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Updated: Sep 6, 2026

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
07:05

Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology

Published on: August 23, 2024

Effects of non-thermal techniques on polyphenols in table olives (cv. Nocellara del Belice)

Jasmin Djahandideh1, Edwin Januschewski2, Andreas Juadjur3

  • 1Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany.

Food Chemistry
|September 4, 2026
PubMed

Keywords:
Cold plasmaFood processingHigh-pressure processingNon-thermal techniquesOlea europaeaPhenolic compoundsPulsed electric field

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