Search Results - Hasnol, Nur Diyana Syamim

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  1. 1
    Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay

    Effects of sugar types and organic acids used on heterocylic amines (HCAs) formation in marinated chicken satay by Hasnol, Nur Diyana Syamim

    Published 2014
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  2. 2
    Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken

    Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken by Hasnol, Nur Diyana Syamim, Selamat, Jinap, Sanny, Maimunah

    Published 2014
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  3. 3
    Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality

    Heterocyclic aromatic amines in deep fried lamb meat: the influence of spices marination and sensory quality by Selamat, Jinap, Iqbal, Shahzad Zafar, Talib, Nur Hafiza, Hasnol, Nur Diyana Syamim

    Published 2016
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  4. 4
    Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken

    Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken by Selamat, Jinap, Hasnol, Nur Diyana Syamim, Sanny, Maimunah, Jahurul, M. H. A.

    Published 2018
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  5. 5
    Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken

    Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken by Selamat, Jinap, Jaafar, Siham N., Hasnol, Nur Diyana Syamim, Jahurul, M. H. A.

    Published 2020
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