Jan Mei Soon (Jan Mei Soon-Sinclair)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 4

Top Topics

Risk Assessment

Hydrogen Peroxide

Top Venues

Foods (Basel, Switzerland)

Journal of food science and technology

University of Central Lancashire

Coventry University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Central Lancashire Sep 01 2015

United Kingdom

Lecturer :: School of Sport and Wellbeing

Universiti Malaysia Kelantan - Kampus Jeli Mar 16 2009 - Aug 31 2015

Malaysia

Senior Lecturer :: Faculty of Agro-Based Industry

Blue Ocean Seafood Specialist Feb 01 2009 - Mar 15 2009

Malaysia

Quality Assurance Officer

Bidor Kwong Heng Sdn Bhd Oct 01 2005 - Dec 31 2007

Malaysia

Production Executive

Education History

Coventry University Dec 01 2009 - Oct 31 2012

United Kingdom

PHD

National University of Malaysia Jan 01 2008

Malaysia

MSC

Universiti Malaysia Sabah May 01 2002 - Apr 30 2005

Malaysia

BSC

Publications

Jan Mei Soon, Samuel Imathiu, Adewale Olusegun Obadina, Fabrice Fabien Dongho Dongmo, Alex Dimitri Tchuenchieu Kamgain, Ennet Moholisa, Courage Kosi Setsoafia Saba, Abel Wilson Walekhwa, Henry Hunga, Jamal Kussaga
How Worried Are You about Food Fraud? A Preliminary Multi-Country Study among Consumers in Selected Sub-Saharan African Countries. Foods (Basel, Switzerland) 12 (19) (2023)
Jan Mei Soon, Ikarastika Rahayu Abdul Wahab
A Bayesian Approach to Predict Food Fraud Type and Point of Adulteration. Foods (Basel, Switzerland) 11 (3) (2022)
Jan Mei Soon, Ikarastika Rahayu Abdul Wahab, Ruhil Hayati Hamdan, Mohd Hafiz Jamaludin
Structural equation modelling of food safety knowledge, attitude and practices among consumers in Malaysia. PloS one 15 (7) (2020)
Kirthiga Selvaraju, Paritala Vikram, Jan Mei Soon, Kumara Thevan Krishnan, Arifullah Mohammed
Melissopalynological, physicochemical and antioxidant properties of honey from West Coast of Malaysia. Journal of food science and technology 56 (5) (2019)