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Physical and flavour stability of mayonnaise

Trends in Food Science & Technology, 2001-05, Vol.12 (5-6), p.157-163

2001

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Oxalates in some Indian green leafy vegetables

International journal of food sciences and nutrition, 2008-05, Vol.59 (3), p.246-260

2008

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Seasonal variations in the antioxidant composition of greenhouse grown tomatoes

Journal of food composition and analysis, 2006-02, Vol.19 (1), p.1-10

2006

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Investigation of the antioxidant properties of tomatoes after processing

Journal of food composition and analysis, 2004-10, Vol.17 (5), p.635-647

2004

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Chemical composition of walnuts (Juglans regia L.) grown in New Zealand

Plant foods for human nutrition (Dordrecht), 2001, Vol.56 (1), p.75-82

SAVAGE, G. P

2001

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Total and Soluble Oxalate Content of Some Indian Spices

Plant foods for human nutrition (Dordrecht), 2012-06, Vol.67 (2), p.186-190

2012

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Fatty acid and tocopherol contents and oxidative stability of walnut oils

Journal of the American Oil Chemists' Society, 1999-09, Vol.76 (9), p.1059-1063

1999

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Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand

Journal of the American Oil Chemists' Society, 1997-06, Vol.74 (6), p.755-759

1997

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Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying

Plant foods for human nutrition (Dordrecht), 2005-09, Vol.60 (3), p.117-121

2005

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The effect of soaking and cooking on the oxalate content of taro leaves

International journal of food sciences and nutrition, 2006-08, Vol.57 (5-6), p.376-381

2006

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Determination of oxalates in Japanese taro corms using an in vitro digestion assay

Food chemistry, 2007, Vol.105 (1), p.383-388

2007

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Oxalate content of New Zealand grown and imported fruits

Journal of food composition and analysis, 2013-09, Vol.31 (2), p.180-184

2013

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Antioxidant activities of New Zealand-grown tomatoes

International journal of food sciences and nutrition, 2005-12, Vol.56 (8), p.597-605

2005

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Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea

European Journal of Clinical Nutrition, 2003-03, Vol.57 (3), p.415-419

2003

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The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging

Food chemistry, 2006, Vol.99 (1), p.64-69

2006

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Fatty acid content of New Zealand-grown walnuts (Juglans regia L.)

International journal of food sciences and nutrition, 1999, Vol.50 (3), p.189-194

Zwarts, G.P. Savage, D.L. McNeil, L.

1999

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Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods

Journal of food composition and analysis, 2010-02, Vol.23 (1), p.113-117

2010

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Comparison of Isothiocyanate Yield from Wasabi Rhizome Tissues Grown in Soil or Water

Journal of agricultural and food chemistry, 2003-06, Vol.51 (12), p.3586-3591

2003

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Oxalate content of Indian spinach dishes cooked in a wok

Journal of food composition and analysis, 2013-06, Vol.30 (2), p.125-129

2013

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THE BIOAVAILABILITY OF OXALATE FROM OCA (OXALIS TUBEROSA)

The Journal of urology, 2001-08, Vol.166 (2), p.420-422

2001

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Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products

Journal of food composition and analysis, 2009-06, Vol.22 (4), p.303-306

2009

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Composition of oxalates in baked taro ( Colocasia esculenta var. Schott) leaves cooked alone or with additions of cows milk or coconut milk

Journal of food composition and analysis, 2009-02, Vol.22 (1), p.83-86

2009

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Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi ( Wasabia japonica)

Food research international, 1998-01, Vol.31 (5), p.329-337

1998

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Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Journal of food composition and analysis, 2000-06, Vol.13 (3), p.201-206

2000

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Oxalates in Oca (New Zealand Yam) (Oxalis tuberosa Mol.)

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.5019-5022

1999

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Physical and flavour stability of mayonnaise

Oxalates in some Indian green leafy vegetables

Seasonal variations in the antioxidant composition of greenhouse grown tomatoes

Investigation of the antioxidant properties of tomatoes after processing

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand

Total and Soluble Oxalate Content of Some Indian Spices

Fatty acid and tocopherol contents and oxidative stability of walnut oils

Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand

Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying

The effect of soaking and cooking on the oxalate content of taro leaves

Determination of oxalates in Japanese taro corms using an in vitro digestion assay

Oxalate content of New Zealand grown and imported fruits

Antioxidant activities of New Zealand-grown tomatoes

Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea

The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging

Fatty acid content of New Zealand-grown walnuts (Juglans regia L.)

Comparison of the estimates of the oxalate content of taro leaves and corms and a selection of Indian vegetables following hot water, hot acid and in vitro extraction methods

Comparison of Isothiocyanate Yield from Wasabi Rhizome Tissues Grown in Soil or Water

Oxalate content of Indian spinach dishes cooked in a wok

THE BIOAVAILABILITY OF OXALATE FROM OCA (OXALIS TUBEROSA)

Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products

Composition of oxalates in baked taro ( Colocasia esculenta var. Schott) leaves cooked alone or with additions of cows milk or coconut milk

Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi ( Wasabia japonica)

Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods

Oxalates in Oca (New Zealand Yam) (Oxalis tuberosa Mol.)

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