Culinary uses of Mexican edible flowers: Recipe analysis-Reference-Cited by-同舟云学术

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Culinary uses of Mexican edible flowers: Recipe analysis

Published:2022-06 Issue: Volume:28 Page:100539
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Mulík Stanislav^ORCID,Hernández-Carrión María^ORCID,Pacheco-Pantoja Sara E.,Aguilar-Ruiz Natalia,Ozuna César^ORCID

Funder

Universidad de Guanajuato

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference27 articles.

1. Study of edible plants: effects of boiling on nutritional, antioxidant, and physicochemical properties;Arias-Rico;Foods,2020

2. Cocina del Valle de Teotihuacan, Recetas de la Comunidad;Campos Quezada,2020

3. Cocina tradicional de Jalcomulco. Dirección General de Culturas Populares, Indígenas y Urbanas;Careaga Gutiérrez,2017

4. Historias y recetas de la cocina xiqueña;Castillo León,2016

5. The State of the World's Biodiversity for Food and Agriculture,2019

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flowers You Can Eat;Frontiers for Young Minds;2024-09-12

2. Chestnut as a culinary ingredient: Analysis of recipes and proposed innovative thematic menu;International Journal of Gastronomy and Food Science;2024-09

3. How to cook Yucca spp. flowers? An analysis of their chemical composition, microstructure, and bioactive compound bioaccessibility;Applied Food Research;2024-06

4. Endemic edible flowers in the Mexican diet: Understanding people's knowledge, consumption, and experience;Future Foods;2024-06

5. Phenolic Compounds and Antioxidant Activity in Edible Flower Species from Oaxaca;Applied Sciences;2024-04-09

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