Number of items: 8.
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
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
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
Drakoularakou, A., Wells, A., Robinson, R.K., Rastall, B., Gibson, G. ORCID: https://orcid.org/0000-0002-0566-0476 and McCartney, A.
(2007)
Acid and bile tolerance, adhesion properties and anti-pathogenic effects of three potential probiotic strains.
International Journal of Probiotics and Prebiotics, 2 (4).
pp. 185-194.
ISSN 1555-1431
(Unpublished)
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
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
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
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
This list was generated on Sat Nov 23 14:21:10 2024 UTC.