# vanillic acid

> chemical compound

**Wikidata**: [Q419672](https://www.wikidata.org/wiki/Q419672)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Vanillic_acid)  
**Source**: https://4ort.xyz/entity/vanillic-acid


## References

1. Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols
2. vanillic acid. ChEBI
3. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=121-34-6)
4. VANILLIC ACID
5. Vanillic acid. PubChem
6. ChEBI release 2020-09-01
7. 2013
8. Vanillic acid. ChemSpider
9. Bioactivity of extracts and isolated compounds from Vitex polygama (Verbenaceae) and Siphoneugena densiflora (Myrtaceae) against Spodoptera frugiperda (Lepidoptera: Noctuidae).
10. Enzymatic inhibitory activity and trypanocidal effects of extracts and compounds from Siphoneugena densiflora O. Berg and Vitex polygama Cham
11. Effect of extraction systems on the phenolic composition of virgin olive oils
12. Olive Oil Phenols and Their Potential Effects on Human Health
13. Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I
14. Antioxidant Capacity and Phenolic Profile of Table Olives from the Greek Market
15. Biophenolic components of olives
16. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
17. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use
18. Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars
19. Phenolic compounds of virgin olive oil: influence of paste preparation techniques
20. Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil
21. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit
22. Trolox equivalent antioxidant capacity (TEAC) of Ginkgo biloba flavonol and Camellia sinensis catechin metabolites
23. HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY AND THIN-LAYER CHROMATOGRAPHY OF PHENOLIC ACIDS FROM GINKGO BILOBA L. LEAVES COLLECTED WITHIN VEGETATIVE PERIOD
24. Ervatamia coronaria: chemical constituents and some pharmacological activities.
25. Multiple gradient development TLC in analysis of complex phenolic acids fromLycopus europeaus L.
26. Polyphenolic Compounds from Flowers of Hibiscus
27. Phenolic Extracts from Meadowsweet and Hawthorn Flowers Have Antioxidative Properties
28. Phenolic acids and their glycosides from the phloem of Picea jezoensis and P. koraiensis
29. Phenolic acids of Equisetum arvense
30. Naringenin, dihydrokaempferol, and dihydroquercetin from Equisetum arvense
31. Phenolic acids in rapeseed and mustard
32. Comparative GLC-MS Analysis of Phenolic Acids of Selected Tree Nuts
33. Changes in Phenolic Acid Contents ofDiospyroslotusL. during Fruit Development
34. Phenolic compounds isolated from bitter lupine seeds and their inhibitory effects on germination and seedling growth of lettuce
35. Acid constituents from Isatis tinctoria
36. The biosynthesis of hydroxybenzoic acids in higher plants
37. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours
38. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions
39. Cranberry phytochemicals: Isolation, structure elucidation, and their antiproliferative and antioxidant activities
40. Nitrogen Form and Solution pH Effect on Organic Acid Content of Cranberry Roots and Shoots
41. Chromatographic and chemometric investigation of the chemical defence mechanism of poplar tree genotypes against a bark fungine parasite
42. Analysis of phenolics of bud exudate of Populus euphratica by GC-MS
43. Flavonoids, Phenolic Acids and Coumarins from the Roots of Althaea officinalis
44. The phenolic acids of some species of the Oenothera L. genus
45. Identification of Some Phenolic Compounds in Bilberry Juice Vaccinium myrtillus
46. Phenolic acids in fresh and retted jute plants (Corchorus capsularis andCorchorus olitorius)
47. Low Molecular Weight Polyphenols in Cork ofQuercus suber
48. Antioxidant activity of durum wheat bran
49. Determination of the authenticity of vanilla extracts by stable isotope ratio analysis and component analysis by HPLC
50. Analysis of vanilla essences by high-performance liquid chromatography