- Member of the Steering Board for EIT Food Masters of Food Systems Programme
- External Examiner for Food Science, University College Cork
- Editorial Board Member, Foods
Richard Frazier
-
+44 (0) 118 378 8709
-
Head of School
- Head of School
- Member of Senate
- Member of Council
- Chair of UoR/RBFT Clinical Simulation Training Suite Governance Group
- Co-Chair of University Health Strategy Board
- Member of NIRD Trust Steering Group
- Member of Steering Group for Institute for Food, Nutrition & Health
Office
2-38Building location
Harry NustenAreas of interest
Richard's research applies advanced biophysical chemistry techniques, including neutron reflectometry, to study the functional role of plant proteins in food and biological systems within the context of biological activity and ingredient functionality. His work has explored the impact of single residues substitutions in wheat puroindolines on their interactions with lipid membranes that are the basis for their role in wheat endosperm texture (important for milling quality) and defence of the wheat seed against fungal and microbial pathogens. His research has also explored the role of protein-polyphenol interactions in the bioactivity of plant polyphenols.
Teaching
Richard's teaching focuses on food protein, lipid and colloid chemistry, cereal chemistry, chemical and instrumental analysis of foods, and developing innovative and challenge-seeking graduates. He has interests in the development of blended learning approaches and distance learning via on-line courses such as MOOCs and SPOCs.
Academic qualifications
- CChem (Chartered Chemist), Royal Society of Chemistry, 1999
- PhD, Biomaterial Surface Chemistry, University of Nottingham, 1996
- BSc (Hons), Chemistry, University of Bristol, 1993.
Professional bodies/affiliations
- Fellow of the Royal Society of Chemistry (FRSC)
- Fellow of the Higher Education Academy (FHEA)
- Fellow of the Institute of Food Science and Technology (FIFST).
External responsibilities
Publications
-
Kampa, J.
,
Bull, S.
ORCID: 0000-0001-5129-1731
,
Signorello, A.
,
Frazier, R.
,
Rodriguez Garcia, J.
ORCID: 0000-0002-4986-3144
(2023)
Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions.
npj Science of Food
, 7
(1).
ISSN:
2396-8370
|
doi:
https://dx.doi.org/10.1038/s41538-023-00202-5
-
Kampa, J.
,
Frazier, R.
,
Rodriguez Garcia, J.
ORCID: 0000-0002-4986-3144
(2022)
Development of saturated fat replacers: conventional and
nano-emulsions stabilised by lecithin and
hydroxylpropyl methylcellulose.
Foods
, 11
(16).
ISSN:
2304-8158
|
doi:
https://dx.doi.org/10.3390/foods11162536
-
Kampa, J.
,
Koidis, A.
,
Ghawi, S.
,
Frazier, R.
,
Rodriguez Garcia, J.
ORCID: 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://dx.doi.org/10.1007/s00217-022-04088-7
-
Kampa, J.
,
Frazier, R.
,
Rodriguez-Garcia, J.
ORCID: 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://dx.doi.org/10.3390/foods11050681
-
Coones, R.
ORCID: 0000-0001-6651-4707
,
Green, R.
,
Frazier, R.
(2021)
Investigating lipid headgroup composition within epithelial membranes: a systematic review.
Soft Matter
, 17
(28).
pp.
6773-6786.
ISSN:
1744-6848
|
doi:
https://dx.doi.org/10.1039/D1SM00703C
- English, M. , Paulson, A. , Green, R. , Florek, O. , Clifton, L. , Arnold, T. , Frazier, R. (2019) The effects of native and modified clupeine on the structure of gram-negative model membranes. Food Structure , 22 ISSN: 2213-3291 | doi: https://dx.doi.org/10.1016/j.foostr.2019.100127
- Israr, B. , Frazier, R. , Gordon, M. (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://dx.doi.org/10.21162/PAKJAS/19.9212
- Israr, B. , Frazier, R. , Gordon, M. (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://dx.doi.org/10.21162/PAKJAS/19.6378
- Florek, O. , Clifton, L. , Wilde, M. , Arnold, T. , Green, B. , Frazier, R. (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://dx.doi.org/10.1107/S2059798318009440
- Sanders, M. , Clifton, L. , Frazier, R. , Green, R. (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://dx.doi.org/10.1021/acs.langmuir.6b03030
- Israr, B. , Frazier, R. , Gordon, M. (2017) Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foods. Food Chemistry , 214 pp. 208-212. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2016.07.044
- Jauregi, P. , Olatujoye, J. , Cabezudo, I. , Frazier, R. , Gordon, M. (2016) Astringency reduction in red wine by whey proteins. Food Chemistry , 199 pp. 547-555. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.12.052
- Sanders, M. , Clifton, L. , Frazier, R. , Green, R. (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://dx.doi.org/10.1021/acs.langmuir.5b04628
- Chatzifragkou, A. , Kosik, O. , Prabhakumari, P. , Lovegrove, A. , Frazier, R. , Shewry, P. , Charalampopoulos, D. (2015) Biorefinery strategies for upgrading Distillers’ Dried Grains with Solubles (DDGS). Process Biochemistry , 50 (12). pp. 2194-2207. ISSN: 0032-9592 | doi: https://dx.doi.org/10.1016/j.procbio.2015.09.005
- Lertwanawatana, P. , Frazier, R. , Niranjan, K. (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry , 181 pp. 85-93. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.02.005
- Beard, N. , Frazier, R. , Jukes, D. , Kennedy, O. , Swinbank, A. , Tranter, R. (2014) Feeding the British public: a centenary review of food and drink manufacturing. Centre for Agricultural Strategy (20). , Reading. pp 91. ISSN: 0141 1330 ISBN: 9780704915220
- Dobreva, M. , Green, R. , Mueller-Harvey, I. , Salminen, J. , Howlin, B. , Frazier, R. (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://dx.doi.org/10.1021/jf502174r
- Frazier, R. (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://dx.doi.org/10.1111/nbu.12047
- Sanders, M. , Clifton, L. , Neylon, C. , Frazier, R. , Green, R. (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://dx.doi.org/10.1021/jf401336a
- Israr, B. , Frazier, R. , Gordon, M. (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://dx.doi.org/10.1016/j.foodchem.2013.04.130
- Hooper, B. and Frazier, R. (2012) Polyphenols in the diet: friend or foe?. Nutrition Bulletin , 37 (4). pp. 297-308. ISSN: 1467-3010 | doi: https://dx.doi.org/10.1111/j.1467-3010.2012.02001.x
- Frazier, R. (2012) Interactions of tea tannins with proteins and their impact on food quality and health. In: Preedy, V. , (eds.) Tea in Health and Disease Prevention, 1st Edition. Academic Press pp. 1479-1490. ISBN: 9780123849373
- Garcia-Macias, P. , Gordon, M. , Frazier, R. , Smith, K. , 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://dx.doi.org/10.1002/ejlt.201100147
- Clifton, L. , Sanders, M. , Kinane, C. , Arnold, T. , Edler, K. , Neylon, C. , Green, R. , Frazier, R. (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://dx.doi.org/10.1039/C2CP42029E
- Roozendaal, H. , Abu-hardan, M. , Frazier, R. (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://dx.doi.org/10.1016/j.jfoodeng.2012.03.009
- Garcia-Macias, P. , Gordon, M. , Frazier, R. , Smith, K. , 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). pp. 1474-1480 . ISSN: 1438-9312 | doi: https://dx.doi.org/10.1002/ejlt.201100075
- Clifton, L. , Sanders, M. , Hughes, A. , Neylon, C. , Frazier, R. , Green, R. (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://dx.doi.org/10.1039/c1cp21799b
- Isa, M. , Frazier, R. , 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. , Sanders, M. , Castelletto, V. , Rogers, S. , Heenan, R. , Neylon, C. , Frazier, R. , Green, R. (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://dx.doi.org/10.1039/c0cp02247k
- Dobreva, M. , Frazier, R. , Mueller-Harvey, I. , Clifton, L. , Gea, A. , Green, R. (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://dx.doi.org/10.1021/bm101341s
- Dajanta, K. , Apichartsrangkoon, A. , Chukeatirote, E. , Frazier, R. (2011) Free-amino acid profiles of thua nao, a Thai fermented soybean. Food Chemistry , 125 (2). pp. 342-347. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2010.09.002
-
Torrezan, R.
,
Frazier, R.
ORCID: 0000-0003-4313-0019
,
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
- Lambourne, J. , Tosi, P. , Marsh, J. , Bhandari, D. , Green, R. , Frazier, R. , Shewry, P. (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://dx.doi.org/10.1016/j.jcs.2009.10.003
- Frazier, R. , Deaville, E. , Green, R. , Stringano, E. , Willoughby, I. , Plant, J. , 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://dx.doi.org/10.1016/j.jpba.2009.05.035
- Frazier, R. (2009) Food Chemistry. In: Campbell-Platt, G. , (eds.) Food Science and Technology. Wiley-Blackwell , Oxford. pp. 5-32. ISBN: 978-0-632-06421-2
- Deepika, G. , Green, R. , Frazier, R. , Charalampopoulos, D. (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://dx.doi.org/10.1111/j.1365-2672.2009.04306.x
- Dajanta, K. , Chukeatirote, E. , Apichartsrangkoon, A. , Frazier, R. (2009) Enhanced aglycone production of fermented soybean products by Bacillus species. Acta Biologica Szegediensis , 53 (2). pp. 93-98. ISSN: 1588-4082
- Gea, . , Stringano, . , Dobreva, . , Gibson, . , Frazier, R. , Green, . , Mueller-Harvey, . (2008) Characterisation of sainfoin (Onobrychis viciifolia) tannins by degradation studies, chromatography and calorimetry .
- Isa, M. , Frazier, R. , 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://dx.doi.org/10.1016/j.seppur.2008.09.008
- Clifton, L. , Green, R. , Hughes, A. , Frazier, R. (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://dx.doi.org/10.1021/jp806016h
- Frazier, R. (2007) Capillary electrophoresis: food additives. In: Wilson, I. , (eds.) Encyclopedia of Separation Science. Academic Press pp. 1-7. ISBN: 9780122267703 | doi: https://dx.doi.org/10.1016/B978-012226770-3/10728-9
- Clifton, . , Green, . , Frazier, . (2007) Lipid selectivity of puroindolines and its relationship to endosperm hardness. In: Lookhart, . and Ng, . , (eds.) Gluten proteins 2006. AACC International , St Paul. pp. 68-72. ISBN: 9781891127571
- Isa, M. , Coraglia, D. , Frazier, R. , 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://dx.doi.org/10.1016/j.memsci.2007.03.023
- Lad, . , Birembaut, . , Clifton, . , Frazier, . , Webster, . , Green, . (2007) Antimicrobial peptide-lipid binding interactions and binding selectivity. Biophysical Journal , 92 (10). pp. 3575-3586. ISSN: 0006-3495 | doi: https://dx.doi.org/10.1529/biophysj.106.097774
- Lambourne, . , Tosi, . , Frazier, . , Bhandari, . , Shewry, . (2007) Expression of sequences encoding LMW subunits of glutenin . In: Lookhart, . and Ng, . , (eds.) Gluten proteins 2006. AACC International , St Paul. pp. 154-157. ISBN: 9781891127571
- Ma, H. , Ledward, D. , Zamri, A. , Frazier, R. , Zhou, G. (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://dx.doi.org/10.1016/j.foodchem.2007.03.006
- Rodriguez-Mateos, . , Millar, . , Bhandari, . , Frazier, . (2007) Tyrosine cross-linking of wheat gluten proteins and its functional importance . In: Lookhart, . and Ng, . , (eds.) Guten proteins 2006. AACC International , St Paul. pp. 222-226. ISBN: 9781891127571
- Torrezan, R. , Tham, W. , Bell, A. , Frazier, R. , 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://dx.doi.org/10.1016/j.foodchem.2006.11.013
- Deaville, E. , Green, B. , Mueller-Harvey, I. , Willoughby, I. , Frazier, R. (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://dx.doi.org/10.1021/jf063770o
- Clifton, L. , Lad, M. , Green, R. , Frazier, R. (2007) Single amino acid substitutions in puroindoline-b mutants influence lipid binding properties. Biochemistry , 46 (8). pp. 2260-2266. ISSN: 0006-2960 | doi: https://dx.doi.org/10.1021/bi062190h
- Clifton, L. , Green, R. , Frazier, R. (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://dx.doi.org/10.1021/bi701680w
- Frazier, R. , Papadopoulou, A. , 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://dx.doi.org/10.1016/j.jpba.2006.02.004
- Lad, M. , Birembaut, F. , Matthew, J. , Frazier, R. , Green, R. (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://dx.doi.org/10.1039/b515934b
- Rodriguez Mateos, A. , Millar, S. , Bhandari, D. , Frazier, R. (2006) Formation of dityrosine cross-links during breadmaking. Journal of Agricultural and Food Chemistry , 54 (7). pp. 2761-2766. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf052933q
- Zamri, A. , Ledward, D. , Frazier, R. (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://dx.doi.org/10.1021/jf051791x
-
Frazier, R.
ORCID: 0000-0003-4313-0019
(2005)
Capillary electrophoresis: food chemistry applications.
In:
Worsfold, P.
,
Townshend, A.
,
Poole, C.
, (eds.)
Encyclopedia of Analytical Science (Second Edition).
Elsevier
pp.
374-381.
ISBN:
9780123693976
|
doi:
https://dx.doi.org/10.1016/B0-12-369397-7/00751-2
- Lad, . , Birembaut, . , Frazier, . , Green, . (2005) Protein-lipid interactions at the air/water interface. Physical Chemistry Chemical Physics , 7 (19). pp. 3478-3485. ISSN: 1463-9076 | doi: https://dx.doi.org/10.1039/b506558p
- Papadopoulou, A. , Green, R. , Frazier, R. (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://dx.doi.org/10.1021/jf048693g
- Papadopoulou, . and Frazier, . (2004) Characterization of protein-polyphenol interactions. Trends in food science & technology , 15 (3-4). pp. 186-190. ISSN: 0924-2244 | doi: https://dx.doi.org/10.1016/j.tifs.2003.09.017
- Papadopoulou, . , Frazier, R. , Mueller-Harvey, . , Green, . (2004) Characterisation of protein-polyphenol interactions. Polyphenols Communications
- Mueller-Harvey, . , Frazier, R. , Green, . (2004) Probing tannin-protein interactions by isothermal titration microcalorimetry. Polyphenols Communications
- Papadopoulou, A. and Frazier, R. (2004) Characterisation of protein-polyphenol interactions. Trends in Food Science and Technology , 15 (3-4). pp. 186-190. ISSN: 0924-2244 | doi: https://dx.doi.org/10.1016/j.tifs.2003.09.017
- Frazier, . (2003) Capillary electrophoresis in food analysis. Lab Plus International , 17 pp. 8-12.
- Frazier, . and Papadopoulou, . (2003) Recent advances in the application of capillary electrophoresis for food analysis. Electrophoresis , 24 (22-23). pp. 4095-4105. ISSN: 0173-0835 | doi: https://dx.doi.org/10.1002/elps.200305633
- Frazier, . , Papadopoulou, . , Mueller-Harvey, . , Kissoon, . , Green, . (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://dx.doi.org/10.1021/jf021179v
- Lad, . , Ledger, . , Briggs, . , Green, . , Frazier, . (2003) Analysis of the SDS-lysozyme binding isotherm. Langmuir , 19 (12). pp. 5098-5103. ISSN: 0743-7463 | doi: https://dx.doi.org/10.1021/la0269560
- Lad, M. , Ledger, V. , Briggs, B. , Green, R. , Frazier, R. (2003) Analysis of the SDS−Lysozyme binding isotherm. Langmuir , 19 (12). pp. 5098-5103. ISSN: 0743-7463 | doi: https://dx.doi.org/10.1021/la0269560
- Frazier, R. , Papadopoulou, A. , Mueller-Harvey, I. , Kissoon, D. , Green, R. (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://dx.doi.org/10.1021/jf021179v
- Frazier, R. (2001) Recent advances in capillary electrophoresis methods for food analysis. Electrophoresis , 22 (19). pp. 4197-4206. ISSN: 0173-0835 | doi: https://dx.doi.org/10.1002/1522-2683(200111)22:19<4197::AID-ELPS4197>3.0.CO;2-G
-
Frazier, R.
ORCID: 0000-0003-4313-0019
,
Ames, J.
,
Nursten, H.
(2000)
Capillary electrophoresis for food analysis: method development.
Royal Society of Chemistry
pp
142.
ISBN:
9780854044924
|
doi:
https://dx.doi.org/10.1039/9781847550316
- Frazier, R. , Matthijs, G. , Davies, M. , Roberts, C. , Schacht, E. , Tendler, S. (2000) Characterization of protein-resistant dextran monolayers. Biomaterials , 21 (9). pp. 957-966. ISSN: 0142-9612 | doi: https://dx.doi.org/10.1016/S0142-9612(99)00270-7
- Green, R. , Frazier, R. , Shakesheff, K. , Davies, M. , Roberts, C. , Tendler, S. (2000) Surface plasmon resonance analysis of dynamic biological interactions with biomaterials. Biomaterials , 21 (18). pp. 1823-1835. ISSN: 0142-9612 | doi: https://dx.doi.org/10.1016/S0142-9612(00)00077-6
- Frazier, R. , Inns, E. , Dossi, N. , Ames, J. , Nursten, H. (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://dx.doi.org/10.1016/S0021-9673(00)00184-9
- Frazier, R. , Ames, J. , Nursten, H. (1999) The development and application of capillary electrophoresis methods for food analysis. Electrophoresis , 20 (15-16). pp. 3156-3180. ISSN: 1522-2683 | doi: https://dx.doi.org/10.1002/(SICI)1522-2683(19991001)20:15/16<3156::AID-ELPS3156>3.0.CO;2-T
-
Frazier, R.
ORCID: 0000-0003-4313-0019
,
Vansteenkiste, S.
,
Black, F.
,
Davies, M.
,
Roberts, C.
,
Tendler, S.
,
Matthys, G.
,
Schacht, E.
,
Ranucci, E.
,
Ferruti, P.
(1997)
SPR study of protein adsorption to heparinized dextrans.
Proceedings of the Controlled Release Society
(24).
pp.
949-950.
-
Davies, M.
,
Frazier, R.
ORCID: 0000-0003-4313-0019
,
Tendler, S.
,
Roberts, C.
,
Williams, P.
,
Matthijs, G.
,
Schacht, E.
(1997)
Formation and surface biomolecular interactions of PEG grafted monolayers using SPR, XPS and AFM.
American Chemical Society, Polymer Preprints, Division of Polymer Chemistry
, 38
(1).
pp.
551-552.
- Frazier, R. , Davies, M. , Matthijs, G. , Roberts, C. , Schacht, E. , Tendler, S. , Williams, P. (1997) High-resolution atomic force microscopy of dextran monolayer hydration. Langmuir , 13 (18). pp. 4795-4798. ISSN: 0743-7463 | doi: https://dx.doi.org/10.1021/la970288e
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