OOIR: Observatory of International Research

Papers

(The TQCC of Flavour and Fragrance Journal is 4. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves	35
Synthesis of (−)‐menthol: Industrial synthesis routes and recent development	30
Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools	26
Biological activity, and volatile and phenolic compounds from five Lamiaceae species	21
A review on dill essential oil and its chief compounds as natural biocide	20
Encapsulation of fragrances in zein nanoparticles and use as fabric softener for textile application	18
Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea	17
Effect of lipid on formation of Maillard and lipid‐Maillard meaty flavour compounds in heated cysteine‐xylose‐methyl linoleate system	16
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils	15
Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste	15
Identification of aroma compounds in raw and cooked broccoli	13
Evaluation of thermodynamic properties and antioxidant activities of Achachairu (Garcinia humilis) peels under drying process	13
Biological activities and chemical characterization of the Lebanese endemic plant Origanum ehrenbergii Boiss	13
Extraction development for antimicrobial and phytotoxic essential oils from asteraceae species: Achillea fragrantissima, Artemisia judaica and Tanacetum sinaicum	13
Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis	11
Characterization of aroma‐active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value	10
Identification of bitter‐taste compounds in class‐III caramel colours	10
A comparative study of phytochemical investigation and antioxidative activities of six citrus peel species	10
The effect of long‐chain alkanes on flavour release and olfactory characteristics of rose essential oil	10
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	9
Review on heterogeneous catalysts for the synthesis of perfumery chemicals via isomerization, acetalization and hydrogenation	9
Jasminum grandiflorum flowers—Phytochemical complexity and its capture in extracts: a review	9
COSMO‐RS as an effective tool for predicting the physicochemical properties of fragrance raw materials	9
How high‐resolution mass spectrometry can help for the accurate quantification of difficult fragrance allergens	8
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	8

Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves	8
Does the domestication of Origanum compactum (Benth) affect its chemical composition and antibacterial activity?	8
Identification of the chemical composition of six essential oils with mass spectroscopy and evaluation of their antibacterial and antioxidant potential	8
Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil	8
Chemical composition and biological activities of Pimenta richardii	7
Flavour them up! Exploring the challenges of flavoured plant‐based foods	7
Antifungal interactions of Persian shallot (Allium hirtifolium) extracts and potassium sorbate against Aspergillus flavus and Penicillium citrinum	7
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS	7
Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China	7
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	6
The changes of carvacrol content and essential oil yield of Satureja khuzestanica Jamzad in response to different fertilizer sources	6
Methyl jasmonate application and flowering stage affect scent emission of Styrax japonicus	6
Characterization of odour‐active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value	5
A preliminary study on the effect of gender‐matched odours on the evaluation of emotional, cognitive and aesthetic characteristics of faces	5
Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles	5
Differential characterization of volatile components and aroma sensory properties of different types of Hehong tea (Congou black tea)	5
Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC‐IMS)	5
Potent odorants and sensory characteristics of the soft white cheese “Jben”: Effect of salt content	5
A novel two‐step process to produce high‐quality basil flavoured chicken powder: Effect of ultrasonication followed by microwave vacuum and hot air drying	4
Oral irritation in patients with chemosensory dysfunction	4
Aroma active alkylated pyrazines are produced by Basfia succiniciproducens as by‐products of succinic acid production	4
The influence of two yeast strains on fermentation and flavour composition of cider	4
The evaluation and selection of core materials for microencapsulation: A case study with fragrances	4
Identification of novel compounds in rose absolute with gas chromatography/high‐resolution mass spectrometry	4
A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception	4
Study on green extraction of limonene from orange peel and cascade catalysis to produce carvol and carvone in deep eutectic solvents	4
Quality control analysis of high‐value agarwood oil by thermogravimetric analysis (TGA)	4
Synthesis and pyrolysis of ethyl maltol ester	4
Osmanthus fragrance polyurethane/silkfibroin‐based double‐shellmicrocapsules for aromatic leather with sustained release fragrance	4
Enzymatic reactions towards aldehydes: An overview	4
Synthesis and pyrolysis of methyl cyclopentenolone succinate diester	4
A comparative study of essential oil constituents, total phenolics and antioxidant capacity of the different organs of four species of the genus bunium	4
Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property	4
Odors modify emotional responses	4
Synthesis and pyrolysis of various novel pyrrole ester fragrance precursors	4
Advances in the synthesis and applications of raspberry ketone: A review	4