| Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties C Alasalvar, JM Grigor, D Zhang, PC Quantick, F Shahidi Journal of agricultural and food chemistry 49 (3), 1410-1416, 2001 | 743 | 2001 |
| Functional food product development–Opportunities and challenges for food manufacturers RS Khan, J Grigor, R Winger, A Win Trends in food science & technology 30 (1), 27-37, 2013 | 277 | 2013 |
| The role of oral processing in dynamic sensory perception KD Foster, JMV Grigor, JN Cheong, MJY Yoo, JE Bronlund, ... Journal of Food Science 76 (2), R49-R61, 2011 | 217 | 2011 |
| Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage D Zhang, PC Quantick, JM Grigor Postharvest Biology and Technology 19 (2), 165-172, 2000 | 200 | 2000 |
| Adolescent and young adult perceptions of caffeinated energy drinks. A qualitative approach H Bunting, A Baggett, J Grigor Appetite 65, 132-138, 2013 | 103 | 2013 |
| Method for the static headspace analysis of carrot volatiles C Alasalvar, JM Grigor, PC Quantick Food Chemistry 65 (3), 391-397, 1999 | 94 | 1999 |
| The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis JM Grigor, CS Brennan, SC Hutchings, DS Rowlands International Journal of Food Science & Technology 51 (1), 3-13, 2016 | 77 | 2016 |
| Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture SC Hutchings, KD Foster, JMV Grigor, JE Bronlund, MP Morgenstern Food Quality and Preference 31, 106-115, 2014 | 73 | 2014 |
| A comparative study of effects of nitrogen and argon on tyrosinase and malic dehydrogenase activities D Zhang, PC Quantick, JM Grigor, R Wiktorowicz, J Irven Food Chemistry 72 (1), 45-49, 2001 | 47 | 2001 |
| Changes in sensory perception of sports drinks when consumed pre, during and post exercise A Ali, L Duizer, K Foster, J Grigor, W Wei Physiology & behavior 102 (5), 437-443, 2011 | 46 | 2011 |
| Practical evaluation of fish quality by objective, subjective, and statistical testing C Alasalvar, JM Grigor, Z Ali Handbook of seafood quality, safety and health applications, 11-28, 2010 | 39 | 2010 |
| Comparison of three approaches to assess the flavour characteristics of scotch whisky spirit M Daute, F Jack, I Baxter, B Harrison, J Grigor, G Walker Applied sciences 11 (4), 1410, 2021 | 38 | 2021 |
| The application of temporal dominance of sensations (TDS) for oral processing studies: An initial investigation JN Cheong, KD Foster, MP Morgenstern, JMV Grigor, JE Bronlund, ... Journal of Texture Studies 45 (6), 409-419, 2014 | 37 | 2014 |
| Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) C Alasalvar, PC Quantick, JM Grigor | 35 | 1997 |
| Differentiating aspects of product innovation processes in the food industry: An exploratory study on New Zealand RS Khan, JV Grigor, AG Win, M Boland British Food Journal 116 (8), 1346-1368, 2014 | 33 | 2014 |
| Identification of proton type in concentrated sweet solutions by pulsed NMR analysis GG Birch, J Grigor, W Derbyshire Journal of solution chemistry 18, 795-801, 1989 | 24 | 1989 |
| Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps SC Hutchings, KM Horner, VA Dible, JMV Grigor, D O'Riordan Appetite 108, 57-67, 2017 | 19 | 2017 |
| Do taste receptors respond to perturbation of water structure? SE Kemp, JM Grigor, GG Birch Experientia 48, 731-733, 1992 | 11 | 1992 |
| Solution properties and composition of dextrins GG Birch, MN Azudin, JM Grigor | 11 | 1991 |
| Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District FA Manditsera, J Mubaiwa, TM Matsungo, P Chopera, S Bhatasara, ... Plos one 17 (12), e0278230, 2022 | 9 | 2022 |
