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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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Composition and availability of soluble and insoluble oxalates in raw and cooked taro ( Colocasia esculenta var. Schott) leaves

Food chemistry, 2007, Vol.101 (2), p.559-562

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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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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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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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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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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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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Soluble and insoluble oxalate content of nuts

Journal of food composition and analysis, 2007-05, Vol.20 (3), p.169-174

2007

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COMPARISON OF NEW ZEALAND (SOUTH ISLAND) AND AUSTRALIAN (TASMANIAN) WALNUT CULTIVARS

Acta horticulturae, 2010 (861), p.417-424

2010

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The effect of cooking on the composition and colour of New Zealand grown oca

Food chemistry, 2007, Vol.104 (2), p.768-773

2007

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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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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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Antioxidant activity in different fractions of tomatoes

Food research international, 2005-06, Vol.38 (5), p.487-494

2005

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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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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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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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DEVELOPMENT OF NEW OCA LINES IN NEW ZEALAND

Acta horticulturae, 2005 (670), p.87-92

2005

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OXIDATIVE STABILITY OF WALNUTS DURING LONG TERM IN SHELL STORAGE

Acta horticulturae, 2001-01 (544), p.591-597

2001

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Nitrogen form affects yield and taste of tomatoes

Journal of the science of food and agriculture, 2005-06, Vol.85 (8), p.1405-1414

2005

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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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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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Identification and stability of trypsin inhibitor isoforms in pea ( Pisum sativum L.) cultivars grown in New Zealand

Food chemistry, 2007, Vol.100 (1), p.1-7

2007

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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

Volltextzugriff (PDF)

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Seasonal variations in the antioxidant composition of greenhouse grown tomatoes

Composition and availability of soluble and insoluble oxalates in raw and cooked taro ( Colocasia esculenta var. Schott) leaves

Oxalate content of New Zealand grown and imported fruits

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

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

Oxalate content of Indian spinach dishes cooked in a wok

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

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

Soluble and insoluble oxalate content of nuts

COMPARISON OF NEW ZEALAND (SOUTH ISLAND) AND AUSTRALIAN (TASMANIAN) WALNUT CULTIVARS

The effect of cooking on the composition and colour of New Zealand grown oca

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

Antioxidant activities of New Zealand-grown tomatoes

Antioxidant activity in different fractions of tomatoes

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

Investigation of the antioxidant properties of tomatoes after processing

Physical and flavour stability of mayonnaise

DEVELOPMENT OF NEW OCA LINES IN NEW ZEALAND

OXIDATIVE STABILITY OF WALNUTS DURING LONG TERM IN SHELL STORAGE

Nitrogen form affects yield and taste of tomatoes

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

Fatty acid and tocopherol contents and oxidative stability of walnut oils

Identification and stability of trypsin inhibitor isoforms in pea ( Pisum sativum L.) cultivars grown in New Zealand

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

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