Leo Vanhanen
Leo Vanhanen
Lincoln University, New Zealand
Verified email at lincoln.ac.nz - Homepage
TitleCited byYear
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
2302000
Mineral analysis of mono-floral New Zealand honey
LP Vanhanen, A Emmertz, GP Savage
Food Chemistry 128 (1), 236-240, 2011
1112011
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
792006
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
782010
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
721998
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
581999
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
482001
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
472011
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, 2003
472003
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
472002
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
432010
Effect of prefermentation cold maceration on the composition, color and flavor of Pinot Noir wine
D Heatherbell, M Dicey, S Goldsworthy, L Vanhanen
Proc. 4th Int. Symp. Cool Climate Vitic. Enol., Rochester, USA. pp VI, 1997
371997
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
342009
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
222012
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
172011
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
132011
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
112012
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
112012
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
102013
Effect of cold maceration on the composition, color, and flavor of Pinot noir wine
D Heatherbell, M Dicey, S Goldsworthy, L Vanhanen
Proceedings of the Fourth International Symposium on Cool Climate Enology …, 1996
101996
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