487 results on '"Jinap, S."'
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2. A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil
3. 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
4. Effects of drying methods on oxidative stability of roselle seed oil (Hibiscus Sabdariffa): an optimization approach
5. Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
6. Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
7. Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in Malaysia
8. Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken
9. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken
10. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
11. Optimization of fat yield of bambangan (Mangifera pajang) kernel using response surface methodology and its antioxidant activities
12. Development, optimization and validation of QuEChERS based liquid chromatography tandem mass spectrometry method for determination of multimycotoxin in vegetable oil
13. Temperature, water activity and gas composition effects on the growth and aflatoxin production by Aspergillus flavus on paddy
14. Aflatoxin M1 in milk and dairy products, occurrence and recent challenges: A review
15. Effect of selected local spices marinades on the reduction of heterocyclic amines in grilled beef (satay)
16. Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices
17. Mercury Pollution in Malaysia
18. Effect of Different Time and Temperature of Various Cooking Methods on Sulfonamide Residues in Chicken Balls
19. Supercritical carbon dioxide extraction of highly unsaturated oil from Phaleria macrocarpa seed
20. Natural incidence of aflatoxins, ochratoxin A and zearalenone in chicken meat and eggs
21. The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide
22. Variation of aflatoxin M1 contamination in milk and milk products collected during winter and summer seasons
23. Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
24. The effect of maturity stages of banana on the formation of acrylamide in banana fritters
25. Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
26. Influence of different mobile phase compositions on detection of Ochratoxin A
27. Determination of fluoranthene, benzo[b]fluoranthene and benzo[a]pyrene in meat and fish products and their intake by Malaysian
28. Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
29. Suitable coating material for microencapsulation of spray-dried fish oil
30. Role of sodium hydrosulphite and pressure on the reduction of aflatoxins and ochratoxin A in black pepper
31. Aflatoxin determination using in-line immunoaffinity chromatography in foods
32. A UPLC–MS/MS for simultaneous determination of aflatoxins, ochratoxin A, zearalenone, DON, fumonisins, T-2 toxin and HT-2 toxin, in cereals
33. Natural occurrence of aflatoxins and ochratoxin A in commercial dried chili
34. Ochratoxin A quantification: Newly developed HPLC conditions
35. Influence of noodle processing (industrial protocol) on deoxynivalenol
36. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
37. Sorption isotherms and isosteric heats of sorption of Malaysian paddy
38. Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides
39. Glutamate. Its applications in food and contribution to health
40. Supercritical carbon dioxide extraction of bioactive flavonoid from Strobilanthes crispus (Pecah Kaca)
41. Effect of gamma radiation on reduction of mycotoxins in black pepper
42. Determination of polycyclic aromatic hydrocarbons in grilled meat
43. Assessment of mercury level in commonly consumed marine fishes in Malaysia
44. Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia
45. Sample preparation optimization for the simultaneous determination of mycotoxins in cereals
46. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
47. Biomagnifications of mercury and methylmercury in tuna and mackerel
48. Natural Occurrence of Ochratoxin A Contamination in Commercial Black and White Pepper Products
49. A study on the crystal structure of palm oil-based whipping cream
50. Application of FTIR spectroscopy in determining sesamol in sesame seed oil
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