John M. Grigor

Lecturer

  • 860 Citations
  • 12 h-Index
1989 …2019

Research output per year

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Research Output

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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

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