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2. Critical Reviews in Food Science and Nutrition Alam 56 445 2015 10.1080/10408398.2013.779568 Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review 

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3. International Journal of Food Science and Technology Altan 44 1263 2009 10.1111/j.1365-2621.2009.01956.x Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products 

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4. Food Chemistry Anton 113 989 2009 10.1016/j.foodchem.2008.08.050 Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking 

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5. LWT - Food Science and Technology Chalermchaiwat 64 490 2015 10.1016/j.lwt.2015.04.066 Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process 

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6. Separation and Purification Technology Conidi 144 153 2015 10.1016/j.seppur.2015.02.025 Purification of artichoke polyphenols by using membrane filtration and polymeric resins 

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7. Food Research International Dueik 88 166 2016 10.1016/j.foodres.2016.03.032 Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols 

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8. Food Chemistry Fratianni 104 1282 2007 10.1016/j.foodchem.2007.01.044 Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) 

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9. Journal of Ginseng Research Gui 38 146 2014 10.1016/j.jgr.2013.12.002 Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder) 

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10. European Journal of Clinical Nutrition Hedren 56 425 2002 10.1038/sj.ejcn.1601329 Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method 

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11. Journal of Functional Foods Helal 7 506 2014 10.1016/j.jff.2014.01.005 Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion 

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12. Journal of Food Engineering Hirth 125 139 2014 10.1016/j.jfoodeng.2013.10.034 Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food 

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13. Journal of Agricultural and Food Chemistry Hole 61 2739 2013 10.1021/jf3045236 Extrusion of barley and oat improves the bioaccessibility of dietary phenolic acids in growing pigs 

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14. Food Chemistry Huang 192 363 2016 10.1016/j.foodchem.2015.07.039 The effect of extrusion processing on the physiochemical properties of extruded orange pomace 

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15. Journal of Functional Foods Lattanzio 1 131 2009 10.1016/j.jff.2009.01.002 Globe artichoke: A functional food and source of nutraceutical ingredients 

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16. LWT - Food Science and Technology Leyva-Corral 65 228 2016 10.1016/j.lwt.2015.07.073 Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal 

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17. Journal of Agricultural and Food Chemistry Llorach 50 3458 2002 10.1021/jf0200570 Artichoke (Cynara scolymus L.) Byproducts as a potential source of health-promoting antioxidant phenolics 

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18. Food and Function Minekus 5 1113 2014 10.1039/C3FO60702J A standardised static in vitro digestion method suitable for food - an international consensus 

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19. Journal of Food and Nutrition Research Obradovic 53 189 2014 Improvement of nutritional and functional properties of extruded food products 

20. Food Chemistry Ortega 124 65 2011 10.1016/j.foodchem.2010.05.105 Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model 

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21. Journal of Food Science Parada 72 R21 2007 10.1111/j.1750-3841.2007.00274.x Food microstructure affects the bioavailability of several nutrients 

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22. Food and Bioproducts Processing Paraman 96 78 2015 10.1016/j.fbp.2015.07.003 Agro-food industry byproducts into value-added extruded foods 

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23. Food Research International Piston 64 150 2014 10.1016/j.foodres.2014.05.078 Infusion, decoction and hydroalcoholic extracts of leaves from artichoke (Cynara cardunculus L. subsp. cardunculus) are effective scavengers of physiologically relevant ROS and RNS 

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24. Food Chemistry Rubio 149 277 2014 10.1016/j.foodchem.2013.10.075 Effect of the co-occurring olive oil and thyme extracts on the phenolic bioaccesibility and bioavailability assessed by in vitro digestion and cell models 

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25. Food Chemistry Ruiz-Cano 160 134 2014 10.1016/j.foodchem.2014.03.091 Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing 

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26. Journal of Chromatography A Sanchez-Rabaneda 1008 57 2003 10.1016/S0021-9673(03)00964-6 Identification of phenolic compounds in artichoke waste by high-performance liquid chromatography-tandem mass spectrometry 

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27. Food Chemistry Saura-Calixto 101 492 2007 10.1016/j.foodchem.2006.02.006 Intake and bioaccessibility of total polyphenols in a whole diet 

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28. LWT - Food Science and Technology Sharma 72 534 2016 10.1016/j.lwt.2016.05.001 Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking 

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29. Scientia Horticulturae Sihem 190 128 2015 10.1016/j.scienta.2015.04.014 In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke 

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30. Journal of Agricultural and Food Chemistry Tagliazucchi 60 11056 2012 10.1021/jf302694a The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids 

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31. Journal of Agricultural and Food Chemistry Takahashi 62 10076 2014 10.1021/jf5025938 Identification of phenylpropanoids in fig (Ficus carica L.) leaves 

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32. Food Research International Ti 76 813 2015 10.1016/j.foodres.2015.07.032 Effects of cooking and in vitro digestion of rice on phenolic profiles and antioxidant activity 

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33. Food Chemistry Ti 178 186 2015 10.1016/j.foodchem.2015.01.087 Effect of extrusion on phytochemical profiles in milled fractions of black rice 

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34. Journal of Functional Foods Wang 7 101 2014 10.1016/j.jff.2014.01.033 Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review 

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35. Journal of Food Processing and Preservation Wani 40 166 2016 10.1111/jfpp.12593 Effect of extrusion on the nutritional, antioxidant and microstructural characteristics of nutritionally enriched snacks 

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36. Journal of Cleaner Production Zuorro 111 279 2016 10.1016/j.jclepro.2015.06.011 Reuse potential of artichoke (Cynara scolimus L.) waste for the recovery of phenolic compounds and bioenergy 

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