sh.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • harvard-anglia-ruskin-university
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
How collaborative innovation networks affect new product performance: Product innovation capability, process innovation capability, and absorptive capacity
Institute for Management and Planning Studies, Tehran, Iran.
University of Leeds Management School, Leeds, United Kingdom.
Manchester Metropolitan University Business School, Manchester, United Kingdom / University of Sydney Business School, Sydney, Australia.
Södertörn University, School of Social Sciences, Business Studies.
Show others and affiliations
2018 (English)In: Industrial Marketing Management, ISSN 0019-8501, E-ISSN 1873-2062, Vol. 73, p. 193-205Article in journal (Refereed) Published
Abstract [en]

The current literature has investigated the direct relationship between collaborative innovation networks and new product performance, but the results are inconsistent. This research aims to explore the role of product and process innovation capabilities as two distinct mechanisms through which collaborative innovation networks improve new product performance. The study also examines the contingent effects of absorptive capacity on the relationship between collaborative innovation networks and the two innovation capability dimensions (i.e. product and process innovation). Survey data from 258 respondents from the Iranian high and medium technology manufacturing industries indicates the need for caution when developing collaborative innovation networks. We found that the effects of collaborative innovation networks on either product or process innovation capability are significant only in the presence of absorptive capacity. This finding suggests that the level of collaboration with different partners can enhance firms' innovation capabilities only if the focal firm's managers have developed the capacity to scan and acquire external knowledge. Our analyses further indicate that in the presence of absorptive capacity, only collaboration with research organizations and competitors have a positive effect on product innovation capability. In the case of process innovation capability, collaboration with research organizations and suppliers are the most important factors.

Place, publisher, year, edition, pages
2018. Vol. 73, p. 193-205
Keywords [en]
New product performance, Absorptive capacity, Collaborative innovation networks, Innovation capability
National Category
Business Administration
Identifiers
URN: urn:nbn:se:sh:diva-34767DOI: 10.1016/j.indmarman.2018.02.009ISI: 000444360900016Scopus ID: 2-s2.0-85043504959OAI: oai:DiVA.org:sh-34767DiVA, id: diva2:1190969
Available from: 2018-03-16 Created: 2018-03-16 Last updated: 2018-09-25Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records BETA

Oghazi, Pejvak

Search in DiVA

By author/editor
Oghazi, Pejvak
By organisation
Business Studies
In the same journal
Industrial Marketing Management
Business Administration

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 75 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • harvard-anglia-ruskin-university
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf