Results 271 to 280 of about 277,136 (314)
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Anthocyanin-rich edible flowers, current understanding of a potential new trend in dietary patterns.
Trends in Food Science and Technology, 2023Margarida Teixeira +2 more
exaly
Au-modified 3D SnS2 nano-flowers for low-temperature NO2 sensors
Sensors and Actuators B: Chemical, 2021Ding Gu, Baoyu Huang, Xiaogan Li
exaly
Edible flowers: Bioactive profile and its potential to be used in food development
Food Research International, 2020Jacqueline A Takahashi, Denise Sande
exaly
2007
AbstractOne of the most obvious ways in which flowers differ from one another is in their colour. This colour is usually the result of pigment deposition in the petals, but in some species brightly coloured bracts, sepals or stamens can provide a similarly striking display.
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AbstractOne of the most obvious ways in which flowers differ from one another is in their colour. This colour is usually the result of pigment deposition in the petals, but in some species brightly coloured bracts, sepals or stamens can provide a similarly striking display.
openaire +1 more source
Phytochemicals from edible flowers: Opening a new arena for healthy lifestyle
Journal of Functional Foods, 2021Bhavya Bhargava
exaly
GLOBALISATION - FLOWER - FLOWER BULBS - BULB FLOWERS
Acta Horticulturae, 2005openaire +1 more source
Nutraceutical potential of dietary phytochemicals in edible flowers—A review
Journal of Food Biochemistry, 2021K D P P Gunathilake
exaly