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Results: 1-11 |
Results: 11
WHEAT CULTIVAR SUSCEPTIBILITY TO GRAIN DAMAGE BY THE NEW-ZEALAND WHEAT BUG, NYSIUS-HUTTONI, AND CULTIVAR SUSCEPTIBILITY TO THE EFFECTS OF BUG PROTEINASE ON BAITING QUALITY
Authors: EVERY D FARRELL JA STUFKENS MW WALLACE AR
Citation: D. Every et al., WHEAT CULTIVAR SUSCEPTIBILITY TO GRAIN DAMAGE BY THE NEW-ZEALAND WHEAT BUG, NYSIUS-HUTTONI, AND CULTIVAR SUSCEPTIBILITY TO THE EFFECTS OF BUG PROTEINASE ON BAITING QUALITY, Journal of cereal science, 27(1), 1998, pp. 37-46
TOOTH-SHARPENING BEHAVIOR (THEGOSIS) AND OTHER CAUSES OF WEAR ON SHEEP TEETH IN RELATION TO MASTICATION AND GRAZING MECHANISMS
Authors: EVERY D TUNNICLIFFE GA EVERY RG
Citation: D. Every et al., TOOTH-SHARPENING BEHAVIOR (THEGOSIS) AND OTHER CAUSES OF WEAR ON SHEEP TEETH IN RELATION TO MASTICATION AND GRAZING MECHANISMS, Journal of the Royal Society of New Zealand, 28(1), 1998, pp. 169-184
PHYSICAL CHARACTERIZATION OF ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS
Authors: CLARK SA SHAW ML EVERY D LANCASTER JE
Citation: Sa. Clark et al., PHYSICAL CHARACTERIZATION OF ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS, Journal of food biochemistry, 22(2), 1998, pp. 91-103
THE ROLE OF MALTODEXTRINS IN THE STALING OF BREAD
Authors: GERRARD JA EVERY D SUTTON KH GILPIN MJ
Citation: Ja. Gerrard et al., THE ROLE OF MALTODEXTRINS IN THE STALING OF BREAD, Journal of cereal science, 26(2), 1997, pp. 201-209
STALING IN STARCH BREADS - THE EFFECT OF ANTISTALING ALPHA-AMYLASE
Authors: MORGAN KR GERRARD J EVERY D ROSS M GILPIN M
Citation: Kr. Morgan et al., STALING IN STARCH BREADS - THE EFFECT OF ANTISTALING ALPHA-AMYLASE, Starke, 49(2), 1997, pp. 54-59
THE ROLE OF DEXTRINS IN THE STICKINESS OF BREAD CRUMB MADE FROM PREHARVEST SPROUTED WHEAT OR FLOUR CONTAINING EXOGENOUS ALPHA-AMYLASE
Authors: EVERY D ROSS M
Citation: D. Every et M. Ross, THE ROLE OF DEXTRINS IN THE STICKINESS OF BREAD CRUMB MADE FROM PREHARVEST SPROUTED WHEAT OR FLOUR CONTAINING EXOGENOUS ALPHA-AMYLASE, Journal of cereal science, 23(3), 1996, pp. 247-256
ASCORBATE OXIDASE LEVELS IN WHEAT AND THEIR RELATIONSHIP TO BAKING QUALITY
Authors: EVERY D GILPIN M LARSEN NG
Citation: D. Every et al., ASCORBATE OXIDASE LEVELS IN WHEAT AND THEIR RELATIONSHIP TO BAKING QUALITY, Journal of cereal science, 23(2), 1996, pp. 145-151
ENZYMATIC METHOD TO DETERMINE DEHYDROASCORBIC ACID IN BIOLOGICAL SAMPLES AND IN BREAD DOUGH AT VARIOUS STAGES OF MIXING
Authors: EVERY D
Citation: D. Every, ENZYMATIC METHOD TO DETERMINE DEHYDROASCORBIC ACID IN BIOLOGICAL SAMPLES AND IN BREAD DOUGH AT VARIOUS STAGES OF MIXING, Analytical biochemistry, 242(2), 1996, pp. 234-239
CONTINUOUS SPECTROPHOTOMETRIC ASSAY AND PROPERTIES OF ASCORBIC-ACID OXIDIZING FACTORS IN WHEAT
Authors: EVERY D GILPIN MJ LARSEN NG
Citation: D. Every et al., CONTINUOUS SPECTROPHOTOMETRIC ASSAY AND PROPERTIES OF ASCORBIC-ACID OXIDIZING FACTORS IN WHEAT, Journal of cereal science, 21(3), 1995, pp. 231-239
BETA-AMYLASE ACTIVITY IN COMMERCIAL GLUTEN
Authors: EVERY D GERRARD JA GILPIN MJ
Citation: D. Every et al., BETA-AMYLASE ACTIVITY IN COMMERCIAL GLUTEN, Journal of the Science of Food and Agriculture, 69(2), 1995, pp. 257-263
PURIFICATION AND CHARACTERIZATION OF A GLUTENIN HYDROLYZING PROTEINASE FROM WHEAT DAMAGED BY THE NEW-ZEALAND WHEAT BUG, NYSIUS-HUTTONI
Authors: EVERY D
Citation: D. Every, PURIFICATION AND CHARACTERIZATION OF A GLUTENIN HYDROLYZING PROTEINASE FROM WHEAT DAMAGED BY THE NEW-ZEALAND WHEAT BUG, NYSIUS-HUTTONI, Journal of cereal science, 18(3), 1993, pp. 239-250
Risultati: 1-11 |