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Alessandra A. Z. Rodrigues, Maria Eliana. L. R. De Queiroz, André Fernando De Oliveira, Antônio Augusto Neves, Fernanda F. Heleno, Laércio Zambolim, Jéssika F. Freitas & Elisa H. Costa Morais. (2017) Pesticide residue removal in classic domestic processing of tomato and its effects on product quality. Journal of Environmental Science and Health, Part B 52:12, pages 850-857.
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Muhammad
Atif Randhawa, Muhammad
Naveed Anjum, Masood
Sadiq Butt, Muhammad Yasin & Muhammad Imran. (2014) Minimization of Imidacloprid Residues in Cucumber and Bell Pepper Through Washing with Citric Acid and Acetic Acid Solutions and Their Dietary Intake Assessment. International Journal of Food Properties 17:5, pages 978-986.
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V.P.N. Prasadi, G.M. Somaratne, B.D. Rohitha Prasantha, C.K. Abeyrathne, P.H.R.M.M. Abhayawardhana & K.M.S. Wimalasiri. (2023) Effect of hermetic storage on the development of hard-to-cook characteristics and nutritional properties of mungbean (Vigna radiata (L.) R. Wilczek) and cowpea (Vigna unguiculata (L.) Walp.). Journal of Stored Products Research 104, pages 102197.
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Pallabika Gogoi, Paras Sharma, Anwesha Mahajan, Giridhar Goudar, Anil Kumar Chandragiri, M. Sreedhar, Mohar Singh & T. Longvah. (2023) Exploring the nutritional potential, anti-nutritional components and carbohydrate fractions of Indian pigmented maize. Food Chemistry Advances 2, pages 100176.
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Neuza Salgado, Mafalda Alexandra Silva, Maria Eduardo Figueira, Helena S. Costa & Tânia Gonçalves Albuquerque. (2023) Oxalate in Foods: Extraction Conditions, Analytical Methods, Occurrence, and Health Implications. Foods 12:17, pages 3201.
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Akira Kotani, Hisanobu Ishikawa, Takashi Shii, Minpei Kuroda, Yoshihiro Mimaki, Koichi Machida, Kazuhiro Yamamoto & Hideki Hakamata. (2023) Determination of oxalic acid in herbal medicines by semi-micro hydrophilic interaction liquid chromatography coupled with electrochemical detection. Analytical Sciences 39:4, pages 441-446.
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Nha K. Huynh, Duyen H.M. Nguyen & Ha V.H. Nguyen. (2022) Effects of processing on oxalate contents in plant foods: A review. Journal of Food Composition and Analysis 112, pages 104685.
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Adamou Gani Issa, Andriano Jospin Djossou, Mouaïmine Mazou, Guy Alain Alitonou & Fidèle Paul Tchobo. (2022) Physicochemical Characterization of Detarium microcarpum Seeds from Northern Benin. International Journal of Food Science 2022, pages 1-11.
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Ndenum Suzzy Shitta, Abush Tesfaye Abebe, Happiness O. Oselebe, Alex Chukwudi Edemodu, Emmanuel Oladeji Alamu, Michael T. Abberton, Bussie Maziya-Dixon, Michael Adesokan, Berhanu Fenta & Wosene Gebreselassie Abtew. (2022) Evaluation of 93 Accessions of African Yam Bean (Sphenostylis stenocarpa) Grown in Ethiopia for Physical, Nutritional, Antinutritional, and Cooking Properties. Journal of Food Quality 2022, pages 1-11.
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M. López-Moreno, M. Garcés-Rimón & M. Miguel. (2022) Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe?. Journal of Functional Foods 89, pages 104938.
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Seyed Fazel Mirahmadi, Mohammadreza Hassandokht, Reza Fatahi, Mohammad Reza Naghavi & Karamatollah Rezaei. (2021) High and low oxalate content in spinach: an investigation of accumulation patterns. Journal of the Science of Food and Agriculture 102:2, pages 836-843.
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Gilber Vela-Gutiérrez, Arturo A. Velázquez López, Veymar G. Tacias Pascacio, Dolores G. Vidal López, Elizabeth León García & Javier De La Cruz Medina. (2021) Effect of heat treatment on oxalate and hydrocyanic acid levels of malanga corms of two cultivars (Xanthosoma sagittifolium and Colocasia esculenta) in a murine model. Journal of Food Science and Technology 59:1, pages 220-227.
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Joseph Adubofuor, Yaw Gyau Akyereko, Vida Batsa, Osborn-Jnr Doetser Apeku, Isaac Amoah & Charles Diako. (2021) Nutrient Composition and Physical Properties of Two Orange Seed Varieties. International Journal of Food Science 2021, pages 1-11.
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Ritika Malaviya, Anil Pandey & Neelam Yadav. (2021) Ameliorating color value, antinutrients, phenolic content of sesame seed cake with better oil recovery by response surface methodology. Journal of Food Processing and Preservation 45:10.
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Frank Sangija, Haikael Martin & Athanasia Matemu. (2021)
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Roswitha SIENER, Ana SEIDLER & Ruth HÖNOW. (2021) Oxalate-rich foods. Food Science and Technology 41:suppl 1, pages 169-173.
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Anna Bonasia, Giulia Conversa, Corrado Lazzizera, Giuseppe Gambacorta & Antonio Elia. (2021) Morpho-Biometrical, Nutritional and Phytochemical Characterization of Carrot Landraces from Puglia Region (Southern Italy). Sustainability 13:7, pages 3940.
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Weston Petroski & Deanna M. Minich. (2020) Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds. Nutrients 12:10, pages 2929.
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Lan Shi, Susan D. Arntfield & Michael Nickerson. (2018) Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses. Food Research International 107, pages 660-668.
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Wen-Chun Bong, Leo P. Vanhanen & Geoffrey P. Savage. (2017) Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system. Food Chemistry 221, pages 54-57.
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Diana Sari Kusuma, Leo P. Vanhanen & Geoffrey P. Savage. (2016) Evaluation of extraction parameters for total oxalate determination in spinach using Design of Experiment analysis. Journal of Food Composition and Analysis 51, pages 9-14.
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Onladda Juajun, Leo Vanhanen, Chancherdchai Sangketkit & Geoffrey Savage. (2012) Effect of Cooking on the Oxalate Content of Selected Thai Vegetables. Food and Nutrition Sciences 03:12, pages 1631-1635.
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