D. Every

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Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming Rate

J. Gerrard, M. Newberry, M. Ross, 1998 .

PHYSICAL CHARACTERIZATION OF ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS

J. Lancaster, M. Shaw, D. Every, 1998 .

Rates of degradation and synthesis of glycosidases de novo during growth and differentiation of Dictyostelium discoideum.

J. Ashworth, D. Every, 1975, The Biochemical journal.

Purification and characterisation of ascorbate oxidase from flour and immature wheat kernels

D. Every, 1999 .

Purification of individual proteinase isozymes from Bacteroides nodosus by use of polyacrylamide gel electrophoresis, a fluorogenic substrate detection system, and a simple electroelution apparatus.

R. Green, D. Every, 1982, Analytical biochemistry.

Predicting wheat quality--consequences of the ascorbic acid improver effect

L. Motoi, S. Shorter, D. Every, 2008 .

The Role of Maltodextrins in the Staling of Bread

J. Gerrard, K. Sutton, D. Every, 1997 .

Quantitative measurement of protease activities in slab polyacrylamide gel electrophoretograms.

D. Every, 1981, Analytical biochemistry.

Differentiation of Bacteroides nodosus biotypes and colony variants in relation to their virulence and immunoprotective properties in sheep

D. Every, S. Erasmuson, T. M. Skerman, 1981, Infection and immunity.

Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour

M. Ross, D. Every, L. Simmons, 2006 .

Ultrastructure of the Bacteroides nodosus cell envelope layers and surface

D. Every, T. M. Skerman, 1980, Journal of bacteriology.

Ascorbate Oxidase, Protein Disulfide Isomerase, Ascorbic Acid, Dehydroascorbic Acid and Protein Levels in Developing Wheat Kernels and Their Relationship to Protein Disulfide Bond Formation

W. B. Griffin, P. Wilson, D. Every, 2003 .

Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour

M. Ross, S. C. Morrison, D. Every, 2006 .

Amylase, falling number, polysaccharide, protein and ash relationships in wheat millstreams

Sarah Hawkins, Lyall Simmons, M. Ross, 2002, Euphytica.

Studies on the Mechanism of the Ascorbic Acid Improver Effect on Bread using Flour Fractionation and Reconstitution Methods

K. Sutton, M. Ross, D. Every, 1999 .

Continuous Spectrophotometric Assay and Properties of Ascorbic Acid Oxidising Factors in Wheat

N. Larsen, D. Every, M. Gilpin, 1995 .

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug

P. Shewry, A. Tatham, K. Sutton, 2005 .

Wheat Cultivar Susceptibility to Grain Damage by the New Zealand Wheat Bug,Nysius huttoni, and Cultivar Susceptibility to the Effects of Bug Proteinase on Baking Quality

A. R. Wallace, J. Farrell, D. Every, 1998 .

Enzymatic method to determine dehydroascorbic acid in biological samples and in bread dough at various stages of mixing.

D. Every, 1996, Analytical biochemistry.

The purification and properties of extracellular glycosidases of the cellular slime mould Dictyostelium discoideum.

J. Ashworth, D. Every, 1973, The Biochemical journal.

Purification of pili from Bacteroides nodosus and an examination of their chemical, physical and serological properties.

D. Every, 1979, Journal of general microbiology.

Staling in Starch Breads: The Effect of Antistaling α‐Amylase

J. Gerrard, K. Morgan, M. Ross, 1997 .

Proteinase isoenzyme patterns of Bacteroides nodosus: distinction between ovine virulent isolates, ovine benign isolates and bovine isolates.

D. Every, 1982, Journal of general microbiology.

Tooth‐sharpening behaviour (thegosis) and other causes of wear on sheep teeth in relation to mastication and grazing mechanisms

D. Every, G. Tunnicliffe, R. Every, 1998 .

A SIMPLE GLUTENIN TURBIDITY TEST FOR THE DETERMINATION OF HEAT DAMAGE IN GLUTEN

R. L. Hay, D. Every, 1990 .

A simple, four-minute, protein-solubility test for heat damage in wheat

D. Every, 1987 .

Quantitative test for Bacteroides nodosus pilus protein by an agglutination-absorption test.

D. Every, 1983, The Journal of applied bacteriology.

Surface structure of Bacteroides nodosus in relation to virulence and immunoprotection in sheep.

D. Every, T. M. Skerman, 1983, Journal of general microbiology.

Protection of sheep against experimental footrot by vaccination with pili purified from Bacteroides nodosus.

D. Every, T. M. Skerman, 1982, New Zealand veterinary journal.

Effect of Heat Damage on the Baking Quality of Starch Extracted from Wheat

K. Kulp, K. Lorenz, N. Larsen, 1993 .

Disinherited: The Lost Birthright of the American Indian

D. Every, 1966 .

Purification and Characterization of a Glutenin Hydrolysing Proteinase from Wheat Damaged by the New Zealand Wheat Bug, Nysius huttoni

D. Every, 1993 .

Relationship of bread baking quality to levels of visible wheat-bug damage and insect proteinase activity in wheat

D. Every, 1992 .

General proteinase assay by formation of SDS-protein gels of proteolyzed substrate proteins.

D. Every, 1991, Analytical biochemistry.

Effect of the salivary proteinase from the New Zealand wheat bug, Nysius huttoni, on various exotic and endemic plant seeds

M. Stufkens, D. Every, 1999 .

Insect enzyme damage to wheat

W. Swallow, D. Every, 1991 .

Effect of Nysius huttoni on the protein and baking properties of two New Zealand wheat cultivars

J. Farrell, D. Every, M. W. Stufkens, 1989 .

Bug damage in New Zealand wheat grain: The role of various heteropterous insects

J. Farrell, D. Every, M. W. Stufkens, 1992 .

Wheat-bug damage in New Zealand wheats: The feeding mechanism of nysius huttoni and its effect on the morphological and physiological development of wheat

J. Farrell, D. Every, M. W. Stufkens, 1990 .

Rates of accumulation of glycosidase activities during growth and differentiation of Dictyostelium discoideum.

J. Ashworth, D. Every, 1975, The Biochemical journal.

A comparison of bread baking, falling number, α-amylase assay and visual method for the assessment of pre-harvest sprouting in wheat

D. Moot, D. Every, 1990 .