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240 related items for PubMed ID: 17135028

  • 1. 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
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  • 4. Effect of different cooking methods on vegetable oxalate content.
    Chai W, Liebman M.
    J Agric Food Chem; 2005 Apr 20; 53(8):3027-30. PubMed ID: 15826055
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  • 9. Potential of Colocasia leaves in human nutrition: Review on nutritional and phytochemical properties.
    Gupta K, Kumar A, Tomer V, Kumar V, Saini M.
    J Food Biochem; 2019 Jul 20; 43(7):e12878. PubMed ID: 31353694
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  • 13. Oxalate content of cereals and cereal products.
    Siener R, Hönow R, Voss S, Seidler A, Hesse A.
    J Agric Food Chem; 2006 Apr 19; 54(8):3008-11. PubMed ID: 16608223
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  • 16. Oxalate in grain amaranth.
    Gélinas B, Seguin P.
    J Agric Food Chem; 2007 Jun 13; 55(12):4789-94. PubMed ID: 17511467
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  • 17. Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review.
    Mitharwal S, Kumar A, Chauhan K, Taneja NK.
    Food Chem; 2022 Jul 30; 383():132406. PubMed ID: 35176712
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  • 20. Analysis of the mineral composition of taro for determination of geographic origin.
    Kobayashi NI, Tanoi K, Hirose A, Saito T, Noda A, Iwata N, Nakano A, Nakamura S, Nakanishi TM.
    J Agric Food Chem; 2011 May 11; 59(9):4412-7. PubMed ID: 21425858
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