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G. P. Savage, L. Vanhanen, S. L. Mason and A. B. Ross, “Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods,” Journal of Food Composition and Analysis, Vol. 13, No. 3, 2000, pp. 201-206. doi:10.1006/jfca.2000.0879
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S. Noonan and G. P. Savage, “Oxalate Content of Foods and Its Effect on Humans,” Asia Pacific Journal of Clinical Nutrition, Vol. 8, No. 1, 1999, pp. 64-74.
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L. Massey, “Dietary Influences on Urinary Oxalate and Risk of Kidney Stones,” Frontiers in Bioscienes, Vol. 8, 2003, pp. 584-594. doi:10.2741/1082
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W. Chai and M. Liebman, “Effect of Different Cooking Methods on Vegetable Oxalate Content,” Journal of Agricultural Food Chemistry, Vol. 53, No. 8, 2005, pp. 3027-3030.
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T. S. Simpson, G. P. Savage, R. Sherlock and L. P. Vanhanen, “Oxalate Content of Silver Beet Leaves (Beta vulgaris var. cicla) at Different Stages of Maturation and the Effect of Cooking with Different Milk Sources,” Journal of Agricultural and Food Chemistry, Vol. 57, No. 22, 2009, pp. 10804-10808. doi:10.1021/jf902124w
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K. Judprasong, S. Charoenkiatkul, P. Sungpuag, K. Vasanachitt and Y. Nakjamanong, “Total and Soluble Oxalate Contents in Thai Vegetables, Cereal Grains and Legume Seeds and Their Changes after Cooking,” Journal of Food Composition and Analysis, Vol. 19, No. 4, 2006, pp. 340-347. doi: org/10.1016/j.jfca.2005.04.002
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L. Vanhanen, G. P. Savage and C. Sangketkit, “Oxalate Content of Eleven Indigenous Thai Plants,” Journal of Food, Agriculture & Environment, Vol. 9, 2011, pp. 7-9.
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M. Brogren and G. P. Savage, “Bioavailability of Soluble Oxalate from Spinach Eaten with and without Milk Products,” Asia Pacific Journal of Clinical Nutrition, Vol. 12, No. 2, 2003, pp. 219-224.
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G. P. Savage, V. Nilzen, K. Osterberg and L. Vanhanen, “Soluble and Insoluble Oxalate Content of Mushrooms,” International Journal of Food Sciences and Nutrition, Vol. 53, No. 4, 2002, pp. 293-296.
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M. S. Akhtar, B. Israr, N. Bhatty and A. Ali, “Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans,” International Journal of Food Properties, Vol. 14, 2010, pp. 241-249.
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W. D. Holloway, M. E. Argall, W. T. Jealous, J. A. Lee and J. H. Bradbury, “Organic Acids and Calcium Oxalate in Tropical Root Crops,” Journal of Agricultural Food Chemistry, Vol. 37, No. 2, 1989, pp. 337-341.
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G. Jaworska, “Nitrates, Nitrites, and Oxalates in Products of Spinach and New Zealand Spinach,” Food Chemistry, Vol. 89, No. 2, 2005, pp. 395-401.
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H. Ohkawa, “Gas Chromatographic Determination of Oxalic Acid in Foods,” Journal of the Association of Official Analytical Chemists, Vol. 68, No. 1, 1985, pp.108-111.
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D. J. Catherwood, G. P. Savage, S. M. Mason, J. J. C. Scheffer and J. A. Douglas, “Oxalate Contents of Cormels of Japanese Taro (Colocasia esculenta L. Schott) and the Effect of Cooking,” Journal of Food Composition and Analysis, Vol. 20, No. 3, 2007, pp. 147-151.
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P. E. Albihn and G. P. Savage, “The Effect of Cooking on the Location and Concentration of Oxalate in Three Cultivars of New Zealand-Grown Oca (Oxalis tuberosa Mol.),” Journal of the Science of Food and Agriculture, Vol. 81, No. 10, 2001, pp. 1027-1033.
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A. Albihn and G. P. Savage, “Effect of Cooking on the Soluble Oxalate Content of Three Cultivars of Oca (Oxalis tuberosa),” Proceedings of the Nutrition Society of New Zealand, Vol. 25, 2000, pp. 66-70.
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