Number of items: 5.
Article
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
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
Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Hassell, G. M. E., Mottram, D. S. and Guy, R. C. E.
(2000)
Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours.
Journal of Agricultural and Food Chemistry, 48 (8).
pp. 3497-3506.
ISSN 0021-8561
doi: https://doi.org/10.1021/jf991302r
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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