Natural phenolic compounds are abundant in the vegetable kingdom, occurring mainly as
secondary metabolites in a wide variety of chemical structures. Around 10,000 different plant …

Hydroxycinnamic acids (such as ferulic, caffeic, sinapic, and p‐coumaric acids) are a group
of compounds highly abundant in food that may account for about one‐third of the phenolic …

As many studies are exploring the association between ingestion of bioactive compounds
and decreased risk of non-communicable diseases, the scientific community continues to …

Phenolic compounds are bioactive substances present in a large number of food products
including wine. The importance of these compounds in wine is due to their large effect on …

Grape and wine phenolics are structurally diverse, from simple molecules to oligomers and
polymers usually designated as tannins. They have an important impact on the organoleptic …

Industrial hemp (Cannabis sativa L. Family Cannabaceae) contains a vast number of
bioactive relevant compounds, namely polyphenols including flavonoids, phenolic acids …

A precipitation assay is presented that enables tannin measurement in matrices of red wine,
50% ethanol grape extract and aqueous tannin solutions. By exploiting the polysaccharide …

Polyphenolics, which are ubiquitous in plants, currently are among the most studied
phytochemicals because of their perceptible chemical properties and antioxidant activity …

Red wines produced in three different wine growing regions of Croatia were analysed for
total polyphenols (TP) content, concentration of individual polyphenols and antioxidant …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …