“…distillation and Soxhlet extraction), and recently through advanced technologies such as micro‐fluidisation, ultrasonic‐assisted extraction and pressurised liquid extraction (Rebolleda et al ., ; Wang et al ., ; Povilaitis et al ., ). Various processing methods such as wheat grain germination (Anson et al ., ), enzymatic treatment, milling, electrostatic separation (Hemery et al ., ), ultrafine grinding, bread making, yeast and sourdough fermentation (Coda et al., ) can expedite extractability or bio‐accessibility of phenolic acid and other bioactive compounds in WB. For instance, in the study of Rosa et al .…”