Flavour and Fragrance Journal

Papers
(The TQCC of Flavour and Fragrance Journal is 6. 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
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development22
Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling22
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
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
Biological activity, and volatile and phenolic compounds from five Lamiaceae species16
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry15
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
The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent14
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea14
The antiproliferative and antioxidant activities of the essential oils of Juniperus species from Turkey14
Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application13
Microwave‐assisted hydrodistillation of the essential oil from Algerian Pimpinella anisum seeds13
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils12
Biological activities and chemical characterization of the Lebanese endemic plant Origanum ehrenbergii Boiss12
Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system12
Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste12
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 puff11
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 peel11
Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process11
Antifungal and antimycotoxigenic effect of the essential oil of Eremanthus erythropappus on three different Aspergillus species10
A comparative study of phytochemical investigation and antioxidative activities of six citrus peel species10
Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression10
Extraction development for antimicrobial and phytotoxic essential oils from asteraceae species: Achillea fragrantissima, Artemisia judaica and Tanacetum sinaicum10
Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness9
Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration9
Determination of δ13C of vanillin in complex food matrices by HS‐SPME‐GC‐C‐IRMS9
Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation9
Techniques for essential oil extraction from kaffir lime and its application in health care products—A review9
Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential8
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 materials8
Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value8
Chemical composition and biological activities of endemic Tripleurospermum conoclinium (Boiss. & Balansa) Hayek essential oils8
Pharmacological investigation of Ajuga iva essential oils collected at three phenological stages8
Identification of bitter‐taste compounds in class‐III caramel colours8
A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model7
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 composition7
Chemical composition and biological activities of Pimenta richardii7
Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil7
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil7
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 analysis7
Effects of drying time on the aroma of garlic (Allium sativum L.) seasoning powder7
Identification of aroma compounds in raw and cooked broccoli7
How high‐resolution mass spectrometry can help for the accurate quantification of difficult fragrance allergens6
Preparation and odor characteristics of nitriles derived from aldehydes6
A comparative study of Saudi Arabia and Bulgarian Rose oil chemical profile: The effect of the technology and geographic origin6
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves6
Leaf essential oil from Ivorian Isolona dewevrei (Annonaceae): Chemical composition and structure elucidation of four new natural sesquiterpenes6
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