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Journal of Food Science|December 19, 2013
The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chipsP K Lim, S Jinap, M Sanny, et al.
Food Chemistry|May 24, 2016
The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intakeShahzad Zafar Iqbal, Muhammad Rafique Asi, Usman Hanif, et al.
Journal of Neonatal-Perinatal Medicine|January 13, 2016
Improving neonatal complications with a structured multidisciplinary approach to gestational diabetes mellitus managementA Rahmani, B Afandi
Optics Letters|December 8, 2007
Contribution of evanescent waves to the far field: the atomic point of viewA Rahmani, G W Bryant
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|September 6, 2017
Reduction of Aspergillus spp. and aflatoxins in peanut sauce processing by oil-less frying of chilli powder and retort processingA H Farawahida, S Jinap, M A R Nor-Khaizura, et al.
Appetite|July 6, 2010
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotidesS Jinap, A R Ilya-Nur, S C Tang, et al.
Journal of Molecular Graphics & Modelling|March 2, 2016
Development of an accurate molecular mechanics model for buckling behavior of multi-walled carbon nanotubes under axial compressionB Safaei, P Naseradinmousavi, A Rahmani
International Journal of Food Microbiology|June 11, 2018
Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in MalaysiaM Norlia, S Jinap, M A R Nor-Khaizura, et al.
Phytochemical Analysis : PCA|August 20, 2002
Rapid method for determining malondialdehyde as secondary oxidation product in palm olein system by Fourier transform infrared spectroscopyM E S Mirghani, Y B Che Man, S Jinap, et al.
Food Chemistry|October 6, 2015
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational studyM Sanny, S Jinap, E J Bakker, et al.
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