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Sajad Fakhri, Merve Tomas, Esra Capanoglu, Yaseen Hussain, Fatemeh Abbaszadeh, Baiyi Lu, Xiaolan Hu, Jianlin Wu, Liang Zou, Antonella Smeriglio, Jesus Simal-Gandara, Hui Cao, Jianbo Xiao & Haroon Khan. (2022) Antioxidant and anticancer potentials of edible flowers: where do we stand?. Critical Reviews in Food Science and Nutrition 62:31, pages 8589-8645.
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Yunyang Qi, Haoyao Liu, Osman Tuncay Agar, Ali Imran, Thaiza Serrano Pinheiro de Souza, Colin Barrow, Frank Dunshea & Hafiz A.R Suleria. Phytochemicals in finger lime and their potential health benefits: A review. Food Reviews International 0:0, pages 1-21.
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Qian Meng, Jianqing Zhang, Xiaolan Li, Yun Li, Xuanjing Shen, Ziqing Li, Meng Xu, Changliang Yao, Pengfei Chu, Ya-Jun Cui & De-an Guo. (2024) ASAP-MS combined with mass spectrum similarity and binary code for rapid and intelligent authentication of 78 edible flowers. Food Chemistry 436, pages 137776.
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Heber Rodrigues & Charles Spence. (2023) Looking to the future, by studying the history of edible flowers. International Journal of Gastronomy and Food Science 34, pages 100805.
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Yuting Huang, Mingfang Tao, Rong Li, Fuqiang Liang, Tingting Xu, Qiang Zhong, Yanan Yuan, Ting Wu, Siyi Pan & Xiaoyun Xu. (2023) Identification of key phenolic compounds for alleviating gouty inflammation in edible chrysanthemums based on spectrum-effect relationship analyses. Food Chemistry: X 20, pages 100897.
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Harsh B. Jadhav, Laxmikant S. Badwaik, Uday Annapure, Federico Casanova & Kamal Alaskar. (2023) A Review on the Journey of edible flowers from farm to consumer's plate. Applied Food Research 3:2, pages 100312.
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Elena Coyago-Cruz, Melany Moya, Gabriela Méndez, Michael Villacís, Patricio Rojas-Silva, Mireia Corell, Paula Mapelli-Brahm, Isabel M. Vicario & Antonio J. Meléndez-Martínez. (2023) Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses. Foods 12:22, pages 4066.
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Qing Zhang, Zhuo Cheng, Yanxiao Fan, Dezheng Zhang, Miaomiao Wang, Jihai Zhang, Sarana Sommano, Xianjin Wu & Chunlin Long. (2023) Ethnobotanical study on edible flowers in Xishuangbanna, China. Journal of Ethnobiology and Ethnomedicine 19:1.
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Margarida Teixeira, Wen Tao, Ana Fernandes, Ana Faria, Isabel M.P.L.V.O. Ferreira, Jingren He, Victor de Freitas, Nuno Mateus & Hélder Oliveira. (2023) Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.. Trends in Food Science & Technology 138, pages 708-725.
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