Scopus
PhD: Wageningen University, The Netherlands (2012)
Master: Universiti of Malaya (2005)
Bachelor: Universiti Putra Malaysia (1994)
Email: s_maimunah@upm.edu.my
Phone: +603 - 8946 8375/8410
Fax: +603-8942 3552
Field of expertise: Food Quality Management, Chemical Food Safety
10 Landmark Publications:
1. Daniali, G., Jinap, S., Hajeb, P., Sanny, M., Tan, C.P. (2016). Acrylamide formation in vegetable oils and animal fats during heat treatment. Food Chemistry, Volume 212, 1 December 2016, Pages 244-249.
2. Sue Shan, L., Sulaiman, R., Sanny, M. and Nur Hanani, Z.A. (2015). Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates. International Food Research Journal, 22(3): 965-972.
3. Wan Ainiza, W. M., Jinap, S., Sanny, M. (2015). Simultaneous determination of aflatoxins and ochratoxin A in single and mixed spices. Food Control, 50, 913-918.
4. Hasnol, N.D.S., Jinap, S., Sanny, M. (2014). Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken. Food Chemistry, 145, 514-521.
5. Lim, P.K., Jinap, S. , Sanny, M., Tan, C.P., Khatib, A. (2014). The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips. Journal of Food Science, 79(1), T115-T121.
6. Sanny, M., Luning, P.A., Jinap, S., Bakker, E.J., and van Boekel, M.A.J.S. (2013). Effect of frying instructions to food handlers on acrylamide concentration in French fries: An explorative study. Journal of Food Protection, 76(3), 462-472.
Updated:: 29/08/2017 [noordiana]
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