James Gray

6.0k citations

109 papers · 4.5k indexed · 2 hit papers · h-index 34

Impact in

Animal Science and Zoology top 0.05%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
Biochemistry top 0.5%
- Phytochemicals and Antioxidant Activities
- Antioxidant Activity and Oxidative Stress

Papers in ⓘ

Animal Science and Zoology 55
- Meat and Animal Product Quality 49
- Animal Nutrition and Physiology 22
Food Science 29
- Pesticide Residue Analysis and Safety 6

Co-authors: D.J. Buckley (10 shared papers)Eman Gomaa (4 shared papers)A. M. Pearson (23 shared papers)A.M. Booren (16 shared papers)L. R. Dugan (3 shared papers)Ali Asghar (9 shared papers)Alden M. Booren (5 shared papers)Frank J. Monahan (5 shared papers)
Journals: Journal of Food Science (27 papers)Journal of Agricultural and Food Chemistry (11 papers)Journal of Food Protection (8 papers)Meat Science (8 papers)Journal of the Science of Food and Agriculture (6 papers)
Partner nations: United States Canada Ireland

In The Last Decade

James Gray

108 papers receiving 4.0k citations

Hit Papers

align trajectories log scale

Oxidative quality and shelf life of meats 1996 · 523 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

1996 Meat Science
1978 Journal of the American Oil Chemists Society

Peers

Countries citing papers authored by James Gray

Since Specialization

Citations

This map shows the geographic impact of James Gray's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by James Gray with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites James Gray more than expected).

Fields of papers citing papers by James Gray

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by James Gray. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by James Gray. The network helps show where James Gray may publish in the future.

Co-authors

The 25 scholars most cited alongside James Gray, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with James Gray Line = papers co-authored together James Gray links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

Showing the 20 most-cited of 109 papers — load more, or switch the sort, to bring in the rest.

#	Work
1	Measurement of lipid oxidation: A review Journal of the American Oil Chemists Society ·James Gray Hit paper breakdown →	1978	545
2	Oxidative quality and shelf life of meats Meat Science ·James Gray, Eman Gomaa, D.J. Buckley Hit paper breakdown →	1996	523
3	INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS Journal of Food Science ·James Gray, L. R. Dugan	1975	232
4	Effects of supranutritional dietary vitamin E levels on subcellular deposition of α‐tocopherol in the muscle and on pork quality Journal of the Science of Food and Agriculture ·Ali Asghar, James Gray, Alden M. Booren, Eman Gomaa, Mekky M. Abouzied, Elwyn R. Miller, D. Joseph Buckley	1991	205
5	Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat Journal of Agricultural and Food Chemistry ·J. O. Igene, Jennifer King, A. M. Pearson, James Gray	1979	188
6	Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties Food and Chemical Toxicology ·Zoltán M. Balogh, James Gray, Eman Gomaa, A.M. Booren	2000	133
7	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 Carcinogenesis ·Michael J. González, Rachel A. Schemmel, James Gray, Leroy Dugan, Lewis G. Sheffield, Clifford W. Welsch	1991	130
8	Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality Journal of Food Science ·D.J. Buckley, James Gray, Ali Asghar, James F. Price, R.L. CRACKEL, A.M. Booren, A. M. Pearson, E. R. Miller	1989	117
9	Effect of dietary Vitamin E on the stability of raw and cooked pork Meat Science ·Frank J. Monahan, D.J. Buckley, James Gray, P.A. Morrissey, Ali Asghar, Thomas Hanrahan, P.B. Lynch	1990	112
10	Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties Journal of Agricultural and Food Chemistry ·Caroline Britt, Enayat A. Gomaa, James Gray, Alden M. Booren	1998	109
11	Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation Journal of Food Science ·Chien-Feng Chen, A. M. Pearson, James Gray, Mohamad H. Fooladi, P. K. Ku	1984	106
12	Beta-Galactosidase: Review of Recent Research Related to Technological Application, Nutritional Concerns, and Immobilization Journal of Dairy Science ·Michael L. Richmond, James Gray, C.M. Stine	1981	104
13	Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes Journal of Agricultural and Food Chemistry ·Frank J. Monahan, James Gray, Ali Asghar, Alfred Haug, Gale M. Strasburg, D. Joseph Buckley, Patrick A. Morrissey	1994	78
14	Measurement of lipid oxidation in meat and meat products Trends in Food Science & Technology ·James Gray, Frank J. Monahan	1992	77
15	Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat Food Chemistry ·J. O. Igene, K. Yamauchi, A. M. Pearson, James Gray, Steven D. Aust	1985	74
16	Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops Meat Science ·Frank J. Monahan, Ali Asghar, James Gray, D.J. Buckley, P.A. Morrissey	1994	72
17	Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken Journal of Agricultural and Food Chemistry ·J. O. Igene, Kiyoshi Yamauchi, A. M. Pearson, James Gray, Steven D. Aust	1985	70
18	Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets Journal of Food Science ·Shu-Mei Lai, James Gray, Denise M. Smith, A.M. Booren, R.L. CRACKEL, D.J. Buckley	1991	65
19	Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues Journal of the Science of Food and Agriculture ·Ali Asghar, James Gray, Elwyn R. Miller, P. K. Ku, Alden M. Booren, D. Joseph Buckley	1991	65
20	Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate Journal of Food Science ·S.M. STOICK, James Gray, A.M. Booren, D.J. Buckley	1991	60

About James Gray

James Gray is a scholar working on Animal Science and Zoology, Food Science, Molecular Biology, Biomedical Engineering and Plant Science, having authored 109 papers that have together received 4.5k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (49 papers), Animal Nutrition and Physiology (22 papers), Advanced Chemical Sensor Technologies (15 papers), Mycotoxins in Agriculture and Food (8 papers), Polyamine Metabolism and Applications (8 papers), Protein Hydrolysis and Bioactive Peptides (7 papers), Antioxidant Activity and Oxidative Stress (7 papers) and Pesticide Residue Analysis and Safety (6 papers). The work is most often cited by research in Animal Science and Zoology (2.5k citations), Biochemistry (881 citations), Food Science (1.1k citations), Nutrition and Dietetics (659 citations) and Aquatic Science (212 citations). James Gray has collaborated with scholars based in United States, Canada and Ireland. Frequent co-authors include D.J. Buckley, Eman Gomaa, A. M. Pearson, A.M. Booren, L. R. Dugan, Ali Asghar, Alden M. Booren, Frank J. Monahan, J. O. Igene and Jennifer King. Their work appears in journals such as Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Food Protection, Meat Science and Journal of the Science of Food and Agriculture.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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