Huey C. Boo, Ph.D.
Affiliations: | 2003 | Pennsylvania State University, State College, PA, United States |
Area:
Marketing Business AdministrationGoogle:
"Huey Boo"Parents
Sign in to add mentor| Anna S. Mattila | grad student | 2003 | Penn State | |
| (Brand alliance model: The moderating role of consumption goals and image congruency in consumers' hotel brand evaluations.) | ||||
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Publications
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| Chia SL, Sulaiman R, Boo HC, et al. (2015) Modeling of Rice Bran Oil Yield and Bioactive Compounds Obtained Using Subcritical Carbon Dioxide Soxhlet Extraction (SCDS) Industrial and Engineering Chemistry Research. 54: 8546-8553 |
| Chia SL, Boo HC, Muhamad K, et al. (2015) Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil Jaocs, Journal of the American Oil Chemists' Society. 92: 393-402 |
| Boo HC, Mattila AS, Tan CY. (2013) Effectiveness of recovery actions on deviant customer behavior-The moderating role of gender International Journal of Hospitality Management. 35: 180-192 |
| Saadi S, Ariffin AA, Ghazali HM, et al. (2012) Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage Food Chemistry. 133: 1485-1493 |
| Loi CC, Boo HC, Mohammed AS, et al. (2011) A high performance liquid chromatography method for determination of furfural in crude palm oil. Food Chemistry. 128: 223-6 |
| Saadi S, Ariffin AA, Ghazali HM, et al. (2011) Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats. Journal of Food Science. 76: C21-30 |
| Chua BL, Othman M, Boo HC, et al. (2010) Servicescape failure and recovery strategy in the food service industry: The effect on customer repatronization Journal of Quality Assurance in Hospitality and Tourism. 11: 179-198 |
| Mirhosseini H, Tan CP, Taherian AR, et al. (2009) Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology Carbohydrate Polymers. 75: 512-520 |
| Boo HC, Mattila AS. (2002) A Hotel Restaurant Brand Alliance Model Journal of Foodservice Business Research. 5: 5-23 |