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Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Qualitative and Quantitative Analysis of MycotoxinsA Rahmani, S Jinap, F SoleimanyFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|October 21, 2010
Validation of the procedure for the simultaneous determination of aflatoxins ochratoxin A and zearalenone in cereals using HPLC-FLDA Rahmani, S Jinap, F SoleimanyFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 22, 2011
Simultaneous detection of 12 mycotoxins in cereals using RP-HPLC-PDA-FLD with PHRED and a post-column derivatization systemF Soleimany, S Jinap, A Rahmani, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 20, 2009
Effects of washing pre-treatment on mercury concentration in fish tissueP Hajeb, S JinapCritical Reviews in Food Science and Nutrition|June 11, 2014
Umami taste components and their sources in Asian foodsP Hajeb, S JinapFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 14, 2012
Reduction of mycotoxins in white pepperM Jalili, S JinapJournal of Agricultural and Food Chemistry|April 21, 2012
Reduction of mercury from mackerel fillet using combined solution of cysteine, EDTA, and sodium chlorideP Hajeb, S JinapFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|March 19, 2011
The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washingM Jalili, S Jinap, R SonMycopathologia|June 8, 2010
Natural occurrence of ochratoxin A contamination in commercial black and white pepper productsM Jalili, S Jinap, S RaduPageof 12