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Page 1
Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies.
Front Nutr. 2021 Apr 7;8:649189. doi: 10.3389/fnut.2021.649189. eCollection 2021.
Front Nutr. 2021.
PMID: 33898502
Free PMC article.
Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.).
Managa MG, Mpai S, Remize F, Garcia C, Sivakumar D.
Managa MG, et al.
Food Chem. 2020 Apr 25;325:126805. doi: 10.1016/j.foodchem.2020.126805. Online ahead of print.
Food Chem. 2020.
PMID: 32387944
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Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity.
Managa MG, Shai J, Thi Phan AD, Sultanbawa Y, Sivakumar D.
Managa MG, et al.
Front Nutr. 2020 Dec 21;7:580550. doi: 10.3389/fnut.2020.580550. eCollection 2020.
Front Nutr. 2020.
PMID: 33409289
Free PMC article.
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Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.).
Managa MG, Sultanbawa Y, Sivakumar D.
Managa MG, et al.
Molecules. 2020 Mar 13;25(6):1326. doi: 10.3390/molecules25061326.
Molecules. 2020.
PMID: 32183223
Free PMC article.
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Impact of transportation, storage, and retail shelf conditions on lettuce quality and phytonutrients losses in the supply chain.
Managa MG, Tinyani PP, Senyolo GM, Soundy P, Sultanbawa Y, Sivakumar D.
Managa MG, et al.
Food Sci Nutr. 2018 Jul 4;6(6):1527-1536. doi: 10.1002/fsn3.685. eCollection 2018 Sep.
Food Sci Nutr. 2018.
PMID: 30258595
Free PMC article.
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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis).
Managa MG, Remize F, Garcia C, Sivakumar D.
Managa MG, et al.
Foods. 2019 Sep 8;8(9):399. doi: 10.3390/foods8090399.
Foods. 2019.
PMID: 31500353
Free PMC article.
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