Flavour and Fragrance Journal

Article	Citations
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Sensory evaluation of axillary odour samples of younger and older adults by a trained panel	28
One‐pot synthesis of phenylacetaldehyde from styrene via metal oxide catalysed oxidation in presence of cumene hydroperoxide	21
Chemical Composition and Bioherbicidal Properties of Teucrium oliverianum Ging. Ex Benth Essential Oil: Insights From Chemometric Analysis, Molecular Doc	17
Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods	16
Study on coffee flavour of various pour‐over brews	15
Design, synthesis, olfactory evaluation and molecular docking study of Isoxazoline carboxylate derivatives as fragrance molecules	15
Enzymatic reactions towards aldehydes: An overview	14
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Comparative Metabolic Study of Agarwood From China and Southeast Asia Based on GC – MS , Chemometr	13
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Promising Nutritional Values of Anethum graveolens Used as a Flavourful Herb for Dishes and Bioinsecticidal Agent Against Mediterranean Fruit Fly,	13
Leucosceptrum canum Sm. Essential Oil: A Natural Solution for Sustainable Nematode and Bacterial Management	11
Analysis of hygroscopicity and pyrolysis behaviour of propanediol esters synthesized by the enzymatic method	11
Chemical Composition, Antithrombotic and Anti‐Inflammatory Effects of the Essential Oil From Two Black Ginger Species in Vietnam	11
Modulation Strategies for Sweet Aroma in Traditional Fermented Foods: Mechanisms, Evaluation, and Analysis Methods	11
Integrated Anatomical, Chemical, Biological and Computational Studies Approach of Myrcia sylvatica (G. Mey) DC	11
Thermal Decomposition Kinetics Analysis and Its Application to Cigarette Flavouring of Methyl Cyclopentenolone Succinate Menthol Diester	11
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Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol	10
A Greener Approach to Food Packaging Solutions With the Employment of Essential Oils in Biopolymeric Matrices for Edifying the Environment	10
Improvement on the Muscle Protein Quality of Vacuum Packaged Salmon ( Salmo salar ) Fillets by Active Absorbent Pad Containing Oregano Essential Oil Duri	10
Fragrance Skin Care: Research on Consumer Fragrance Preference and Emotional Value	10
Chemometrics‐Based Aroma Profiling Reveals Changes in Citrus limon L. Peels During Drying: Advances in Monitoring Lemon Essence	10
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Chemical Diversity, Antioxidant, Antibacterial and Enzyme Inhibitory Properties of Aloysia citrodora L., Essential Oil From Settat Province, Morocco	10
Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram	9
Optimization of Preparation Technology of Cacao Extract and Analysis of Volatile Components From Different Regions	9
Synergistic Essential Oil Blends: Chemical Composition, Antimicrobial Activity and Antioxidant Properties for Cosmetic Preservation	9
A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst	9
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Phytochemical diversity within a plant population of Nepeta crassifolia species: A rich source of nepetalactone in Iran	8
Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol	8
Good/Bad Quantitative Mode Screening and Application for Characteristic Components of Tobacco Source	7
Unlocking the Multifunctional Properties of Litsea cubeba Essential Oil: Composition, Antimicrobial, Antibiofilm and Insecticidal Activities	7
Essential Oils in Foot Care Products as an Indicator of Product Quality: An Analysis Considering Polish Consumer Perceptions and Preferences	7
Ambient Temperature Modulation of Volatile Terpenes and Esters in Chrysanthemum indicum var. Aromaticum :	7
Comparative study on different extraction methods of oil extract from Mentha asiatica Boriss. and optimization of the extraction process by response surface methodology	7
Synthesis of Terpenic Esters Using Natural Kaolinite Clay: Thermodynamic, Kinetic and Bioinformatics Studies	7
Ortho‐ and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores	6
Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat	6
Synthesis of Raspberry Ketone Using Aluminium Bentonite Catalyst	6
Integrating GC ‐ TOF ‐ MS ,	6
Deterpenation techniques of citrus essential oils and the role of oxyterpenes in food industry	6
Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study	6
Profiling the Bioactive Odorants in Agarwood Essential Oils From Two Germplasms of Aquilaria sinensis Trees by Integrating Chemical Analysis With Bioinfo	6
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The Anti‐Inflammatory Activities of Sphagnum palustre L. Ethanol Extract to Control Inflammation in RAW264.7 Cells	5
Rationalization of Bioacylation of High‐Value Aroma Chemicals and Their Interactions With Olfactory Receptors via Homology Modelling	5
Response surface methodology for optimization of enzymatic acylation of (R)‐(‒)‐linalool application to essential oils	5
Simultaneous quantification of six flavouring agents in herbal freshness gel toothpaste by gas chromatography	5
Combination of metal oxide semiconductor gas sensor array and solid‐phase microextraction gas chromatography–mass spectrometry for odour classification of brewed coffee	5
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Geranium Essential Oil Use for Human Health: A Systematic Review of Clinical Evidence	4
Peppermint Flavour Alleviates Mental Fatigue: Unveiling Olfactory‐Enhanced Alertness and Cognition Through EEG and Molecular Mechanisms	4
Interpretable Message‐Passing Neural Networks for Molecular Odour Perception Prediction: From Structural Topology to Olfactory Characterisation	4
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Flavour them up! Exploring the challenges of flavoured plant‐based foods	4
Mechanism of palmitoleic acid oxidation into volatile compounds during heating	4
Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis	4
The Role of Dopamine Receptor 3 in Neuropsychiatric Disorders: A Brief Narrative Review	4
Oleanolic Acid Inhibits Acetylcholinesterase and Butyrylcholinesterase Through Gorge‐Dependent Allosteric Mechanisms: An Integrated Kinetic and Molecular Dynamics Study	4
The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method	4
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Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis	3
Synthesis and pyrolysis of ethyl maltol ester	3
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Emerging Insights Into Revision Surgery for Allergic Fungal Rhinosinusitis: Contemporary Perspectives on Risk Factors and Management	3
Investigation of the Impact of Different Types of Brewing Water on Green Tea Infusion Quality Based on RATA and GC	3
Unveiling the Bioactive Potential of Medicago lupulina Flowers: LC	3
Chemical Composition and Bioactivities of Ferulago setifolia K. Koch. Essential Oil: Antifungal, Insecticidal and Antiproliferative Potential	3
Bioactive Properties and Chemical Compositions of Essential Oils From Three Nepeta L. Species, Two Endemic, Grown in Türkiye	3
Influence of Tea Type and Tea‐Making Utensil Materials on the Sense of Smell and Catechin Content	3

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Comparative Effect of Free Vanillin and Vanillin‐Loaded Nanoemulsion in Airways of Rodents	3
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Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA	3
Investigation of the Microbiota, Volatile Flavour Compounds and Sensory Quality of Tea and Coffee Flower Rice Wine After Fermentation Process Optimisation	3
Effect of Harvesting at Different Times on Antioxidant Potential and Phytochemical Contents of Kickxia lanigera and Kickxia spuria	3
Volatile changes associated with fresh‐cut jackfruit during storage	3
Chemical Composition and Potential Control Three Disease‐Transmitting Mosquitoes of Harrisonia perforata (Blanco) Merr. Essential Oils	3
Refined Supercritical CO 2 Extract of Roman Chamomile Exhibits Enhanced	3
Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)	3
Jasmine Essential Oil‐Mediated Off‐Flavour Masking of Camellia Oil and Preparation and Performance Study of ROS ‐Responsive Microcapsules	3
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Fungitoxic Potential of Secondary Eucalyptus Metabolites in the Inhibition of Neopestalotiopsis clavispora Isolated From Macadamia	2
Influence of Different Taste Feed Additives on Feed Intake and Growth Performance in Growing Goats	2
Potential Constituents From Essential Oils as Sleep Aids: A Narrative Review of Recent Evidence	2
The Therapeutic Potential of Orange Oil: A Pharmacological Perspective	2
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Unveiling CLC as a Central Regulator of Allergic Rhinitis via the CLC ‐ C	2
Antibacterial Activity, Composition Analysis and Stability Evaluation of Essential Oils Against Common Pathogens of Bovine Endometritis	2
Characterisation of Lentinus Edodes Chicken Filling Based on Their Flavour Profiles Using SPME‐GC–MS, Electronic Sensory Analysis, and Fuzzy Mathematics	2
Chemical and Bioactivities Characterisation of the Hydrosol and the Essential Oil of Carlina vulgaris L.	2
Impact of Ionised Species on Antioxidant Enhancement in Fabaceae Plants	2
Sous Vide Vacuum‐Packed Ipomoea batatas : Exploring the Antimicrobial and Antibiofilm Effects of Elettaria cardamomum	2
Analytical Strategy Overview to Identify Vegetable Oil Adulteration in Essential Oils: The Cypriol ( Cyperus scariosus L.) Essential Oil Workcase	2
Intervention Effects of Cyperus rotundus Essential Oil on PCPA‐Induced Insomnia in Mice and Analysis of Human EEG Rhythm Regulation	2
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Chemical Constituents, Antibacterial and Insecticidal Activity of Artemisia vestita Essential Oil	2
A Novel Analytical Method for Rapid Detection of Batch‐To‐Batch Variation and Storage Stability of Natural Flavouring Materials by Online Py‐ GC /	2
Validation of GCMS / MS Based Method for Residual Estimation of Fluopyram and Tebuconazole in Rose	2
A Comparative Study of Cold and Hot Conditions of Solvent Extraction, Phytochemical Composition, Antioxidant Activity, and Phenolic Compound Analysis of Jasminum sambac	2
Comparison of Olfactory Disorders Between H1N1 Influenza and COVID ‐19 Patients	2
The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal	2
Chemical Composition in Various Plant Sections of Scorzonera kotschyi Bois. (Asteraceae)	1
A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram	1
GC  ×  GC ‐ TOF MS and Sensory Profiling of Aroma Compounds in Magn	1
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miR‐124 affects dendritic cells function in CRSwNP by regulating exosomes secretion in nasal mucosal epithelial cells	1
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Identification of Floral Fragrance Components in 20 Intersectional Hybrids of Paeonia in Luoyang Region	1
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Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities	1
Characterization of Characteristic Volatile Organic Compounds and Key Aroma Compounds in Peels of Variegated Calamondin at Different Maturity Stages Based on HS	1
Applications of Single‐Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives	1
Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	1
Extraction Method Impact on Essential Oil Composition of Cordia myxa L. Fruits	1
Effects of Different Elicitors on Terpene Production and Biological Activities of Streptomyces sp. PT6	1
Quality Difference Analysis Among Soy Whey Produced by Different Processing Methods	1
Qualitative and quantitative phytochemicals of essential oils and extracts of Thymbra spicata subsp. spicata L. as a spice for diabetes mellitus	1
A Short Glance at the Role of the Olfactory System in Prosocial Behaviours	1
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Evaluation of Agave angustifolia as a Sustainable Alternative to Synthetic Pesticides: Phytochemic	1
Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose	1
Tailored Surgical Management for Maxillary Sinus Fungus Ball‐Induced Nasolacrimal Duct Obstruction: A Case Series and Literature Review	1
HS‐SPME‐GC‐MS Combined With Multivariate Analysis of the Effects of Different Solvents and Processes on the Characteristic Aroma Components of Tobacco Leaves	1
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	1
Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities	1
Release Characteristics of Fenugreek Polysaccharide‐Lemon Essential Oil Inclusion Compound and Its Application in Cigarette Flavouring	1
The Beauty of Blossom: An Overview of the Composition, Functions, and Regulation of Volatile Compounds in Flowers	1
Multi‐Target Mechanisms of Citrus Essential Oils in Cosmetics: Chemical Profiling, Bioactivity Assessment, and Network Pharmacology Insights	1
Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits	1
Temporal and Spatial Pattern Analysis of Brain Electrical Responses Induced by Four Representative Essential Oil Active Components	1
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies	1
Anticholinesterase Potential of Endemic Fritillaria michailovskyi Plant From Different Harvest Dates and Its Volatile Profile Characterised by	1
Fragrance and Antioxidant, Anti‐Collagenase, Non‐Irritant and Skin Rejuvenation Properties of Star Anise ( Illicium verum ) Essential Oil Combined With B	1
Mathematical Modelling of In Vitro Cinnamaldehyde Controlled Release via Computational Fluid Dynamic	1
Rhizome Thickness Influences the Oil Yield and Oil Constituents in Homalomena aromatica (Spreng.) Schott	1
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Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	1
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments	1
Effects of Different Emulsifiers on Encapsulation Stability and Flavour Quality in O/W Emulsion of Alaska Pollock Frame Hydrolysate	1
Investigation of the Chemical Profile and Biological Properties of the Genera Grimmia and Dicranum	1
Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China	1
Pistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity	0
Identification of Key Aroma Compounds in Cigar Mainstream Smoke and Investigation of the Electroencephalographic Responses: A Multidisciplinary Approach	0
Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition	0
Unmasking Scent Authenticity: A Comparative Analysis of Original Versus Fake Perfumes	0
Metabolic Plasticity and Terpenoid Modulation in Zanthoxylum armatum Callus Cultures: Chemical Composition and Biotechnological Perspectives	0
Sensory and Neurophysiological Validation for the Short‐Term Emotional Relieving Effects of Citri Reticulatae Pericarpium Aroma	0
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis	0

GC – MS Characterisation, In Vitro Bioactivities, In Silico Molecular D	0
Identification of volatile compounds contributing to pennycress aroma	0
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Chemical Composition Diversity and In Vitro Antifungal Activities of Essential Oils Derived From Cymbopogon citratus , Origanum ma	0
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis	0
Green Synthesis of Sulfur Nanoparticles Using Flavour and Fragrance‐Relevant Phytochemicals Rich Mukia maderaspatana Extract: Functional Antimicrobial an	0
Unveiling Geographical Variation and Chemotypes of Cupressus torulosa Needle Essential Oil: A Novel Approach Using t‐SNE and HCA	0
Mechanistic Insight Into the Release Kinetics of d‐Limonene From Electrosprayed Alyssum homolocarpum Seed Gum Nanoparticles at Simulated Mouth Conditions	0
Identification of characteristic volatiles of Zhenjiang aromatic vinegar using HS‐SPME‐GC/MS coupled with multivariate analysis	0
Evaluation of Yield, Chemical Composition and Antioxidant Capacity of the Essential Oil From Leaves and Fruits (Seed and Bark) of Virola sebifera Aubl. (Myristicaceae)	0
Green Nanoemulsion Formulation of Citrus hystrix Essential Oil: Characterisation, Biological Poten	0
Preparation and Encapsulation Performance of Starch‐Based Hypercrosslinked Polymers for Dried Tangerine Peel Essential Oil	0
Characterisation of the Sweet Taste of Three Furan Compounds in the Mainstream Smoke of Cigarettes From Anhui Province of China	0
Key Flavanone Glucoside Associated With Sweet Taste of Hawk Tea	0
Zinc‐mediated efficient and environmentally benign synthesis of salicylate esters	0
Chemical Composition and Antibacterial Activity of Rosa villosa subsp. mollis R. Keller & Gams.,	0
Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization	0
Comprehensive Utilisation of L‐Menthol Isomer: The Flavour Assessment of New Potential Spices Derived From D‐Menthol	0
Advances in Preparation of Cyclodextrin‐Based Stimulus‐Responsive Carriers and Their Applications in Delivery of Functional Spices	0
Integrative Assessment of Desmostachya bipinnata (L.) Root Extract: Anti‐Inflammatory and Antinociceptive Effects Supported by Molecular Docking and Netw	0
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The effect of propylene glycol addition on the flavour compounds retention of peppermint powders	0
Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil	0
Naturally Occurring Monoterpene Glycosides of Plant Origin	0
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Exposure of Healthy Individuals to Pleasant Odours During Sleep: Effects on Odour Identification and Sleep Quality	0
Application of Nasal Septum Traction Combined With Continuous Suture in Septoplasty: Enhancing Surgical Efficacy and Olfactory Function	0
Analysis of Volatile Substances Difference in Hazelnut Soy Sauce at Different Fermentation Stages Based on HS‐SMPE‐GC/MS	0
The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery	0
Research Progress on Embryonic Development, Genetic Regulation and Clinical Management of Congenital Middle Ear Malformations	0
Identification and Comparative Analysis of Key Volatile Constituents in Soy Sauce, Coupled With Elucidation of Their Molecular Interactions With Olfactory Receptors Through Molecular Docking	0
Free Volatile Terpenoids in Ponkan Mandarin Pulp: Changes during Shelf Life and Pathways of Formation and Transformation	0
Variability in Essential Oil Composition and Antioxidant Activity of Twelve Wild‐Growing Salvia Species From Türkiye	0
Integrated Volatile Profiling and Bioactivity Assessment of Laurus nobilis L. Essential Oil: A Foc	0
Comparative Study of Chemical Composition and Biological Activities of the Essential Oils From Artemisia indica Willd and Artemisi	0
Studies on Key Aroma‐Active Compounds in Three Traditional Douchi by Sensory‐Directed Flavour Analysis	0
Composition and Biological Activities of Essential Oil Isolated From a Himalayan High‐Altitude Aromatic Herb Artemisia brevifolia	0
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Study on the mechanism on synthesis of higher alcohols in Wickerhamomyces anomalus under ethanol stress	0
Characterization of a sample of Chilean university students in terms of the bitter‐tasting phenotype and genotype and their preferences for basic flavours and associated foods	0
Exogenous ATP Functions in Alleviating the Decrease in Quality of Grape (Vitis vinifera L.) Fruits After Harvest	0
Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods	0
Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions	0
Refinement of flavour substance intake estimates using probability of addition: A proposed method based on sales data	0
Aroma release regularities of Rosa damascena from Xuancheng via HS‐GC‐IMS and P&T‐GC–MS	0
Formulation Strategy of Cymbopogon spp. Essential Oils to Reduce Irritation of Cinnamomum Burmani Essentia	0
Taste Function Versus Ultrastructure: Distinct Impacts of Inflammation and Surgery on the Chorda Tympani Nerve	0
Exploring Lyophilised Suillus granulatus Extracts as Natural Additives for Industrially Produced Functional Dehydrated Soups	0
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Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation	0
Preparation, characterization and properties of linalool and acyclic cucurbit[n]urils inclusion complexes	0
An Overview of Rosa x damascena : Cultivation, Production Methods, Applications, Challenges and Pr	0
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Resveratrol Ameliorates Allergic Rhinitis by Activating SIRT1 to Disrupt the Mitochondrial ROS ‐In	0
Understanding the Role of Shading on Quality and Quantity of Patchouli Essential Oil Through Changing Seasons in Subtropical Agroclimatic Zone	0
Chemical composition and biological activities of Jamaican Cannabis sativa essential oils as the plant matures	0
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Enhanced Growth and Essential Oil Profiling of Coriander ( Coriandrum sativum L.) CO	0
Key Aroma Analysis and Investigation of Microscopic Perception Mechanisms of Cigar Tobacco Leaves	0
Characterisation of Volatile Profiles in Four Varieties of Jin'an Crispy Peaches Using HS ‐ SPME ‐	0
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Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour	0
Influence of Extraction Techniques on the Volatile Profile, Sensory Characteristics and Antioxidant Potential of Chinese Kushui Rose ( Rosa sertata  ×	0
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Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules	0
Aromatic potential, quality and antioxidant activity of saffron grown in Morocco	0
Decoding the Molecular Mechanism of Cellar Aroma Loss Between the Traditional and Modern Upper Steaming During the Strong‐Aroma Type Baijiu Brewing	0
Identification and variation of specific volatile compounds during fruit development and postharvest stage in Japanese apricot (Prunus mume Sieb. et Zucc.) fruit	0
Optimisation of Essential Oil Extraction of Lindera neesiana From Supercritical Carbon Dioxide Fluid and Comparison to Steam and Simultaneous Distillation Extraction	0
Analysis of volatile components in different broken rice by HS‐SPME/GC‐TOFMS	0
Fixative effect of 2‐oxo‐2‐phenylacetates in fine fragrance and eau‐de‐toilette applications	0
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Aroma of citral repels mice and exerts antioxidant effects as a functional food	0
Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam)	0
A Short Glance at the Role of Olfactory Tubercle in Odour Processing	0
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Characterisation of the Key Aroma Compounds in Black and Green Betel Nuts and Their Aroma Synergy	0
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An Overview of 3‐Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound	0
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	0
Differences in Key Storage Qualities and Flavours of Several Different Baked Hazelnuts	0
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Antioxidant, Antimicrobial and Enzyme Inhibitory Activities of Carvone, Thymol and Camphor: An In Vitro Study Integrated With Molecular Docking, Molecular Dynamics Simulations and	0
The Effect of Different Coagulants on Qualities of Soy Whey	0
MiR‐149‐5p in Tfh Cell‐Derived Exosomes Promotes B Cell Proliferation and Maturation Through the Wnt3a/Axin2 Axis in Allergic Rhinitis	0
Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy	0
Review of Approaches to Studying the Stability of Essential Oils and Development of a New Research Algorithm	0
Geographical Differences in Catimor Coffee Aroma: Comprehensive Volatile Analysis and Key Odour Identification by HS‐SPME‐GC‐TOF‐MS	0
Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin	0
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Antioxidant and Cytotoxic Properties of Piper spp. Volatile Oils That Inhibit Pathogenic Microorganisms	0
Inflammatory Factors in Allergic Rhinitis: A 20‐Year Bibliometric Mapping and Emerging Trends	0
Preparation and Performance Evaluation of Microgels Containing Resveratrol Nanoparticles	0
Constituents, Antioxidant and Antibacterial Abilities of Essential Oil of Dolichos lablab Flowers and Its Application as Food Preservative	0