Oxalate Effects

Oxalate Effects is a biochemical phenomenon within the study of food effects on bioavailability that specifically refers to the reduction in mineral absorption, particularly calcium and iron, due to the formation of insoluble complexes between dietary oxalates and these minerals in the gastrointestinal tract.

249

Publications

10.7K

Citations

863

Authors

311

Institutions

Publications per year

2017–2026

27

Authors

863

  1. HK
    Hari K. Koul

    University of Colorado Denver, United States

    9 publications · 448 citations

    9

    h-index

  2. CR
    C. R. Scheid

    University of Massachusetts Chan Medical School, United States

    8 publications · 511 citations

    8

    h-index

  3. SK
    Sweaty Koul

    University of Colorado Denver, United States

    7 publications · 171 citations

    7

    h-index

  4. MM
    Mani Menon

    Henry Ford Health System, United States

    6 publications · 573 citations

    6

    h-index

  5. JA
    Julie A. Jonassen

    University of Massachusetts Chan Medical School, United States

    6 publications · 429 citations

    6

    h-index

1–5 of 863

Venues

  1. PubMed

    Repository · 18 publications · 527 citations

    15

    h-index

  2. Urological Research

    10 publications · 417 citations

    10

    h-index

  3. Kidney International

    9 publications · 692 citations

    9

    h-index

  4. The Journal of Urology

    7 publications · 265 citations

    7

    h-index

  5. Journal of Food Composition and Analysis

    5 publications · 227 citations

    5

    h-index

1–5