Minyak goreng & kanser

by Sanny, Maimunah
Published 2021

Acrylamide in fried potato products

by Luning, Pieternel A, Sanny, Maimunah
Published 2016

Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries

by Abdul Hamid, N., Omar, Syaliza, Sanny, Maimunah
Published 2019

Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

by Hasnol, Nur Diyana Syamim, Selamat, Jinap, Sanny, Maimunah
Published 2014

Antibacterial activity of Malaysian produced stingless-bee honey on wound pathogens

by Omar, Syaliza, Mat Kamir, Nursyamimi Farhana, Sanny, Maimunah
Published 2019

Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices

by Wan Mustapha, Wan Ainiza, Selamat, Jinap, Sanny, Maimunah
Published 2015

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

by Syifa, Alam Shah, Jinap, Selamat, Sanny, Maimunah, Khatib, Alfi
Published 2016

Muslim consumers' awareness and perception of halal food fraud

by Ruslan, Akma Aizatul Ain, Kamarulzaman, Nitty Hirawaty, Sanny, Maimunah
Published 2017

Muslim consumers' awareness and perception of halal food fraud

by Ruslan, Akma Aizatul Ain, Kamarulzaman, Nitty Hirawaty, Sanny, Maimunah
Published 2018

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

by Daniali, Gisia, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping
Published 2018

Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

by Alam Shah, Nur Syifaa, Selamat, Jinap, Sanny, Maimunah, Khatib, Alfi
Published 2016

Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

by Lim, Sue Shan, Sulaiman, Rabiha, Sanny, Maimunah, Zainal Abedin, Nur Hanani
Published 2015

Fish gelatin films incorporated with different oils: effect of thickness on physical and mechanical properties

by A. H., Norfarahin, Sanny, Maimunah, Sulaiman, R., Zainal Abedin, Nur Hanani
Published 2018

Morphological, structural, thermal, permeability and antimicrobial activity of PBS and PBS/TPS films incorporated with Biomaster-silver for food packaging application

by Aziman, Nurain, Lau, Kia Kian, Jawaid, Mohammad, Sanny, Maimunah, Alamery, Salman
Published 2021

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips

by Lim, Pek Kui, Selamat, Jinap, Sanny, Maimunah, Tan, Chin Ping, Khatib, Alfi
Published 2014

Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries

by Kamarudin, Siti Asiah, Selamat, Jinap, Sukor, Rashidah, Foo, Siew Pheng, Sanny, Maimunah
Published 2018

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

by Selamat, Jinap, Hasnol, Nur Diyana Syamim, Sanny, Maimunah, Jahurul, M. H. A.
Published 2018

Holistic approaches to reducing Salmonella contamination in poultry industry

by Abdul Rahiman, Ummu Afiqah, Nordin, Noordiana, Abdul Mutalib, Noor Azira, Sanny, Maimunah
Published 2021

Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

by Jinap, Selamat, Hasnol, Nur Diyana Syamim, Sanny, Maimunah, Akanda, Md Jahurul Haque
Published 2017

Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken

by Alam Shah, Syifaa, Selamat, Jinap, Akanda, Md. Jahurul Haque, Sanny, Maimunah, Khatib, Alfi
Published 2018