Author

Petunia Mashiane

Institution: University of South Africa

Observed institutions: Tshwane University of Technology, University of South Africa

ORCID: 0000-0002-5490-7009

Observed ORCID: 0000-0002-5490-7009

OpenAlex ID: A5087663358

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

2021 · Petunia Mashiane, Florence M. Mashitoa, et al. · International Journal of Gastronomy and Food Science · 39

Cooking African Pumpkin Leaves (Momordica balsamina L.) by Stir-Frying Improved Bioactivity and Bioaccessibility of Metabolites—Metabolomic and Chemometric Approaches

2021 · Petunia Mashiane, Vimbainashe E. Manhivi, et al. · Foods · 21

A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques

2022 · Petunia Mashiane, Tinotenda Shoko, et al. · Molecules · 16

Ethnobotanical survey of traditional knowledge and food practices of traditional leafy vegetables consumed within the Bronkhorstspruit, Gauteng province, South Africa

2025 · Petunia Mashiane, Kara-lee Prinsloo · South African Journal of Botany · 2

African Pumpkin (Momordica balsaminaL.)

2022 · Petunia Mashiane, Dharini Sivakumar · CABI eBooks · 1

Traditional leafy vegetables in sub-Saharan Africa: A systematic review of nutritional composition, phytochemical profiles, sustainable food systems, and implications for human health

2026 · Petunia Mashiane · South African Journal of Botany

Works count: 6

Citation count: 79

H-index: 3

I10-index: 3