In Chapter One, Sergio Barbosa, Naiara Pardo-Mates, Lluis Puignou, and Oscar Nunez discuss the function of polyphenols and polyphenolic fingerprinting profiles to achieve the classification and verification of natural food products. Afterwards, Chapter Two by Judit Telegdi and Laszlo Tri provides cases for the combination of commoners, as well as gives a thorough review on the application potentials of homo- and copolyesters used in the biomedical field. In Chapter Three, H. Buscail, C. Issartel, R. Rolland, F. Rabaste, S. Perrier, O. Poble, and F. Riffard explore water vapours influence on the growth stresses developed at high temperature in the oxide scale. Next, Chapter Four by Meng Guan Tay, Mee Hing Tiong, Kien Yung Teo, and Tze Pei Phan examines the synthesis and applications of chalcone compounds and its complexes, after which Hirokazu Suzuki reviews the cataclysmic mechanisms used by glycolytic enzymes in Chapter Five. In Chapter Six, Fernanda Cosme, Alice Vilela, and Antonio M. Jordao provide an overview on the chemical characterisation and quantification of tartaric acid in grapes and wines. Chapter Seven by Alina Kunicka-Styczynska reviews experimental data she collected in the field of biological decomposition of L-malic acid in musts. In conclusion, Chapter Eight by Gabrielle Roveratti and Daniel Marcos Bonotto deliberates on results acquired for the application of a new procedure to increase the analytical capacity of instruments for analysis of rocks, minerals, ores, soils, and sediments.