Manufacturer’s 1-Up from Used Games: Insights from the Secondhand Market for Video Games

Published: 3 March 2021

Authors: A. Kim, R.L. Saha, and Warut Khern-am-nuai Publication: Information Systems Research, Forthcoming Abstract:

McGill professors create AI-powered tool to monitor supply and demand of essential goods

Published: 12 February 2021

Desautels professors Maxime Cohen and Warut Khern-am-nuai are the brains behind a new technology that monitors the supply of essential goods at grocery stores. A joint venture with a team of...

When Paying for Reviews Pays Off: The Case of Performance-Contingent Monetary Rewards

Published: 9 February 2021

Authors: Y. Yu, Warut Khern-am-nuai and Alain Pinsonneault Publication: MIS Quarterly, Forthcoming Abstract:

The impact of an augmented reality game on local businesses: a study of Pokémon go on restaurants

Published: 9 February 2021

Authors: V. Pamuru, Warut Khern-am-nuai, K. N. Kannan Publication: Information Systems Research, Forthcoming Abstract:

Professor Khern-am-nuai awarded funding to help retailers predict surge demands

Published: 29 May 2020

McGill University has awarded Professor Warut Khern-am-nuai with MI4 Emergency COVID-19 Research Funding to examine social media data to help retailers identify panic buying behavior during the...

Enhancing security behaviour by supporting the user

Published: 16 February 2018

Authors: Steven Furnell, Warut Khern-am-nuai, Rawan Esmael, Weining Yang, Ninghui Li Publication: Computers and Security, Vol. 75, June 2018 Abstract: 

Warut Khern-am-nuai awarded 2017 SSHRC Partnership Engage Grant

Published: 23 January 2018

The Social Sciences and Humanities Research Council (SSHRC) introduced a Partnership Engage Grant in 2017 to better address the short-term needs, challenges and opportunities of researchers and...

Pokémon Go: a boon for businesses

Published: 4 October 2017

Professor Warut Khern-am-nuai is a co-author on a study revealing that Pokémon Go does not merely bring health benefits, as has been widely studied, but also contributes to increased restaurant...

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