Determination of oxalates in Japanese taro corms using an in vitro digestion assay
- 31 December 2007
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 105 (1), 383-388
- https://doi.org/10.1016/j.foodchem.2006.12.023
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The effect of cooking on the composition and colour of New Zealand grown ocaFood Chemistry, 2007
- The effect of soaking and cooking on the oxalate content of taro leavesInternational Journal of Food Sciences and Nutrition, 2006
- Oxalate content of legumes, nuts, and grain-based floursJournal of Food Composition and Analysis, 2005
- Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from foodFood and Chemical Toxicology, 2005
- Oxalobacter formigenes and its role in oxalate metabolism in the human gutFEMS Microbiology Letters, 2004
- Reference Range for Gastrointestinal Oxalate Absorption Measured With a Standardized [ 13 C 2 ]Oxalate Absorption TestJournal of Urology, 2003