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Microwave-assisted Extraction for Bioactive Compounds: Theory and Practice
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“The application of a higher voltage will raise the temperature of the system because of the higher microwave transmission, thus accelerating the heating process [38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [39]
In the citing paper
“Therefore, it is expected that under these conditions, the extraction temperature is high enough and the metabolite is thermally degraded, since azadirachtin is a thermolabile chemical compound [26,38,39].”
From Optimized microwave-assisted azadirachtin extraction using response surface methodology (2024) · cites this paper as [39]
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Metadata
- Authors
- Chemat, F., & Cravotto, G.
- Affiliations
- Sécurité et Qualité des Produits d'Origine Végétale (FR)
- University of Turin (IT)
- Venue
- Food Engineering Series
- Publisher
- Springer US
- Published
- 2013
- Issue
- 1st Ed.
- Pages
- 238 p.
- ISSN
- 1571-0297 (ISSN-L)
- OpenAlex
- W2502894560
- Cited by
- 365
- References
- 0
- Citations by year
- 2026: 8 · 2025: 23 · 2024: 36 · 2023: 40 · 2022: 34 · 2021: 40 · 2020: 43 · 2019: 17 · 2018: 27 · 2017: 25 · 2016: 32 · 2015: 21 · 2014: 14 · 2013: 5
- FWCI
- 22.47
- Type
- book
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food engineering series (publishedVersion)
- HAL (submittedVersion)
- Digital Access to Libraries (Université catholique de Louvain (UCL), l'Université de Namur (UNamur) and the Université Saint-Louis (USL-B)) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Physical Sciences › Chemistry › Organic Chemistry › Microwave-Assisted Synthesis and Applications
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Keywords
- microwave-assisted extraction, bioactive compounds, food processing, extraction efficiency
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