James Gray - Concepedia

Author

James Gray

Also Known As

Edward Chadwycx-Healey, Gray, James, Hodgkin, J Gray, J I Gray, J Ian Gray, J. Gray, J. I. GRAY, J. I. Gray, J. IAN GRAY

158

Publications

Citations

H-Index

Concepts

All Affiliations

Michigan State University University of Guelph University College Cork

About

James Gray is an author at Michigan State University specializing in health sciences, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	29	45	3.3K
2	Medicine	20	27	1.6K
3	Engineering	11	13	372
4	Natural Sciences	5	5	355
5	Education	3	3	131

James Gray

Publications

4.7K

Citations

H-Index

Page 1

	Year	Citations
Oxidative quality and shelf life of meats James Gray, Eman Gomaa, D.J. Buckley Meat Science Shelf LifeHealth SciencesMeat QualityFood QualityMeat Science	1996	700
INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS James Gray, L. R. Dugan Journal of Food Science Food ChemistryInhibitory ActivityBiochemistryMetabolism	1975	256
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, Journal of Agricultural and Food Chemistry Iron MetabolismNonheme IronFood AnalysisAltmetric Attention ScoreChemistry	1979	253
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, Journal of the Science of Food and Agriculture NutritionExperimental NutritionOxidative StressNutrient BioavailabilityFeed Additive	1991	252
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties Zoltán M. Balogh, James Gray, Eman Gomaa, Food and Chemical Toxicology Food ChemistryHeterocyclic Aromatic AminesMeat QualityMeat ScienceHealth Sciences	2000	164
Effect of dietary fat on growth of MCF-7 and MDA-MB231 human breast carcinomas in athymic nude mice: relationship between carcinoma growth and lipid peroxidation product levels Michael J. González, Rachel A. Schemmel, James Gray, Carcinogenesis	1991	155
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality D.J. Buckley, James Gray, Ali Asghar, Journal of Food Science Lipid AnalysisNutritionFood AnalysisFood PreservationOxidative Stress	1989	145
Effect of dietary Vitamin E on the stability of raw and cooked pork Frank J. Monahan, D.J. Buckley, James Gray, Meat Science Food ChemistryNutritionNutrient BioavailabilityDietary Vitamin EAnimal Nutrition	1990	136
Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties Caroline Britt, Enayat A. Gomaa, James Gray, Journal of Agricultural and Food Chemistry Cherry TissueFood AnalysisFood ContaminantMeat QualityFood Toxicology	1998	131
Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation Chien-Feng Chen, A. M. Pearson, James Gray, Journal of Food Science NutritionIron MetabolismNonheme IronFood AnalysisMeat Quality	1984	128

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