Author

James Gray

Observed names: Gray, James, J I Gray, J Ian Gray, J. I. GRAY, J. I. Gray, J. IAN GRAY, J. Ian Gray, J.I Gray, J.I. GRAY, J.I. Gray, J.Ian Gray, James I. Gray

Observed institutions: University of Nebraska–Lincoln, University of London, Agriculture and Agri-Food Canada, University College Cork, University of Guelph, Michigan State University

ORCID: 0000-0002-7038-9387

Observed ORCID: 0000-0002-7038-9387

OpenAlex ID: A5084077503

Measurement of lipid oxidation: A review

1978 · J. I. Gray · Journal of the American Oil Chemists Society · 714

Oxidative quality and shelf life of meats

1996 · J.I. Gray, E.A. Gomaa, et al. · Meat Science · 699

Inhibition of N‐nitrosamine Formation in Model Food Systems

1975 · J. I. GRAY, L. R. DUGAN · Journal of Food Science · 254

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

1991 · Ali Asghar, J Ian Gray, et al. · Journal of the Science of Food and Agriculture · 251

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

1979 · John O. Igene, Jennifer A. King, et al. · Journal of Agricultural and Food Chemistry · 251

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

2000 · Z Balogh, J.I Gray, et al. · Food and Chemical Toxicology · 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

1991 · Michael J. Gonzalez, Rachel A. Schemmel, et al. · Carcinogenesis · 154

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

1989 · D.J. BUCKLEY, J.I. GRAY, et al. · Journal of Food Science · 144

Effect of dietary Vitamin E on the stability of raw and cooked pork

1990 · F.J. Monahan, D.J. Buckley, et al. · Meat Science · 137

Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

1998 · Caroline Britt, Enayat A. Gomaa, et al. · Journal of Agricultural and Food Chemistry · 129

Beta-Galactosidase: Review of Recent Research Related to Technological Application, Nutritional Concerns, and Immobilization

1981 · M.L. Richmond, J.I. Gray, et al. · Journal of Dairy Science · 129

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Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation

1984 · C.C. CHEN, A. M. PEARSON, et al. · Journal of Food Science · 128

Measurement of lipid oxidation in meat and meat products

1992 · J. Ian Gray, Frank J. Monahan · Trends in Food Science & Technology · 124

Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat

1985 · J.O. Igene, K. Yamauchi, et al. · Food Chemistry · 108

Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes

1994 · Frank J. Monahan, J. Ian Gray, et al. · Journal of Agricultural and Food Chemistry · 96

Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops

1994 · F.J. Monahan, A. Asghar, et al. · Meat Science · 92

Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets

1991 · SHU‐MEI LAI, J.I. GRAY, et al. · Journal of Food Science · 89

Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken

1985 · John O. Igene, Kiyoshi Yamauchi, et al. · Journal of Agricultural and Food Chemistry · 85

Role of Nitrite in Cured Meat Flavor: A Review

1981 · J.I. Gray, B. Macdonald, et al. · Journal of Food Protection · 84

Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate

1991 · S.M. STOICK, J.I. GRAY, et al. · Journal of Food Science · 80

Role of Nitrite in Cured Meat Flavor: Antioxidant Role of Nitrite

1980 · B. MAC DONALD, J. I. GRAY, et al. · Journal of Food Science · 75

Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues

1991 · Ali Asghar, J Ian Gray, et al. · Journal of the Science of Food and Agriculture · 73

Cured Meat Flavor

1984 · J.I. Gray, A.M. Pearson · Advances in food research · 69

Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks

1992 · H.F. LIU, A.M. BOOREN, et al. · Journal of Food Science · 67

Hydrogenation catalysts—Their effect on selectivity

1979 · J. I. Gray, L. F. Russell · Journal of the American Oil Chemists Society · 65

Works count: 115

Citation count: 5,831

H-index: 39

I10-index: 75