Państwo i Społeczeństwo / State and Society

Benvenuti, S., & Mazzoncini, M. (2021). The biodiversity of edible flowers: Discovering new tastes and new health benefits. Frontiers in Plant Science, 11, 569499, https://doi.org/10.3389/fpls.2020.569499. DOI: https://doi.org/10.3389/fpls.2020.569499
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Carboni, A.D., Di Renzo, T., Nazzaro, S., Marena, P., Puppo, M.C., & Reale, A. (2025). A Comprehensive Review of Edible Flowers with a Focus on Microbiological, Nutritional, and Potential Health Aspects. Foods, 14(10), 1719, https://doi.org/10.3390/foods14101719. DOI: https://doi.org/10.3390/foods14101719
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their utilization as functional ingredients: A review. Journal of Food Science
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and Technology, 62(1), pp. 11–23, https://doi.org/10.1007/s13197-024-06071-4. DOI: https://doi.org/10.1007/s13197-024-06071-4
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Demasi, S., Mellano, M.G., Falla, N.M., Caser, M., & Scariot, V. (2021). Sensory profile, shelf life, and dynamics of bioactive compounds during cold storage of 17 edible flowers. Horticulturae, 7(7), 166, https://doi.org/10.3390/horticulturae7070166. DOI: https://doi.org/10.3390/horticulturae7070166
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Matyjaszczyk, E., & Śmiechowska, M. (2019). Edible flowers. Benefits and risks pertaining to their consumption. Trends in Food Science & Technology, 91, pp. 670–674, https://doi.org/10.1016/j.tifs.2019.07.017. DOI: https://doi.org/10.1016/j.tifs.2019.07.017
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Mlcek, J., & Rop, O. (2011). Fresh edible flowers of ornamental plants – A new source of nutraceutical foods. Trends in Food Science & Technology, 22(10), pp. 561–569, https://doi.org/10.1016/j.tifs.2011.04.006. DOI: https://doi.org/10.1016/j.tifs.2011.04.006
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Nicknezhad, S., Hashemabadi, D., Allahyari, M.S., Marzban, S., Hassen, T.B., & Surujlal, J. (2023). Sensorial analysis of factors influencing consumers’ perceptions toward the consumption of edible flowers in Iran. Journal of Agriculture and Food Research, 12, 100580, https://doi.org/10.1016/j.jafr.2023.100580. DOI: https://doi.org/10.1016/j.jafr.2023.100580
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Nowicka, P., & Wojdyło, A. (2019). Anti-hyperglycemic and anticholinergic effects of natural antioxidant contents in edible flowers. Antioxidants, 8(8), 308, https://doi.org/10.3390/antiox8080308. DOI: https://doi.org/10.3390/antiox8080308
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Pires Jr, E. de O., Di Gioia, F., Rouphael, Y., García-Caparrós, P., Tzortzakis, N., Ferreira, I.C.F.R., Barros, L., Petropoulos, S.A. & Caleja, C. (2023). Edible flowers as an emerging horticultural product: A review on sensorial properties, mineral and aroma profile. Trends in Food Science & Technology, 137, pp. 31–54, https://doi.org/10.1016/j.tifs.2023.05.007. DOI: https://doi.org/10.1016/j.tifs.2023.05.007
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Regulation (Eu) 2015/2283 Of The European Parliament and of The Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001 (OJ L 327/1, 11.12.2015).
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Rop, O., Mlcek, J., Jurikova, T., Neugebauerova, J., & Vabkova, J. (2012). Edible flowers – A new promising source of mineral elements in human nutrition. Molecules, 17(6), pp. 6672–6683, https://doi.org/10.3390/molecules17066672. DOI: https://doi.org/10.3390/molecules17066672
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Socha, R., Kałwik, J., & Juszczak, L. (2021). Phenolic profile and antioxidant activity of the selected edible flowers grown in Poland. Acta Universitatis Cibiniensis Series E: Food Technology, 25(2), pp. 185–200. DOI: https://doi.org/10.2478/aucft-2021-0017
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Spence, C., Okajima, K., Cheok, A.D., Petit, O., & Michel, C. (2016). Eating with our eyes: From visual hunger to digital satiation. Brain and Cognition, 110, pp. 53–63, http://dx.doi.org/10.1016/j.bandc.2015.08.006. DOI: https://doi.org/10.1016/j.bandc.2015.08.006
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Śmiechowska, M. (2018). Czynniki wpływające na atrakcyjność kwiatów jadalnych. Nauki Inżynierskie i Technologie / Engineering Sciences And Technology, 1(28), pp. 42–49. DOI: https://doi.org/10.15611/nit.2018.1.04
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