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	1.	Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken. [electronic resource] by Hasnol, N D S Jinap, S Sanny, M Producer: 20150623 In: Food chemistry vol. 145 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	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. [electronic resource] by Daniali, G Jinap, S Sanny, M Tan, C P Producer: 20180723 In: Food chemistry vol. 245 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Acrylamide formation in vegetable oils and animal fats during heat treatment. [electronic resource] by Daniali, G Jinap, S Hajeb, P Sanny, M Tan, C P Producer: 20170119 In: Food chemistry vol. 212 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. [electronic resource] by Lim, P K Jinap, S Sanny, M Tan, C P Khatib, A Producer: 20140929 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study. [electronic resource] by Sanny, M Luning, P A Jinap, S Bakker, E J van Boekel, M A J S Producer: 20130503 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? [electronic resource] by Sanny, M Jinap, S Bakker, E J van Boekel, M A J S Luning, P A Producer: 20130206 In: Food chemistry vol. 135 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study. [electronic resource] by Sanny, M Jinap, S Bakker, E J van Boekel, M A J S Luning, P A Producer: 20160412 In: Food chemistry vol. 132 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The impact of preapheresis white blood cell count on autologous peripheral blood stem cell collection efficiency and HSC infusion side effect rate. [electronic resource] by Sakashita, Araci M Kondo, Andrea T Yokoyama, Ana Paula H Lira, Sanny M C Bub, Carolina B Souza, Aline M Cipolletta, Andrea N F Alvarez, Kelen C Hamerschlak, Nelson Kutner, Jose M Chiattone, Carlos S Producer: 20181109 In: Journal of clinical apheresis vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)