Oxidative quality and shelf life of meats von Gray, J.I., Gomaa, E.A., Buckley, D.J.

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Influence of dietary vitamin E on the oxidative stability and quality of pig meat von Buckley, D.J. (University College, Cork, Republic of Ireland.), Morrissey, P.A, Gray, J.I

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Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties von Balogh, Z, Gray, J.I, Gomaa, E.A, Booren, A.M

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Genetic and environmental influences on serum oxylipins, endocannabinoids, bile acids and steroids von Bermingham, K.M., Brennan, L., Segurado, R., Gray, I.J., Barron, R.E., Gibney, E.R., Ryan, M.F., Gibney, M.J., Newman, J.W., O'Sullivan, Dr. A.M.

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Antioxidant Polyphenols from Tart Cherries (Prunus cerasus) von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Booren, Alden M, Gray, J. Ian

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Reduction of Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground Beef Patties by Organosulfur Compounds von Shin, H.S, Rodgers, W.J, Strasburg, G.M, Gray, J.I

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Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle von LOPEZ-BOTE, C. J, REY, A. I, SANZ, M, GRAY, J. I, BUCKLEY, D. J

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Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Chang, Yu-Chen, Booren, Alden M, Gray, J. Ian, DeWitt, David L

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Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork von Monahan, F.J., Buckley, D.J., Morrissey, P.A., Lynch, P.B., Gray, J.I.

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Novel Antioxidant Compounds from Tart Cherries (Prunus c erasus) von Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Booren, Alden M, Gray, J. Ian

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Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops von Monahan, F.J., Asghar, A., Gray, J.I., Buckley, D.J., Morrissey, P.A.

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Lipid peroxidation products are elevated in fish oil diets even in the presence of added antioxidants von Gonzalez, M.J. (Michigan State University, East Lansin, MI), Gray, J.I, Schemmel, R.A, Dugan, L. Jr, Welsch, C.W

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Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds von Chen, Chihoung, Pearson, A.M., Gray, J.I.

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Dietary fish oil inhibits human breast carcinoma growth: A function of increased lipid peroxidation von Gonzalez, Michael J., Schemmel, Rachel A., Dugan, LeRoy, Gray, J. Ian, Welsch, Clifford W.

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Effects of supranutritional dietary vitamin E levels on subcellular deposition of α-tocopherol in the muscle and on pork quality von Asghar, Ali, Gray, J Ian, Booren, Alden M., Gomaa, E A, Abouzied, Mohamed M, Miller, Elwyn R, Buckley, D Joseph

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Effect of dietary Vitamin E on the stability of raw and cooked pork von Monahan, F.J., Buckley, D.J., Gray, J.I., Morrissey, P.A., Asghar, A., Hanrahan, T.J., Lynch, P.B.

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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 von Gonzalez, Michael J., Schemmel, Rachel A., Gray, J.Ian, Dugan, Leroy, Sheffield, Lewis G., Welsch, Clifford W.

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ELISA To Quantify Hexanal−Protein Adducts in a Meat Model System von Zielinski, Tamara L, Smith, Stephanie A, Pestka, James J, Gray, J. Ian, Smith, Denise M

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Oxidative stability of restructured beef steaks processed with oleoresin rosemary, tertiary butylhydroquinone, and sodium tripolyphosphate von Stoick, S.M. (Michigan State University, East Lansing, MI), Gray, J.I, Booren, A.M, Buckley, D.J

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Mechanism(s) involved in meat mutagen formation and inhibition von Pearson, Albert M., Chen, Chihoung, Gray, J.Ian, Aust, Steven D.

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