G P Savage

Summary

Affiliation: Lincoln University
Country: New Zealand

Publications

  1. ncbi request reprint Cholesterol oxides: their occurrence and methods to prevent their generation in foods
    Geoffrey P Savage
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Asia Pac J Clin Nutr 11:72-8. 2002
  2. ncbi request reprint The effect of soaking and cooking on the oxalate content of taro leaves
    G P Savage
    Food Group, ALSD, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 57:376-81. 2006
  3. ncbi request reprint Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea
    G P Savage
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Eur J Clin Nutr 57:415-9. 2003
  4. ncbi request reprint Bioavailability of soluble oxalate from spinach eaten with and without milk products
    Madelene Brogren
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Asia Pac J Clin Nutr 12:219-24. 2003
  5. ncbi request reprint Antioxidant activities of New Zealand-grown tomatoes
    R K Toor
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 56:597-605. 2005
  6. doi request reprint Total and soluble oxalate content of some Indian spices
    Sumana Ghosh Das
    Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand
    Plant Foods Hum Nutr 67:186-90. 2012
  7. ncbi request reprint Comparison of isothiocyanate yield from wasabi rhizome tissues grown in soil or water
    Tamanna Sultana
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    J Agric Food Chem 51:3586-91. 2003
  8. ncbi request reprint Soluble and insoluble oxalate content of mushrooms
    G P Savage
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 53:293-6. 2002
  9. ncbi request reprint Change in colour and antioxidant content of tomato cultivars following forced-air drying
    N S Kerkhofs
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, Lincoln, NZ
    Plant Foods Hum Nutr 60:117-21. 2005
  10. ncbi request reprint Chemical composition of walnuts (Juglans regia L.) grown in New Zealand
    G P Savage
    Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Plant Foods Hum Nutr 56:75-82. 2001

Collaborators

Detail Information

Publications11

  1. ncbi request reprint Cholesterol oxides: their occurrence and methods to prevent their generation in foods
    Geoffrey P Savage
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Asia Pac J Clin Nutr 11:72-8. 2002
    ..An understanding of the mechanisms involved in the generation of cholesterol oxides may assist in their reduction in foods and possibly reduce the impact of these compounds on human health...
  2. ncbi request reprint The effect of soaking and cooking on the oxalate content of taro leaves
    G P Savage
    Food Group, ALSD, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 57:376-81. 2006
    ..The mean insoluble oxalate content of the raw, boiled and baked tissue was 226.28 mg oxalate/100 g WM. Overall, boiling the taro leaves was an effective way of reducing the soluble oxalate content of the cooked tissue...
  3. ncbi request reprint Bioavailability of soluble oxalate from tea and the effect of consuming milk with the tea
    G P Savage
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Eur J Clin Nutr 57:415-9. 2003
    ..The oxalate content of the urine voided was measured using an enzyme kit method and the availability of the soluble oxalate consumed was measured for the 6 h and the total 24 h sample...
  4. ncbi request reprint Bioavailability of soluble oxalate from spinach eaten with and without milk products
    Madelene Brogren
    Food Group, AFSD, Lincoln University, Canterbury, New Zealand
    Asia Pac J Clin Nutr 12:219-24. 2003
    ..93+/-0.85% measured over a 24-hour period. Addition of sour cream and Calci-Trim milk reduced the availability of the oxalate in the spinach significantly (P<0.05) in both the 6-hour and 24-hour collection periods...
  5. ncbi request reprint Antioxidant activities of New Zealand-grown tomatoes
    R K Toor
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 56:597-605. 2005
    ..88**) were significantly related to the antioxidant activity of the hydrophilic extract, which suggests that measurement of total phenolics or flavonoids can be used as indicators of the antioxidant activity of tomatoes...
  6. doi request reprint Total and soluble oxalate content of some Indian spices
    Sumana Ghosh Das
    Food Group, Agriculture and Life Sciences, Lincoln University, Canterbury, New Zealand
    Plant Foods Hum Nutr 67:186-90. 2012
    ..1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation...
  7. ncbi request reprint Comparison of isothiocyanate yield from wasabi rhizome tissues grown in soil or water
    Tamanna Sultana
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    J Agric Food Chem 51:3586-91. 2003
    ....
  8. ncbi request reprint Soluble and insoluble oxalate content of mushrooms
    G P Savage
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Int J Food Sci Nutr 53:293-6. 2002
    ..Cooking marginally lowered the soluble oxalate content of these mushrooms. The levels of soluble and insoluble oxalates of all the mushrooms analysed were low compared to other common oxalate-containing vegetables...
  9. ncbi request reprint Change in colour and antioxidant content of tomato cultivars following forced-air drying
    N S Kerkhofs
    Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, Lincoln, NZ
    Plant Foods Hum Nutr 60:117-21. 2005
    ..This study was undertaken to identify cultivars that would provide the best colour and nutrient contents after commercial air drying...
  10. ncbi request reprint Chemical composition of walnuts (Juglans regia L.) grown in New Zealand
    G P Savage
    Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand
    Plant Foods Hum Nutr 56:75-82. 2001
    ..8% of the remaining portion of the kernel. The amino acid content of the walnuts was similar between cultivars and the patterns of essential amino acids were characteristic of a high quality protein...
  11. ncbi request reprint Oxalate content and calcium binding capacity of tea and herbal teas
    Marina J S Charrier
    Institute of Science and Engineering Techniques, University of Angers, Angers, France
    Asia Pac J Clin Nutr 11:298-301. 2002
    ..However, oxalate in black teas has the potential to bind to a significant proportion of calcium in the milk, which is commonly consumed with the black teas...