Flavour and Fragrance Journal

Papers
(The H4-Index of Flavour and Fragrance Journal is 15. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-03-01 to 2024-03-01.)
ArticleCitations
Antibacterial and leishmanicidal activities of Syzygium aromaticum essential oil versus its major ingredient, eugenol31
Vitamin E (α‐, β + γ‐ and δ‐tocopherol) levels in plant oils27
Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves25
Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods24
Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing23
Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling22
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development22
Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools21
A review on dill essential oil and its chief compounds as natural biocide19
Volatile composition of eight blueberry cultivars and their relationship with sensory attributes18
Chemodiversity and biological activity of essential oils from three species from the Euphorbia genus17
Application of SPME‐GC‐TOFMS, E‐nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder, and brewed coffee)16
Biological activity, and volatile and phenolic compounds from five Lamiaceae species16
Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content,16
Research on sensing characteristics of three human umami receptors via receptor‐based biosensor15
Optimization of Supercritical Fluid Extraction of Paprika (cv. Reshampatti) Oil, Capsaicin and Pigments15
Anti‐cholinesterase and antioxidant properties of alkaloid and phenolic‐rich extracts from pawpaw (Carica papaya) leaf: A comparative study15
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry15
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