Physical and flavour stability of mayonnaise von Depree, J.A, Savage, G.P

Volltext

Oxalates in some Indian green leafy vegetables von Radek, M., Savage, G. P.

Volltext

Seasonal variations in the antioxidant composition of greenhouse grown tomatoes von Toor, R.K., Savage, G.P., Lister, C.E.

Volltext

Investigation of the antioxidant properties of tomatoes after processing von Sahlin, E, Savage, G.P, Lister, C.E

Volltext

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand von SAVAGE, G. P

Volltext

Total and Soluble Oxalate Content of Some Indian Spices von Ghosh Das, Sumana, Savage, G. P.

Volltext

Fatty acid and tocopherol contents and oxidative stability of walnut oils von Savage, G.P, Dutta, P.C, McNeil, D.L

Volltext

Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand von Savage, G.P. (Lincoln University, Canterbury, New Zealand.), McNeil, D.L, Dutta, P.C

Volltext

Change in Colour and Antioxidant Content of Tomato Cultivars Following Forced-Air Drying von Kerkhofs, N.S, Lister, C.E, Savage, G.P

Volltext

The effect of soaking and cooking on the oxalate content of taro leaves von Savage, G. P., Dubois, M.

Volltext

Determination of oxalates in Japanese taro corms using an in vitro digestion assay von Savage, G.P., Catherwood, D.J.

Volltext

Oxalate content of New Zealand grown and imported fruits von Nguyễn, Hà Vũ Hồng, Savage, G.P.

Volltext

Antioxidant activities of New Zealand-grown tomatoes von Toor, R.K, Lister, C.E, Savage, G.P

Volltext

Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea von Savage, G P, Charrier, M J S, Vanhanen, L

Volltext

The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging von Vanhanen, L.P., Savage, G.P.

Volltext

Fatty acid content of New Zealand-grown walnuts (Juglans regia L.) von Zwarts, G.P. Savage, D.L. McNeil, L.

Volltext

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 von Savage, G.P., Mårtensson, L.

Volltext

Oxalate content of Indian spinach dishes cooked in a wok von Ghosh Das, S., Savage, G.P.

Volltext

Comparison of Isothiocyanate Yield from Wasabi Rhizome Tissues Grown in Soil or Water von Sultana, Tamanna, Porter, N. G, Savage, G. P, McNeil, D. L

Volltext

Oxalate content of purslane leaves and the effect of combining them with yoghurt or coconut products von Moreau, A.-G., Savage, G.P.

Volltext