A.M. Booren

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

Muraleedharan G. Nair, Gale M. Strasburg, Yu-Chen Chang et al. · Journal of Natural Products · 1999 · 615 citations · Full text

Life Sciences, Biochemistry, Food Chemistry +13

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

Agriculture, Nutritional Sciences, Poultry Science +17

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

Agriculture, Animal Sciences, Food Science +6

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

Agriculture, Animal Sciences, Food Science +17

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 · 120 citations

Agriculture, Animal Sciences, Poultry Science +17