James Gray

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 700 citations

Shelf Life, Health Sciences, Meat Quality +4

INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS

James Gray, L. R. Dugan · Journal of Food Science · 1975 · 256 citations

Food Chemistry, Inhibitory Activity, Biochemistry +1

Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

J. O. Igene, Jennifer King, A. M. Pearson et al. · Journal of Agricultural and Food Chemistry · 1979 · 253 citations

Iron Metabolism, Nonheme Iron, Food Analysis +19

Effects of supranutritional dietary vitamin E levels on subcellular deposition of α‐tocopherol in the muscle and on pork quality

Ali Asghar, James Gray, Alden M. Booren et al. · Journal of the Science of Food and Agriculture · 1991 · 252 citations

Nutrition, Experimental Nutrition, Oxidative Stress +20

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Zoltán M. Balogh, James Gray, Eman Gomaa et al. · Food and Chemical Toxicology · 2000 · 164 citations

Food Chemistry, Heterocyclic Aromatic Amines, Meat Quality +2