1. Acrylamide formation in vegetable oils and animal fats during heat treatment. (1st December 2016) Authors: Daniali, G.; Jinap, S.; Hajeb, P.; Sanny, M.; Tan, C.P. Journal: Food chemistry Issue: Volume 212(2016) Page Start: 244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Acrylamide formation in vegetable oils and animal fats during heat treatment. (1st December 2016) Authors: Daniali, G.; Jinap, S.; Hajeb, P.; Sanny, M.; Tan, C.P. Journal: Food chemistry Issue: Volume 212(2016) Page Start: 244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Assessment and detection of the potential contaminants from oil palm empty fruit bunch fiber-based biodegradable tray. (September 2021) Authors: Naziruddin, M.A.; Jawaid, M.; Yusof, N.L.; Abdul-Mutalib, N.A.; Ahmad, M.F.; Sanny, M.; Alzahari, A. Journal: Food packaging and shelf life Issue: Volume 29(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Assessment of residual styrene monomer migration into yoghurt packed in High Impact Polystyrene pots using a modelling approach. (June 2023) Authors: Naziruddin, M.A.; Nurulhuda, K.; Sulaiman, R.; Sanny, M. Journal: Food control Issue: Volume 148(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system. (15th April 2018) Authors: Daniali, G.; Jinap, S.; Sanny, M.; Tan, C.P. Journal: Food chemistry Issue: Volume 245(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. (February 2018) Authors: Jinap, S.; Hasnol, N.D.S.; Sanny, M.; Jahurul, M.H.A. Journal: Food control Issue: Volume 84(2018) Page Start: 478 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. (21st April 2022) Authors: Nor Hasyimah, A. K.; Jinap, S.; Sanny, M.; Ainaatul, A. I.; Sukor, R.; Jambari, N. N.; Nordin, N.; Jahurul, M. H. A. Journal: Polycyclic aromatic compounds Issue: Volume 42:Number 4(2022) Page Start: 1620 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices. (April 2015) Authors: Wan Ainiza, W.M.; Jinap, S.; Sanny, M. Journal: Food control Issue: Volume 50(2015:Apr.) Page Start: 913 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of fat contents and conditions of contact in actual use on styrene monomer migrated from general-purpose polystyrene into selected fatty dishes and beverage. (March 2020) Authors: Naziruddin, M.A.; Sulaiman, R.; Abdul Halim Lim, S.; Jinap, S.; Nurulhuda, K.; Sanny, M. Journal: Food packaging and shelf life Issue: Volume 23(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips. Issue 1 (17th December 2013) Authors: Lim, P.K.; Jinap, S.; Sanny, M.; Tan, C.P.; Khatib, A. Journal: Journal of food science Issue: Volume 79:Issue 1(2014) Page Start: T115 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗