Savage, G.P., Vanhanen, L., Mason, S.M. and Ross, A.B. (2000) Effect of cooking on the soluble and insoluble oxalate content of some New Zealand foods. Journal of Food Composition and. Analysis, 13, 201-201.

has been cited by the following article:

• TITLE: Calcium and Oxalate Contents of Curly Leaf ( Petroselinum crispum) and Flat Leaf ( P. crispum var. neapolitanum ) Parsley Cultivars

  AUTHORS: Geoffrey Savage, Leo Vanhanen

  KEYWORDS: Total, Soluble and Insoluble Oxalates, Total Calcium, Parsley Leaves, Calcium Availability

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.16, December 16, 2015

  ABSTRACT: The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars were extracted from fresh tissue and measured using HPLC chromatography. There were no significant differences between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf cultivars. There was a small difference (P