• Sanny, M., Jinap, S., Bakker, E. J., van Boekel, M. A. J. S., & Luning, P. A. 2012. Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments? Accepted in the Food Chemistry with minor revision.
• Sanny, M., Luning, P.A., Jinap, S., Bakker, E.J., and van Boekel, M.A.J.S.  2012. Effect of frying instructions to food handlers on acrylamide concentration in French fries: An explorative study.  Accepted in the Journal of Food Protection with minor revision.
• Sanny, M., Jinap, S., Bakker, E. J., van Boekel, M. A. J. S., and Luning, P. A. (2012). Possible causes of variation in acrylamide concentration in French fries prepared in food service establishment: An observational study.  Food Chemistry, 132(1), 134-143.
• Sanny, M., Luning, P. A., Marcelis, W. J., Jinap, S., & Van Boekel, M. A. J. S. (2010). Impact of control behaviour on unacceptable variation in acrylamide in French fries. Trends in Food Science and Technology, 21(5), 256-267.

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