Vitamin A and E homologues impacting the fate of acrylamide in equimolar asparagine-glucose model system

Por Kuek, Su Lee, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Sanny, Maimunah
Publicado em 2021

Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Por Kuek, Su Lee, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Publicado em 2020

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

Por Su, Lee Kuek, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sanny, Maimunah
Publicado em 2022

Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products of different regions in Malaysia

Por Abd. Razak, Raznim Arni, Ahmad Tarmizi, Azmil Haizam, Abdul Hammid, Abdul Niefaizal, Kuntom, Ainie, Ismail, Intan Safinar, Sanny, Maimunah
Publicado em 2019

Verification and evaluation of monochloropropanediol (MCPD) esters and glycidyl esters in palm oil products o different regions in Malaysia

Por Abd Razak, Raznim Arni, Ahmad Tarmizi, Azmil Haizam, Abdul Hammid, Abdul Niefaizal, Kuntom, Ainie, Ismail, Intan Safinar, Sanny, Maimunah
Publicado em 2019

Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets

Por Ahmad, Siti Nur Syahirah, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni, Jinap, Selamat, Norliza, Saparin, Sulaiman, Rabiha, Sanny, Maimunah
Publicado em 2021