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Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion.
Foods. 2021 Apr 28;10(5):962. doi: 10.3390/foods10050962.
Foods. 2021.
PMID: 33924943
Free PMC article.
Changes in Phenolic Metabolites and Biological Activities of Pumpkin Leaves (Cucurbita moschata Duchesne ex Poir.) During Blanching.
Mashitoa FM, Shoko T, Shai JL, Slabbert RM, Sivakumar D.
Mashitoa FM, et al.
Front Nutr. 2021 Mar 15;8:641939. doi: 10.3389/fnut.2021.641939. eCollection 2021.
Front Nutr. 2021.
PMID: 33791332
Free PMC article.
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Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods.
Mashitoa FM, Manhivi V, Slabbert RM, Shai JL, Sivakumar D.
Mashitoa FM, et al.
Food Sci Biotechnol. 2021 Jun 7;30(6):793-800. doi: 10.1007/s10068-021-00916-w. eCollection 2021 Jun.
Food Sci Biotechnol. 2021.
PMID: 34249384
Free PMC article.
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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).
Mashitoa FM, Shoko T, Shai JL, Slabbert RM, Sultanbawa Y, Sivakumar D.
Mashitoa FM, et al.
Front Nutr. 2021 Jun 29;8:694649. doi: 10.3389/fnut.2021.694649. eCollection 2021.
Front Nutr. 2021.
PMID: 34268329
Free PMC article.
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