OOIR: Observatory of International Research

Papers

(The median citation count of Flavour and Fragrance Journal is 1. 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.)

Article	Citations
Antibacterial and leishmanicidal activities of Syzygium aromaticum essential oil versus its major ingredient, eugenol	31
Vitamin E (α‐, β + γ‐ and δ‐tocopherol) levels in plant oils	27
Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves	25
Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods	24
Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing	23
Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling	22
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development	22
Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools	21
A review on dill essential oil and its chief compounds as natural biocide	19
Volatile composition of eight blueberry cultivars and their relationship with sensory attributes	18
Chemodiversity and biological activity of essential oils from three species from the Euphorbia genus	17
Biological activity, and volatile and phenolic compounds from five Lamiaceae species	16
Wide‐scale evaluation of Origanum munzurense Kit Tan & Sorger using different extraction techniques: Antioxidant capacity, chemical compounds, trace element content, total phenolic content,	16
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
Optimization of Supercritical Fluid Extraction of Paprika (cv. Reshampatti) Oil, Capsaicin and Pigments	15
Anti‐cholinesterase and antioxidant properties of alkaloid and phenolic‐rich extracts from pawpaw (Carica papaya) leaf: A comparative study	15
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry	15
Research on sensing characteristics of three human umami receptors via receptor‐based biosensor	15
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea	14
The antiproliferative and antioxidant activities of the essential oils of Juniperus species from Turkey	14
The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent	14
Microwave‐assisted hydrodistillation of the essential oil from Algerian Pimpinella anisum seeds	13
Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application	13
Biological activities and chemical characterization of the Lebanese endemic plant Origanum ehrenbergii Boiss	12
Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system	12

Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste	12
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils	12
Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process	11
Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured puff	11
α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)	11
Kinetic model and optimization for enzyme‐assisted hydrodistillation of d‐limonene‐rich essential oil from orange peel	11
Extraction development for antimicrobial and phytotoxic essential oils from asteraceae species: Achillea fragrantissima, Artemisia judaica and Tanacetum sinaicum	10
Antifungal and antimycotoxigenic effect of the essential oil of Eremanthus erythropappus on three different Aspergillus species	10
A comparative study of phytochemical investigation and antioxidative activities of six citrus peel species	10
Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression	10
Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation	9
Techniques for essential oil extraction from kaffir lime and its application in health care products—A review	9
Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness	9
Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration	9
Determination of δ¹³C of vanillin in complex food matrices by HS‐SPME‐GC‐C‐IRMS	9
Pharmacological investigation of Ajuga iva essential oils collected at three phenological stages	8
Identification of bitter‐taste compounds in class‐III caramel colours	8
Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential	8
Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)	8
COSMO‐RS as an effective tool for predicting the physicochemical properties of fragrance raw materials	8
Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value	8
Chemical composition and biological activities of endemic Tripleurospermum conoclinium (Boiss. & Balansa) Hayek essential oils	8
Chemical composition and biological activities of Pimenta richardii	7
Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil	7
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil	7
Does the domestication of Origanum compactum (Benth) affect its chemical composition and antibacterial activity?	7
Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis	7
Effects of drying time on the aroma of garlic (Allium sativum L.) seasoning powder	7
Identification of aroma compounds in raw and cooked broccoli	7
A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model	7
Chemical composition and in vitro antibacterial activity of essential oils from different species of Juniperus (section Juniperus)	7
Bitter orange peel essential oil: A review of the different factors and chemical reactions influencing its composition	7
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves	6
Leaf essential oil from Ivorian Isolona dewevrei (Annonaceae): Chemical composition and structure elucidation of four new natural sesquiterpenes	6
How high‐resolution mass spectrometry can help for the accurate quantification of difficult fragrance allergens	6
Preparation and odor characteristics of nitriles derived from aldehydes	6
A comparative study of Saudi Arabia and Bulgarian Rose oil chemical profile: The effect of the technology and geographic origin	6
Characterization of odour‐active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value	5
Essential oil from the leaves of Elsholtzia communis (Collett & Hemsl.) Diels from North East India: Studies on chemical profiling, antimicrobial, cytotoxic and ACE inhibitory activities	5
Fabrication and sustained‐release property of vinyl silica hollow spheres as a delivery system for aroma compounds	5
Inula racemosa and Digitalis purpurea from Kashmir: Fatty acid composition, antioxidant, antibacterial activities, and functional group evaluation	5
Antifungal interactions of Persian shallot (Allium hirtifolium) extracts and potassium sorbate against Aspergillus flavus and Penicillium citrinum	5
Characterization of volatile compounds in Ylang‐Ylang essential oils from Comoros and Madagascar by gas chromatography and principal component analysis	5
Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China	5
Jasminum grandiflorum flowers—Phytochemical complexity and its capture in extracts: a review	5
A preliminary study on the effect of gender‐matched odours on the evaluation of emotional, cognitive and aesthetic characteristics of faces	5
Process optimization for the supercritical carbon dioxide extraction of Foeniculum vulgare Mill. seeds aromatic extract with respect to yield and trans‐anethole contents using Box‐Behnke	5
Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus	5
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	4
Orange peel volatile oil: A green solvent for propolis extraction, enhanced α‐amylase inhibition activity	4

Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS	4
Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents	4
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	4
Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice	4
Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property	4
Comparative study on the effect of two drying methods on the guest encapsulation behavior of osmanthus flavor‐2‐hydroxypropyl‐β‐cyclodextrin inclusion complex	4
Volatile constituents of yuzu (Citrus junos Sieb. ex Tanaka) peel oil: A review	3
Effect of polyamine on growth, intermediates and 2‐acetyl‐1‐pyrroline formation by Aspergillus awamori	3
A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying	3
Odors modify emotional responses	3
Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	3
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	3
Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)	3
Development of antibacterial textiles by cyclodextrin inclusion complexes of volatile thyme active agents	3
Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry	3
A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception	3
The perception of Naturology students from inhaling the pink pepper essential oil (Schinus terebinthifolius Raddi)	2
Aroma absorption in rapeseed oil using rotating packed bed	2
Aroma active alkylated pyrazines are produced by Basfia succiniciproducens as by‐products of succinic acid production	2
Characterization of volatile compounds in evening primrose oil after γ‐irradiate	2
Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content	2
Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	2
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value	2
Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit	2
The influence of two yeast strains on fermentation and flavour composition of cider	2
Advances in the synthesis and applications of raspberry ketone: A review	2
Enzymatic reactions towards aldehydes: An overview	2
New thermal releaser of menthol: Cellulose acetate film covered amorphous silica	2
A comparative study of essential oil constituents, total phenolics and antioxidant capacity of the different organs of four species of the genus bunium	2
Preparation of tea tree oil nanoemulsion: Characterisation, antibacterial mechanism and evaluation of apoptosis	2
The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources	2
The evaluation and selection of core materials for microencapsulation: A case study with fragrances	2
Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce	1
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites	1
Key Odorants from Daldinia childiae	1
Contribution of glycosidically bound compounds to aroma potential of jackfruit (Artocarpus heterophyllus lam)	1
Oral irritation in patients with chemosensory dysfunction	1
Catalyst deactivation of cation‐exchange resin in cross‐aldol condensation of acetaldehyde to methyl pentenone	1
POV remediation agents: α‐ketoglutarate salts and the treatment of citrus oils and citrus‐based model fragrances	1
Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by HS‐GC‐IMS with PCA	1
Synthesis and odour perception of a series of highly substituted cyclohexane derivatives	1
Study on volatile aroma compounds in donkey broths of different stewing time	1
Mechanism of palmitoleic acid oxidation into volatile compounds during heating	1
Aromatic potential, quality and antioxidant activity of saffron grown in Morocco	1
Synthesis, odour characteristics, and antibacterial activity of optically active cognac lactones	1
Chromatographic analyses and unambiguous identification of atranol‐like secondary metabolites in oakmoss absolute	1
Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and its chemical composition and antibacterial activity: Comparison with hydrodistillation and conventional microwave	1
Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer	1
Application of therate‐all‐that‐applymethod to explore the perception of flavours provided by e‐cigarettes: Importance of 1.3‐propanediol	1
Novel approaches for lemon grass essential oil extraction: Ultrasound sonication and sparger‐based microwave assisted extraction as a combined technique	1
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis	1
Synthesis and pyrolysis of ethyl maltol ester	1
Flavour them up! Exploring the challenges of flavoured plant‐based foods	1
Identification of four novel compounds in citrus oils via high‐performance liquid chromatography, using post‐column luminol‐mediated chemiluminescence detection and NMR analysis	1
Lipoxygenase‐catalysed co‐oxidation for sustained production of oxyfunctionalized terpenoids	1
Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves	1
GC characterization and erectogenic enzyme inhibitory effect of essential oils from tangerine and lemon peels: A comparative study	1
Identification of volatile compounds contributing to pennycress aroma	1
A chemometric approach based on a full factorial design to optimize terpene acylation using natural kaolin as eco‐friendly catalyst	1
Optimisation of extraction conditions for terpenoids in Schizandra chinensis Baillon using the response surface method	1
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot	1
Lactobacillus acidophilus and Anethum graveolens essential oil in Iranian cheese against Escherichia coli O157:H7	1
Influence of in‐amphorae vinification on the molecular profile of Sangiovese and Cabernet Franc	1
The effect of propylene glycol addition on the flavour compounds retention of peppermint powders	1