This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic ...
This paper reviews the literature on the occurrence of anthocyanins in foods and their transformation during processing, including the formation of adducts and derived tannins. ...
The occurrence of ellagitannins in common foodstuffs is limited to a few fruit and nut species. Dietary intake of ellagitannins is largely explained by the consumption of strawb...
This paper reviews the occurrence in foods of flavanones, chalcones and dihydrochalcones. The major dietary sources of flavanones and dihydrochalcones are citrus fruits and appl...
h-index: Number of publications with at least h citations each.