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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds
Rocío González‐Barrio, María Jesús Periago, Cristina Luna-Recio, et al.
Food Chemistry (2018) Vol. 252, pp. 373-380
Closed Access | Times Cited: 110

Showing 1-25 of 110 citing articles:

Nutritional Importance of Carotenoids and Their Effect on Liver Health: A Review
Laura Inés Elvira-Torales, Javier Garcı́a-Alonso, María Jesús Periago
Antioxidants (2019) Vol. 8, Iss. 7, pp. 229-229
Open Access | Times Cited: 175
Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies
Linlin Zhao, Hanzhi Fan, Min Zhang, et al.
Food Research International (2019) Vol. 126, pp. 108660-108660
Closed Access | Times Cited: 96
Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle
Poonam Kumari, Ujala, Bhavya Bhargava
Journal of Functional Foods (2021) Vol. 78, pp. 104375-104375
Open Access | Times Cited: 95
Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
Janne Santos de Morais, Anderson S. Sant’Ana, Aline Macedo Dantas, et al.
Food Research International (2020) Vol. 131, pp. 109046-109046
Open Access | Times Cited: 94
Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention
Zoriţa Diaconeasa, Ioana Știrbu, Jianbo Xiao, et al.
Biomedicines (2020) Vol. 8, Iss. 9, pp. 336-336
Open Access | Times Cited: 74
Artocarpus lakoocha Roxb. and Artocarpus heterophyllus Lam. Flowers: New Sources of Bioactive Compounds
Arun Kumar Gupta, Muzamil Ahmad Rather, Avinash Kumar Jha, et al.
Plants (2020) Vol. 9, Iss. 10, pp. 1329-1329
Open Access | Times Cited: 74
Beyond vegetables: effects of indoor LED light on specialized metabolite biosynthesis in medicinal and aromatic plants, edible flowers, and microgreens
Elisa Appolloni, Giuseppina Pennisi, Ilaria Zauli, et al.
Journal of the Science of Food and Agriculture (2021) Vol. 102, Iss. 2, pp. 472-487
Open Access | Times Cited: 68
The use of alternative food sources to improve health and guarantee access and food intake
Lilian Regina Barros Mariutti, Kemilla Sarmento Rebelo, Antônio Bisconsin-Júnior, et al.
Food Research International (2021) Vol. 149, pp. 110709-110709
Open Access | Times Cited: 68
The Biodiversity of Edible Flowers: Discovering New Tastes and New Health Benefits
Stefano Benvenuti, Marco Mazzoncini
Frontiers in Plant Science (2021) Vol. 11
Open Access | Times Cited: 65
Magnesium and manganese induced changes on chemical, nutritional, antioxidant and antimicrobial properties of the pansy and Viola edible flowers
Izamara de Oliveira, Antonios Chrysargyris, Tiane C. Finimundy, et al.
Food Chemistry (2023) Vol. 438, pp. 137976-137976
Open Access | Times Cited: 24
Chemical composition of edible flowers: Worldwide research and case study from the Czech Republic
Lucia Ragasová, Jarmila Neugebauerová, Kateřina Patloková, et al.
Scientia Horticulturae (2025) Vol. 341, pp. 113969-113969
Open Access
Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers
Paulina Nowicka, Aneta Wojdyło
Antioxidants (2019) Vol. 8, Iss. 8, pp. 308-308
Open Access | Times Cited: 72
An update on the health benefits promoted by edible flowers and involved mechanisms
Jingyun Zheng, Baiyi Lu, Baojun Xu
Food Chemistry (2020) Vol. 340, pp. 127940-127940
Closed Access | Times Cited: 66
Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan
Sasicha Chensom, Haruhiko Okumura, Takashi Mishima
Preventive Nutrition and Food Science (2019) Vol. 24, Iss. 2, pp. 171-178
Open Access | Times Cited: 63
Edible flowers, a source of valuable phytonutrients and their pro-healthy effects – A review
Marta Skrajda-Brdak, Grzegorz Dąbrowski, Iwona Konopka
Trends in Food Science & Technology (2020) Vol. 103, pp. 179-199
Closed Access | Times Cited: 63
Nutraceutical potential of tree flowers: A comprehensive review on biochemical profile, health benefits, and utilization
Jaydeep Dave, Vikas Kumar, Sheenam Suri, et al.
Food Research International (2019) Vol. 127, pp. 108724-108724
Closed Access | Times Cited: 57
Nutraceutical potential of dietary phytochemicals in edible flowers—A review
Ganesamoorthy Janarny, K.D.P.P. Gunathilake, Kamburawala Kankanamge Don Somathil Ranaweera
Journal of Food Biochemistry (2021) Vol. 45, Iss. 4
Open Access | Times Cited: 47
Edible Flowers: Antioxidant Compounds and Their Functional Properties
Nadhila B. B. Prabawati, Viki Oktavirina, Miguel Palma, et al.
Horticulturae (2021) Vol. 7, Iss. 4, pp. 66-66
Open Access | Times Cited: 42
Phytochemicals and Antioxidant Properties of Edible Flowers
Panagiotis Kandylis
Applied Sciences (2022) Vol. 12, Iss. 19, pp. 9937-9937
Open Access | Times Cited: 29
Assessment of phytochemicals, nutritional compositions and metabolite profiling using GCMS– from annual edible flowers
Vaidehee Ninama, Hardik Shah, Chintan Kapadia, et al.
Scientia Horticulturae (2023) Vol. 323, pp. 112551-112551
Closed Access | Times Cited: 19
Phytochemical, Nutritional and Mineral Content of Four Edible Flowers
Ilaria Marchioni, Morena Gabriele, Giulia Carmassi, et al.
Foods (2024) Vol. 13, Iss. 6, pp. 939-939
Open Access | Times Cited: 5
Traditionally Used Edible Flowers as a Source of Neuroactive, Antioxidant, and Anti-Inflammatory Extracts and Bioactive Compounds: A Narrative Review
Maciej Książkiewicz, Michalina Karczewska, Filip Nawrot, et al.
Molecules (2025) Vol. 30, Iss. 3, pp. 677-677
Open Access
Exploration of techno-functional properties and metabolomic profile of Scleroderma texense (Phutuki Mushroom): a comparative study with Agaricus bisporus (white button mushroom)
Arun Kumar Gupta, Avinash Kumar Jha, Bindu Naik, et al.
Discover Food (2025) Vol. 5, Iss. 1
Open Access
Nutrients, bioactive compounds and antinutritional properties of marigold genotypes as promising functional food
Hasina Sultana, Khaled A. Alakeel, Jahidul Hassan, et al.
Scientific Reports (2025) Vol. 15, Iss. 1
Open Access
In vitro colonic fermentation of orange peel fibres: effect on microbial modulation, SCFAs production and carotenoid degradation
Vanesa Núñez-Gómez, Carlos Gómez-Gallego, Marjukka Kolehmainen, et al.
LWT (2025), pp. 117536-117536
Open Access
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