Savage GP - Search Results

1

Change in colour and antioxidant content of tomato cultivars following forced-air drying.

Kerkhofs NS, Lister CE, Savage GP. Kerkhofs NS, et al. Among authors: savage gp. Plant Foods Hum Nutr. 2005 Sep;60(3):117-21. doi: 10.1007/s11130-005-6839-8. Plant Foods Hum Nutr. 2005. PMID: 16187014

2

Chemical composition of walnuts (Juglans regia L.) grown in New Zealand.

Savage GP. Savage GP. Plant Foods Hum Nutr. 2001;56(1):75-82. doi: 10.1023/a:1008175606698. Plant Foods Hum Nutr. 2001. PMID: 11213171

3

An investigation of the antioxidant properties and colour of glasshouse grown tomatoes.

Molyneux SL, Lister CE, Savage GP. Molyneux SL, et al. Among authors: savage gp. Int J Food Sci Nutr. 2004 Nov;55(7):537-45. doi: 10.1080/09637480400015828. Int J Food Sci Nutr. 2004. PMID: 16019297

4

Antioxidant activities of New Zealand-grown tomatoes.

Toor RK, Lister CE, Savage GP. Toor RK, et al. Among authors: savage gp. Int J Food Sci Nutr. 2005 Dec;56(8):597-605. doi: 10.1080/09637480500490400. Int J Food Sci Nutr. 2005. PMID: 16638664

5

Release of antioxidant components from tomatoes determined by an in vitro digestion method.

Toor RK, Savage GP, Lister CE. Toor RK, et al. Among authors: savage gp. Int J Food Sci Nutr. 2009 Mar;60(2):119-29. doi: 10.1080/09637480701614121. Int J Food Sci Nutr. 2009. PMID: 18608569

6

Total and soluble oxalate content of some Indian spices.

Ghosh Das S, Savage GP. Ghosh Das S, et al. Among authors: savage gp. Plant Foods Hum Nutr. 2012 Jun;67(2):186-90. doi: 10.1007/s11130-012-0278-0. Plant Foods Hum Nutr. 2012. PMID: 22492273

7

Chemical composition of hazelnuts (Corylus avellana L.) grown in New Zealand.

Savage GP, McNeil DL. Savage GP, et al. Int J Food Sci Nutr. 1998 May;49(3):199-203. doi: 10.3109/09637489809086412. Int J Food Sci Nutr. 1998. PMID: 10616661

8

Fatty acid content of New Zealand-grown walnuts (Juglans regia L.).

Zwarts L, Savage GP, McNeil DL. Zwarts L, et al. Among authors: savage gp. Int J Food Sci Nutr. 1999 May;50(3):189-94. doi: 10.1080/096374899101229. Int J Food Sci Nutr. 1999. PMID: 10627834

9

Cholesterol oxides: their occurrence and methods to prevent their generation in foods.

Savage GP, Dutta PC, Rodriguez-Estrada MT. Savage GP, et al. Asia Pac J Clin Nutr. 2002;11(1):72-8. doi: 10.1046/j.1440-6047.2002.00270.x. Asia Pac J Clin Nutr. 2002. PMID: 11890642 Free article. Review.

10

Soluble and insoluble oxalate content of mushrooms.

Savage GP, Nilzen V, Osterberg K, Vanhanen L. Savage GP, et al. Int J Food Sci Nutr. 2002 Jul;53(4):293-6. doi: 10.1080/09637480120057000. Int J Food Sci Nutr. 2002. PMID: 12090024

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