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S Jinap

Showing results (21-30 of 45) with videos related to

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Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 15, 2009
Monitoring of free glutamic acid in Malaysian processed foods, dishes and condimentsM Khairunnisak, A H Azizah, S Jinap, et al.
Journal of Food Science and Technology|July 4, 2015
Suitable coating material for microencapsulation of spray-dried fish oilM Tirgar, S Jinap, I S M Zaidul, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on Mycotoxins in Food and Feed: Malaysia Case StudyL Afsah-Hejri, S Jinap, P Hajeb, et al.
Food Chemistry|July 5, 2016
Acrylamide formation in vegetable oils and animal fats during heat treatmentG Daniali, S Jinap, P Hajeb, et al.
Journal of Food Science|September 23, 2008
Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidaseS Jinap, Y Ikrawan, J Bakar, et al.
Journal of Liposome Research|October 9, 2013
Optimization on preparation condition of polyunsaturated fatty acids nanoliposome prepared by Mozafari methodB Rasti, S Jinap, M R Mozafari, et al.
International Journal of Food Sciences and Nutrition|March 29, 2001
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperaturesS Jinap, A A Ali, Y B Man, et al.
Journal of Food Science and Technology|October 21, 2014
Sorption isotherms and isosteric heats of sorption of Malaysian paddyWael Mousa, Farinazleen Mohamad Ghazali, S Jinap, et al.
Journal of Applied Microbiology|September 3, 2011
Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddyW Mousa, F M Ghazali, S Jinap, et al.
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.
Pageof 5

Showing results (21-30 of 45) with videos related to

Sort By:
Pageof 5
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|August 15, 2009
Monitoring of free glutamic acid in Malaysian processed foods, dishes and condimentsM Khairunnisak, A H Azizah, S Jinap, et al.
Journal of Food Science and Technology|July 4, 2015
Suitable coating material for microencapsulation of spray-dried fish oilM Tirgar, S Jinap, I S M Zaidul, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on Mycotoxins in Food and Feed: Malaysia Case StudyL Afsah-Hejri, S Jinap, P Hajeb, et al.
Food Chemistry|July 5, 2016
Acrylamide formation in vegetable oils and animal fats during heat treatmentG Daniali, S Jinap, P Hajeb, et al.
Journal of Food Science|September 23, 2008
Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidaseS Jinap, Y Ikrawan, J Bakar, et al.
Journal of Liposome Research|October 9, 2013
Optimization on preparation condition of polyunsaturated fatty acids nanoliposome prepared by Mozafari methodB Rasti, S Jinap, M R Mozafari, et al.
International Journal of Food Sciences and Nutrition|March 29, 2001
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperaturesS Jinap, A A Ali, Y B Man, et al.
Journal of Food Science and Technology|October 21, 2014
Sorption isotherms and isosteric heats of sorption of Malaysian paddyWael Mousa, Farinazleen Mohamad Ghazali, S Jinap, et al.
Journal of Applied Microbiology|September 3, 2011
Modelling the effect of water activity and temperature on growth rate and aflatoxin production by two isolates of Aspergillus flavus on paddyW Mousa, F M Ghazali, S Jinap, et al.
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.
Pageof 5