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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

Book or Report Section

Brennan, J.G., Grandison, A. and Lewis, M. (2006) Separations in food processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 429-511. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch14

Casci, T., Rastall, R. A. and Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 (2006) Human gut microflora in health and disease: focus on prebiotics. In: Shetty, K., Paliyath, G., Pometto, A. and Levin, R. E. (eds.) Food biotechnology. CRC Press, Boca Raton, pp. 1133-1166. ISBN 9780824753290

Grandison, A. (2006) Irradiation. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 147-172. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch5

Grandison, A. (2006) Postharvest handling and preparation of foods for processing. In: Brennan, J.G. (ed.) Food processing handbook. Wiley-VCH, Weinheim, pp. 1-31. ISBN 9783527307197 doi: https://doi.org/10.1002/3527607579.ch1

Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Arkoudi, A., Mottram, D. S. and Dodson, A. T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424