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Food Chemistry
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May 24, 2016
The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intake
Shahzad Zafar Iqbal, Muhammad Rafique Asi, Usman Hanif, et al.
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 processing
A 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'-nucleotides
S Jinap, A R Ilya-Nur, S C Tang, et al.
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 Malaysia
M 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 spectroscopy
M 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 study
M Sanny, S Jinap, E J Bakker, et al.
Journal of Food Protection
|
March 7, 2013
Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study
M Sanny, P A Luning, S Jinap, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
August 5, 2014
Optimisation of the supercritical extraction of toxic elements in fish oil
P Hajeb, S Jinap, Sh Shakibazadeh, et al.
Food Chemistry
|
September 8, 2012
Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
M Sanny, S Jinap, E J Bakker, et al.
Meat Science
|
March 19, 2013
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay
S Jinap, M S Mohd-Mokhtar, A Farhadian, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 45) with videos related to
Sort By:
Page
of 5
Food Chemistry
|
May 24, 2016
The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intake
Shahzad Zafar Iqbal, Muhammad Rafique Asi, Usman Hanif, et al.
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 processing
A 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'-nucleotides
S Jinap, A R Ilya-Nur, S C Tang, et al.
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 Malaysia
M 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 spectroscopy
M 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 study
M Sanny, S Jinap, E J Bakker, et al.
Journal of Food Protection
|
March 7, 2013
Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study
M Sanny, P A Luning, S Jinap, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
August 5, 2014
Optimisation of the supercritical extraction of toxic elements in fish oil
P Hajeb, S Jinap, Sh Shakibazadeh, et al.
Food Chemistry
|
September 8, 2012
Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?
M Sanny, S Jinap, E J Bakker, et al.
Meat Science
|
March 19, 2013
Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay
S Jinap, M S Mohd-Mokhtar, A Farhadian, et al.
Page
of 5