has been cited by the following article(s):
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[1]
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A Review on the Journey of edible flowers from farm to consumer's plate.
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Applied Food …,
2023 |
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[2]
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Sensorial analysis of factors influencing consumers' perceptions toward the consumption of edible flowers in Iran
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Journal of Agriculture …,
2023 |
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[3]
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Journal of Agriculture and Food Research
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Journal of Agriculture …,
2023 |
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[4]
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Chrysanthemum, an ornamental genus with considerable medicinal value: A comprehensive review
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South African Journal of Botany,
2022 |
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[5]
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A review on nutritional, bioactive, toxicological properties and preservation of edible flowers
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Future Foods,
2021 |
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[6]
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Edible flowers: traditional and current use
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Ornamental Horticulture,
2021 |
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[7]
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Factors affecting eating habits and knowledge of edible flowers in different countries
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2021 |
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[8]
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1H‐NMR analysis, antioxidant activity, and α‐amylase and α‐glucosidase inhibitory potential of ten common Thai edible flowers
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2021 |
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[9]
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Edible flowers as a health promoter: An evidence-based review
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2020 |
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[10]
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Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte
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Food Research International,
2019 |
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[11]
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Ornamental Horticulture
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[1]
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A Review on the Journey of edible flowers from farm to consumer's plate
Applied Food Research,
2023
DOI:10.1016/j.afres.2023.100312
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[2]
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A Review on the Journey of edible flowers from farm to consumer's plate
Applied Food Research,
2023
DOI:10.1016/j.afres.2023.100312
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[3]
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Edible flowers as a health promoter: An evidence-based review
Trends in Food Science & Technology,
2021
DOI:10.1016/j.tifs.2020.12.007
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[4]
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Factors affecting eating habits and knowledge of edible flowers in different countries
Open Agriculture,
2021
DOI:10.1515/opag-2020-0208
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[5]
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Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte
Food Research International,
2019
DOI:10.1016/j.foodres.2019.04.046
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