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J Ian Gray

Showing results (1-10 of 7) with videos related to

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Meat Science|November 9, 2011
Cholesterol oxidation in muscle tissueN J Engeseth, J Ian Gray
Journal of Agricultural and Food Chemistry|December 12, 2002
A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compoundsHan-Seung Shin, Gale M Strasburg, J Ian Gray
Meat Science|November 9, 2011
Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementationN J Engeseth, J Ian Gray, A M Booren, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Desaturation of myristoyl-CoA to myristoleoyl-CoA by hen liver microsomal delta(9)-desaturaseAziz C Awad, Han-Seung Shin, Dale R Romsos, et al.
Journal of Agricultural and Food Chemistry|May 13, 2004
Direct desaturation of free myristic acid by hen liver microsomal Delta9-desaturase without prior activation to myristoyl-CoA derivativeAziz C Awad, Han-Seung Shin, Dale R Romsos, et al.
Journal of Food Protection|November 15, 2002
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compoundsInn-Seung Shin, W John Rodgers, Enayat A Gomaa, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Antioxidant activity of 3-dehydroshikimic acid in liposomes, emulsions, and bulk oilYu-Chen Chang, Erick A Almy, Gina A Blamer, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Cholesterol oxidation in muscle tissueN J Engeseth, J Ian Gray
Journal of Agricultural and Food Chemistry|December 12, 2002
A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compoundsHan-Seung Shin, Gale M Strasburg, J Ian Gray
Meat Science|November 9, 2011
Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementationN J Engeseth, J Ian Gray, A M Booren, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Desaturation of myristoyl-CoA to myristoleoyl-CoA by hen liver microsomal delta(9)-desaturaseAziz C Awad, Han-Seung Shin, Dale R Romsos, et al.
Journal of Agricultural and Food Chemistry|May 13, 2004
Direct desaturation of free myristic acid by hen liver microsomal Delta9-desaturase without prior activation to myristoyl-CoA derivativeAziz C Awad, Han-Seung Shin, Dale R Romsos, et al.
Journal of Food Protection|November 15, 2002
Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compoundsInn-Seung Shin, W John Rodgers, Enayat A Gomaa, et al.
Journal of Agricultural and Food Chemistry|April 17, 2003
Antioxidant activity of 3-dehydroshikimic acid in liposomes, emulsions, and bulk oilYu-Chen Chang, Erick A Almy, Gina A Blamer, et al.
Pageof 1