Freezing of edible flowers: Effect on microbial and antioxidant quality during storage

Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage

(2018) Luana Fernandes et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes

(2018) Luana Fernandes et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Optimization of high pressure bioactive compounds extraction from pansies (Viola × wittrockiana) by response surface methodology

(2017) Luana Fernandes et al.   HIGH PRESSURE RESEARCH

Effect of high hydrostatic pressure on the quality of four edible flowers: Viola  × wittrockiana , Centaurea cyanus , Borago officinalis and Camellia japonica

(2017) Luana Fernandes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant power, anthocyanin content and organoleptic performance of edible flowers

(2016) Stefano Benvenuti et al.   SCIENTIA HORTICULTURAE

Irradiation as a novel approach to improve quality of Tropaeolum majus L. flowers: Benefits in phenolic profiles and antioxidant activity

(2015) Amanda Koike et al.   Innovative Food Science & Emerging Technologies

Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties

(2015) Monica Rosa Loizzo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion

(2015) Guan-Lin Chen et al.   Journal of Functional Foods

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

(2014) Lina Xiong et al.   JOURNAL OF FOOD SCIENCE

Flavonoid composition and antioxidant capacity of the edible flowers ofAgave durangensis(Agavaceae)

(2013) Luis Gerardo Barriada-Bernal et al.   CyTA-Journal of Food

Total phenolic contents and antioxidant capacities of 51 edible and wild flowers

(2013) An-Na Li et al.   Journal of Functional Foods

Fresh edible flowers of ornamental plants – A new source of nutraceutical foods

(2011) Jiri Mlcek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts

(2010) Teresa Delgado et al.   INDUSTRIAL CROPS AND PRODUCTS