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1 3-methylcatechol, catechol, gallic acid, and protocatechuic acid.
2 5%, except for gallic acid, caffeic acid and protocatechuic acid.
3 comitant yield decrease of scission product, protocatechuic acid.
4 nds such as syringic, cinnamic, caffeic, and protocatechuic acids.
5 h their degradation to gallic acid (38-57%), protocatechuic acid (1-2%) and 2,4,6-trihydroxybenzaldeh
6 yl-6-O-caffeoyl-beta-d-gluco-pyranoside (2), protocatechuic acid (3), gallic acid (4), caffeic acid (
7  hydrocaffeic acid, homoprotocatechuic acid, protocatechuic acid, 4-methylcatechol, and catechol) wer
8 d caffeic acid glycosides, simple phenolics (protocatechuic acid and vanillic acid), a glycoside of v
9  antioxidants; i.e., quercetin, gallic acid, protocatechuic acid, and Trolox.
10 of 14 compounds, with quercitrin, gallic and protocatechuic acids as the most dominant.
11 ogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptopha
12 ity, volatile acidity, cyanidin-3-glucoside, protocatechuic acid, (+)-catechin, quercetin and trans-r
13            It was found that the addition of protocatechuic acid could increase the alachlor degradat
14                    The amounts of gallic and protocatechuic acids did not reflect well for anthocyani
15              However, their parent compound, protocatechuic acid, did not show this inhibitory activi
16 inhibited by lauryl gallate, propyl gallate, protocatechuic acid ethyl ester, and salicylhydroxamic a
17             In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present.
18 stems was gallic acid>ellagic acid>quercetin>protocatechuic acid>rutin>kaempferol.
19 henolic compounds were three phenolic acids, protocatechuic acid hexoside, p-coumaroyl hexoside, and
20                                              Protocatechuic acid-hexoside, gallic acid-deoxyhexoside,
21  sorbents to extract several aromatic acids (protocatechuic acid, mandelic acid, phthalic acid, benzo
22 abundant gallic acid, 4-hydroxybenzoic acid, protocatechuic acid, naringin, eriodictyol-7-O-glucoside
23                         Phenolic acids (esp. protocatechuic acid), organic acid (hydroxycitric acid a
24                         Nine phenolic acids, protocatechuic acid, p-hydroxybenzoic acid, ferulic acid
25                                              Protocatechuic acid (PA) was chosen as a model of the ph
26 3-glu) are predominant anthocyanins, whereas protocatechuic acid (PCA) and vanillic acid (VA) are maj
27           In this study, we demonstrate that protocatechuic acid (PCA) can significantly promote the
28 e natural antioxidants genistein, estradiol, protocatechuic acid (PCA), and oleanolic acid (OA) were
29 wer dissolved oxygen concentrations with the protocatechuic acid/protocatechuate-3,4-dioxygenase syst
30         We compared the previously described protocatechuic acid/protocatechuate-3,4-dioxygenase syst
31 en equilibrium curves is described using the protocatechuic acid/protocatechuic acid 3,4-dioxygenase
32 cyanins formed scission products (gallic and protocatechuic acids respectively) and was accompanied b
33 ectra of gallic acid, 3-O-methylgallic acid, protocatechuic acid, syringic acid, vanillic acid, and t
34    Five phenolic compounds in RBE and CDRBE (protocatechuic acid, vanillic acid, p-coumaric acid, fer
35 nd guaiacol, ellagic acid, vanillic acid and protocatechuic acid were identified as the most abundant
36                Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic comp
37 ent in marama water extracts were gallic and protocatechuic acids which increased as a function of ro
38  to 3.82 ppm, except p-coumaric, benzoic and protocatechuic acids, which were found at higher concent

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