Findings regarding the direction and intensity of the relation between size and innovation in the literature are contradictory. In the journal Organization Studies in 1992, Damanpour proposed a meta-analytical study in an attempt to clarify the diversity of existing conclusions. The present article is a replica and an extension of that study using the same methodology. Our aim is to (1) bring the pool of accumulated knowledge up to date, examining the time span 1970–2001, and (2) review in greater depth the effects of alternative ways of measuring organizational size. The sample used was made up of 87 correlations drawn from 53 empirical studies published in the most important journals on business administration. The analysis enabled us to confirm the existence of a significant and positive correlation between size and innovation. It also provided evidence showing that the contradictory results obtained in previous studies are due to divergences in the methods used to operationalize one, or more, of the variables to be analysed. The main contribution made by our work stems from the fact that the empirical analysis performs a more thorough breakdown of the definitions of the size variable used in the literature. This may well be a first step toward justifying the differences in the results of the primary studies that analyse the relation under examination.

The microplate and the conventional methods are equals in a 95% confidence level.

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Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines were evaluated for antioxidant activity (AA) using the radical scavenging capacity (DPPH) method, total phenolic content (TPC) using the Folin-Ciocalteu method, total monomeric anthocyanins (TMAs) using the pH differential test, and color parameters using VIS-spectrophotometry. For blackberry wines, ellagitannins and anthocyanins were also analyzed using high-performance liquid chromatography with diode-array detection (HPLC-DAD). Apples wines (n = 40) had the lowest TPC (608 ± 86 mg/L) and AA (2.1 ± 0.3 mM Trolox). Blueberry wines (n = 12) had high TPC (1086 ± 194 mg/L) and moderate AA (5.4 ± 0.8 mM) but very low TMA (8 ± 3 mg/L), with a color evolved toward yellow and blue shades. Blackberry wines (n = 10) had the highest TPC (1265 ± 91 mg/L) and AA (12 ± 1 mM). Ellagitannins were the major phenolics (1172 ± 115 mg/L) and correlated well with AA (r = 0.88). Within anthocyanins (TMA 73 ± 16 mg/L), cyanidin-3-rutinoside (62%) and cyanidin-3-glucoside (15%) were predominant. Wines obtained by cofermentation of apples and blackberries (n = 8) showed intermediate characteristics (TPC 999 ± 83 mg/L, AA 6.2 ± 0.7 mM, TMA 35 ± 22 mg/L) between the blackberry and blueberry wines. The results suggest that the Andean berries, particularly R. glaucus, are suitable raw materials to produce wines with an in vitro antioxidant capacity that is comparable to red grape wines.

Twenty-eight blackberry ( Rubus glaucus Benth.) wines elaborated under different processing conditions were analyzed for total phenolics, ellagitannins, anthocyanins, color, and antioxidant activity. Ellagitannins were the main phenolic compounds and the most determinant factor in the antioxidant capacity of wines (r = 0.980). The major anthocyanins were cyanidin 3-rutinoside (64 ± 6%) and cyanidin 3-glucoside (19 ± 4%), followed by several minor compounds (17 ± 4%). Two of them were native blackberry anthocyanins, namely, cyanidin 3-rutinoside-5-glucoside and cyanidin 3-xylorutinoside. The remaining seven compounds were anthocyanin-related pigments generated during and after the alcoholic fermentation, identified as A-type and B-type vitisins and hydroxyphenylpyranoanthocyanins. The presence of fruit solids in contact with the liquid fraction during fermentation and the ratio of water to fruit employed in the preparation of the musts had a great impact on the content of ellagitannins, total phenolics, and the antioxidant activity of wines and a minor impact on their color and anthocyanin composition.

The aim of this study is to investigate differences in willingness to pay more for sustainable hotels, analyzing whether consumers’ searches for information about sustainability, the importance they assign to sustainability certifications, their previous experiences and sociodemographic variables, are all features that influence consumer intentions. We thus contribute to the literature on the importance of consumers’ concerns and awareness and how they influence consumer intentions regarding sustainability in the hotel sector. Our results, based on a sample of consumers of various nationalities, show that all the variables analyzed can explain the differences between consumers that are willing to pay more for sustainable hotels and those that are not, except those variables capturing sociodemographic characteristics. These results could help hotel managers to establish strategies to retain more responsible consumers and increase awareness of sustainability, and should prompt them to improve their sustainability practices.

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Purpose The purpose of this paper is to enrich the explanation of the interplay between internal and external – or district shared – exploration and exploitation capabilities as antecedents of a firm’s radical and incremental innovation. Previous studies do not differentiate between exploration and exploitation in district shared capabilities and how they interact with internal capabilities. Design/methodology/approach The paper uses hierarchical regression analysis to test the quadratic and moderating effects in a sample of 1,019 Spanish firms. Findings Results show an increasingly positive effect on radical innovation of exploration capabilities, enhanced by shared capabilities in exploration. In the case of incremental innovation, the study finds evidence of an increasingly positive influence of exploitation capabilities and a concave relationship of exploration capabilities. Moreover, shared exploitation capabilities weaken the effect of internal exploitation capabilities and also have a direct effect on incremental innovation. Therefore, the two capabilities are interchangeable in the effect they have on incremental innovation. Practical implications Depending on the firm’s innovation strategy, intra-district firms should develop specific capabilities and/or concentrate on adopting the shared capabilities in the destination. Originality/value The study furthers the understanding of the relationship between exploration and radical innovation, and between exploitation and incremental innovation, which is more complex than previously depicted. The study also differentiates between exploration and exploitation in shared capabilities, enriching understanding of the competitiveness of district firms.