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:
Edible flowers as sources of phenolic compounds with bioactive potential
Tânia C. S. P. Pires, María Inês Días, Lillian Barros, et al.
Food Research International (2017) Vol. 105, pp. 580-588
Closed Access | Times Cited: 192
Tânia C. S. P. Pires, María Inês Días, Lillian Barros, et al.
Food Research International (2017) Vol. 105, pp. 580-588
Closed Access | Times Cited: 192
Showing 1-25 of 192 citing articles:
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Lara Lockowandt, José Pinela, Custódio Lobo Roriz, et al.
Industrial Crops and Products (2018) Vol. 128, pp. 496-503
Open Access | Times Cited: 166
Lara Lockowandt, José Pinela, Custódio Lobo Roriz, et al.
Industrial Crops and Products (2018) Vol. 128, pp. 496-503
Open Access | Times Cited: 166
Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy
Cecilia Jiménez-López, María Fraga-Corral, María Carpena, et al.
Food & Function (2020) Vol. 11, Iss. 6, pp. 4853-4877
Closed Access | Times Cited: 165
Cecilia Jiménez-López, María Fraga-Corral, María Carpena, et al.
Food & Function (2020) Vol. 11, Iss. 6, pp. 4853-4877
Closed Access | Times Cited: 165
Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, et al.
Food Research International (2022) Vol. 153, pp. 110929-110929
Open Access | Times Cited: 100
Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, et al.
Food Research International (2022) Vol. 153, pp. 110929-110929
Open Access | Times Cited: 100
Edible flowers: Bioactive profile and its potential to be used in food development
Jacqueline A. Takahashi, Flávia Augusta Guilherme Gonçalves Rezende, Marília Aparecida Fidelis e Moura, et al.
Food Research International (2019) Vol. 129, pp. 108868-108868
Open Access | Times Cited: 141
Jacqueline A. Takahashi, Flávia Augusta Guilherme Gonçalves Rezende, Marília Aparecida Fidelis e Moura, et al.
Food Research International (2019) Vol. 129, pp. 108868-108868
Open Access | Times Cited: 141
Recent advances in high voltage electric discharge extraction of bioactive ingredients from plant materials
Zong‐Ming Li, Fan Yang, Jun Xi
Food Chemistry (2018) Vol. 277, pp. 246-260
Closed Access | Times Cited: 115
Zong‐Ming Li, Fan Yang, Jun Xi
Food Chemistry (2018) Vol. 277, pp. 246-260
Closed Access | Times Cited: 115
Edible flowers: Emerging components in the diet
Tânia C. S. P. Pires, Lillian Barros, Celestino Santos‐Buelga, et al.
Trends in Food Science & Technology (2019) Vol. 93, pp. 244-258
Closed Access | Times Cited: 113
Tânia C. S. P. Pires, Lillian Barros, Celestino Santos‐Buelga, et al.
Trends in Food Science & Technology (2019) Vol. 93, pp. 244-258
Closed Access | Times Cited: 113
Structure and function of blueberry anthocyanins: A review of recent advances
Wenjuan Yang, Yuxi Guo, Meng Liu, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104864-104864
Open Access | Times Cited: 99
Wenjuan Yang, Yuxi Guo, Meng Liu, et al.
Journal of Functional Foods (2021) Vol. 88, pp. 104864-104864
Open Access | Times Cited: 99
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
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
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
Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.)
Alina-Ioana Gostin, Viduranga Y. Waisundara
Trends in Food Science & Technology (2019) Vol. 86, pp. 381-391
Closed Access | Times Cited: 93
Alina-Ioana Gostin, Viduranga Y. Waisundara
Trends in Food Science & Technology (2019) Vol. 86, pp. 381-391
Closed Access | Times Cited: 93
Rose Flowers—A Delicate Perfume or a Natural Healer?
Milka Mileva, Yana Ilieva, Gabriele Jovtchev, et al.
Biomolecules (2021) Vol. 11, Iss. 1, pp. 127-127
Open Access | Times Cited: 86
Milka Mileva, Yana Ilieva, Gabriele Jovtchev, et al.
Biomolecules (2021) Vol. 11, Iss. 1, pp. 127-127
Open Access | Times Cited: 86
Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract
Graziela Bragueto Escher, Jânio Sousa Santos, Neiva Deliberali Rosso, et al.
Food and Chemical Toxicology (2018) Vol. 118, pp. 439-453
Closed Access | Times Cited: 83
Graziela Bragueto Escher, Jânio Sousa Santos, Neiva Deliberali Rosso, et al.
Food and Chemical Toxicology (2018) Vol. 118, pp. 439-453
Closed Access | Times Cited: 83
Edible flowers. Benefits and risks pertaining to their consumption
Ewa Matyjaszczyk, Maria Śmiechowska
Trends in Food Science & Technology (2019) Vol. 91, pp. 670-674
Closed Access | Times Cited: 75
Ewa Matyjaszczyk, Maria Śmiechowska
Trends in Food Science & Technology (2019) Vol. 91, pp. 670-674
Closed Access | Times Cited: 75
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
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
Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
José Ignacio Alonso‐Esteban, José Pinela, Ana Ćirić, et al.
Food Chemistry (2021) Vol. 374, pp. 131754-131754
Open Access | Times Cited: 67
José Ignacio Alonso‐Esteban, José Pinela, Ana Ćirić, et al.
Food Chemistry (2021) Vol. 374, pp. 131754-131754
Open Access | Times Cited: 67
Antibacterial Activity of Medicinal Plants and Their Constituents in the Context of Skin and Wound Infections, Considering European Legislation and Folk Medicine—A Review
S Fialová, Katarína Rendeková, Pavel Mučaji, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 19, pp. 10746-10746
Open Access | Times Cited: 66
S Fialová, Katarína Rendeková, Pavel Mučaji, et al.
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 19, pp. 10746-10746
Open Access | Times Cited: 66
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
Stefano Benvenuti, Marco Mazzoncini
Frontiers in Plant Science (2021) Vol. 11
Open Access | Times Cited: 65
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction
Beatriz de la Fuente, José Pinela, Filipa Mandim, et al.
Food Chemistry (2022) Vol. 386, pp. 132778-132778
Closed Access | Times Cited: 46
Beatriz de la Fuente, José Pinela, Filipa Mandim, et al.
Food Chemistry (2022) Vol. 386, pp. 132778-132778
Closed Access | Times Cited: 46
Color, Antioxidant Capacity and Flavonoid Composition in Hibiscus rosa-sinensis Cultivars
Jesica Julieth Mejía, Lady J. Sierra, José G. Ceballos, et al.
Molecules (2023) Vol. 28, Iss. 4, pp. 1779-1779
Open Access | Times Cited: 28
Jesica Julieth Mejía, Lady J. Sierra, José G. Ceballos, et al.
Molecules (2023) Vol. 28, Iss. 4, pp. 1779-1779
Open Access | Times Cited: 28
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
Paulina Nowicka, Aneta Wojdyło
Antioxidants (2019) Vol. 8, Iss. 8, pp. 308-308
Open Access | Times Cited: 72
Incorporation of natural colorants obtained from edible flowers in yogurts
Tânia C. S. P. Pires, María Inês Días, Lillian Barros, et al.
LWT (2018) Vol. 97, pp. 668-675
Closed Access | Times Cited: 68
Tânia C. S. P. Pires, María Inês Días, Lillian Barros, et al.
LWT (2018) Vol. 97, pp. 668-675
Closed Access | Times Cited: 68
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
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
Jaydeep Dave, Vikas Kumar, Sheenam Suri, et al.
Food Research International (2019) Vol. 127, pp. 108724-108724
Closed Access | Times Cited: 57
A Comparative Bio-Evaluation and Chemical Profiles of Calendula officinalis L. Extracts Prepared via Different Extraction Techniques
Güneş Ak, Gökhan Zengin, Kouadio Ibrahime Sinan, et al.
Applied Sciences (2020) Vol. 10, Iss. 17, pp. 5920-5920
Open Access | Times Cited: 56
Güneş Ak, Gökhan Zengin, Kouadio Ibrahime Sinan, et al.
Applied Sciences (2020) Vol. 10, Iss. 17, pp. 5920-5920
Open Access | Times Cited: 56
Valorisation of black mulberry and grape seeds: Chemical characterization and bioactive potential
Esther Gómez-Mejía, Custódio Lobo Roriz, Sandrina A. Heleno, et al.
Food Chemistry (2020) Vol. 337, pp. 127998-127998
Open Access | Times Cited: 55
Esther Gómez-Mejía, Custódio Lobo Roriz, Sandrina A. Heleno, et al.
Food Chemistry (2020) Vol. 337, pp. 127998-127998
Open Access | Times Cited: 55
