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Colin Ray

Observed names: C. Ray, Colin A Ray, Colin A. Ray, Colin Andrew Ray, Ray, C., Ray, C.A., Ray, Colin, Ray, Colin A.
ORCID: 0000-0002-1771-1840
Observed ORCID: 0000-0002-1771-1840
OpenAlex ID: A5074114732
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
2017 · Marianne N. Lund, Colin A. Ray · Journal of Agricultural and Food Chemistry · 923
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Sulfonimidamides as Sulfonamides Bioisosteres: Rational Evaluation through Synthetic, in Vitro, and in Vivo Studies with γ‐Secretase Inhibitors
2012 · Fernando Sehgelmeble, Juliette Janson, et al. · ChemMedChem · 105
Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk
2014 · Therese Jansson, Morten R. Clausen, et al. · Journal of Agricultural and Food Chemistry · 96
Substituted 7-Amino-5-thio-thiazolo[4,5- d ]pyrimidines as Potent and Selective Antagonists of the Fractalkine Receptor (CX 3 CR1)
2013 · Sofia Karlström, Gunnar Nordvall, et al. · Journal of Medicinal Chemistry · 75
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk
2017 · Therese Jansson, Valentin Rauh, et al. · Journal of Agricultural and Food Chemistry · 68
Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk
2014 · Therese Jansson, Hanne B. Jensen, et al. · Journal of Agricultural and Food Chemistry · 58
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
2019 · Wei Zhang, Mahesha M. Poojary, et al. · Journal of Agricultural and Food Chemistry · 54
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems
2018 · Wei Zhang, Colin Ray, et al. · Journal of Agricultural and Food Chemistry · 46
Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk
2015 · Sidsel Jensen, Therese Jansson, et al. · European Food Research and Technology · 46
Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula
2021 · Pernille Lund, Mie Rostved Bechshøft, et al. · Journal of Agricultural and Food Chemistry · 41
Prediction of α-Lactalbumin and β-Lactoglobulin Composition of Aqueous Whey Solutions Using Fourier Transform Mid-Infrared Spectroscopy and Near-Infrared Spectroscopy
2020 · Margherita Tonolini, Klavs Martin Sørensen, et al. · Applied Spectroscopy · 39
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The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture
2015 · Colin Andrew Ray, Aliakbar Gholamhosseinpour, et al. · International Dairy Journal · 33
Lewis acid-catalyzed hetero Diels–Alder cycloadditions of 3-alkyl, 3-phenyl and 3-carboxylated 2H-azirines
2001 · Colin A Ray, Erik Risberg, et al. · Tetrahedron Letters · 33
Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study
2014 · Therese Jansson, Sidsel Jensen, et al. · Dairy Science and Technology · 31
The effect of protein-to-alginate ratio on in vitro gastric digestion of nanoparticulated whey protein
2017 · Glykeria Koutina, Colin A. Ray, et al. · International Dairy Journal · 30
Valorization of dairy side-streams for the cultivation of microalgae for value added food products
2024 · Duygu Ozcelik, Shyam Suwal, et al. · Trends in Food Science & Technology · 29
Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year
2019 · Therese Jansson, Sandra S. Waehrens, et al. · International Dairy Journal · 28
Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl- l -Lysine during Incubation at 40 and 50 °C
2019 · Wei Zhang, Mahesha M. Poojary, et al. · Journal of Agricultural and Food Chemistry · 27
Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems
2016 · Guanchen Liu, Tanja C. Jæger, et al. · International Dairy Journal · 25
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production
2020 · Wei Zhang, Mahesha M. Poojary, et al. · Journal of Agricultural and Food Chemistry · 22
Stereoselective routes to substituted β-amino carbonyl compounds via heterodiene cycloadditions of an auxiliary-based C2-symmetric ketene acetal
2000 · Colin A Ray, Timothy W Wallace, et al. · Tetrahedron Letters · 20
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders
2021 · Claire Gaiani, Rana Omar, et al. · Food Hydrocolloids · 19
Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering
2021 · Pernille Lund, Søren Bang Nielsen, et al. · Food Chemistry · 18
Diastereoselective Lewis acid-catalysed [4+2] cycloadditions of 3-alkyl-, 3-aryl- and 3-carboxyl-2H-azirines: a route to aziridine containing azabicyclo[4.1.0]heptanes and azatricyclo[2.2.1.0]nonanes
2002 · Colin A Ray, Erik Risberg, et al. · Tetrahedron · 18
Interactions in heated milk model systems with different ratios of nanoparticulated whey protein at varying pH
2016 · Guanchen Liu, Tanja C. Jæger, et al. · International Dairy Journal · 16
Works count: 46
Citation count: 1,957
H-index: 20
I10-index: 27
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