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 …

The present review aims to show the state of the art on the oxidation mechanisms occurring
in wines, as well as the methods to monitor, classify and diagnose wine oxidation. Wine …

Electrochemical methods provide high potential for investigation of antioxidant compounds,
assessment of antioxidant capacity, and measurement of electrochemical index. Different …

The use of cyclic voltammetry to characterize wines and wine polyphenols in a pH 3.3 model
wine solution has been extended to take into account the effects of sulfur dioxide and …

Wine is a major source of polyphenols in the diet, so the characterization and the
determination of them in wine samples is a topic of increasing interest with many …

Taking advantage of the low oxidation potential of polyphenolic compounds, voltammetric
techniques, such as cyclic voltammetry (CV) and differential pulse voltammetry (DPV) are …

The reduction potential of wines has been thought to indicate their level of oxidation or
reduction, but how that relates to wine composition has remained vague. Reduction …

Electrochemical sensors and biosensors have been proposed as fast and cost effective
analytical tools, meeting the robustness and performance requirements for industrial …

Statistical process monitoring (SPM) techniques have been widely used in industry for many
decades in order to assess the process stability, as well as the final product quality …

BACKGROUND There is a close relationship between certain 'aging markers' in wine and
the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice …