Glutamate. Its applications in food and contribution to health von Jinap, S., Hajeb, P.

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The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intake von Iqbal, Shahzad Zafar, Asi, Muhammad Rafique, Hanif, Usman, Zuber, Muhammad, Jinap, S.

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Determination of mycotoxins in cereals by liquid chromatography tandem mass spectrometry von Soleimany, F., Jinap, S., Abas, F.

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Determination of polycyclic aromatic hydrocarbons in grilled meat von Farhadian, Afsaneh, Jinap, S., Abas, Faridah, Sakar, Zaidul Islam

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Natural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs von Iqbal, Shahzad Zafar, Nisar, Sonia, Asi, Muhammad Rafique, Jinap, S.

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Application of supercritical CO2 in lipid extraction - A review von SAHENA, F, ZAIDUL, I. S. M, JINAP, S, KARIM, A. A, ABBAS, K. A, NORULAINI, N. A. N, OMAR, A. K. M

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A UPLC–MS/MS for simultaneous determination of aflatoxins, ochratoxin A, zearalenone, DON, fumonisins, T-2 toxin and HT-2 toxin, in cereals von Soleimany, F., Jinap, S., Faridah, A., Khatib, A.

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Assessment of aflatoxins, ochratoxin A and zearalenone in breakfast cereals von Iqbal, Shahzad Zafar, Rabbani, Tehmeena, Asi, Muhammad Rafique, Jinap, S.

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Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat von Farhadian, A., Jinap, S., Hanifah, H.N., Zaidul, I.S.

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A Review on Mycotoxins in Food and Feed: Malaysia Case Study von Afsah‐Hejri, L., Jinap, S., Hajeb, P., Radu, S., Shakibazadeh, Sh

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Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics von Jahurul, M.H.A., Zaidul, I.S.M., Norulaini, N.A.N., Sahena, F., Jinap, S., Azmir, J., Sharif, K.M., Omar, A.K. Mohd

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Qualitative and Quantitative Analysis of Mycotoxins von Rahmani, A., Jinap, S., Soleimany, F.

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Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation von Zaman, Muhammad Zukhrufuz, Abu Bakar, Fatimah, Jinap, S., Bakar, Jamilah

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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 von Daniali, G., Jinap, S., Sanny, M., Tan, C.P.

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Acrylamide formation in vegetable oils and animal fats during heat treatment von Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C.P.

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Aflatoxins and ochratoxin a reduction in black and white pepper by gamma radiation von Jalili, M., Jinap, S., Noranizan, M.A.

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Comparative study of the oxidative and physical stability of liposomal and nanoliposomal polyunsaturated fatty acids prepared with conventional and Mozafari methods von Rasti, B., Jinap, S., Mozafari, M.R., Yazid, A.M.

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Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface mode... von Arzandeh, S, Jinap, S

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Reduction of Mercury from Mackerel Fillet Using Combined Solution of Cysteine, EDTA, and Sodium Chloride von Hajeb, P, Jinap, S

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Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay) von Jinap, S., Iqbal, Shahzad Zafar, Selvam, Roshny M.P.

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