| Influence of origins and bee species on physicochemical, antioxidant properties and botanical discrimination of stingless bee honey S Shamsudin, J Selamat, M Sanny, SB Abd. Razak, NN Jambari, Z Mian, ... International Journal of Food Properties 22 (1), 239-264, 2019 | 122 | 2019 |
| Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken NDS Hasnol, S Jinap, M Sanny Food chemistry 145, 514-521, 2014 | 84 | 2014 |
| Acrylamide formation in vegetable oils and animal fats during heat treatment G Daniali, S Jinap, P Hajeb, M Sanny, CP Tan Food chemistry 212, 244-249, 2016 | 71 | 2016 |
| The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips PK Lim, S Jinap, M Sanny, CP Tan, A Khatib Journal of food science 79 (1), T115-T121, 2014 | 68 | 2014 |
| Muslim consumers' awareness and perception of Halal food fraud AAA Ruslan, NH Kamarulzaman, M Sanny International Food Research Journal 25, S87-S96, 2018 | 66 | 2018 |
| Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken S Jinap, NDS Hasnol, M Sanny, MHA Jahurul Food Control 84, 478-484, 2018 | 63 | 2018 |
| Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures NH Ahmad Kamal, J Selamat, M Sanny Food Additives & Contaminants: Part A 35 (5), 848-869, 2018 | 62 | 2018 |
| A Comparative Characterization of Physicochemical and Antioxidants Properties of Processed Heterotrigona itama Honey from Different Origins and Classification … S Shamsudin, J Selamat, M Sanny, SB AR, NN Jambari, A Khatib Molecules 24 (21), 3898, 2019 | 57 | 2019 |
| Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices WMW Ainiza, S Jinap, M Sanny Food Control 50, 913-918, 2015 | 55 | 2015 |
| Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? M Sanny, S Jinap, EJ Bakker, M Van Boekel, PA Luning Food chemistry 135 (3), 2012 | 50 | 2012 |
| Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study M Sanny, S Jinap, EJ Bakker, M Van Boekel, PA Luning Food chemistry 132 (1), 134-143, 2012 | 49 | 2012 |
| Contribution of lipid towards acrylamide formation during intermittent frying of French fries SL Kuek, AHA Tarmizi, RA Abd Razak, S Jinap, S Norliza, M Sanny Food Control 118, 107430, 2020 | 41 | 2020 |
| 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 G Daniali, S Jinap, M Sanny, CP Tan Food chemistry 245, 1-6, 2018 | 40 | 2018 |
| Chemical profiling of different types of soy sauce and the relationship with its sensory attributes AS Syifaa, S Jinap, M Sanny, A Khatib Journal of food quality 39 (6), 714-725, 2016 | 34 | 2016 |
| Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study M Sanny, PA Luning, S Jinap, EJ Bakker, M Van Boekel Journal of food protection 76 (3), 462-472, 2013 | 30 | 2013 |
| Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1, 2-diol esters (3-MCPDE), glycidyl esters … RA Abd Razak, AHA Tarmizi, A Kuntom, M Sanny, IS Ismail Food Control 124, 107887, 2021 | 28 | 2021 |
| Morphological, structural, thermal, permeability, and antimicrobial activity of PBS and PBS/TPS films incorporated with biomaster-silver for food packaging application N Aziman, LK Kian, M Jawaid, M Sanny, S Alamery Polymers 13 (3), 391, 2021 | 20 | 2021 |
| Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates. SL Sue, R Sulaiman, M Sanny, ZA Hanani International Food Research Journal 22 (3), 2015 | 20 | 2015 |
| Impact of control behaviour on unacceptable variation in acrylamide in French fries M Sanny, PA Luning, WJ Marcelis, S Jinap, M Van Boekel Trends in food science & technology 21 (5), 256-267, 2010 | 20 | 2010 |
| Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets SNS Ahmad, AHA Tarmizi, RAA Razak, S Jinap, S Norliza, R Sulaiman, ... Foods 10 (2), 257, 2021 | 19 | 2021 |
