2.7(top 20%)
impact factor
2.4K(top 10%)
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58.2K(top 5%)
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82(top 10%)
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2.7(top 20%)
impact factor
3.2K
all documents
60.8K
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131(top 10%)
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Top Articles

#TitleJournalYearCitations
1Factors affecting secondary metabolite production in plants: volatile components and essential oilsFlavour and Fragrance Journal2008882
2A review on cyclodextrin encapsulation of essential oils and volatilesFlavour and Fragrance Journal2010526
3Antimicrobial and antioxidant properties of some commercial essential oilsFlavour and Fragrance Journal1998449
4The role of structure and molecular properties of terpenoids in determining their antimicrobial activityFlavour and Fragrance Journal1999384
5Biological properties of essential oils: an updated reviewFlavour and Fragrance Journal2010355
6Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc winesFlavour and Fragrance Journal1998316
7Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)Flavour and Fragrance Journal1994307
8A review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. A review.Flavour and Fragrance Journal2012307
9Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-oneFlavour and Fragrance Journal1995281
10Chemical composition and antimicrobial activity ofRosmarinus officinalis L. oils from Sardinia and CorsicaFlavour and Fragrance Journal2002262
11Relationship between bioactivity and chemical composition of commercial essential oilsFlavour and Fragrance Journal1998253
12The volatile and semi‐volatile constituents of agarwood, the infected heartwood of Aquilaria species: a reviewFlavour and Fragrance Journal2011252
13Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean dietFlavour and Fragrance Journal2010249
14Coffeeflavour: an overviewFlavour and Fragrance Journal2004245
15Essential oils and aromatic plants in animal feeding – a European perspective. A review.Flavour and Fragrance Journal2010244
16Contribution of volatile compounds to mango (Mangifera indica L.) aromaFlavour and Fragrance Journal2006234
17Antimicrobial activity of limonene enantiomers and 1,8‐cineole alone and in combinationFlavour and Fragrance Journal2007231
18Antioxidant activity of medicinal and aromatic plants. A review.Flavour and Fragrance Journal2010224
19Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils ofMentha spicata andAnethum sowaFlavour and Fragrance Journal2002214
20Linalool: a review on a key odorant molecule with valuable biological propertiesFlavour and Fragrance Journal2014212
21Comparison of different isolation methods of essential oil from Citrus fruits: cold pressing, hydrodistillation and microwave ‘dry’ distillationFlavour and Fragrance Journal2007208
22Simultaneous distillation-extraction: from birth to maturity?reviewFlavour and Fragrance Journal2001206
23Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometryFlavour and Fragrance Journal2006206
24Linear retention indices in gas chromatographic analysis: a reviewFlavour and Fragrance Journal2008192
25The influence of water stress on plant height, herbal and essential oil yield and composition inSatureja hortensis L.Flavour and Fragrance Journal2002188
26Composition and antifungal activity of essential oils isolated fromHypericum hyssopifolium andHypericum heterophyllumFlavour and Fragrance Journal2004184
27Antimicrobial combined action of terpenes against the food‐borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereusFlavour and Fragrance Journal2009183
28Major bioactivities and mechanism of action of essential oils and their componentsFlavour and Fragrance Journal2013182
29Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare Mill.) seeds from PakistanFlavour and Fragrance Journal2009176
30Comparison of conventional and ultrasound-assisted extraction of carvone and limonene from caraway seedsFlavour and Fragrance Journal2004175
31The antimicrobial properties of marjoram (Origanum majorana L.) Volatile OilFlavour and Fragrance Journal1990172
32Function of essential oil-secreting glandular hairs in aromatic plans of Lamiacea—a reviewFlavour and Fragrance Journal1993171
33Quantitative analysis of essential oils: a complex taskFlavour and Fragrance Journal2008163
34An original solvent free microwave extraction of essential oils from spicesFlavour and Fragrance Journal2004161
35Determination of potent odourants in roasted coffee by stable isotope dilution assaysFlavour and Fragrance Journal1995150
36Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniquesFlavour and Fragrance Journal1998135
37Lipase: A potential biocatalyst for the synthesis of valuable flavour and fragrance ester compoundsFlavour and Fragrance Journal2013134
38Essential oils and volatiles: sample preparation and analysis. A review.Flavour and Fragrance Journal2010132
39Glycosidically bound volatiles—a review 1986–1991Flavour and Fragrance Journal1993130
40Aromatic plants of Tropical Central Africa. Part XXXII. Chemical composition and antifungal activity of thirteen essential oils from aromatic plants of CameroonFlavour and Fragrance Journal1998130
41Extraction of rosemary essential oil by steam distillation and hydrodistillationFlavour and Fragrance Journal2003129
42Isolation of rosemary oil: Comparison between hydrodistillation and supercritical CO2 extractionFlavour and Fragrance Journal1992128
43Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)Flavour and Fragrance Journal1993126
44Chemical composition of the essential oil ofCuminum cyminum L. from ChinaFlavour and Fragrance Journal2004124
45Aroma compounds in Oregon Pinot Noir wine determined by aroma extract dilution analysis (AEDA)Flavour and Fragrance Journal2005123
46Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydesFlavour and Fragrance Journal2004122
47Antifungal activity of Myrtaceae essential oils and their components against three phytopathogenic fungiFlavour and Fragrance Journal2008117
48The use of essential oils for postharvest decay control. A review.Flavour and Fragrance Journal2010117
49Actions of essential oils on the central nervous system: An updated review.Flavour and Fragrance Journal2011117
50Chemical composition of essential oils from needles, branches and cones ofPinus pinea, P. halepensis, P. pinasterandP. nigra from central ltalyFlavour and Fragrance Journal2003115