Zobrazeno 1 - 10
of 54
pro vyhledávání: '"James I. Gray"'
Publikováno v:
Journal of food protection. 50(3)
The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperatu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97ca4fe0cb35ae4d13cfca093a1584cc
https://pubmed.ncbi.nlm.nih.gov/30965430
https://pubmed.ncbi.nlm.nih.gov/30965430
Autor:
Alden M. Booren, P.H. Bernthal, James I. Gray, A. K. Mandagere, W.G. Ikins, J. F. Price, S. L. Cuppett
Publikováno v:
Journal of food protection. 49(1)
Several experiments were completed to further evaluate use of α-tocopherol-coated salts as inhibitors of N-nitrosamine formation in fried bacon. Studies with dry-cured bacon prepared with various levels of α-tocopherol indicated that the chemical d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9c5ccc8be0eebea2102fa0b01cd40d7
https://pubmed.ncbi.nlm.nih.gov/30959606
https://pubmed.ncbi.nlm.nih.gov/30959606
Autor:
James I. Gray
Publikováno v:
Journal of Business-to-Business Marketing. 12:101-105
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b35e4d5d46fdf77cace68a1349f09c65
https://doi.org/10.1300/j033v12n02_04
https://doi.org/10.1300/j033v12n02_04
Publikováno v:
Journal of Food Science. 67:3304-3308
The effects of several organosulfur compounds on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground beef patties were evaluated. The greatest inhibition of total HAA formation was achieved with diallyl disulfide (78%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07ef0e86f640113836ae2bdf88af01a1
https://doi.org/10.1111/j.1365-2621.2002.tb09583.x
https://doi.org/10.1111/j.1365-2621.2002.tb09583.x
Autor:
James I. Gray
Publikováno v:
Journal of Business-to-Business Marketing. 8:55-71
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6db834bab0158b4f7b2adb6be6690833
https://doi.org/10.1300/j033v08n01_03
https://doi.org/10.1300/j033v08n01_03
Publikováno v:
Food and Chemical Toxicology. 38:395-401
The effect of vitamin E and oleoresin rosemary on heterocyclic aromatic amine (HAA) formation in fried ground beef patties was studied. Patties were fried at three temperatures (175 degrees C, 200 degrees C, 225 degrees C) for 6 and 10 min/side to de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc0d535f0575c4243246514ac64e6b27
https://doi.org/10.1016/s0278-6915(00)00010-7
https://doi.org/10.1016/s0278-6915(00)00010-7
Publikováno v:
Journal of Business-to-Business Marketing. 6:89-97
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::adaa2df6cf0d0646a061f0cc529350bc
https://doi.org/10.1300/j033v06n01_04
https://doi.org/10.1300/j033v06n01_04
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:1389-1395
Hexanal content is a widely used index of lipid oxidation in foods. The objectives of this study were to develop antibodies to hexanal-lysine adducts, devise an ELISA, and characterize antibody specificity. Hexanal was made immunogenic by covalent at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe42987db1bfb85288c572c24deb2641
https://doi.org/10.1021/jf980803u
https://doi.org/10.1021/jf980803u
Publikováno v:
Journal of Services Marketing. 11:344-357
Discusses how basic differences between services and products may affect advertising strategy and tactics. Examines a large number of broadcast radio adverts to study the information strategy used in service and product advertisements. Posits that th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a70097c175e5073310ceab8ca3852f44
https://doi.org/10.1108/08876049710176024
https://doi.org/10.1108/08876049710176024
Autor:
Alden M. Booren, Muraleedharan G. Nair, James I. Gray, Haibo Wang, Gale M. Strasburg, A. F. Iezzoni
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2556-2560
The anthocyanin contents of Balaton and Montmorency cherries were compared. The results indicate that both cherries contain identical anthocyanins. However, Balaton contains approximately six times more anthocyanins than does Montmorency. Also, hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f2123ac279bad2431ae294a663b9795
https://doi.org/10.1021/jf960896k
https://doi.org/10.1021/jf960896k