The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Synergic use of essential oil and sous-vide packaging for ready-to-cook organic vs. conventional globe artichoke heads
Valeria Rizzo, Sara Lombardo, Viviana Brischetto, Gaetano Pandino, Claudia Formenti, Giovanni Mauromicale, Riccardo Nunzio Barbagallo, Lucia Parafati, Cristina Restuccia and Giuseppe Muratore Postharvest Biology and Technology 225 113492 (2025) https://doi.org/10.1016/j.postharvbio.2025.113492
Co-inoculation of arbuscular mycorrhizal fungi and plant growth promoting bacteria improves plant growth and yield of globe artichoke (Cynara cardunculus scolymus)
Gaetano Pandino, Cristina Abbate, Aurelio Scavo, Dario Di Benedetto, Giovanni Mauromicale and Sara Lombardo Scientia Horticulturae 335 113365 (2024) https://doi.org/10.1016/j.scienta.2024.113365
Effect of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads: opinion article
The Population Structure of a Globe Artichoke Worldwide Collection, as Revealed by Molecular and Phenotypic Analyzes
Domenico Rau, Giovanna Attene, Monica Rodriguez, Limbo Baghino, Anna Barbara Pisanu, Davide Sanna, Alberto Acquadro, Ezio Portis and Cinzia Comino Frontiers in Plant Science 13 (2022) https://doi.org/10.3389/fpls.2022.898740
The Influence of Flower Head Order and Gibberellic Acid Treatment on the Hydroxycinnamic Acid and Luteolin Derivatives Content in Globe Artichoke Cultivars
María José Giménez, Marina Giménez-Berenguer, María Emma García-Pastor, Joaquín Parra, Pedro Javier Zapata and Salvador Castillo Foods 10(8) 1813 (2021) https://doi.org/10.3390/foods10081813
Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices
Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N. Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale and Giuseppe Muratore Foods 10(3) 517 (2021) https://doi.org/10.3390/foods10030517
Globe artichoke and cardoon forms between traditional and modern uses
Impact of different photoperiodic treatments on ‘Spinoso Sardo’ globe artichoke (Cynara cardunculus L. var. scolymus Fiori) head traits and elementary composition
Giovanni Mauromicale, Gaetano Roberto Pesce, Maria Dolores Curt, et al. Compendium of Plant Genomes, The Globe Artichoke Genome 65 (2019) https://doi.org/10.1007/978-3-030-20012-1_4
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads
Sara Lombardo, Cristina Restuccia, Giuseppe Muratore, Riccardo N Barbagallo, Fabio Licciardello, Gaetano Pandino, Giovanna O Scifò, Agata Mazzaglia, Francesca Ragonese and Giovanni Mauromicale Journal of the Science of Food and Agriculture 97(2) 650 (2017) https://doi.org/10.1002/jsfa.7784
Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia
Effect of Vegetative Propagation Materials on Globe Artichoke Production in Semi-Arid Developing Countries: Agronomic, Marketable and Qualitative Traits
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects
Fabio Licciardello, Gaetano Pandino, Riccardo Nunzio Barbagallo, Sara Lombardo, Cristina Restuccia, Giuseppe Muratore, Agata Mazzaglia, Maria Gabriella Strano and Giovanni Mauromicale LWT - Food Science and Technology 79 554 (2017) https://doi.org/10.1016/j.lwt.2016.11.003
Growth response and active constituents of Cynara cardunculus plants to the number of leaves harvests
Hend E. Wahba, Atef Z. Sarhan, Adel B. Salama, Mahmoud A. Sharaf-Eldin and Heba M. Gad European Journal of Agronomy 73 118 (2016) https://doi.org/10.1016/j.eja.2015.11.007
Clonal selection in a globe artichoke landrace: characterization of superior germplasm to improve cultivation in Mediterranean environments
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time
Sara Lombardo, Cristina Restuccia, Gaetano Pandino, Fabio Licciardello, Giuseppe Muratore and Giovanni Mauromicale Innovative Food Science & Emerging Technologies 27 121 (2015) https://doi.org/10.1016/j.ifset.2014.12.007
Effect of Ciltivar X Treatment Inraction on the Total Polyphenols Content and Antioxidant Activity of Globe Artichoke
Sara Lombardo, Gaetano Pandino, Cristina Restuccia, Giuseppe Muratore, Fabio Licciardello, Rosario Paolo Mauro, Roberto Pesce and Giovanni Mauromicale Italian Journal of Agronomy 10(2) 634 (2015) https://doi.org/10.4081/ija.2015.634
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads
G. Muratore, C. Restuccia, F. Licciardello, S. Lombardo, G. Pandino and G. Mauromicale Innovative Food Science & Emerging Technologies 31 97 (2015) https://doi.org/10.1016/j.ifset.2015.06.010
The nutraceutical response of two globe artichoke cultivars to contrasting NPK fertilizer regimes
Morphological and qualitative characterisation of globe artichoke head from new seed‐propagated cultivars
Anna Bonasia, Giulia Conversa, Corrado Lazzizera, Giuseppe Gambacorta and Antonio Elia Journal of the Science of Food and Agriculture 90(15) 2689 (2010) https://doi.org/10.1002/jsfa.4141
Polyphenol Oxidase Activity from Three Sicilian Artichoke [Cynara cardunculus L. Var. scolymus L. (Fiori)] Cultivars: Studies and Technological Application on Minimally Processed Production
Aldo Todaro, Orazio Peluso, Anna Eghle Catalano, Giovanni Mauromicale and Giovanni Spagna Journal of Agricultural and Food Chemistry 58(3) 1714 (2010) https://doi.org/10.1021/jf903399b