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J I Gray

Showing results (21-30 of 56) with videos related to

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Free Radical Biology & Medicine|January 1, 1992
Mechanism(s) involved in meat mutagen formation and inhibitionA M Pearson, C Chen, J I Gray, et al.
Journal of Food Protection|March 7, 2019
Role of Nitrite in Cured Meat Flavor: A ReviewJ I Gray, B Macdonald, A M Pearson, et al.
Meat Science|November 9, 2011
Further studies on n-nitrosopyrrolidine and its precursors: Effects of ascorbic acid and vitamin E on tumor development in mice as related to consumption of cured meatA M Pearson, S D Sleight, R I Brooks, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Production and specificity of polyclonal antibodies to hexanal-lysine adductsS A Smith, J J Pestka, J I Gray, et al.
Journal of Food Protection|April 5, 2019
Physical Damage of Yogurt. The Role of Secondary Packaging on Stability of YogurtM L Richmond, B R Harte, J I Gray, et al.
Journal of Agricultural and Food Chemistry|May 1, 1983
An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of baconM H Fooladi, J I Gray, A M Pearson, et al.
British Poultry Science|May 6, 1998
Effect of dietary oat administration on lipid stability in broiler meatC J Lopez-Bote, J I Gray, E A Gomaa, et al.
British Poultry Science|July 3, 1998
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meatC J Lopez-Bote, J I Gray, E A Gomaa, et al.
Meat Science|November 8, 2011
Effect of salt on oxidative changes in pre- and post-rigor ground beefE Torres, A M Pearson, J I Gray, et al.
Lipids|September 1, 1993
Dietary fish oil inhibits human breast carcinoma growth: a function of increased lipid peroxidationM J Gonzalez, R A Schemmel, L Dugan, et al.
Pageof 6

Showing results (21-30 of 56) with videos related to

Sort By:
Pageof 6
Free Radical Biology & Medicine|January 1, 1992
Mechanism(s) involved in meat mutagen formation and inhibitionA M Pearson, C Chen, J I Gray, et al.
Journal of Food Protection|March 7, 2019
Role of Nitrite in Cured Meat Flavor: A ReviewJ I Gray, B Macdonald, A M Pearson, et al.
Meat Science|November 9, 2011
Further studies on n-nitrosopyrrolidine and its precursors: Effects of ascorbic acid and vitamin E on tumor development in mice as related to consumption of cured meatA M Pearson, S D Sleight, R I Brooks, et al.
Journal of Agricultural and Food Chemistry|November 24, 1999
Production and specificity of polyclonal antibodies to hexanal-lysine adductsS A Smith, J J Pestka, J I Gray, et al.
Journal of Food Protection|April 5, 2019
Physical Damage of Yogurt. The Role of Secondary Packaging on Stability of YogurtM L Richmond, B R Harte, J I Gray, et al.
Journal of Agricultural and Food Chemistry|May 1, 1983
An investigation into the potential formation of N-substituted amides and their nitrosated derivatives during the frying of baconM H Fooladi, J I Gray, A M Pearson, et al.
British Poultry Science|May 6, 1998
Effect of dietary oat administration on lipid stability in broiler meatC J Lopez-Bote, J I Gray, E A Gomaa, et al.
British Poultry Science|July 3, 1998
Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meatC J Lopez-Bote, J I Gray, E A Gomaa, et al.
Meat Science|November 8, 2011
Effect of salt on oxidative changes in pre- and post-rigor ground beefE Torres, A M Pearson, J I Gray, et al.
Lipids|September 1, 1993
Dietary fish oil inhibits human breast carcinoma growth: a function of increased lipid peroxidationM J Gonzalez, R A Schemmel, L Dugan, et al.
Pageof 6