Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran

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Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

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Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review

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Optimization of Microwave-Assisted Extraction of Polyphenols from Lemon Myrtle: Comparison of Modern and Conventional Extraction Techniques Based on Bioactivity and Total Polyphenols in Dry Extracts

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Ultrasound-Assisted “Green” Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii’s Fruits: Optimization and Biological Activities

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Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD

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Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran

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Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

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Optimization of ultrasound-assisted extraction of phenolic compounds from Sesamum indicum

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Optimizing Microwave‐Assisted Extraction Conditions to Obtain Phenolic Compounds‐Rich Extract from Chromolaena odorata Leaves

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Defatted wheat germ as source of polyphenols—Optimization of microwave-assisted extraction by RSM and ANN approach

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Ultrasound and Microwave Assisted Extraction of Opuntia Fruit Peels Biocompounds: Optimization and Comparison Using RSM-CCD

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Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

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Antioxidant profiling of native and modified cereal brans

(2018) Farah Ahmad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits

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Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects

(2016) Yao Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

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Applicability of the DPPH Assay for Evaluating the Antioxidant Capacity of Food Additives ^|^ndash; Inter-laboratory Evaluation Study ^|^ndash;

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Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

(2014) Huihui Ti et al.   FOOD CHEMISTRY

MAE of phenolic compounds from blueberry leaves and comparison with other extraction methods

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Bound phenolics in foods, a review

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Optimisation of microwave-assisted extraction of phenolic compounds from broccoli and its antioxidant activity

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Microwave-Assisted Extraction of Bound Phenolic Acids in Bran and Flour Fractions from Sorghum and Maize Cultivars Varying in Hardness

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Ultra-fine grinding increases the antioxidant capacity of wheat bran

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Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity

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Phenolic acid composition and antioxidant capacity of acid and alkali hydrolysed wheat bran fractions

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Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

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Phenolic Content and Antioxidant Properties of Bran in 51 Wheat Cultivars

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Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

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Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

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