Wines produced from muscadine grapes may contain more than 40 mg/L, an exceptional phenolic content.

Shallots have the most phenols, six times the amount found in Vidalia onion, the variety with the lowest phenolic content.

By contrast, a white wine contains lower phenolic contents because it is fermented after removal of skins.

There is at least two populations of the seaweed, marked by the difference in phenolic content.

Shallots had six times as much phenolic content as the Vidalia.

In red wine, up to 90% of the wine's phenolic content falls under the classification of flavonoids.

The exposure of wine to oxygen in limited quantities has an impact on phenolic content.

Some methods for quantification of total phenolic content are based on colorimetric measurements.

There was a significant increase in phenolic content with colour change.

It has an impact on colour, aromatic bouquet, mouth-feel and phenolic content.