Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking

Oxalate content of foods and its effect on humans

Sc Noonan Bsc, Gp Savage Bsc · Asia Pacific Journal of Clinical Nutrition · 1999 · 520 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +12

Comparisons of methods for calculating retentions of nutrients in cooked foods

Elizabeth W. Murphy, Patricia E. Criner, Brucy C. Gray · Journal of Agricultural and Food Chemistry · 1975 · 428 citations

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

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Organic acids and calcium oxalate in tropical root crops

Warren D. Holloway, Mary E. Argall, Wayne T. Jealous et al. · Journal of Agricultural and Food Chemistry · 1989 · 141 citations

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In vitro calcium bioavailability of vegetables, legumes and seeds

Achiraya Kamchan, Prapasri Puwastien, Prapaisri P Sirichakwal et al. · Journal of Food Composition and Analysis · 2004 · 116 citations

Agriculture, Nutrition, Nutritional Sciences +12