| Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods GP Savage, L Vanhanen, SM Mason, AB Ross Journal of Food Composition and Analysis 13 (3), 201-206, 2000 | 341 | 2000 |
| Mineral analysis of mono-floral New Zealand honey LP Vanhanen, A Emmertz, GP Savage Food Chemistry 128 (1), 236-240, 2011 | 245 | 2011 |
| A new mathematical model for thin layer drying of fruits LM Diamante, R Ihns, GP Savage, L Vanhanen International journal of food science & technology 45 (9), 1956-1962, 2010 | 157 | 2010 |
| The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging LP Vanhanen, GP Savage Food chemistry 99 (1), 64-69, 2006 | 132 | 2006 |
| Effect of temperature on the drying characteristics, colour, antioxidant and beta‐carotene contents of two apricot varieties R Ihns, LM Diamante, GP Savage, L Vanhanen International journal of food science & technology 46 (2), 275-283, 2011 | 104 | 2011 |
| The effect of ethanol concentration on the temporal perception of viscosity and density in white wine GJ Pickering, DA Heatherbell, LP Vanhanen, MF Barnes American journal of enology and viticulture 49 (3), 306-318, 1998 | 103 | 1998 |
| Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits L Diamante, M Durand, GP Savage, LP Vanhanen Universiti Putra Malaysia, 2010 | 91 | 2010 |
| Oxalate content and calcium binding capacity of tea and herbal teas MJS Charrier, GP Savage, L Vanhanen Asia Pacific Journal of Clinical Nutrition 11 (4), 298-301, 2002 | 77 | 2002 |
| Oxalates in Oca (New Zealand Yam) (Oxalis tuberosa Mol.) AB Ross, GP Savage, RJ Martin, L Vanhanen Journal of Agricultural and Food Chemistry 47 (12), 5019-5022, 1999 | 69 | 1999 |
| Oxalate Content of Silver Beet Leaves (Beta vulgaris var. cicla) at Different Stages of Maturation and the Effect of Cooking with Different Milk Sources TS Simpson, GP Savage, R Sherlock, LP Vanhanen Journal of Agricultural and Food Chemistry 57 (22), 10804-10808, 2009 | 67 | 2009 |
| Effects of pre‐fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine A Parley, L Vanhanen, D Heatherbell Australian journal of grape and wine research 7 (3), 146-152, 2001 | 63 | 2001 |
| Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea GP Savage, MJS Charrier, L Vanhanen European journal of clinical nutrition 57 (3), 415-419, 2003 | 62 | 2003 |
| Effect of prefermentation cold maceration on the composition, color and flavor of Pinot Noir wine D Heatherbell, M Dicey, S Goldsworthy, L Vanhanen Proceedings of the 4th International Symposium on Cool Climate Viticulture …, 1997 | 47 | 1997 |
| Optimisation of vacuum frying of gold kiwifruit slices: application of response surface methodology LM Diamante, GP Savage, L Vanhanen International journal of food science & technology 47 (3), 518-524, 2012 | 43 | 2012 |
| Vacuum fried gold kiwifruit: Effects of frying process and pre-treatment on the physico-chemical and nutritional qualities L Diamante, H Presswood, GP Savage, LP Vanhanen Universiti Putra Malaysia, 2011 | 31 | 2011 |
| Oxalate content in commercially produced cocoa and dark chocolate T Schroder, L Vanhanen, GP Savage Journal of Food Composition and Analysis 24 (7), 916-922, 2011 | 30 | 2011 |
| Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla) Y Wadamori, L Vanhanen, GP Savage Foods 3 (2), 269-278, 2014 | 29 | 2014 |
| Effect of simple processing methods on oxalate content of Taro petioles and leaves grown in central Viet Nam DT Hang, L Vanhanen, G Savage LWT-Food Science and Technology 50 (1), 2013 | 27 | 2013 |
| Vacuum-frying of apricot slices: effects of frying temperature, time and maltodextrin levels on the moisture, color and texture properties. LI Diamante, L.M., Savage, G., Vanhanen Journal of Food Processing and Preservation 36 (4), 2012 | 27 | 2012 |
| VACUUM‐FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES LM DIAMANTE, GP SAVAGE, LEO VANHANEN, R IHNS Journal of Food Processing and Preservation, 2012 | 27 | 2012 |
G. P. SavageLincoln University, Canterbury, New ZealandVerified email at lincoln.ac.nz
