Leo P. Vanhanen - Concepedia

Author

Leo P. Vanhanen

Also Known As

L Vanhanen, L. P. Vanhanen, L. VANHANEN, L. Vanhanen, L.P. Vanhanen, LEO VANHANEN, Leo P. Vanhanen, Leo Vanhanen, Vanhanen, Leo

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Lincoln University Neubrandenburg University of Applied Sciences Université d'Angers

About

Leo P. Vanhanen is an author at Lincoln University specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	13	861
2	Engineering	6	6	347
3	Public Health	3	3	227
4	Medicine	2	2	67
5	Natural Sciences	1	1	48

Leo P. Vanhanen

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Effect of Cooking on the Soluble and Insoluble Oxalate Content of Some New Zealand Foods Geoffrey P. Savage, Leo P. Vanhanen, S.M. Mason, Journal of Food Composition and Analysis Food ChemistryNutritionFood CompositionFood AnalysisFood Quality	2000	255
Mineral analysis of mono-floral New Zealand honey Leo P. Vanhanen, Andrea Emmertz, Geoffrey P. Savage Food Chemistry Plant AnalysisEngineeringBotanyMineral AnalysisGeochemistry	2011	201
Short communication: A new mathematical model for thin layer drying of fruits Lemuel M. Diamante, Reiner Ihns, Geoffrey P. Savage, International Journal of Food Science & Technology Food ChemistryDesiccationNew Mathematical ModelSustainable AgricultureAgricultural Economics	2010	113
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, American Journal of Enology and Viticulture Behavioral SciencesEthanol ConcentrationFlavoromicsFood AnalysisWine Tasting	1998	94
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, International Journal of Food Science & Technology Food ChemistryNutritionCarotenoidBotanyFood Analysis	2011	90
The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging Leo P. Vanhanen, Geoffrey P. Savage Food Chemistry Food ChemistryDifferent TemperaturesShelf LifeFood PackagingDifferent Types	2005	74
Oxalate content and calcium binding capacity of tea and herbal teas Marina JS Charrier, Geoffrey P. Savage, Leo P. Vanhanen Asia Pacific Journal of Clinical Nutrition Loose Black TeaNew ZealandBlack TeaOxalate ContentCalcium Binding Capacity	2002	65
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits Lemuel M. Diamante, Matthew J. Durand, Geoffrey P. Savage, Lincoln University Research Archive (Lincoln University)	2010	58
Effects of pre-fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine A. PARLEY, Leo P. Vanhanen, D. A. Heatherbell Australian Journal of Grape and Wine Research Food ChemistryBiomanufacturingFood FermentationPinot NoirMedicine	2001	56
Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea G. P. Savage, Marina JS Charrier, Leo P. Vanhanen European Journal of Clinical Nutrition Food ChemistryNutritionNutrient BioavailabilitySoluble OxalateOxidative Stress	2003	49

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