Leo P. Vanhanen

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

Geoffrey P. Savage, Leo P. Vanhanen, S.M. Mason et al. · Journal of Food Composition and Analysis · 2000 · 255 citations

Food Chemistry, Nutrition, Food Composition +5

Mineral analysis of mono-floral New Zealand honey

Leo P. Vanhanen, Andrea Emmertz, Geoffrey P. Savage · Food Chemistry · 2011 · 201 citations

Plant Analysis, Engineering, Botany +5

Short communication: A new mathematical model for thin layer drying of fruits

Lemuel M. Diamante, Reiner Ihns, Geoffrey P. Savage et al. · International Journal of Food Science & Technology · 2010 · 113 citations

Food Chemistry, Desiccation, New Mathematical Model +14

The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine

Gary J. Pickering, D. A. Heatherbell, Leo P. Vanhanen et al. · American Journal of Enology and Viticulture · 1998 · 94 citations

Behavioral Sciences, Ethanol Concentration, Flavoromics +11

Effect of temperature on the drying characteristics, colour, antioxidant and beta‐carotene contents of two apricot varieties

Reiner Ihns, Lemuel M. Diamante, Geoffrey P. Savage et al. · International Journal of Food Science & Technology · 2011 · 90 citations

Food Chemistry, Nutrition, Carotenoid +12