Example of Flavour and Fragrance Journal format
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Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format
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Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format Example of Flavour and Fragrance Journal format
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This content is only for preview purposes. The original open access content can be found here.
open access Open Access

Flavour and Fragrance Journal — Template for authors

Publisher: Wiley
Categories Rank Trend in last 3 yrs
Food Science #135 of 310 down down by 59 ranks
Chemistry (all) #180 of 398 down down by 50 ranks
journal-quality-icon Journal quality:
Good
calendar-icon Last 4 years overview: 207 Published Papers | 584 Citations
indexed-in-icon Indexed in: Scopus
last-updated-icon Last updated: 21/07/2020
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FAQ

Related Journals

open access Open Access

Springer

Quality:  
High
CiteRatio: 4.4
SJR: 0.656
SNIP: 1.028
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recommended Recommended

Elsevier

Quality:  
High
CiteRatio: 12.2
SJR: 2.471
SNIP: 2.188
open access Open Access

Wiley

Quality:  
High
CiteRatio: 4.3
SJR: 0.614
SNIP: 0.801
open access Open Access

Taylor and Francis

Quality:  
High
CiteRatio: 5.1
SJR: 0.686
SNIP: 1.835

Journal Performance & Insights

Impact Factor

CiteRatio

Determines the importance of a journal by taking a measure of frequency with which the average article in a journal has been cited in a particular year.

A measure of average citations received per peer-reviewed paper published in the journal.

1.598

16% from 2018

Impact factor for Flavour and Fragrance Journal from 2016 - 2019
Year Value
2019 1.598
2018 1.377
2017 1.95
2016 1.644
graph view Graph view
table view Table view

2.8

3% from 2019

CiteRatio for Flavour and Fragrance Journal from 2016 - 2020
Year Value
2020 2.8
2019 2.9
2018 3.3
2017 3.1
2016 2.9
graph view Graph view
table view Table view

insights Insights

  • Impact factor of this journal has increased by 16% in last year.
  • This journal’s impact factor is in the top 10 percentile category.

insights Insights

  • CiteRatio of this journal has decreased by 3% in last years.
  • This journal’s CiteRatio is in the top 10 percentile category.

SCImago Journal Rank (SJR)

Source Normalized Impact per Paper (SNIP)

Measures weighted citations received by the journal. Citation weighting depends on the categories and prestige of the citing journal.

Measures actual citations received relative to citations expected for the journal's category.

0.393

15% from 2019

SJR for Flavour and Fragrance Journal from 2016 - 2020
Year Value
2020 0.393
2019 0.46
2018 0.549
2017 0.69
2016 0.578
graph view Graph view
table view Table view

0.908

10% from 2019

SNIP for Flavour and Fragrance Journal from 2016 - 2020
Year Value
2020 0.908
2019 0.822
2018 0.92
2017 1.119
2016 0.982
graph view Graph view
table view Table view

insights Insights

  • SJR of this journal has decreased by 15% in last years.
  • This journal’s SJR is in the top 10 percentile category.

insights Insights

  • SNIP of this journal has increased by 10% in last years.
  • This journal’s SNIP is in the top 10 percentile category.
Flavour and Fragrance Journal

Guideline source: View

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Wiley

Flavour and Fragrance Journal

Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standard and international character will be ensured by regional editorial support and a strict refereeing system. Empha...... Read More

Food Science

General Chemistry

Agricultural and Biological Sciences

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Last updated on
21 Jul 2020
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ISSN
0882-5734
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Impact Factor
High - 1.26
i
Open Access
Yes
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Sherpa RoMEO Archiving Policy
Yellow faq
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Plagiarism Check
Available via Turnitin
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Endnote Style
Download Available
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Bibliography Name
apa
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Citation Type
Numbered
[25]
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Bibliography Example
Beenakker, C.W.J. (2006) Specular andreev reflection in graphene.Phys. Rev. Lett., 97 (6), 067 007. URL 10.1103/PhysRevLett.97.067007.

Top papers written in this journal

Journal Article DOI: 10.1002/FFJ.1875
Factors affecting secondary metabolite production in plants: volatile components and essential oils
A. Cristina Figueiredo1, José G. Barroso1, Luis G. Pedro1, Johannes J. C. Scheffer2

Abstract:

The presence, yield and composition of secondary metabolites in plants, viz. the volatile components and those occurring in essential oils, can be affected in a number of ways, from their formation in the plant to their final isolation. Several of the factors of influence have been studied, in particular for commercially impo... The presence, yield and composition of secondary metabolites in plants, viz. the volatile components and those occurring in essential oils, can be affected in a number of ways, from their formation in the plant to their final isolation. Several of the factors of influence have been studied, in particular for commercially important crops, to optimize the cultivation conditions and time of harvest and to obtain higher yields of high-quality essential oils that fit market requirements. In addition to the commercial importance of the variability in yield and composition, the possible changes are also important when the essential oils and volatiles are used as chemotaxonomic tools. Knowledge of the factors that determine the chemical variability and yield for each species are thus very important. These include: (a) physiological variations; (b) environmental conditions; (c) geographic variations; (d) genetic factors and evolution; (e) political/social conditions; and also (f) amount of plant material/space and manual labour needs. Copyright © 2008 John Wiley & Sons, Ltd. read more read less
967 Citations
Antimicrobial and antioxidant properties of some commercial essential oils

Abstract:

The essential oil composition of Cananga odorata, Boswellia thurifera, Cymbopogon citratus, Marjorana hortensis, Ocimum basilicum, Rosmarinus officinalis, Cinnamomum zeylanicum and Citrus limon was analysed by GC and GC–MS, and their antimicrobial and antioxidant activity tested. Twenty-five different genera of bacteria and o... The essential oil composition of Cananga odorata, Boswellia thurifera, Cymbopogon citratus, Marjorana hortensis, Ocimum basilicum, Rosmarinus officinalis, Cinnamomum zeylanicum and Citrus limon was analysed by GC and GC–MS, and their antimicrobial and antioxidant activity tested. Twenty-five different genera of bacteria and one fungal species were used in this study as test organisms. These included animal and plant pathogens, food poisoning and spoilage bacteria and the spoilage fungus Aspergillus niger. The volatile oils exhibited considerable inhibitory effect against all the tested organisms. The oils also demonstrated antioxidant capacities, comparable with α-tocopherol and butylated hydroxytoluene (BHT). The method adopted in this study was the modified thiobarbituric acid reactive species (TBARS) assay. The antioxidant activity was carried out under different conditions by using egg yolk and rat liver in the absence and presence of the radical inducer 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP). © 1998 John Wiley & Sons, Ltd. read more read less

Topics:

Essential oil (54%)54% related to the paper, Cymbopogon citratus (53%)53% related to the paper, Butylated hydroxytoluene (53%)53% related to the paper, Rosmarinus (52%)52% related to the paper, Basilicum (52%)52% related to the paper
647 Citations
Journal Article DOI: 10.1002/FFJ.2019
A review on cyclodextrin encapsulation of essential oils and volatiles
Helena Cabral Marques1

Abstract:

Cyclodextrins (CyDs) are cyclic carbohydrates derived from starch. The parent CyDs contain six, seven and eight glucopyranose units and are referred as α-, β- and γ-CyD, respectively. The most important property of the CyDs is the ability to establish specific interactions - molecular encapsulation - with various types of mol... Cyclodextrins (CyDs) are cyclic carbohydrates derived from starch. The parent CyDs contain six, seven and eight glucopyranose units and are referred as α-, β- and γ-CyD, respectively. The most important property of the CyDs is the ability to establish specific interactions - molecular encapsulation - with various types of molecules through the formation of non-covalently bonded entities, either in the solid phase or in aqueous solution. These nano-encapsulating agents may form inclusion complexes with essential oils and volatiles, or their components, in order to improve their characteristics, such as transformation of liquid compounds into crystalline form; masking unpleasant smells and tastes of some compounds; improving the physical and/or chemical stability; and stabilizing volatile compounds by reducing or eliminating any losses through evaporation. Complexation has been used to avoid the destruction of certain flavours by processing or, on storage, allowing the use of minor amounts of flavours. The guest molecule is released in the warm moisture of the mouth. Examples are spices, essential oils of vegetable origin and plant flavours, chamomile oil and extract, eucalyptus oil, fennel oil, lemon oil, onion and garlic oil, camphor, menthol, thymol, etc. There are several methods for the preparation of inclusion complexes; kneading, co-precipitation, freeze-drying and spray-drying the most commonly used. Evidence for a guest inclusion into the apolar CyD cavity may be proved by various analytical techniques, including NMR spectroscopy, UV-visible absorption spectroscopy, optical rotatory dispersion and circular dichroism, fluorescence, infrared/FT-IR spectroscopy, thermo-analysis, TLC, mass spectromety, and powder X-ray diffractometry. Copyright © 2010 John Wiley & Sons, Ltd. read more read less

Topics:

Inclusion compound (54%)54% related to the paper, Essential oil (53%)53% related to the paper
492 Citations
The role of structure and molecular properties of terpenoids in determining their antimicrobial activity.
Shane G. Griffin1, S. Grant Wyllie1, Julie L. Markham1, David N Leach2

Abstract:

The minimum inhibitory concentrations (MIC) of 60 terpenoids against Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Candida albicans have been determined. Hierarchical cluster analysis was used to group the compounds into five groups according to their activity patterns against the four microorganisms. K-... The minimum inhibitory concentrations (MIC) of 60 terpenoids against Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus and Candida albicans have been determined. Hierarchical cluster analysis was used to group the compounds into five groups according to their activity patterns against the four microorganisms. K-Means cluster analysis was then used to confirm these groupings and to show the differences in the activity patterns of the groups. Ten molecular properties of the terpenoids, either calculated via molecular modelling or determined by direct measurement, were then used as variables in a forward stepwise discriminant analysis to identify which variables discriminated between groups. Low water solubility of Group IV compounds, mainly hydrocarbons and acetates, was found to be associated with their relative inactivity. The remaining groups, all containing oxygenated terpenoids, showed characteristic but distinct activity patterns towards the four test organisms. Hydrogen bonding parameters were found to be associated with antimicrobial activity in all cases. Activity against Gram-negative E. coli and P. aeruginosa was associated with a combination of a hydrogen bonding and size parameters. This was not found to be the case for the Gram-positive S. aureus or the yeast C. albicans. Copyright © 1999 John Wiley & Sons, Ltd. read more read less

Topics:

Terpene (50%)50% related to the paper
465 Citations
Journal Article DOI: 10.1002/FFJ.2024
Biological properties of essential oils: an updated review
Barbara Adorjan1, Gerhard Buchbauer1

Abstract:

In the last few years more and more studies on the biological properties of essential oils have been published and it seemed worthwhile to compile the studies of 2009, 2008 and the second part of 2007. Such an overview covering the scientific literature mainly from 2000 onwards, up to the first half of the year 2007, has been... In the last few years more and more studies on the biological properties of essential oils have been published and it seemed worthwhile to compile the studies of 2009, 2008 and the second part of 2007. Such an overview covering the scientific literature mainly from 2000 onwards, up to the first half of the year 2007, has been published recently. The focus of this overview lies on the anti-nociceptive, anticancer, anti-inflammatory, penetration-enhancing, insect repellent, antiviral and antioxidative properties of essential oils. Many essential oils have been used for centuries in folk medicine and in recent years the biological properties of various essential oils have been proved by a number of studies. Their use in the treatment of pain, inflammation, viral diseases and cancer and their potential to enhance the penetration of other drugs, their insect repellent activity and their antioxidative effects were confirmed. Nonetheless, more studies are necessary to analyse the biological properties of other essential oils or to prove their mechanism of action. Copyright © 2010 John Wiley & Sons, Ltd. read more read less
386 Citations
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Flavour and Fragrance Journal format uses apa citation style.

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Frequently asked questions

1. Can I write Flavour and Fragrance Journal in LaTeX?

Absolutely not! Our tool has been designed to help you focus on writing. You can write your entire paper as per the Flavour and Fragrance Journal guidelines and auto format it.

2. Do you follow the Flavour and Fragrance Journal guidelines?

Yes, the template is compliant with the Flavour and Fragrance Journal guidelines. Our experts at SciSpace ensure that. If there are any changes to the journal's guidelines, we'll change our algorithm accordingly.

3. Can I cite my article in multiple styles in Flavour and Fragrance Journal?

Of course! We support all the top citation styles, such as APA style, MLA style, Vancouver style, Harvard style, and Chicago style. For example, when you write your paper and hit autoformat, our system will automatically update your article as per the Flavour and Fragrance Journal citation style.

4. Can I use the Flavour and Fragrance Journal templates for free?

Sign up for our free trial, and you'll be able to use all our features for seven days. You'll see how helpful they are and how inexpensive they are compared to other options, Especially for Flavour and Fragrance Journal.

5. Can I use a manuscript in Flavour and Fragrance Journal that I have written in MS Word?

Yes. You can choose the right template, copy-paste the contents from the word document, and click on auto-format. Once you're done, you'll have a publish-ready paper Flavour and Fragrance Journal that you can download at the end.

6. How long does it usually take you to format my papers in Flavour and Fragrance Journal?

It only takes a matter of seconds to edit your manuscript. Besides that, our intuitive editor saves you from writing and formatting it in Flavour and Fragrance Journal.

7. Where can I find the template for the Flavour and Fragrance Journal?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Flavour and Fragrance Journal's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

8. Can I reformat my paper to fit the Flavour and Fragrance Journal's guidelines?

Of course! You can do this using our intuitive editor. It's very easy. If you need help, our support team is always ready to assist you.

9. Flavour and Fragrance Journal an online tool or is there a desktop version?

SciSpace's Flavour and Fragrance Journal is currently available as an online tool. We're developing a desktop version, too. You can request (or upvote) any features that you think would be helpful for you and other researchers in the "feature request" section of your account once you've signed up with us.

10. I cannot find my template in your gallery. Can you create it for me like Flavour and Fragrance Journal?

Sure. You can request any template and we'll have it setup within a few days. You can find the request box in Journal Gallery on the right side bar under the heading, "Couldn't find the format you were looking for like Flavour and Fragrance Journal?”

11. What is the output that I would get after using Flavour and Fragrance Journal?

After writing your paper autoformatting in Flavour and Fragrance Journal, you can download it in multiple formats, viz., PDF, Docx, and LaTeX.

12. Is Flavour and Fragrance Journal's impact factor high enough that I should try publishing my article there?

To be honest, the answer is no. The impact factor is one of the many elements that determine the quality of a journal. Few of these factors include review board, rejection rates, frequency of inclusion in indexes, and Eigenfactor. You need to assess all these factors before you make your final call.

13. What is Sherpa RoMEO Archiving Policy for Flavour and Fragrance Journal?

SHERPA/RoMEO Database

We extracted this data from Sherpa Romeo to help researchers understand the access level of this journal in accordance with the Sherpa Romeo Archiving Policy for Flavour and Fragrance Journal. The table below indicates the level of access a journal has as per Sherpa Romeo's archiving policy.

RoMEO Colour Archiving policy
Green Can archive pre-print and post-print or publisher's version/PDF
Blue Can archive post-print (ie final draft post-refereeing) or publisher's version/PDF
Yellow Can archive pre-print (ie pre-refereeing)
White Archiving not formally supported
FYI:
  1. Pre-prints as being the version of the paper before peer review and
  2. Post-prints as being the version of the paper after peer-review, with revisions having been made.

14. What are the most common citation types In Flavour and Fragrance Journal?

The 5 most common citation types in order of usage for Flavour and Fragrance Journal are:.

S. No. Citation Style Type
1. Author Year
2. Numbered
3. Numbered (Superscripted)
4. Author Year (Cited Pages)
5. Footnote

15. How do I submit my article to the Flavour and Fragrance Journal?

It is possible to find the Word template for any journal on Google. However, why use a template when you can write your entire manuscript on SciSpace , auto format it as per Flavour and Fragrance Journal's guidelines and download the same in Word, PDF and LaTeX formats? Give us a try!.

16. Can I download Flavour and Fragrance Journal in Endnote format?

Yes, SciSpace provides this functionality. After signing up, you would need to import your existing references from Word or Bib file to SciSpace. Then SciSpace would allow you to download your references in Flavour and Fragrance Journal Endnote style according to Elsevier guidelines.

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