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Tommaso Savino

Researcher at Instituto Politécnico Nacional

Publications -  11
Citations -  800

Tommaso Savino is an academic researcher from Instituto Politécnico Nacional. The author has contributed to research in topics: Haute cuisine & Creative industries. The author has an hindex of 9, co-authored 11 publications receiving 576 citations. Previous affiliations of Tommaso Savino include University of the Republic.

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Search and Recombination Process to Innovate: A Review of the Empirical Evidence and a Research Agenda

TL;DR: A systematic literature review of 87 empirical articles in the innovation management field is presented in this article, where the authors identify areas of convergence and provide directions for future research by collecting empirical evidence regarding how firms conduct the search and recombination process.
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Managing knowledge assets for open innovation: a systematic literature review

TL;DR: This is the first attempt to highlight how knowledge should be managed in an OI context by adopting a KM lens and highlights the most relevant KM practices to support OI activities on the basis of the inbound, outbound and coupled OI processes.
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Search, recombination, and innovation: : lessons from haute cuisine

TL;DR: In this paper, the authors investigated the impact of searching and recombining old components in the development of successful innovations and identified the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination.
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Maturity of knowledge inputs and innovation value: The moderating effect of firm age and size

TL;DR: In this paper, the relationship between knowledge maturity and innovation value depends on firm age and size, and the successful recombination of knowledge inputs of different ages is strictly related to structural characteristics of innovating firms.
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Reinterpreting Tradition to Innovate: The Case of Italian Haute Cuisine

TL;DR: In this paper, the authors conducted an inductive qualitative research, based on five case studies represented by Italian restaurants awarded with three Michelin stars, to investigate the development of new products within cultural and creative industries resulting from the use of traditional elements.