| A critique of Hofstede’s fifth national culture dimension T Fang International journal of cross cultural management 3 (3), 347-368, 2003 | 1006 | 2003 |
| Yin Yang: A new perspective on culture T Fang Management and organization Review 8 (1), 25-50, 2012 | 722 | 2012 |
| Chinese business negotiating style T Fang Sage, 1999 | 500 | 1999 |
| Changing Chinese values: Keeping up with paradoxes GO Faure, T Fang International business review 17 (2), 194-207, 2008 | 497 | 2008 |
| Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems IC Sheih, TK Wu, TJ Fang Bioresource Technology 100 (13), 3419-3425, 2009 | 441 | 2009 |
| From" onion" to" ocean": Paradox and change in national cultures T Fang International Studies of Management & Organization 35 (4), 71-90, 2005 | 424 | 2005 |
| Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste IC Sheih, TJ Fang, TK Wu Food Chemistry 115 (1), 279-284, 2009 | 354 | 2009 |
| Asian management research needs more self-confidence: Reflection on Hofstede (2007) and beyond T Fang Asia Pacific journal of management 27, 155-170, 2010 | 337 | 2010 |
| Negotiating with the Chinese: A socio-cultural analysis P Ghauri, T Fang Journal of World Business 36 (3), 303-325, 2001 | 288 | 2001 |
| Chinese communication characteristics: A Yin Yang perspective T Fang, GO Faure International Journal of Intercultural Relations 35 (3), 320-333, 2011 | 253 | 2011 |
| Anticancer and antioxidant activities of the peptide fraction from algae protein waste IC Sheih, TJ Fang, TK Wu, PH Lin Journal of agricultural and food chemistry 58 (2), 1202-1207, 2010 | 240 | 2010 |
| Survival of Escherichia coli O157: H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157: H7 JM Chang, TJ Fang Food Microbiology 24 (7-8), 745-751, 2007 | 237 | 2007 |
| Microbiological quality of 18 C ready-to-eat food products sold in Taiwan TJ Fang, QK Wei, CW Liao, MJ Hung, TH Wang International journal of food microbiology 80 (3), 241-250, 2003 | 231 | 2003 |
| Negotiation: the Chinese style T Fang Journal of Business & Industrial Marketing 21 (1), 50-60, 2006 | 224 | 2006 |
| Minimum wages and employment in China T Fang, C Lin IZA Journal of Labor Policy 4, 1-30, 2015 | 177 | 2015 |
| Assessing the impact of culture on relationship creation and network formation in emerging Asian markets R Fletcher, T Fang European Journal of Marketing 40 (3/4), 430-446, 2006 | 175 | 2006 |
| Overeducated immigrants in the Canadian labour market: Evidence from the workplace and employee survey S Wald, T Fang Canadian Public Policy 34 (4), 457-479, 2008 | 148 | 2008 |
| The applications of polysaccharides from various mushroom wastes as prebiotics in different systems WT Chou, IC Sheih, TJ Fang Journal of Food Science 78 (7), M1041-M1048, 2013 | 128 | 2013 |
| Microbiological quality of chicken-and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines LS Manguiat, TJ Fang Food microbiology 36 (1), 57-62, 2013 | 123 | 2013 |
| Culture as a Driving Force for Interfirm Adaptation:: A Chinese Case T Fang Industrial Marketing Management 30 (1), 51-63, 2001 | 123 | 2001 |
