Number of items: 80.
Article
Coones, R. T. ORCID: https://orcid.org/0000-0001-6651-4707, Karonen, M. ORCID: https://orcid.org/0000-0002-9964-6527, Green, R. J. ORCID: https://orcid.org/0000-0001-6783-549X and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2024)
Interactions of galloylated polyphenols with a simple gram-negative bacterial membrane lipid model.
Membranes, 14 (2).
47.
ISSN 2077-0375
doi: https://doi.org/10.3390/membranes14020047
Kampa, J., Bull, S. P. ORCID: https://orcid.org/0000-0001-5129-1731, Signorello, A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2023)
Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions.
npj Science of Food, 7 (1).
26.
ISSN 2396-8370
doi: https://doi.org/10.1038/s41538-023-00202-5
Kampa, J., Koidis, A., Ghawi, S. K., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type.
European Food Research and Technology, 248 (11).
pp. 2765-2777.
ISSN 1438-2377
doi: https://doi.org/10.1007/s00217-022-04088-7
Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez-Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Physical and chemical characterisation of conventional and nano/emulsions: influence of vegetable oils from different origin.
Foods, 11 (5).
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11050681
Kampa, J., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144
(2022)
Development of saturated fat replacers: conventional and
nano-emulsions stabilised by lecithin and
hydroxylpropyl methylcellulose.
Foods, 11 (16).
2536.
ISSN 2304-8158
doi: https://doi.org/10.3390/foods11162536
Coones, R. T. ORCID: https://orcid.org/0000-0001-6651-4707, Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2021)
Investigating lipid headgroup composition within epithelial membranes: a systematic review.
Soft Matter, 17 (28).
pp. 6773-6786.
ISSN 1744-6848
doi: https://doi.org/10.1039/D1SM00703C
Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2019)
Optimization of oxalate extraction conditions applied to leguminous and cereal products using high performance liquid chromatography.
Pakistan Journal of Agricultural Sciences, 4 (56).
pp. 985-991.
ISSN 2076-0906
doi: https://doi.org/10.21162/PAKJAS/19.9212
Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2019)
Solubility of oxalate and its association with metal ions assessed by a simulated in vitro digestion model.
Pakistan Journal of Agricultural Sciences, 56 (4).
doi: https://doi.org/10.21162/PAKJAS/19.6378
English, M., Paulson, A., Green, R. J., Florek, O., Clifton, L. A., Arnold, T. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2019)
The effects of native and modified clupeine on the structure of gram-negative model membranes.
Food Structure, 22.
100127.
ISSN 2213-3291
doi: https://doi.org/10.1016/j.foostr.2019.100127
Florek, O. B., Clifton, L. A., Wilde, M., Arnold, T., Green, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2018)
Lipid composition in fungal membrane models: effect of lipid fluidity.
Acta Crystallographica Section D: Biological Crystallography, 74 (12).
pp. 1233-1244.
ISSN 1399-0047
doi: https://doi.org/10.1107/S2059798318009440
Sanders, M. R., Clifton, L. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2017)
Tryptophan to arginine substitution in puroindoline b alters binding to model eukaryotic membranes.
Langmuir, 33 (19).
pp. 4847-4853.
ISSN 0743-7463
doi: https://doi.org/10.1021/acs.langmuir.6b03030
Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2017)
Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods.
Food Chemistry, 214.
pp. 208-212.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2016.07.044
Jauregi, P., Olatujoye, J. B., Cabezudo, I., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2016)
Astringency reduction in red wine by whey proteins.
Food Chemistry, 199.
pp. 547-555.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.12.052
Sanders, M. R., Clifton, L. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2016)
The role of lipid composition on the interaction between a tryptophan-rich protein and model bacterial membranes.
Langmuir, 32 (8).
pp. 2050-2057.
ISSN 0743-7463
doi: https://doi.org/10.1021/acs.langmuir.5b04628
Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Kosik, O., Prabhakumari, P. C., Lovegrove, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shewry, P. R. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2015)
Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS).
Process Biochemistry, 50 (12).
pp. 2194-2207.
ISSN 0032-9592
doi: https://doi.org/10.1016/j.procbio.2015.09.005
Lertwanawatana, P., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543
(2015)
High pressure intensification of cassava resistant starch (RS3) yields.
Food Chemistry, 181.
pp. 85-93.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2015.02.005
Dobreva, M., Green, R.J., Mueller-Harvey, I., Salminen, J.-P., Howlin, B.J. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2014)
Size and molecular flexibility affect the binding of ellagitannins to bovine serum albumin.
Journal of Agricultural and Food Chemistry, 62 (37).
pp. 9186-9194.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf502174r
Israr, B., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Gordon, M. H.
(2013)
Effects of phytate and minerals on the bioavailability of oxalate from food.
Food Chemistry, 141 (3).
pp. 1690-1693.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2013.04.130
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2013)
Delivering high-level food industry skills for future food security through Advanced Training Partnerships.
Nutrition Bulletin, 38 (3).
pp. 349-351.
ISSN 1471-9827
doi: https://doi.org/10.1111/nbu.12047
Sanders, M. R., Clifton, L. A., Neylon, C., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2013)
Selected wheat seed defense proteins exhibit competitive binding to model microbial lipid interfaces.
Journal of Agricultural and Food Chemistry, 61 (28).
pp. 6890-6900.
ISSN 1520-5118
doi: https://doi.org/10.1021/jf401336a
Hooper, B. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2012)
Polyphenols in the diet: friend or foe?
Nutrition Bulletin, 37 (4).
pp. 297-308.
ISSN 1467-3010
doi: https://doi.org/10.1111/j.1467-3010.2012.02001.x
Clifton, L. A., Sanders, M., Kinane, C., Arnold, T., Edler, K. J., Neylon, C., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2012)
The role of protein hydrophobicity in thionin–phospholipid interactions: a comparison of α1 and α2-purothionin adsorbed anionic phospholipid monolayers.
Physical Chemistry Chemical Physics, 14 (39).
pp. 13569-13579.
ISSN 1463-9076
doi: https://doi.org/10.1039/C2CP42029E
Roozendaal, H., Abu-hardan, M. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2012)
Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions.
Journal of Food Engineering, 111 (4).
pp. 606-611.
ISSN 0260-8774
doi: https://doi.org/10.1016/j.jfoodeng.2012.03.009
Garcia-Macias, P., Gordon, M. H., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Smith, K. and Gambelli, L.
(2012)
Effect of TAG composition on performance of low saturate shortenings in puff pastry.
European Journal of Lipid Science and Technology, 114 (7).
pp. 741-747.
ISSN 1438-9312
doi: https://doi.org/10.1002/ejlt.201100147
Garcia-Macias, P., Gordon, M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Smith, K. and Gambelli, L.
(2011)
Performance of palm- based fat blends with a low saturated fat content in puff pastry.
European Journal of Lipid Science and Technology, 113 (12).
1474-1480 .
ISSN 1438-9312
doi: https://doi.org/10.1002/ejlt.201100075
Isa, M. H. M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P.
(2011)
Surface activity of surfactin recovered and purified from fermentation broth using a two-step ultrafiltration (UF) process.
Sains Malaysiana, 40 (9).
pp. 1043-1048.
ISSN 0126-6039
Clifton, L. A., Sanders, M. R., Hughes, A. V., Neylon, C., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2011)
Lipid binding interactions of antimicrobial plant seed defence proteins: puroindoline-a and β-purothionin.
Physical Chemistry Chemical Physics, 13 (38).
pp. 17153-17162.
ISSN 1463-9076
doi: https://doi.org/10.1039/c1cp21799b
Clifton, L. A., Sanders, M. R., Castelletto, V., Rogers, S. E., Heenan, R. K., Neylon, C., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2011)
Puroindoline-a, a lipid binding protein from common wheat, spontaneously forms prolate protein micelles in solution.
Physical Chemistry Chemical Physics, 13 (19).
pp. 8881-8888.
ISSN 1463-9076
doi: https://doi.org/10.1039/c0cp02247k
Dajanta, K., Apichartsrangkoon, A., Chukeatirote, E. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2011)
Free-amino acid profiles of thua nao, a Thai fermented soybean.
Food Chemistry, 125 (2).
pp. 342-347.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2010.09.002
Dobreva, M. A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Mueller-Harvey, I., Clifton, L.A., Gea, A. and Green, R. J.
(2011)
Binding of pentagalloyl glucose to two globular proteins occurs via multiple surface sites.
Biomacromolecules, 12 (3).
pp. 710-715.
ISSN 1525-7797
doi: https://doi.org/10.1021/bm101341s
Torrezan, R., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M.
(2010)
Effect of isostatic high pressure treatment on phytate and trypsin inhibitor content of soy protein (Efeito do tratamento sob alta pressão isostática sobre os teores de fitato e inibidor de tripsina de soja).
Boletim Centro de Pesquisa de Processamento de Alimentos, 28 (2).
pp. 179-186.
ISSN 0102-0323
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Deaville, E. R., Green, R. J., Stringano, E., Willoughby, I., Plant, J. and Mueller-Harvey, I.
(2010)
Interactions of tea tannins and condensed tannins with proteins.
Journal of Pharmaceutical and Biomedical Analysis , 51 (2).
pp. 490-495.
ISSN 0731-7085
doi: https://doi.org/10.1016/j.jpba.2009.05.035
Lambourne, J., Tosi, P., Marsh, J., Bhandari, D., Green, R. , Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Shewry, P. R.
(2010)
Characterisation of an s-type low molecular weight glutenin subunit of wheat and its proline and glutamine-rich repetitive domain.
Journal of Cereal Science, 51 (1).
pp. 96-104.
ISSN 0733-5210
doi: https://doi.org/10.1016/j.jcs.2009.10.003
Dajanta, K., Chukeatirote, E., Apichartsrangkoon, A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2009)
Enhanced aglycone production of fermented soybean products by Bacillus species.
Acta Biologica Szegediensis, 53 (2).
pp. 93-98.
ISSN 1588-4082
Deepika, G., Green, R. J., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402
(2009)
Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG.
Journal of Applied Microbiology, 107 (4).
pp. 1230-1240.
ISSN 1364-5072
doi: https://doi.org/10.1111/j.1365-2672.2009.04306.x
Isa, M.H.M., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P.
(2008)
A further study of the recovery and purification of surfactin from fermentation broth by membrane filtration.
Separation and Purification Technology, 64 (2).
pp. 176-182.
ISSN 1383-5866
doi: https://doi.org/10.1016/j.seppur.2008.09.008
Clifton, L. A., Green, R. J., Hughes, A. V. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2008)
Interfacial structure of wild-type and mutant forms of puroindoline-b bound to DPPG monolayers.
Journal of Physical Chemistry B, 112 (49).
pp. 15907-15913.
ISSN 1520-6106
doi: https://doi.org/10.1021/jp806016h
Clifton, L. A., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Puroindoline-b mutations control the lipid binding interactions in mixed puroindoline-a: puroindoline-b systems.
Biochemistry, 46 (48).
pp. 13929-13937.
ISSN 0006-2960
doi: https://doi.org/10.1021/bi701680w
Deaville, E., Green, B., Mueller-Harvey, I., Willoughby, I. and Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths.
Journal of Agricultural and Food Chemistry, 55 (11).
pp. 4554-4561.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf063770o
Clifton, L. A., Lad, M. D., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Single amino acid substitutions in puroindoline-b mutants influence lipid binding properties.
Biochemistry, 46 (8).
pp. 2260-2266.
ISSN 0006-2960
doi: https://doi.org/10.1021/bi062190h
Lad, M.D., Birembaut, F., Clifton, L.A., Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019, Webster, J.R.P. and Green, R.J.
(2007)
Antimicrobial peptide-lipid binding interactions and binding selectivity.
Biophysical Journal, 92 (10).
pp. 3575-3586.
ISSN 0006-3495
doi: https://doi.org/10.1529/biophysj.106.097774
Torrezan, R., Tham, W.P., Bell, A., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Cristianini, M.
(2007)
Effects of high pressure on functional properties of soy protein.
Food Chemistry, 104 (1).
pp. 140-147.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2006.11.013
Ma, H.J., Ledward, D.A., Zamri, A.I., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Zhou, G.H.
(2007)
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle.
Food Chemistry, 104 (4).
pp. 1575-1579.
ISSN 0308-8146
doi: https://doi.org/10.1016/j.foodchem.2007.03.006
Isa, M.H.M., Coraglia, D.E., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Jauregi, P.
(2007)
Recovery and purification of surfactin from fermentation broth by a two-step ultrafiltration process.
Journal of Membrane Science, 296 (1-2).
pp. 51-57.
ISSN 0376-7388
doi: https://doi.org/10.1016/j.memsci.2007.03.023
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Papadopoulou, A. and Green, R.
(2006)
Isothermal titration calorimetry study of epicatechin binding to serum albumin.
Journal of Pharmaceutical and Biomedical Analysis , 41 (5).
pp. 1602-1605.
ISSN 0731-7085
doi: https://doi.org/10.1016/j.jpba.2006.02.004
Lad, M.D., Birembaut, F., Matthew, J.M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R. J.
(2006)
The adsorbed conformation of globular proteins at the air/water interface.
Physical Chemistry Chemical Physics, 8 (18).
pp. 2179-2186.
ISSN 1463-9076
doi: https://doi.org/10.1039/b515934b
Rodriguez Mateos, A. M., Millar, S. J., Bhandari, D. G. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2006)
Formation of dityrosine cross-links during breadmaking.
Journal of Agricultural and Food Chemistry, 54 (7).
pp. 2761-2766.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf052933q
Zamri, A. I., Ledward, D. A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2006)
Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus).
Journal of Agricultural and Food Chemistry, 54 (8).
pp. 2992-2996.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf051791x
Papadopoulou, A., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2005)
Interaction of flavonoids with bovine serum albumin: a fluorescence quenching study.
Journal of Agricultural and Food Chemistry , 53 (1).
pp. 158-163.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf048693g
Lad, M.D., Birembaut, F., Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R.J.
(2005)
Protein-lipid interactions at the air/water interface.
Physical Chemistry Chemical Physics, 7 (19).
pp. 3478-3485.
ISSN 1463-9076
doi: https://doi.org/10.1039/b506558p
Papadopoulou, A. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2004)
Characterisation of protein-polyphenol interactions.
Trends in Food Science and Technology, 15 (3-4).
pp. 186-190.
ISSN 0924-2244
doi: https://doi.org/10.1016/j.tifs.2003.09.017
Papadopoulou, A. and Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019
(2004)
Characterization of protein-polyphenol interactions.
Trends in food science & technology, 15 (3-4).
pp. 186-190.
ISSN 0924-2244
doi: https://doi.org/10.1016/j.tifs.2003.09.017
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Papadopoulou, A., Mueller-Harvey, I., Kissoon, D. and Green, R. J.
(2003)
Probing protein−tannin interactions by isothermal titration microcalorimetry.
Journal of Agricultural and Food Chemistry, 51 (18).
pp. 5189-5195.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf021179v
Lad, M. D., Ledger, V. M., Briggs, B., Green, R. J. and Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2003)
Analysis of the SDS−Lysozyme binding isotherm.
Langmuir, 19 (12).
pp. 5098-5103.
ISSN 0743-7463
doi: https://doi.org/10.1021/la0269560
Lad, M.D., Ledger, V.M., Briggs, B., Green, R.J. and Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019
(2003)
Analysis of the SDS-lysozyme binding isotherm.
Langmuir, 19 (12).
pp. 5098-5103.
ISSN 0743-7463
doi: https://doi.org/10.1021/la0269560
Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019
(2003)
Capillary electrophoresis in food analysis.
Lab Plus International, 17.
pp. 8-12.
Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019, Papadopoulou, A., Mueller-Harvey, I., Kissoon, D. and Green, R.J.
(2003)
Probing protein-tannin interactions by isothermal titration microcalorimetry.
Journal of Agricultural and Food Chemistry, 51 (18).
pp. 5189-5195.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf021179v
Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019 and Papadopoulou, A.
(2003)
Recent advances in the application of capillary electrophoresis for food analysis.
Electrophoresis, 24 (22-23).
pp. 4095-4105.
ISSN 0173-0835
doi: https://doi.org/10.1002/elps.200305633
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2001)
Recent advances in capillary electrophoresis methods for food analysis.
Electrophoresis, 22 (19).
pp. 4197-4206.
ISSN 0173-0835
doi: https://doi.org/10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G
Green, R., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Shakesheff, K.M., Davies, M.C., Roberts, C.J. and Tendler, S.J.B.
(2000)
Surface plasmon resonance analysis of dynamic biological interactions with biomaterials.
Biomaterials, 21 (18).
pp. 1823-1835.
ISSN 0142-9612
doi: https://doi.org/10.1016/S0142-9612(00)00077-6
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Matthijs, G., Davies, M.C., Roberts, C.J., Schacht, E. and Tendler, S.J.B.
(2000)
Characterization of protein-resistant dextran monolayers.
Biomaterials, 21 (9).
pp. 957-966.
ISSN 0142-9612
doi: https://doi.org/10.1016/S0142-9612(99)00270-7
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Inns, E.L., Dossi, N., Ames, J.M. and Nursten, H. E.
(2000)
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks.
Journal of Chromatography A, 876 (1-2).
pp. 213-220.
ISSN 0021-9673
doi: https://doi.org/10.1016/S0021-9673(00)00184-9
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Ames, J. M. and Nursten, H. E.
(1999)
The development and application of capillary electrophoresis methods for food analysis.
Electrophoresis, 20 (15-16).
pp. 3156-3180.
ISSN 1522-2683
doi: https://doi.org/10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. M.
(1997)
High-resolution atomic force microscopy of dextran monolayer hydration.
Langmuir, 13 (18).
pp. 4795-4798.
ISSN 0743-7463
doi: https://doi.org/10.1021/la970288e
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Davies, M. C., Matthijs, G., Roberts, C. J., Schacht, E., Tendler, S. J. B. and Williams, P. M.
(1997)
In situ surface plasmon resonance analysis of dextran monolayer degradation by dextranase.
Langmuir, 13 (26).
pp. 7115-7120.
ISSN 0743-7463
doi: https://doi.org/10.1021/la970382v
Baldwin, P.M., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Adler, J., Glasbey, T.O., Keane, M.P., Roberts, C.J., Tendler, S.J.B., Davies, M.C. and Melia, C.D.
(1996)
Surface imaging of thermally sensitive particulate and fibrous materials with the atomic force microscope: a novel sample preparation method.
Journal of Microscopy, 184 (2).
pp. 75-80.
ISSN 1365-2818
doi: https://doi.org/10.1111/j.1365-2818.1996.tb00001.x
Book or Report Section
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2012)
Interactions of tea tannins with proteins and their impact on food quality and health.
In: Preedy, V. (ed.)
Tea in Health and Disease Prevention, 1st Edition.
Academic Press, pp. 1479-1490.
ISBN 9780123849373
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019
(2009)
Food Chemistry.
In: Campbell-Platt, G. (ed.)
Food Science and Technology.
Wiley-Blackwell, Oxford, pp. 5-32.
ISBN 978-0-632-06421-2
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Capillary electrophoresis: food additives.
In: Wilson, I. D. (ed.)
Encyclopedia of Separation Science.
Academic Press, pp. 1-7.
ISBN 9780122267703
doi: https://doi.org/10.1016/B978-012226770-3/10728-9
Lambourne, J.J., Tosi, P., Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019, Bhandari, D.G. and Shewry, P.R.
(2007)
Expression of sequences encoding LMW subunits of glutenin.
In: Lookhart, G.L. and Ng, P.K.W. (eds.)
Gluten proteins 2006.
AACC International, St Paul, pp. 154-157.
ISBN 9781891127571
Clifton, L.A., Green, R.J. and Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Lipid selectivity of puroindolines and its relationship to endosperm hardness.
In: Lookhart, G.L. and Ng, P.K.W. (eds.)
Gluten proteins 2006.
AACC International, St Paul, pp. 68-72.
ISBN 9781891127571
Rodriguez-Mateos, A., Millar, S.J., Bhandari, D.G. and Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019
(2007)
Tyrosine cross-linking of wheat gluten proteins and its functional importance.
In: Lookhart, G.L. and Ng, P.K.W. (eds.)
Guten proteins 2006.
AACC International, St Paul, pp. 222-226.
ISBN 9781891127571
Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019
(2005)
Capillary electrophoresis: food chemistry applications.
In: Worsfold, P., Townshend, A. and Poole, C. (eds.)
Encyclopedia of Analytical Science (Second Edition).
Elsevier, pp. 374-381.
ISBN 9780123693976
doi: https://doi.org/10.1016/B0-12-369397-7/00751-2
Report
Beard, N., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Jukes, D., Kennedy, O. ORCID: https://orcid.org/0000-0003-3885-4872, Swinbank, A. ORCID: https://orcid.org/0000-0003-2526-2026 and Tranter, R. ORCID: https://orcid.org/0000-0003-0702-6505,
(2014)
Feeding the British public: a centenary review of food and drink manufacturing.
CAS Report. 20.
Report.
Centre for Agricultural Strategy, Reading.
pp91.
ISBN 9780704915220
ISSN 0141 1330
Conference or Workshop Item
Gea, A., Stringano, E., Dobreva, M.A. , Gibson, T., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Green, R.J. and Mueller-Harvey, I.
(2008)
Characterisation of sainfoin (Onobrychis viciifolia) tannins by degradation studies, chromatography and calorimetry.
In: International Polyphenols Conference, Salamanca, Spain.
Papadopoulou, A., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Mueller-Harvey, I. and Green, R.J.
(2004)
Characterisation of protein-polyphenol interactions.
In: 22nd International Conference on Polyphenols, Helsinki, Finland.
Mueller-Harvey, I., Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019 and Green, R.J.
(2004)
Probing tannin-protein interactions by isothermal titration microcalorimetry.
In: 22nd International Conference on Polyphenols, Helsinki, Finland.
Davies, M. C., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019, Tendler, S. J.B., Roberts, C. J., Williams, P. M., Matthijs, G. and Schacht, E.
(1997)
Formation and surface biomolecular interactions of PEG grafted monolayers using SPR, XPS and AFM.
In: 213th National Meeting of the American Chemical Society, 13-17 April, 1997, San Francisco, USA, pp. 551-552.
Frazier, R.A. ORCID: https://orcid.org/0000-0003-4313-0019, Vansteenkiste, S.O., Black, F.E., Davies, M.C., Roberts, C.J., Tendler, S.J.B., Matthys, G., Schacht, E.H., Ranucci, E. and Ferruti, P.
(1997)
SPR study of protein adsorption to heparinized dextrans.
In: 24th International Symposium on Controlled Release of Bioactive Materials, June 15-19, 1997, Stockholm, Sweden, pp. 949-950.
Book
Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Ames, J. M. and Nursten, H. E.
(2000)
Capillary electrophoresis for food analysis: method development.
Royal Society of Chemistry, pp142.
ISBN 9780854044924
doi: https://doi.org/10.1039/9781847550316
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