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
 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
 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
 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.
 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.
 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. doi:10.1021/jf00086a014
 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. doi:org/10.1016/j.jfca.2005.12.012
 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.
 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.