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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 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

Showing 1-25 of 93 citing articles:

The Plants of the Asteraceae Family as Agents in the Protection of Human Health
Agata Rolnik, Beata Olas
International Journal of Molecular Sciences (2021) Vol. 22, Iss. 6, pp. 3009-3009
Open Access | Times Cited: 211
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
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
Neuroprotective Effect of Artichoke-Based Nanoformulation in Sporadic Alzheimer’s Disease Mouse Model: Focus on Antioxidant, Anti-Inflammatory, and Amyloidogenic Pathways
Heba A. S. El‐Nashar, Haidy Abbas, Mariam Zewail, et al.
Pharmaceuticals (2022) Vol. 15, Iss. 10, pp. 1202-1202
Open Access | Times Cited: 47
Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review
Pablo Ayuso, Jhazmin Quizhpe, María de los Ángeles Rosell, et al.
Applied Sciences (2024) Vol. 14, Iss. 11, pp. 4940-4940
Open Access | Times Cited: 7
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
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
Bioactive Compounds from Cardoon as Health Promoters in Metabolic Disorders
Luís R. Silva, Telma A. Jacinto, Paula Coutinho
Foods (2022) Vol. 11, Iss. 3, pp. 336-336
Open Access | Times Cited: 30
Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value
Jesús Clemente-Villalba, Francisco Burló, Francisca Hernández, et al.
Foods (2023) Vol. 12, Iss. 5, pp. 1012-1012
Open Access | Times Cited: 16
The Role of Extracts of Edible Parts and Production Wastes of Globe Artichoke (Cynara cardunculus L. var. scolymus (L.)) in Counteracting Oxidative Stress
Valentina Laghezza Masci, Irene Mezzani, Enrica Alicandri, et al.
Antioxidants (2025) Vol. 14, Iss. 1, pp. 116-116
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
Valorization, extraction optimization and technology advancements of artichoke biowastes: Food and non-food applications
Ahmed Zayed, Mohamed A. Farag
LWT (2020) Vol. 132, pp. 109883-109883
Closed Access | Times Cited: 46
Chemical composition and biological activity of cardoon (Cynara cardunculus L. var. altilis) seeds harvested at different maturity stages
Filipa Mandim, Spyridon Α. Petropoulos, José Pinela, et al.
Food Chemistry (2021) Vol. 369, pp. 130875-130875
Closed Access | Times Cited: 36
Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications
Thanina Amel Amrouche, Xuan Yang, Esra Çapanoğlu, et al.
Food Frontiers (2022) Vol. 3, Iss. 4, pp. 592-630
Closed Access | Times Cited: 25
A Review on the Journey of edible flowers from farm to consumer's plate
Harsh B. Jadhav, Laxmikant S. Badwaik, Uday S. Annapure, et al.
Applied Food Research (2023) Vol. 3, Iss. 2, pp. 100312-100312
Open Access | Times Cited: 12
Health-Promoting Properties of Plant Products: The Role of Mycorrhizal Fungi and Associated Bacteria
Monica Agnolucci, Luciano Avio, M. Palla, et al.
Agronomy (2020) Vol. 10, Iss. 12, pp. 1864-1864
Open Access | Times Cited: 37
A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste
Cássia H. Barbosa, Mariana Andrade, Fernanda Vilarinho, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 564-564
Open Access | Times Cited: 33
The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product
Eleomar de O. Pires, Francesco Di Gioia, Youssef Rouphael, et al.
Molecules (2021) Vol. 26, Iss. 22, pp. 6940-6940
Open Access | Times Cited: 29
Emerging techniques for the processing and preservation of edible flowers
S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, et al.
Future Foods (2021) Vol. 4, pp. 100094-100094
Open Access | Times Cited: 26
Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete’s Dietary Supplement
Karolina Jakubczyk, Klaudia Koprowska, Aleksandra Gottschling, et al.
Nutrients (2022) Vol. 14, Iss. 12, pp. 2470-2470
Open Access | Times Cited: 21
Looking to the future, by studying the history of edible flowers
Heber Rodrigues, Charles Spence
International Journal of Gastronomy and Food Science (2023) Vol. 34, pp. 100805-100805
Closed Access | Times Cited: 11
Identification of Phenolic Compounds from Vietnamese Artichoke (Cynara scolymus L.) Leaf and Their Antioxidant Activities
Anh Nguyet Thi Nguyen, Thanh Tuyen Thi Vu, Hong Tuoi Thi, et al.
Natural Product Sciences (2024) Vol. 30, Iss. 1, pp. 39-51
Open Access | Times Cited: 3
Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts
Filipa Mandim, Spyridon Α. Petropoulos, María Inês Días, et al.
Food Chemistry (2020) Vol. 336, pp. 127744-127744
Closed Access | Times Cited: 30
Metabolite Profiling of “Green” Extracts of Cynara cardunculus subsp. scolymus, Cultivar “Carciofo di Paestum” PGI by 1H NMR and HRMS-Based Metabolomics
Antonietta Cerulli, Milena Masullo, Cosimo Pìzza, et al.
Molecules (2022) Vol. 27, Iss. 10, pp. 3328-3328
Open Access | Times Cited: 17
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