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Rishi, V. et al., 1998. Role of non-compatible osmolytes in the stabilization of proteins during heat stress. Biochemical Journal, 329, pp.137–143. Robertson, M.I., 1999. Regulatory issues with excipients. International Journal of Pharmaceutics, 187, pp.273–276. Romero, C.M. et al., 2009. Thermodynamic study of the influence of polyols and glucose on the thermal stability of holo-bovine α-lactalbumin. Journal of Thermal Analysis & Calorimetry, 98, pp.165–171. Rose, G.D. et al., 2006. A backbone-based theory of protein folding. Proceedings of the National Academy of Sciences of the United States of America, 103, Rosgen, J., 2015. Synergy in protein-osmolyte mixtures. Journal of Physical Chemistry B, 119, pp.150–157. Rosgen, J., Pettitt, B.M. & Bolen, D.W., 2005. Protein folding, stability, and solvation structure in osmolyte solutions. Biophysical Journal, 89, pp.2988–2997. Rudolph, A.S. & Crowe, J.H., 1985. Membrane stabilization during freezing: The role of two natural cryoprotectants, trehalose and proline. Cryobiology, 22, pp.367–377. Sachar, K. & Sadoff, H.L., 1966. Effect of glucose on the denaturation of glucose dehydrogenase by urea. Nature, 211, pp.983–984. Sagle, L.B. et al., 2009. Investigating the hydrogen-bonding model of urea denaturation. Journal of the American Chemical Society, 131, pp.9304–9310. Samuel, D. et al., 2008. Proline inhibits aggregation during protein refolding. Protein Science, 9, pp.344–352.