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Investigation of Oxalate Levels in Sorrel Plant Parts and Sorrel-Based Products
Jema Tuazon-Nartea,
Geoffrey Savage
Food Nutr. Sci.
Vol.4 No.8, July 25, 2013
DOI:
10.4236/fns.2013.48109
(PDF 154K)
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Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts
Sophie Faudon,
Geoffrey Savage
Food Nutr. Sci.
Vol.5 No.17, September 05, 2014
DOI:
10.4236/fns.2014.517174
(PDF 2515K)
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Fatty Acid Profile of New Zealand Grown Edible Pine Nuts (
Pinus
spp.)
Leo P. Vanhanen,
Geoffrey P. Savage,
Richard N. Hider
Food Nutr. Sci.
Vol.8 No.3, March 10, 2017
DOI:
10.4236/fns.2017.83020
(PDF 713K)
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Oxalate Content of Miner’s Lettuce Irrigated with Water or Fertilizer Solutions
Madhuri Kanala,
Geoffrey P. Savage
Food Nutr. Sci.
Vol.7 No.13, November 24, 2016
DOI:
10.4236/fns.2016.713118
(PDF 248K)
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Calcium and Oxalate Contents of Curly Leaf (
Petroselinum crispum
) and Flat Leaf (
P. crispum var. neapolitanum
) Parsley Cultivars
Geoffrey Savage,
Leo Vanhanen
Food Nutr. Sci.
Vol.6 No.16, December 16, 2015
DOI:
10.4236/fns.2015.616161
(PDF 265K)
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