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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

Food chemistry, 2018-04, Vol.245, p.1-6

2018

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Acrylamide formation in vegetable oils and animal fats during heat treatment

Food chemistry, 2016-12, Vol.212, p.244-249

2016

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

Food chemistry, 2014-02, Vol.145, p.514-521

2014

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The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Journal of food science, 2014-01, Vol.79 (1), p.T115-T121

2014

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Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

Polycyclic aromatic compounds, 2022-04, Vol.42 (4), p.1620-1648

2022

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Supercritical fluid extraction of torch ginger: Encapsulation, metabolite profiling, and antioxidant activity

Journal of King Saud University. Science, 2023-07, Vol.35 (5), p.102700, Article 102700

2023

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Sage biomass powders by supercritical fluid extraction and hydro-distillation techniques: a comparative study of biological and chemical properties

Biomass conversion and biorefinery, 2023-09, Vol.13 (14), p.13091-13101

2023

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Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia

International Food Research Journal, 2023-10, Vol.30 (5), p.1171-1186

2023

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Electrochemical sensor based on biochar and reduced graphene oxide nanocomposite for carbendazim determination

Talanta (Oxford), 2020-12, Vol.220, p.121334-121334, Article 121334

2020

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Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

Grasas y aceites (Sevilla), 2023-07, Vol.74 (3), p.e510

2023

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

Journal of the Saudi Society of Agricultural Sciences, 2019-10, Vol.18 (4), p.396-400

2019

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Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Food chemistry, 2012-12, Vol.135 (3), p.2012-2020

2012

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Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

Food chemistry, 2012-05, Vol.132 (1), p.134-143

2012

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Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study

Journal of food protection, 2013-03, Vol.76 (3), p.462-472

2013

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

International food research journal, 2018-06, Vol.25 (3), p.1036-1043

2018

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METODE ESTD UNTUK PENGAMBILAN KEPUTUSAN GO/NO-GO EKSEKUSI IDE / RENCANA BISNIS PADA ERA INDUSTRI 4.0

Ekono Insentif, 2020-04, Vol.14 (1), p.28-38

2020

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

International food research journal, 2018-12, Vol.25 (6), p.2503-2510

2018

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The impact of preapheresis white blood cell count on autologous peripheral blood stem cell collection efficiency and HSC infusion side effect rate

Journal of clinical apheresis, 2018-06, Vol.33 (3), p.331-341

2018

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Muslim consumers' awareness and perception of Halal food fraud

International food research journal, 2018-01, Vol.25, p.S87-S96

2018

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Histopathological evaluation of formalin toxicity in Arapaima gigas (Arapaimidae), the giant fish from Amazon

Pesquisa Veterinária Brasileira, 2018-06, Vol.38 (6), p.1015-1025

2018

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Assessment of residual styrene monomer migration into yoghurt packed in High Impact Polystyrene pots using a modelling approach

Food control, 2023-06, Vol.148, p.109612, Article 109612

2023

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

International food research journal, 2015-01, Vol.22 (3), p.965

2015

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Impact of control behaviour on unacceptable variation in acrylamide in French fries

Trends in food science & technology, 2010, Vol.21 (5), p.256-267

2010

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Study on the preparation of CdTe nanocrystals on the surface of mesoporous silica and evaluation as modifier of carbon paste electrodes

Journal of porous materials, 2019-08, Vol.26 (4), p.1157-1169

2019

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Catalytic cracking of isopropylbenzene over hybrid HZSM-12/M41S (M41S = MCM-41 or MCM-48) micro-mesoporous materials

Petroleum science and technology, 2018-07, Vol.36 (13), p.923-929

2018

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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

Acrylamide formation in vegetable oils and animal fats during heat treatment

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

The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay

Supercritical fluid extraction of torch ginger: Encapsulation, metabolite profiling, and antioxidant activity

Sage biomass powders by supercritical fluid extraction and hydro-distillation techniques: a comparative study of biological and chemical properties

Effects of knowledge, attitudes, and practices of poultry handlers on the prevalence of Campylobacter along the poultry production chain in Peninsular Malaysia

Electrochemical sensor based on biochar and reduced graphene oxide nanocomposite for carbendazim determination

Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage

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

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study

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

METODE ESTD UNTUK PENGAMBILAN KEPUTUSAN GO/NO-GO EKSEKUSI IDE / RENCANA BISNIS PADA ERA INDUSTRI 4.0

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

The impact of preapheresis white blood cell count on autologous peripheral blood stem cell collection efficiency and HSC infusion side effect rate

Muslim consumers' awareness and perception of Halal food fraud

Histopathological evaluation of formalin toxicity in Arapaima gigas (Arapaimidae), the giant fish from Amazon

Assessment of residual styrene monomer migration into yoghurt packed in High Impact Polystyrene pots using a modelling approach

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

Impact of control behaviour on unacceptable variation in acrylamide in French fries

Study on the preparation of CdTe nanocrystals on the surface of mesoporous silica and evaluation as modifier of carbon paste electrodes

Catalytic cracking of isopropylbenzene over hybrid HZSM-12/M41S (M41S = MCM-41 or MCM-48) micro-mesoporous materials

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