“…This technique was widely used mostly for plant material experiments such as leaves [23,24,25], roots [26,27], seeds [28,29], endosperm [30], pollen [31,32], stigma [33], and fruits [34,35]. However, it was also developed in analyses of fungi [36,37] and bacteria [38,39,40] proteomes, or even mammal cell cultures [41] and tissues [42]. Interestingly, it was proven that it is possible to adopt phenol extraction in food quality control, for example for analysis of proteins in wine [43], flour [44] mushrooms [45], or mussels [46].…”