| Foodservice Hygiene Factors-The Consumer Perspective U Fatimah, HC Boo, M Sambasivan, R Salleh International Journal of Hospitality Management 30 (1), 38-45, 2011 | 170 | 2011 |
| Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage H Mirhosseini, CP Tan, A Aghlara, NSA Hamid, S Yusof, HC Boo Carbohydrate Polymers 73 (1), 83-91, 2008 | 142 | 2008 |
| Understanding airline travelers’ perceptions of well-being: The role of cognition, emotion, and sensory experiences in airline lounges HC Kim, BL Chua, S Lee, HC Boo, H Han Journal of Travel & Tourism Marketing 33 (9), 1213-1234, 2016 | 137 | 2016 |
| Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology H Mirhosseini, CP Tan, NSA Hamid, S Yusof, HC Boo Food Hydrocolloids 23 (2), 271-280, 2009 | 115 | 2009 |
| Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology H Mirhosseini, CP Tan, AR Taherian, HC Boo Carbohydrate Polymers 75 (3), 512-520, 2009 | 99 | 2009 |
| Effect of food experience on overall satisfaction: comparison between first-time and repeat visitors to Malaysia. BH Roozbeh, SI Ng, HC Boo International Food Research Journal 20 (1), 141-146, 2013 | 70 | 2013 |
| Profiling Service Failure and Customer Online Complaint Motives in the Case of Single Failure and Double Deviation PT Loo, HC Boo, C Khoo-Lattimore Journal of Hospitality Marketing & Management 22 (7), 728-751, 2013 | 62 | 2013 |
| Servicescape failure and recovery strategy in the food service industry: the effect on customer repatronization BL Chua, M Othman, HC Boo, MS Abkarim, S Ramachandran Journal of Quality Assurance in Hospitality & Tourism 11 (3), 179-198, 2010 | 59 | 2010 |
| Effectiveness of recovery actions on deviant customer behavior—The moderating role of gender HC Boo, AS Mattila, CY Tan International Journal of Hospitality Management 35 (December), 180-192, 2013 | 55 | 2013 |
| Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs S Saadi, A Azis Ariffin, H Mohd Ghazali, M Sahri Miskandar, HC Boo, ... Food Chemistry 132 (1), 603-612, 2012 | 47 | 2012 |
| Microbiology of chili bo, a popular Malaysian food ingredient JJ Leisner, G Rusul, BW Wee, HC Boo, K Muhammad Journal of Food Protection 60 (10), 1235-1240, 1997 | 45 | 1997 |
| Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil SL Chia, HC Boo, K Muhamad, R Sulaiman, F Umanan, GH Chong Journal of the American Oil Chemists' Society 92 (3), 393-402, 2015 | 39 | 2015 |
| Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats S Saadi, AA Ariffin, HM Ghazali, MS Miskandar, SM Abdulkarim, HC Boo Journal of Food Science 76 (1), C21-C30, 2011 | 37 | 2011 |
| Consumer perceptions and concerns about the healthfulness and safety of food served at fairs and festivals HC Boo, R Ghiselli, BA Almanza Event management 6 (2), 85-92, 2000 | 37 | 2000 |
| Crystallisation regime of w/o emulsion [eg< i> multipurpose margarine</i>] models during storage S Saadi, AA Ariffin, HM Ghazali, MS Abdulkarim, HC Boo, MS Miskandar Food Chemistry 133 (4), 1485-1493, 2012 | 34 | 2012 |
| A Hotel Restaurant Brand Alliance Model HC Boo, AS Mattila Journal of Foodservice Business Research 5 (2), 5-23, 2002 | 34 | 2002 |
| Effects of Enzymatic Liquefaction, Maltodextrin Concentration, and Spray-Dryer Air Inlet Temperature on Pumpkin Powder Characteristics F Shavakhi, HC Boo, A Osman, HM Ghazali Food and Bioprocess Technology 5 (7), 2837-2847, 2012 | 33 | 2012 |
| The Product-related Failures in Restaurants WL Chan, WMW Hassan, HC Boo Procedia-Social and Behavioral Sciences 144, 223-228, 2014 | 27 | 2014 |
| An integrative model of facial recognition check-in technology adoption intention: the perspective of hotel guests in Singapore HC Boo, BL Chua International Journal of Contemporary Hospitality Management, 2022 | 26 | 2022 |
| Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings AA Ariffin, Y Mohamud, K Roselina, HC Boo, LC Nyuk, YB Che Man International Food Research Journal 18 (1), 189-200, 2011 | 26 | 2011 |
