Over 64 peer-reviewed articles, 23 book chapters and 70 proceedings papers.
Dahlgren, E.M., Savage, G.P. Reduction in oxalate content during the preparation of a traditional Tongan dessert. Journal of Food, Agriculture and Environment 5 (3&4): 29-31, 2007.
Savage, G.P., Catherwood, D.J. Determination of oxalates in Japanese taro corms using an in vitro digestion assay. Food Chemistry 105: 383-388, 2007.
Savage, G.P., Ritter, M.M.C. Soluble and insoluble oxalate content of nuts. Journal of Food Composition and Analysis 20: 169-174, 2007.
Heeb, A., Lunndegasrth, B., Ericsson, T. and Savage, G.P. Effects of nitrate-, ammonium-, and organic-nitrogen-based fertilisers on growth and yield of tomatoes. Journal Plant Nutrition and Soil Science 168: 123-129, 2005.
Damarchi, S.A., Savage, G.P. and Dutta, P.C. Sterol fractions in hazelnut and virgin olive oils and 4,4-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. Journal of the American Oil Chemists Society 82: 717-725, 2005.
Kerkhofs, N.S., Lister, C.E. and Savage, G.P. Change in colour and antioxidant content of tomato cultivars following forced-air drying. Plant Foods for Human Nutrition 60: 115-119, 2005.
Toor, R.K., and Savage, G.P. Antioxidant activity in different fractions of tomatoes. Food Research International 38: 487-494, 2005.
Sahlin, E. G.P. Savage, G.P., Lister, C.E. Investigation of the antioxidant properties of tomatoes after processing. Journal of Food Composition and Analysis 17: 635-647, 2004.
Brogren, M., Savage, G.P. Bioavailability of soluble oxalate from spinach eaten with and without milk products. Asia Pacific Journal of Clinical Nutrition 12(2): 219-224, 2003.
Sultana, T., Porter, N.G., Savage, G.P., McNeil, D.L. Comparison of isothiocyanate yield from wasabi rhizome tissues grown in soil or water. Journal of Agricultural and Food Chemistry 51: 3586-3591, 2003.