{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T12:06:48Z","timestamp":1789387608317,"version":"build-2803163510"},"reference-count":46,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T00:00:00Z","timestamp":1782777600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T00:00:00Z","timestamp":1782777600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study investigated the effects of different drying methods, including freeze drying, oven drying, shade drying, and microwave drying (360, 600, and 900\u00a0W), on the volatile profile, total phenolic content (TPC), and color characteristics of wild\u2010grown\n                      <jats:italic>Thymus praecox<\/jats:italic>\n                      subsp\n                      <jats:italic>. skorpilii<\/jats:italic>\n                      . Headspace solid\u2010phase microextraction coupled with gas chromatography\u2013mass spectrometry (HS\u2010SPME\/GC\u2013MS) analysis identified 26 volatile compounds in the fresh sample, with \u03b1\u2010pinene, 3\u2010octanone, limonene, and \u03b2\u2010caryophyllene as the predominant constituents. Drying induced pronounced shifts in volatile composition, characterized by an overall increase in isoprenoid compounds and a reduction in fatty acid derivatives, alongside the emergence of compounds such as nonanal and hexadecane. Increasing microwave power led to a decrease in monoterpenes and an increase in sesquiterpenes. TPC (19.5\u201340.21\u00a0mg gallic acid equivalent [GAE]\/g), and color parameters were also significantly affected (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), with freeze drying and high\u2010power microwave drying showing improved phenolic retention and color preservation compared to oven and shade drying. Overall, the results indicate that drying influences multiple quality attributes in a method\u2010dependent manner, with variations in processing conditions leading to distinct compositional outcomes. These findings highlight the importance of aligning drying conditions with specific quality targets when processing wild thyme.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This study establishes a practical framework for selecting drying strategies in wild thyme (\n                      <jats:italic>Thymus praecox<\/jats:italic>\n                      subsp.\n                      <jats:italic>skorpilii<\/jats:italic>\n                      ) by linking processing conditions to changes in volatile composition, color, and phenolic content. The results demonstrate that drying induces method\u2010dependent transformations rather than uniform quality changes. Accordingly, drying methods should be chosen on the basis of the targeted product profile together with processing efficiency, enabling more tailored production of high\u2010quality dried thyme.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71253","type":"journal-article","created":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T19:37:57Z","timestamp":1782848277000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Drying Method\u2010Dependent Variations in Phenolics, Color, and Volatile Profile of\n                    <i>Thymus praecox<\/i>\n                    subsp.\n                    <i>skorpilii<\/i>"],"prefix":"10.1111","volume":"91","author":[{"given":"Didem","family":"Karadeniz","sequence":"first","affiliation":[{"name":"Department of Molecular Biology and Genetics Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5324-8451","authenticated-orcid":false,"given":"I\u015f\u0131l Barut\u00e7u","family":"Maz\u0131","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00d6znur Ergen","family":"Ak\u00e7in","sequence":"additional","affiliation":[{"name":"Department of Molecular Biology and Genetics Ordu University  Ordu Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,30]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13369\u2010021\u201006469\u20108"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/cbdv.202400500"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2006.02.052"},{"key":"e_1_2_9_5_1","first-page":"607","article-title":"Chemical Variation on the Essential Oil of Thymus praecox ssp. scorpilii var. laniger","volume":"13","author":"Avc\u0131 A. 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