A
PROFILE
UPM's Staff Profile
PROF. MADYA DR. MAIMUNAH BINTI SANNY
PROFESOR MADYA
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
UPM WEBSITE
PROFILE
s_maimunah
BM
EN

PROFESSIONAL

NAME :
(Prof. Madya Dr.) Maimunah Binti Sanny
POSITION :
Profesor Madya
ENTITY :
Faculty Of Food Science And Technology

PUBLICATION
2021:
Effect of different levels of vitamin A and Vitamin E homologs on acrylamide formation in an equimolar Asparagine-Glucose Model system
2021:
Morphological, structural, thermal, permeability and antimicrobial activity of PBS and PBS/TPS films incorporated with Bio-master-silver for food packaging application
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:
Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
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:
Intermittent frying effect on French fries in palm olein, sunflower, soybean and canola oils on quality indices, 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE) and acrylamide contents
2021:
Assessment and detection of the potential contaminants from oil palm empty fruit bunch fiber-based biodegradable tray
2021:
Vitamin A and E homologues impacting the fate of acrylamide in equimolar asparagine-glucose model system
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
2021:
The effects of storage temperature and time on the levels of phthalates in commercial PET-bottled water
2021:
Holistic Approaches to Reducing Salmonella Contamination in Poultry Industry
2021:
Effect of Contact Time on the Level of Phthalates in Polyethylene Terephthalate-bottled Water from the Point of Sale
2020:
Contribution of lipid towards acrylamide formation during intermittent deep-fat frying of French fries
2020:
Assessment of Fumonisin B1 Concentrations in Wheat and Barley Products in the Punjab Region of Pakistan
2020:
The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay
2020:
Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay
2020:
Physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus