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Electrophoresis|December 9, 2003
Recent advances in the application of capillary electrophoresis for food analysisRichard A Frazier, Athina PapadopoulouFood Chemistry|March 22, 2015
High pressure intensification of cassava resistant starch (RS3) yieldsProyphon Lertwanawatana, Richard A Frazier, Keshavan NiranjanFood Chemistry|July 23, 2013
Effects of phytate and minerals on the bioavailability of oxalate from foodBeenish Israr, Richard A Frazier, Michael H GordonFood Chemistry|August 11, 2016
Enzymatic hydrolysis of phytate and effects on soluble oxalate concentration in foodsBeenish Israr, Richard A Frazier, Michael H GordonJournal of Pharmaceutical and Biomedical Analysis|March 9, 2006
Isothermal titration calorimetry study of epicatechin binding to serum albuminRichard A Frazier, Athina Papadopoulou, Rebecca J GreenJournal of Agricultural and Food Chemistry|January 6, 2005
Interaction of flavonoids with bovine serum albumin: a fluorescence quenching studyAthina Papadopoulou, Rebecca J Green, Richard A FrazierBiochemistry|November 8, 2007
Puroindoline-b mutations control the lipid binding interactions in mixed puroindoline-a:puroindoline-b systemsLuke A Clifton, Rebecca J Green, Richard A FrazierJournal of Agricultural and Food Chemistry|April 13, 2006
Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (pectoralis fundus)Amir I Zamri, Dave A Ledward, Richard A FrazierPhysical Chemistry Chemical Physics : PCCP|November 8, 2005
Protein-lipid interactions at the air/water interfaceMitaben D Lad, Fabrice Birembaut, Richard A Frazier, et al.Biochemistry|February 6, 2007
Single amino acid substitutions in puroindoline-b mutants influence lipid binding propertiesLuke A Clifton, Mitaben D Lad, Rebecca J Green, et al.Pageof 3