The cosmetic industry is rapidly rising worldwide. To overcome certain deficiencies of conventional cosmetics, nanomaterials have been introduced to formulations of nails, lips …
TB Schreiner, A Santamaria-Echart, G Colucci… - Journal of Molecular …, 2023 - Elsevier
Nanoemulsions can be produced using simple methods and compounds from natural sources. They can increase water dispersibility and bioavailability and optimise active …
A Lakyat, J Pumnuan, T Doungnapa, S Phutphat… - Poultry Science, 2024 - Elsevier
Ectoparasite infestations significantly impact the health and productivity of poultry. Chemical applications, although common for pest control, lead to pesticide residues and parasite …
S Chaudhary, B Singh - Food and Humanity, 2024 - Elsevier
Industrial processing of pineapple generates a considerable bulk by-product such as peel, crown, core, and pomace. These by-products remain mostly without further utilization. Thus …
W Pan, F Gu, X Yan, J Huang, H Liao, F Niu - International Journal of …, 2024 - Elsevier
Cancer is the second leading cause of death worldwide. It was estimated that 90% of cancer- related deaths were attributable to the development of multi-drug resistance (MDR) during …
M Hayat, A Nawaz, M Ullah, MS Latif… - Waste and Biomass …, 2024 - Springer
In order to harness the potential therapeutic effects of Sideroxylon mascatense branches, a nanoemulsion cream formulation (FNeC3) was prepared from a methanolic extract. Several …
N Hauzin, NM Hadzir… - Malaysian Journal of …, 2024 - mjas.analis.com.my
Catechins are known as potent antioxidants with numerous health benefits, including antimicrobial, antiviral, anti-inflammatory, anti-allergenic, and anti-cancer effects. However …
Nanoemulsions are colloidal dispersion systems formed by two immiscible liquids brought into a single macroscopic phase by an emulsifier. The emulsifiers play a critical role in the …
C COUTEAU, L COIFFARD - regard-sur-les-cosmetiques.fr
L'acide gallique est susceptible d'être obtenu comme son nom l'indique, assez clairement, à partir de la noix de galle. C'est Carl Wilhelm Scheele qui, en 1786, lors de l'étude d'un …