Florence M. Mashitoa

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion

Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi et al. · Foods · 2021 · 44 citations · Full text

Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves

Petunia Mashiane, Florence M. Mashitoa, M.M. Slabbert et al. · International Journal of Gastronomy and Food Science · 2021 · 37 citations

Food Bioactive Compound, Food Analysis, Agricultural Economics +5

Influence of Different Types of Drying Methods on Color Properties, Phenolic Metabolites and Bioactivities of Pumpkin Leaves of var. Butternut squash (Cucurbita moschata Duchesne ex Poir)

Florence M. Mashitoa, Tinotenda Shoko, Jerry L. Shai et al. · Frontiers in Nutrition · 2021 · 23 citations · Full text

Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves (Cucurbita moschata Duchesne ex Poir.) During Blanching

Florence M. Mashitoa, Tinotenda Shoko, Jerry L. Shai et al. · Frontiers in Nutrition · 2021 · 20 citations · Full text

Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods

Florence M. Mashitoa, Vimbainashe E. Manhivi, M.M. Slabbert et al. · Food Science and Biotechnology · 2021 · 18 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +7