S. Hasnip - Concepedia

Author

S. Hasnip

Fera Science (United Kingdom)

Also Known As

S. Hasnip, S. Hasnip *, S.K. Hasnip, Sarah Hasnip, Sarah K. Hasnip

Publications

566

Citations

H-Index

Concepts

All Affiliations

Fera Science (United Kingdom)Food Standards Agency University of Chemistry and Technology, Prague

About

S. Hasnip is an author at Fera Science (United Kingdom) specializing in chemistry, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	114
2	Health Sciences	3	3	214
3	Natural Sciences	3	3	58
4	Biochemistry	3	3	82
5	Chemical Engineering	2	2	32

S. Hasnip

Publications

554

Citations

H-Index

Page 1

	Year	Citations
Some factors affecting the formation of furan in heated foods S. Hasnip, Colin Crews, Laurence Castle Food Additives & Contaminants Food ChemistryVarious FoodsGasket ManufactureFood EngineeringFood Processing	2006	126
Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004 S. Hasnip, Colin Crews, Nicholas Potter, Journal of Agricultural and Food Chemistry	2007	90
Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine S. Hasnip, Arthur Caputi, Colin Crews, Food Additives & Contaminants Food ChemistryFood PreservationEthyl CarbamatePost-harvest Physiology3-Year Study	2004	51
Formation of 3-chloropropane-1,2-diol in systems simulating processed foods P. Calta, Jan Velı́šek, Marek Doležal, European Food Research and Technology Food ChemistryOrganic ChemistryFood EngineeringFood ProcessingChemistry	2004	50
Analytical methods for the determination of spirit drinks Paul Brereton, S. Hasnip, A Bertrand, TrAC Trends in Analytical Chemistry Food ChemistryFood AnalysisAlcohol AbuseAnalytical ChemistrySpirit Drinks	2003	42
Survey of chloropropanols in soy sauces and related products purchased in the UK in 2000 and 2002 Colin Crews, S. Hasnip, S C Chapman, Food Additives & Contaminants	2003	40
3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition P. Calta, Colin Crews, S. Hasnip, Czech Journal of Food Sciences Sodium ChlorideLipid AnalysisEngineeringMajor PrecursorsFood Contaminant	2003	38
Factors affecting the analysis of furan in heated foods Colin Crews, S. Hasnip, Dominic Roberts, Food Additives & Contaminants	2007	25
Activation of H2 by halocarbonyl bis-phosphine and bis-arsine iridium(i) complexes. The use of parahydrogen induced polarisation to detect species present at low concentration and investigate their reactivityBased on the presentation given at Dalton Discussion No. 4, 10–13th January 2002, Kloster Banz, Germany. S. Hasnip, Simon A. Colebrooke, Christopher J. Sleigh, Journal of the Chemical Society Dalton Transactions EngineeringBis-arsine IridiumOrganic ChemistryChemistryInorganic Compound	2002	22
New products in an old reaction: isomeric products from H2 addition to Vaska’s complex and its analogues S. Hasnip, Simon B. Duckett, Christopher J. Sleigh, Chemical Communications EngineeringOrganic ChemistryChemistryMinor IsomersNmr Signals	1999	22

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