Preliminary sensory evaluation of edible flowers from wild Allium species-Reference-Cited by-同舟云学术

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Preliminary sensory evaluation of edible flowers from wild Allium species

Published:2013-07-29 Issue:14 Volume:93 Page:3520-3523
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

D'Antuono L Filippo¹,Manco Manuela Agata¹

Affiliation:

1. Department of Agri-Food Science and Technology, Food Science Campus, Organizational Unit; University of Bologna; 47521 Cesena (FC) Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6291/fullpdf

Reference29 articles.

1. Fresh edible flowers of ornamental plants: a new source of nutraceutical foods;Mlcek;Trends Food Sci Technol,2011

2. Consumer and professional chef perceptions of three edible-flower species;Kelley;HortScience,2001

3. Consumer preference for edible flower color, container size, and price;Kelley;HortScience,2001

4. An update of the Angiosperm Phylogeny Group classification for the orders and families of flowering plants: APG III;Angiosperm phylogeny group;Bot J Linn Soc,2009

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. Allium flowers;Edible Flowers;2024

2. Phytonutritional compounds and antioxidant activity of eight new edible flowers;Natural Product Research;2023-09-25

3. Edible Flowers of Onions (Allium L.) as a Source of Biologically Active Substances;Russian Journal of Bioorganic Chemistry;2022-12

4. Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers;Foods;2022-05-19

5. EDIBLE ONION FLOWERS (ALLIUM L.) AS A SOURCE OF BIOLOGICALLY ACTIVE SUBSTANCES;chemistry of plant raw material;2021-12-14

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