Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans

► Provide new information about alkylresorcinols as phytochemical in wheat bran (WB). ► Introduce WB as an excellent source of these bioactives. ► Provide new knowledge on the alkylresorcinols stability in WB during baking. ► Highlight extraction and characterization techniques.