Author

Jinap S

Professor of Food Science, Universiti Putra Malaysia - Cited by 11,781 - Food Safety - Food Chemistry - Food Science

Biography

Jinap S from the Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology Universiti Putra Malaysia. He is the Editorial Board Member of many peer reviewed journals and his area of expertise, as a Research Scholar credits him with many publications in National and International journals. He is committed to highest standards of excellence and it proves through his co-authorship of many books. He has expertise in Food Safety, Food Chemistry, Food Science, Food Safety Management. He has more than 200 publications.     
Title
Cited by
Year
The presence of aflatoxins and ochratoxin A in rice and rice products; and evaluation of dietary intake
SZ Iqbal, MR Asi, U Hanif, M Zuber, S JinapFood chemistry 210, 135-140, 2016201
98
2016
Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables
F Al-Juhaimi, K Ghafoor, MM Özcan, MHA Jahurul, EE Babiker, S Jinap, ...Journal of food science and technology 55, 3872-3880, 2018201
93
2018
Acrylamide formation in vegetable oils and animal fats during heat treatment
G Daniali, S Jinap, P Hajeb, M Sanny, CP TanFood chemistry 212, 244-249, 2016201
58
2016
Aspergillus section Flavi and Aflatoxins: Occurrence, Detection, and Identification in Raw Peanuts and Peanut-Based Products Along the Supply Chain
M Norlia, S Jinap, MAR Nor-Khaizura, S Radu, NIP Samsudin, FA AzriFrontiers in microbiology 10, 2602, 2019201
52
2019
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 JahurulFood Control 84, 478-484, 2018201
50
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 SannyFood Additives & Contaminants: Part A 35 (5), 848-869, 2018201
49
2018
Development, optimization and validation of QuEChERS based liquid chromatography tandem mass spectrometry method for determination of multimycotoxin in vegetable oil
K Sharmili, S Jinap, R SukorFood Control 70, 152-160, 2016201
40
2016
Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef
S Sepahpour, J Selamat, A Khatib, MYA Manap, AF Abdull Razis, P HajebFood Additives & Contaminants: Part A (10), 1911-1927, 2018201
35
2018
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 TanFood chemistry 245, 1-6, 2018201
32
2018
Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
AS Syifaa, S Jinap, M Sanny, A KhatibJournal of Food Quality 39 (6), 714-725, 2016201
31
2016
Contribution of lipid towards acrylamide formation during intermittent frying of French fries
SL Kuek, AHA Tarmizi, RA Abd Razak, S Jinap, S Norliza, M SannyFood Control 118, 107430, 2020202
29
2020
Polyphasic approach to the identification and characterization of aflatoxigenic strains of Aspergillus section Flavi isolated from peanuts and peanut-based products marketed in …
M Norlia, S Jinap, MAR Nor-Khaizura, R Son, CK ChinInternational journal of food microbiology 2, 9-15, 2018201
28
2018
Electrochemical determination of zearalenone using a label-free competitive aptasensor
FA Azri, S Eissa, M Zourob, R Chinnappan, R Sukor, NA Yusof, ...Microchimica Acta 187, 1-10, 2020202
27
2020
Thermal properties, triglycerides and crystal morphology of bambangan (Mangifera pajang) kernel fat and palm stearin blends as cocoa butter alternatives
MHA Jahurul, LL Ping, MS Sharifudin, M Hasmadi, AH Mansoor, JS Lee, ...Lwt 107, 64-71, 2019201
23
2019
Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review
MHA Jahurul, FS Azzatul, MS Sharifudin, MJ Norliza, M Hasmadi, JS Lee, ...Trends in Food Science & Technology 99, 367-374, 2020202
23
2020
A limited survey of aflatoxins and zearalenone in feed and feed ingredients from Pakistan
SZ Iqbal, MR Asi, S Nisar, KM Zia, S Jinap, N MalikJournal of food protection 79 (10), 1798-1801, 2016201
22
2016
Molecular Characterisation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus Section Flavi Isolated from Imported Peanuts along the Supply Chain in …
M Norlia, S Jinap, MAR Nor-Khaizura, S Radu, CK Chin, NIP Samsudin, ...Toxins 11 (9), 501, 2019201
21
2019
Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative
MHA Jahurul, Y Soon, M Shaarani Sharifudin, M Hasmadi, AH Mansoor, ...International Journal of Food Science & Technology 53 (7), 1689-1697, 2018201
15
2018
Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries
SA Kamarudin, S Jinap, R Sukor, SP Foo, M SannyThe Malaysian Journal of Medical Sciences: MJMS 25 (5), 128, 2018201
14
2018
Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review
MHA Jahurul, ISM Zaidul, L Beh, MS Sharifudin, S Siddiquee, M Hasmadi, ...Food Research International 115, 105-115, 2019201
14
2019

Referred From: https://scholar.google.com.my/citations?user=mvIkdnUAAAAJ

Cited by
Citations 11781
h-index 59
i10-index 171
Open Access Journals