A.M. Booren

Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries

H Wang, Muraleedharan G. Nair, Gale M. Strasburg et al. · Journal of Natural Products · 1999 · 616 citations · Full text

Food Chemistry, Vitro Antioxidant, Tart Cherries +12

Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat

C. F. Lin, J. Ian Gray, Ali Asghar et al. · Journal of Food Science · 1989 · 177 citations

Nutrition, Food Analysis, Meat Quality +18

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

Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality

D.J. Buckley, James Gray, Ali Asghar et al. · Journal of Food Science · 1989 · 145 citations

Lipid Analysis, Nutrition, Food Analysis +18

Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability

C. F. Lin, Ali Asghar, J. Ian Gray et al. · British Poultry Science · 1989 · 118 citations