Oxalate Content of Raw and Cooked Oca (Oxalis tuberosa)

Oxalate content of foods and its effect on humans

Sc Noonan Bsc, Gp Savage Bsc · Asia Pacific Journal of Clinical Nutrition · 1999 · 506 citations

Nutrition, Nutrient Bioavailability, Nutrient Physiology +15

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

Calcium absorbability from spinach

RP Heaney, CM Weaver, RR Recker · American Journal of Clinical Nutrition · 1988 · 213 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +1

A Further Study of Oxalate Bioavailability in Foods

Linda Brinkley, John Gregory, Charles Y.C. Pak · The Journal of Urology · 1990 · 76 citations

Oxalates in Oca (New Zealand Yam) (<i>Oxalis tuberosa</i>Mol.)

Alastair B. Ross, Geoffrey P. Savage, R. J. Martin et al. · Journal of Agricultural and Food Chemistry · 1999 · 48 citations

Biology, Nutrition, Plant Analysis +11