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Results:
1-17
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Results: 17
Authors:
Easton, CJ
Heath, GA
Hughes, CMM
Lee, CKY
Savage, GP
Simpson, GW
Tiekink, ERT
Vuckovic, GJ
Webster, RD
Citation: Cj. Easton et al., Electrochemical and yeast-catalysed ring-opening of isoxazoles in the synthesis of analogues of the herbicide Grasp (R), J CHEM S P1, (10), 2001, pp. 1168-1174
Authors:
Savage, GP
Citation: Gp. Savage, Chemical composition of walnuts (Juglans regia L.) grown in New Zealand, PL FOOD HUM, 56(1), 2001, pp. 75-82
Authors:
Sangketkit, C
Savage, GP
Martin, RJ
Mason, SL
Citation: C. Sangketkit et al., Oxalate content of raw and cooked oca (Oxalis tuberosa), J FOOD COMP, 14(4), 2001, pp. 389-397
Authors:
Barker, D
McLeod, MD
Brimble, MA
Savage, GP
Citation: D. Barker et al., A high yielding synthesis of anthranilate esters from sterically hindered alcohols, TETRAHEDR L, 42(9), 2001, pp. 1785-1788
Authors:
Albihn, PBE
Savage, GP
Citation: Pbe. Albihn et Gp. Savage, The bioavailability of oxalate from OCA (Oxalis tuberosa), J UROL, 166(2), 2001, pp. 420-422
Authors:
Savage, GP
Savage, GE
Russell, AC
Koolaard, JP
Citation: Gp. Savage et al., Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars, J SCI FOOD, 81(8), 2001, pp. 701-705
Authors:
Albihn, PBE
Savage, GP
Citation: Pbe. Albihn et Gp. Savage, The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol), J SCI FOOD, 81(10), 2001, pp. 1027-1033
Authors:
Sangketkit, C
Savage, GP
Martin, RJ
Searle, BP
Mason, SL
Citation: C. Sangketkit et al., Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand, FOOD QUAL P, 11(3), 2000, pp. 189-199
Authors:
Busch, JM
Sangketkit, C
Savage, GP
Martin, RJ
Halloy, S
Deo, B
Citation: Jm. Busch et al., Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand, J SCI FOOD, 80(15), 2000, pp. 2232-2240
Authors:
Savage, GP
Searle, BP
Hellenas, KE
Citation: Gp. Savage et al., Glycoalkaloid content, cooking quality and sensory evaluation of early introductions of potatoes into New Zealand, POTATO RES, 43(1), 2000, pp. 1-7
Authors:
Zwarts, L
Savage, GP
McNeil, DL
Citation: L. Zwarts et al., Fatty acid content of New Zealand-grown walnuts (Juglans regia L.), INT J F S N, 50(3), 1999, pp. 189-194
Authors:
Yanuriati, A
Savage, GP
Rowe, RN
Citation: A. Yanuriati et al., The effects of ethanol treatment on the metabolism, shelf life and qualityof stored tomatoes at different maturities and temperatures, J SCI FOOD, 79(7), 1999, pp. 995-1002
Authors:
Ross, AB
Savage, GP
Martin, RJ
Vanhanen, L
Citation: Ab. Ross et al., Oxalates in Oca (New Zealand yam) (Oxalis tuberosa Mol.), J AGR FOOD, 47(12), 1999, pp. 5019-5022
Authors:
Savage, GP
Dutta, PC
McNeil, DL
Citation: Gp. Savage et al., Fatty acid and tocopherol contents and oxidative stability of walnut oils, J AM OIL CH, 76(9), 1999, pp. 1059-1063
Authors:
Depree, JA
Howard, TM
Savage, GP
Citation: Ja. Depree et al., Flavour and pharmaceutical properties of the volatile sulphur compounds ofWasabi (Wasabia japonica), FOOD RES IN, 31(5), 1998, pp. 329-337
Authors:
Savage, GP
Knowler, K
Goulden, D
Citation: Gp. Savage et al., Trypsin inhibitor and crude protein content of some New Zealand selectionsof chickpeas, EAAP PUBLIC, (93), 1998, pp. 51-54
Authors:
Savage, GP
Frokiaer, H
Citation: Gp. Savage et H. Frokiaer, Antinutritive factors in cool season legume seeds for human nutrition - with particular reference to chickpeas, EAAP PUBLIC, (93), 1998, pp. 97-105
Risultati:
1-17
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