[1] Samadloiy, H. R., Azizi, M. H., & Barzegar, M. )2008(. Physicochemical quality of seeds of pomegranate cultivar (Punica granatum L.) grown in Iran and antioxidative activity of their phenolic component, Journal of Food Science and Technology, 45, 190–192.
[2] Yasoubi, P., Barzegar, M., Sahari, M. A., & Azizi, M. H. (2007). Total phenolic contents & antioxidant activity of pomegranate (Punica granatum L.) peel extracts, Journal of Agricultural Sciences & Technology, 9, 35-42.
[3] Zarezadeh, M, R. (2008). Extraction & identification of nutritional & pharmaceutical compounds from pomegranate peel of three dominant Iranian varieties. M. D. dissertation, Isfahan University of Technology, Isfahan.
[4] Hassanpour Fard, M., Ghule, A. E., Bodhankar, S. L., & Dikshit, M. (2011). Cardioprotective effect of whole fruit extract of pomegranate on doxorubicin-induced toxicity in rat, Journal of Pharmaceutical Biology, 49(4), 377-380.
[5] Carrera, C., Ruiz-rodríguez, A., Palma, M., Barroso, C.G. (2012). Ultrasound assisted extraction of phenolic compounds from grapes, Analytica Chimica Acta, 732, 100–104.
[6] Ratnasooriya, C. C & Rupasinghe, H. P. V. (2012). Extraction of phenolic compounds from grapes & their pomace using β-cyclodextrin, Food Chemistry, 134, 625-136.
[7] Szente, L., & Szejti, J. (2004). Cyclodextrine as food ingredient, Trend in food science & Thechnology, 15, 137-142.
[8] Basilio, N., Fernandes, A., de Freitas, V., Gago, S., & Pina, F. (2013). Effect of β-cyclodextrin on the chemistry of 3',4',7-trihydroxyflavylium, New Journal of Chemistry, 37(10), 3166-3173.
[9] Paniwnyk, L. (2001). The extraction of rutin from flower buds of Sophora japonica, Journal of Ultrasonics Sonochemistry, 2(0), 899–031.
[10] Chemat , F., Vian, M.A., & Cravotto, G. (2012). Green extraction of natural product: concept & principles, International journal of molecular science, 13(7), 8615-8627.
[11] Pinho, E., Grootveld, M., Soares, G., & Henriques, M. (2014). Cyclodextrins as encapsulation agents for plant bioactive compounds, Carbohydrate polymers, 101, 121-135.
[12] Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents, American Journal of Enology & Viticulture , 16(3), 144-158.
[13] Djeridane A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocher, P., & Vidal, N. (2006).
Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds, Food Chemistry, 97(4), 654-660.
[14] Ya-Qin, M. A & Jian-Chu, C. h. (2009). Simultaneous extraction of phenolic compound of citrus peel extracts: Effect of ultrasound, Journal of Ultrasonics Sonochemistry, 16, 57-62.
[15] Del Valle, E. M. (2004). Cyclodextrins & their uses: A review, Process Biochemistry, 93, 6401−3301.
[16] Pralhad, T & Rajendrakumar, K .(2004). Study of freeze-dried quercetincyclodextrin binary
systems by DSC, FT-IR, X-ray diffraction & SEM analysis, Journal of Pharmaceutical &
Biomedical Analysis, 34,333–339.
[17] El Darra, N., Hiba N. Rajha, H.N., Debs, E Saleh, F, El-Ghazzawi,I., Louka, N & Maroun, R.G. (2018). Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace, International Journal of Food Science, doi.org/10.1155/2018/9491681.
[18] Rajha, H. N., Boussetta, N., Louka, N., Maroun, R. G., & Vorobiev, E. A . (2014). comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots. Food Research International, 65,462-.864
[19] Korompokis, K., Igoumenidis, P. E., Mourtzinos, I & Karathanos, V. T. (2017). Green extraction and simultaneous inclusion complex formation of Sideritis scardica polyphenols. International Food Research Journal, 24(3), 1233-1238.
[20] Parmar, I., Sharma, S., & Rupasinghe, H.P.V . (2015). Optimization of β-cyclodextrine –base extraction from apple pomace using response surface methodology. Journal of food science & Technology, 52(4), 2202-2210.
[21] Kalogeropoulos, N., Yannakopoulou, K., Gioxari, A., Chiou, A., & Makris, D. P. (2010). Polyphenol characterization & encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John’s wort) extract, LWT - Food Science & Technology, 43, 882–889.
[22] Azeez, A. A., Rhee, K. Y., Park, S. J., Kim, H. J., & Jung, D. H. (2013). Application of cryomilling to enhance material properties of carbon nanotube reinforced chitosan nanocomposites. Composites Part B: Engineering, 50, 127-134.
[23] Kumar-Krishnan, S., Prokhorov, E., Hernández-Iturriaga, M., Mota-Morales, J. D., Vázquez-Lepe, M., Kovalenko, Y., & LunaBárcenas, G. (2015). Chitosan/silver nanocomposites: Synergistic antibacterial action of silver nanoparticles and silver ions, European Polymer Journal, 67, 242-251.
[24] Kalogeropoulos, N., Yannakopoulou, K., Gioxari, A., Chiou, A., & Makris, D. P. (2010). Polyphenol characterization and encapsulation in b-cyclodextrin of a flavonoid3 rich Hypericum perforatum (St John’s wort) extract, Food Science and Technology, 43,882–889.
[25] Araújo, M. V. G., Vieira, E. K. B., Lázaro, G. S., Cogenero, L. S., Ferreira, O. P., & Almeida, L. E. (2007). Inclusion complexes of pyrimethamine in 2-hydroxypropyl-b cyclodextrin: Characterization, phase solubility and molecular modeling. Bioorganic and Medicinal Chemistry, 15, 5752–5759.
[26] Laine, P., Kylli, P., Heinonen, M., & Jouppila, K. (2008). Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics, Journal of Agricultural and Food Chemistry, 56, 11251–11261.