PROFILE
UPM's Staff Profile
PROF. MADYA DR. MAIMUNAH BINTI SANNY
ASSOCIATE PROFESSOR
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
s_maimunah@upm.edu.my
PROFESSIONAL
NAME :
(Prof. Madya Dr.) MAIMUNAH BINTI SANNY
POST :
ASSOCIATE PROFESSOR
ENTITY :
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FIELD OF SUPERVISION
FOOD SAFETY / FOOD SCIENCE
PUBLICATION
2025
Multivariate assessment of acrylamide formation and processing variables in fast-food French fries under real-world frying conditions
2024
Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach
2024
Dietary exposure to acrylamide among the Malaysian adult population
2022
Assessment of multi-mycotoxin contamination throughout the supply chain of maize-based poultry feed from selected regions of Malaysia by LC-MS/MS
2022
Relating Food Handlers' Knowledge, Attitude, and Self-Reported Practices on Food Safety and Hygiene to the Performance of Food Safety Assurance System: A Multiple Case Study in Government Hospital Kitchens
2022
Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying
2021
The effects of storage temperature and time on the levels of phthalates in commercial PET-bottled water
2021
Vitamin A and E homologues impacting the fate of acrylamide in equimolar asparagine-glucose model system
2021
Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
2021
Effect of different levels of vitamin A and Vitamin E homologs on acrylamide formation in an equimolar Asparagine-Glucose Model system
2021
Effect of Contact Time on the Level of Phthalates in Polyethylene Terephthalate-bottled Water from the Point of Sale
2021
The performance of food safety management system in relation to the microbiological safety of salmon nigiri sushi: A multiple case study in a Japanese chain restaurant
2021
Assessing the performance of Food Safety Management System using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: a case of powdered beverage manufacturers
2021
Prevalence of mycotoxigenic fungi and assessment of aflatoxin contamination: a multiple case study along the integrated corn-based poultry feed supply chain in Malaysia
2020
Contribution of lipid towards acrylamide formation during intermittent deep-fat frying of French fries
2019
Effect of thawing conditions and corresponding frying temperature profiles on the formation of acrylamide in French fries
2019
ANTIBACTERIAL ACTIVITY OF MALAYSIAN PRODUCED STINGLESS-BEE HONEY ON WOUND PATHOGENS
2019
The effect of fat contents and conditions of contact in actual use on styrene monomer migrated from general-purpose polystyrene into selected fatty dishes and beverage
2018
Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
2017
The effect of temperature on total phenolic contents and antioxidant activity of Tualang and 3 Kelulut honeys
2013
Effect of Frying Instructions for Food Handlers on Acrylamide Concentration in French Fries: An Explorative Study
2012
Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study
2012
Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?