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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:

Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health
Luana Fernandes, Susana Casal, José Alberto Pereira, et al.
Journal of Food Composition and Analysis (2017) Vol. 60, pp. 38-50
Closed Access | Times Cited: 246

Showing 1-25 of 246 citing articles:

Current Prospects of Nutraceuticals: A Review
Vedant Sachdeva, Arpita Roy, Navneeta Bharadvaja
Current Pharmaceutical Biotechnology (2020) Vol. 21, Iss. 10, pp. 884-896
Closed Access | Times Cited: 194
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
The pleiotropic neuroprotective effects of resveratrol in cognitive decline and Alzheimer’s disease pathology: From antioxidant to epigenetic therapy
Christian Griñán‐Ferré, Aina Bellver‐Sanchís, Vanessa Izquierdo, et al.
Ageing Research Reviews (2021) Vol. 67, pp. 101271-101271
Open Access | Times Cited: 167
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
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
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
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
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
Anthocyanins: Biosynthesis, Distribution, Ecological Role, and Use of Biostimulants to Increase Their Content in Plant Foods—A Review
Giuseppe Mannino, Carla Gentile, Andrea Ertani, et al.
Agriculture (2021) Vol. 11, Iss. 3, pp. 212-212
Open Access | Times Cited: 76
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
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
Small Functional Foods: Comparative Phytochemical and Nutritional Analyses of Five Microgreens of the Brassicaceae Family
Ilaria Marchioni, Marco Martinelli, Roberta Ascrizzi, et al.
Foods (2021) Vol. 10, Iss. 2, pp. 427-427
Open Access | Times Cited: 60
A review on nutritional, bioactive, toxicological properties and preservation of edible flowers
Soumya Ranjan Purohit, Sandeep Rana, Rubeka Idrishi, et al.
Future Foods (2021) Vol. 4, pp. 100078-100078
Open Access | Times Cited: 60
Exploring wild edible flowers as a source of bioactive compounds: New perspectives in horticulture
Sonia Demasi, Matteo Caser, Dario Donno, et al.
Folia Horticulturae (2021) Vol. 33, Iss. 1, pp. 27-48
Open Access | Times Cited: 59
Edible rose flowers: A doorway to gastronomic and nutraceutical research
Athrinandan S. Hegde, Smriti Gupta, Shivani Sharma, et al.
Food Research International (2022) Vol. 162, pp. 111977-111977
Closed Access | Times Cited: 48
Supercritical fluid extraction as a suitable technology to recover bioactive compounds from flowers
Lucía López‐Hortas, Paula Rodríguez‐Seoane, Beatriz Díaz-Reinoso, et al.
The Journal of Supercritical Fluids (2022) Vol. 188, pp. 105652-105652
Open Access | Times Cited: 46
Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.
Margarida Teixeira, Wen Tao, Ana Fernandes, et al.
Trends in Food Science & Technology (2023) Vol. 138, pp. 708-725
Open Access | Times Cited: 26
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
Bioactive Compounds from Organic Waste
Benito Parra-Pacheco, Byanka A. Cruz-Moreno, Humberto Aguirre-Becerra, et al.
Molecules (2024) Vol. 29, Iss. 10, pp. 2243-2243
Open Access | Times Cited: 7
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
Edible Vegetable Flowers: Next Generation Sustainable Super Foods, Therapeutic role, Processing and Improvement Approaches
Satish Kumar, Ashwani Uttam, Shweta Sharma, et al.
International Journal of Gastronomy and Food Science (2025), pp. 101116-101116
Closed 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
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