John M. Grigor

Lecturer

  • 860 Citations
  • 12 h-Index
1989 …2019

Research output per year

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Research Output

2019
Open Access
File
60 Downloads (Pure)
2018

Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt

Nor-Khaizura, M. A. R., Flint, S. H., McCarthy, O. J., Tay, S. W. & Grigor, J., 2018, In : Journal of Food Research. 7, 3, p. 82-90 9 p.

Research output: Contribution to journalArticle

Open Access
File
20 Downloads (Pure)

The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones

Schroeder, S., Grigor, J. M., Stathopoulos, C. E., Savage, A., Cassidy, P., Toepfl, S. & Wilkin, J. D., 31 Dec 2018, In : Aquaculture International. 26, 6, p. 1353-1363 11 p.

Research output: Contribution to journalArticle

Open Access
File
1 Citation (Scopus)
85 Downloads (Pure)
2017

Characterization of food product innovation practices with reference to functional food product development in Singapore

Khan, R. S., Kiat, S. L. & Grigor, J. M., 30 Apr 2017, In : Asian Journal of Agriculture and Food Sciences. 5, 2, p. 30-39 10 p.

Research output: Contribution to journalArticle

Open Access
File
488 Downloads (Pure)

Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

Hutchings, S. C., Horner, K. M., Dible, V. A., Grigor, J. M. V. & O'Riordan, D., 1 Jan 2017, In : Appetite. 108, p. 57–67 11 p.

Research output: Contribution to journalArticle

Open Access
File
7 Citations (Scopus)
102 Downloads (Pure)
2016

The sensory acceptance of fibre-enriched cereal foods: a meta-analysis

Grigor, J. M., Brennan, C. S., Hutchings, S. C. & Rowlands, D. S., Jan 2016, In : International Journal of Food Science & Technology. 51, 1, p. 3-13 11 p.

Research output: Contribution to journalArticle

Open Access
File
36 Citations (Scopus)
237 Downloads (Pure)
2014

Differentiating aspects of product innovation processes in the food industry: an exploratory study on New Zealand

Khan, R. S., Grigor, J. V., Win, A. G. & Boland, M., 2014, In : British Food Journal. 116, 8, p. 1346-1368 23 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)

Investigating changes in sensory stickiness perception with age

Hutchings, S. C., Foster, K. D., Grigor, J. M. V. & Morgenstern, M. P., Oct 2014, In : Food Quality and Preference. 37, p. 1-9 9 p.

Research output: Contribution to journalArticle

3 Citations (Scopus)

Temporal dominance of sensations: a comparison between younger and older subjects for the perception of food texture

Hutchings, S. C., Foster, K. D., Grigor, J. M. V., Bronlund, J. E. & Morgenstern, M. P., Jan 2014, In : Food Quality and Preference. 31, p. 106-115 10 p.

Research output: Contribution to journalArticle

32 Citations (Scopus)

The application of temporal dominance of sensations (TDS) for oral processing studies: an initial investigation

Cheong, J. N., Foster, K. D., Morgenstern, M. P., Grigor, J. M. V., Bronlund, J. E., Hutchings, S. C. & Hedderley, D. I., Dec 2014, In : Journal of Texture Studies. 45, 6, p. 409-419 11 p.

Research output: Contribution to journalArticle

13 Citations (Scopus)
2013

Adolescent and young adult perceptions of caffeinated energy drinks. A qualitative approach

Bunting, H., Baggett, A. & Grigor, J., 1 Jun 2013, In : Appetite. 65, p. 132-138 7 p.

Research output: Contribution to journalArticle

23 Citations (Scopus)

Functional food product development - Opportunities and challenges for food manufacturers

Khan, R. S., Grigor, J., Winger, R. & Win, A., Mar 2013, In : Trends in Food Science and Technology. 30, 1, p. 27-37 11 p.

Research output: Contribution to journalReview article

88 Citations (Scopus)
2012

The influence of aging on the use of the TDS technique for the perception of food texture

Hutchings, S. C., Foster, K. D., Bronlund, J. E., Grigor, J. M. & Morgenstern, M. P., 28 Nov 2012.

Research output: Contribution to conferencePaper

2011

Changes in sensory perception of sports drinks when consumed pre, during and post exercise

Ali, A., Duizer, L., Foster, K., Grigor, J. & Wei, W., 28 Mar 2011, In : Physiology and Behavior. 102, 5, p. 437-443 7 p.

Research output: Contribution to journalArticle

12 Citations (Scopus)

The role of oral processing in dynamic sensory perception

Foster, K. D., Grigor, J. M. V., Cheong, J. N., Yoo, M. J. Y., Bronlund, J. E. & Morgenstern, M. P., 1 Mar 2011, In : Journal of Food Science. 76, 2, p. R49-R61 13 p.

Research output: Contribution to journalArticle

114 Citations (Scopus)
2010

Practical evaluation of fish quality by objective, subjective, and statistical testing

Alasalvar, C., Grigor, J. M. & Ali, Z., 1 Oct 2010, Handbook of seafood quality, safety and health applications. Alasalvar, C., Shahidi, F., Miyashita, K. & Wanasundara, U. (eds.). Chichester: Wiley-Blackwell, p. 13-28 18 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)
2004

Flavor generation in food

O'Hare, L. & Grigor, J., 26 Oct 2004, Chemistry and technology of flavours and fragrances. Rowe, D. J. (ed.). Oxford: Wiley-Blackwell, p. 35-55 21 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)
2002

Analysis of seafood aroma/odour by electronic nose technology and direct analysis

Grigor, J. M., Theaker, B. J., Alasalvar, C., O'Hare, W. T. & Ali, Z., 2002, Seafoods: quality, technology and nutraceutical applications. Alasalvar, C. & Taylor, T. (eds.). 1 ed. Berlin: Springer-Verlag, p. 105-121 17 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Food additives for special dietary purposes

Grigor, J. M. V., Johnson, W. S. & Salminen, S., 2002, Food additives. Branen, A. L., Davidson, R. M., Salminen, S. & Thorngate, J. H. (eds.). 2nd, revised and expanded ed. New York: Marcel Dekker Inc., p. 356-367 12 p. (Food Science and Technology).

Research output: Chapter in Book/Report/Conference proceedingChapter

2001

A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities

Zhang, D., Quantick, P. C., Grigor, J. M., Wiktorowicz, R. & Irven, J., 1 Jan 2001, In : Food Chemistry. 72, 1, p. 45-49 5 p.

Research output: Contribution to journalArticle

25 Citations (Scopus)

Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties

Alasalvar, C., Grigor, J. M., Zhang, D., Quantick, P. C. & Shahidi, F., 2 Oct 2001, In : Journal of Agricultural and Food Chemistry. 49, 3, p. 1410-1416 7 p.

Research output: Contribution to journalArticle

270 Citations (Scopus)
2000

Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

Zhang, D., Quantick, P. C. & Grigor, J. M., Jun 2000, In : Postharvest Biology and Technology. 19, 2, p. 165-172 8 p.

Research output: Contribution to journalArticle

122 Citations (Scopus)
1999

Effect of cooking on consumers perception of Mackerel (Scomber scombrus) of poor quality

Alasalvar, C., Quantick, P. C. & Grigor, J. M., 1999, Quality attributes of muscle foods. Xiong, Y. L., Ho, C-T. & Shahidi, F. (eds.). New York: Kluwer/Plenum Publishers, p. 211-218 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Method for the static headspace analysis of carrot volatiles

Alasalvar, C., Grigor, J. M. & Quantick, P. C., 1 May 1999, In : Food Chemistry. 65, 3, p. 391-397 7 p.

Research output: Contribution to journalArticle

53 Citations (Scopus)
1998

Nutritional formulation

Smith, S. L. & Grigor, J. M. V., 30 Dec 1998, IPC No. A23L 1/305, European Patent Office, Patent No. EP0758852B1, Priority date 13 May 1994, Priority No. GB 9409646

Research output: Patent

Open Access
1997

Aroma compounds of fresh and stored Mackerel (Scomber scombrus)

Alasalvar, C., Quantick, P. C. & Grigor, J. M., 1 Jul 1997, Flavor and lipid chemistry of seafood. Shahidi, F. & Cadwallader, K. R. (eds.). Washington, DC: American Chemical Society, p. 39-54 16 p. (ACS Symposium Series; vol. 674).

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

18 Citations (Scopus)
1992

Do taste receptors respond to perturbation of water structure?

Kemp, S. E., Grigor, J. M. & Birch, G. G., Aug 1992, In : Experientia. 48, 8, p. 731-733 3 p.

Research output: Contribution to journalArticle

8 Citations (Scopus)
1991

Solution properties and composition of dextrins

Birch, G. G., Azudin, M. N. & Grigor, J. M., 30 Apr 1991, Biotechnology of amylodextrin oligosaccharides. Friedman, R. B. (ed.). Washington, DC: American Chemical Society, p. 261–272 12 p. (ACS Symposium Series; vol. 458).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1989

Identification of proton type in concentrated sweet solutions by pulsed NMR analysis

Birch, G. G., Grigor, J. & Derbyshire, W., Aug 1989, In : Journal of Solution Chemistry. 18, 8, p. 795-801 7 p.

Research output: Contribution to journalArticle

19 Citations (Scopus)

Physical and sensory interactions of maltol with sucrose

Bingham, A. F., Grigor, J. M. & Birch, G. G., 1 Oct 1989, In : Chemical Senses. 14, 5, p. 685 1 p.

Research output: Contribution to journalMeeting Abstract