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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: 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: 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: 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: 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: 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: 10.1039/D1SM00703C

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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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 10.1002/elps.200305633

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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: 10.1016/S0021-9673(00)00184-9

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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: 10.1021/la970288e

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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: 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: 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: 10.1039/9781847550316