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Items: 1 to 20 of 53

1.

The roles of resident, central and effector memory CD4 T-cells in protective immunity following infection or vaccination.

Gray JI, Westerhof LM, MacLeod MKL.

Immunology. 2018 Mar 23. doi: 10.1111/imm.12929. [Epub ahead of print] Review.

2.

Desaturation of myristoyl-CoA to myristoleoyl-CoA by hen liver microsomal delta(9)-desaturase.

Awad AC, Shin HS, Romsos DR, Gray JI.

J Agric Food Chem. 2004 Jun 30;52(13):4234-9.

PMID:
15212474
3.
4.

Antioxidant activity of 3-dehydroshikimic acid in liposomes, emulsions, and bulk oil.

Chang YC, Almy EA, Blamer GA, Gray JI, Frost JW, Strasburg GM.

J Agric Food Chem. 2003 Apr 23;51(9):2753-7.

PMID:
12696968
5.

A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds.

Shin HS, Strasburg GM, Gray JI.

J Agric Food Chem. 2002 Dec 18;50(26):7684-90.

PMID:
12475289
6.

Inhibition of heterocyclic aromatic amine formation in fried ground beef patties by garlic and selected garlic-related sulfur compounds.

Shin IS, Rodgers WJ, Gomaa EA, Strasburg GM, Gray JI.

J Food Prot. 2002 Nov;65(11):1766-70.

PMID:
12430700
7.

Elisa to quantify hexanal-protein adducts in a meat model system.

Zielinski TL, Smith SA, Pestka JJ, Gray JI, Smith DM.

J Agric Food Chem. 2001 Jun;49(6):3017-23.

PMID:
11410003
8.

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

Balogh Z, Gray JI, Gomaa EA, Booren AM.

Food Chem Toxicol. 2000 May;38(5):395-401.

PMID:
10762724
9.

Antioxidant polyphenols from tart cherries (Prunus cerasus).

Wang H, Nair MG, Strasburg GM, Booren AM, Gray JI.

J Agric Food Chem. 1999 Mar;47(3):840-4.

PMID:
10552377
10.

Production and specificity of polyclonal antibodies to hexanal-lysine adducts.

Smith SA, Pestka JJ, Gray JI, Smith DM.

J Agric Food Chem. 1999 Apr;47(4):1389-95.

PMID:
10563986
11.

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries

Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL.

J Nat Prod. 1999 May;62(5):802. No abstract available.

PMID:
10347382
12.

Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries.

Wang H, Nair MG, Strasburg GM, Chang YC, Booren AM, Gray JI, DeWitt DL.

J Nat Prod. 1999 Feb;62(2):294-6. Erratum in: J Nat Prod 1999 May;62(5):802.

PMID:
10075763
13.

Novel antioxidant compounds from tart cherries (Prunus cerasus).

Wang H, Nair MG, Strasburg GM, Booren AM, Gray JI.

J Nat Prod. 1999 Jan;62(1):86-8.

PMID:
9917288
14.

Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.

Lopez-Bote CJ, Gray JI, Gomaa EA, Flegal CJ.

Br Poult Sci. 1998 May;39(2):235-40.

PMID:
9649877
15.

Effect of dietary oat administration on lipid stability in broiler meat.

Lopez-Bote CJ, Gray JI, Gomaa EA, Flegal CJ.

Br Poult Sci. 1998 Mar;39(1):57-61.

PMID:
9568300
16.

Dietary vegetable oils and alpha-tocopherol reduce lipid oxidation in rabbit muscle.

Lopez-Bote CJ, Rey AI, Sanz M, Gray JI, Buckley DJ.

J Nutr. 1997 Jun;127(6):1176-82.

PMID:
9187633
17.

Oxidative quality and shelf life of meats.

Gray JI, Gomaa EA, Buckley DJ.

Meat Sci. 1996;43S1:111-23.

PMID:
22060645
18.

Influence of dietary vitamin E on the oxidative stability and quality of pig meat.

Buckley DJ, Morrissey PA, Gray JI.

J Anim Sci. 1995 Oct;73(10):3122-30. Review.

PMID:
8617685
19.

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

Monahan FJ, Asghar A, Gray JI, Buckley DJ, Morrissey PA.

Meat Sci. 1994;37(2):205-15. doi: 10.1016/0309-1740(94)90081-7.

PMID:
22059495
20.

Dietary fish oil inhibits human breast carcinoma growth: a function of increased lipid peroxidation.

Gonzalez MJ, Schemmel RA, Dugan L Jr, Gray JI, Welsch CW.

Lipids. 1993 Sep;28(9):827-32.

PMID:
8231658

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