Jinap S - Search Results

1

Glutamate. Its applications in food and contribution to health.

Jinap S, Hajeb P. Jinap S, et al. Appetite. 2010 Aug;55(1):1-10. doi: 10.1016/j.appet.2010.05.002. Epub 2010 May 12. Appetite. 2010. PMID: 20470841 Review.

2

Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.

Jinap S, Ikrawan Y, Bakar J, Saari N, Lioe HN. Jinap S, et al. J Food Sci. 2008 Sep;73(7):H141-7. doi: 10.1111/j.1750-3841.2008.00858.x. Epub 2008 Jul 24. J Food Sci. 2008. PMID: 18803708

3

Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments.

Khairunnisak M, Azizah AH, Jinap S, Nurul Izzah A. Khairunnisak M, et al. Among authors: jinap s. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Apr;26(4):419-26. doi: 10.1080/02652030802596860. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009. PMID: 19680916

4

Effects of washing pre-treatment on mercury concentration in fish tissue.

Hajeb P, Jinap S. Hajeb P, et al. Among authors: jinap s. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 Oct;26(10):1354-61. doi: 10.1080/02652030903150567. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009. PMID: 19690999

5

Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia.

Jahurul MH, Jinap S, Ang SJ, Abdul-Hamid A, Hajeb P, Lioe HN, Zaidul IS. Jahurul MH, et al. Among authors: jinap s. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Aug;27(8):1060-71. doi: 10.1080/19440041003801190. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010. PMID: 20589547 Free article.

6

Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5'-nucleotides.

Jinap S, Ilya-Nur AR, Tang SC, Hajeb P, Shahrim K, Khairunnisak M. Jinap S, et al. Appetite. 2010 Oct;55(2):238-44. doi: 10.1016/j.appet.2010.06.007. Epub 2010 Jun 19. Appetite. 2010. PMID: 20600418

7

Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation.

Zaman MZ, Abu Bakar F, Jinap S, Bakar J. Zaman MZ, et al. Among authors: jinap s. Int J Food Microbiol. 2011 Jan 31;145(1):84-91. doi: 10.1016/j.ijfoodmicro.2010.11.031. Epub 2010 Nov 26. Int J Food Microbiol. 2011. PMID: 21183239 Free article.

8

The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing.

Jalili M, Jinap S, Son R. Jalili M, et al. Among authors: jinap s. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Apr;28(4):485-93. doi: 10.1080/19440049.2010.551300. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011. PMID: 21416415 Free article.

9

Umami taste components and their sources in Asian foods.

Hajeb P, Jinap S. Hajeb P, et al. Among authors: jinap s. Crit Rev Food Sci Nutr. 2015;55(6):778-91. doi: 10.1080/10408398.2012.678422. Crit Rev Food Sci Nutr. 2015. PMID: 24915349 Review.

10

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA. Sanny M, et al. Among authors: jinap s. Food Chem. 2012 May 1;132(1):134-43. doi: 10.1016/j.foodchem.2011.10.044. Epub 2011 Oct 26. Food Chem. 2012. PMID: 26434272

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