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

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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

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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

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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.

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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.

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