-Juncà, M Crespi-Vallbona, F Fusté-Forné International Journal of Gastronomy and Food Science 26, 100425, 2021 | 29 | 2021 |
| Robots in service experiences: Negotiating food tourism in pandemic futures F Fusté-Forné, S Ivanov Journal of Tourism Futures 7 (3), 303-310, 2021 | 27 | 2021 |
