339 related articles for article (PubMed ID: 18335334)
1. Oxalates in some Indian green leafy vegetables.
Radek M; Savage GP
Int J Food Sci Nutr; 2008 May; 59(3):246-60. PubMed ID: 18335334
[TBL] [Abstract][Full Text] [Related]
2. Bioavailability of soluble oxalate from spinach eaten with and without milk products.
Brogren M; Savage GP
Asia Pac J Clin Nutr; 2003; 12(2):219-24. PubMed ID: 12810415
[TBL] [Abstract][Full Text] [Related]
3. Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources.
Simpson TS; Savage GP; Sherlock R; Vanhanen LP
J Agric Food Chem; 2009 Nov; 57(22):10804-8. PubMed ID: 19877639
[TBL] [Abstract][Full Text] [Related]
4. Effect of maturity and processing on total, insoluble and soluble dietary fiber contents of Indian green leafy vegetables.
Punna R; Rao Paruchuri U
Int J Food Sci Nutr; 2004 Nov; 55(7):561-7. PubMed ID: 16019300
[TBL] [Abstract][Full Text] [Related]
5. Effect of different cooking methods on vegetable oxalate content.
Chai W; Liebman M
J Agric Food Chem; 2005 Apr; 53(8):3027-30. PubMed ID: 15826055
[TBL] [Abstract][Full Text] [Related]
6. Soluble and insoluble oxalate content of mushrooms.
Savage GP; Nilzen V; Osterberg K; Vanhanen L
Int J Food Sci Nutr; 2002 Jul; 53(4):293-6. PubMed ID: 12090024
[TBL] [Abstract][Full Text] [Related]
7. Oxalate in grain amaranth.
Gélinas B; Seguin P
J Agric Food Chem; 2007 Jun; 55(12):4789-94. PubMed ID: 17511467
[TBL] [Abstract][Full Text] [Related]
8. Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India--an in vitro study.
Amalraj A; Pius A
Food Chem; 2015 Mar; 170():430-6. PubMed ID: 25306367
[TBL] [Abstract][Full Text] [Related]
9. The effect of soaking and cooking on the oxalate content of taro leaves.
Savage GP; Dubois M
Int J Food Sci Nutr; 2006; 57(5-6):376-81. PubMed ID: 17135028
[TBL] [Abstract][Full Text] [Related]
10. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.
Kahlon TS; Chiu MC; Chapman MH
Nutr Res; 2008 Jun; 28(6):351-7. PubMed ID: 19083431
[TBL] [Abstract][Full Text] [Related]
11. Availability of calcium from kilkeerai (Amaranthus tricolor) and drumstick (Moringa oleifera) greens in weanling rats.
Pankaja N; Prakash J
Nahrung; 1994; 38(2):199-203. PubMed ID: 8196748
[TBL] [Abstract][Full Text] [Related]
12. Food oxalate: factors affecting measurement, biological variation, and bioavailability.
Massey LK
J Am Diet Assoc; 2007 Jul; 107(7):1191-4; quiz 1195-6. PubMed ID: 17604750
[TBL] [Abstract][Full Text] [Related]
13. Absorption of calcium from a leafy vegetable rich in oxalates.
Pingle U; Ramasastri BV
Br J Nutr; 1978 Jan; 39(1):119-25. PubMed ID: 579602
[No Abstract] [Full Text] [Related]
14. Calcium absorption from commonly consumed vegetables in healthy Thai women.
Charoenkiatkul S; Kriengsinyos W; Tuntipopipat S; Suthutvoravut U; Weaver CM
J Food Sci; 2008 Nov; 73(9):H218-21. PubMed ID: 19021804
[TBL] [Abstract][Full Text] [Related]
15. Calcium and oxalic acid content of green leafy vegetables grown in west Pakistan.
HAMI MA
Pak J Health; 1955 Oct; 5(3):155-7. PubMed ID: 13359052
[No Abstract] [Full Text] [Related]
16. Content and in-vitro accessibility of pro-vitamin A carotenoids from Sri Lankan cooked non-leafy vegetables and their estimated contribution to vitamin A requirement.
Priyadarshani AM; Chandrika UG
Int J Food Sci Nutr; 2007 Dec; 58(8):659-67. PubMed ID: 17852483
[TBL] [Abstract][Full Text] [Related]
17. Oxalate, calcium and ash intake and excretion balances in fat sand rats (Psammomys obesus) feeding on two different diets.
Palgi N; Vatnick I; Pinshow B
Comp Biochem Physiol A Mol Integr Physiol; 2005 May; 141(1):48-53. PubMed ID: 15922640
[TBL] [Abstract][Full Text] [Related]
18. Determination of beta-carotene and lutein available from green leafy vegetables by an in vitro digestion and colonic fermentation method.
Serrano J; Goñi I; Saura-Calixto F
J Agric Food Chem; 2005 Apr; 53(8):2936-40. PubMed ID: 15826042
[TBL] [Abstract][Full Text] [Related]
19. Oxalate and phytate concentrations in seeds of soybean cultivars [Glycine max (L.) Merr.].
Horner HT; Cervantes-Martinez T; Healy R; Reddy MB; Deardorff BL; Bailey TB; Al-Wahsh I; Massey LK; Palmer RG
J Agric Food Chem; 2005 Oct; 53(20):7870-7. PubMed ID: 16190644
[TBL] [Abstract][Full Text] [Related]
20. Bioavailability of thiamine, riboflavin and niacin from commonly consumed green leafy vegetables in the rural areas of Andhra Pradesh in India.
Girija V; Sharada D; Pushpamma P
Int J Vitam Nutr Res; 1982; 52(1):9-13. PubMed ID: 7085205
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]