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Aromatherapy

Known as: Aroma Therapies, Aromatherapies, Aroma Therapy 
The use of fragrances and essences from plants to affect or alter a person's mood or behavior and to facilitate physical, mental, and emotional well… 
National Institutes of Health

Related topics

Related topics

9 relations
Alternative MedicineAromatherapy and Essential OilsNonpharmacologic intervention for pain:Type:Pt:^Patient:NomOdorants

Broader (2)

Complementary therapiesalternative medical treatment

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2013
2013
Preliminary pharmacognostic evaluation and volatile constituent analysis of spathe of Phoenix dactylifera L. (Tarooneh)
Review
2009
Review
2009
Survey of 3-alkyl-2-methoxypyrazine content of South African Sauvignon blanc wines using a novel LC-APCI-MS/MS method.
An LC-MS/MS method for the trace-level determination of 3-alkyl-2-methoxypyrazines in Sauvignon blanc wines is described. 3… 
Highly Cited
2008
Highly Cited
2008
Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.
2007
2007
Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice
2007
2007
Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine.
Highly Cited
2004
Highly Cited
2004
Isolation and identification of 2-methoxy-3,5-dimethylpyrazine, a potent musty compound from wine corks.
The compound responsible for a "fungal must" taint evident in industry assessments of wine corks was identified as 2-methoxy-3,5… 
1996
1996
Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna.
Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1… 
1973
1973
Gas chromatographic-mass spectrometric analyses of "flavory" and "non-flavory" Ceylon black tea aroma concentrates prepared by two different methods.
1969
1969
Ester production by Pseudomonas fragi. II. Factors influencing ester levels in milk cultures.
Cultures of Pseudomonas fragi were grown at 21 C in sterile homogenized milk and reconstituted skim milk media supplemented with… 
1967
1967
Sherry Aroma. VI. Some Volatile Components of Flor Sherry of Spanish Origin. Neutral Substances
A 20.4 liter sample of Spanish fino sherry, withdrawn from the solera (last) stage of a fractional blending system and shipped to… 
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