Results 231 to 240 of about 137,846 (301)

Investigation into the delivery and evaluation of a unique Avena sativa (Oat) Lipid Extract on skin barrier using LC‒MS/MS, Raman spectroscopy, immunostaining analysis and skin efficacy

open access: yesInternational Journal of Cosmetic Science, EarlyView.
Abstract Objectives Oat lipids are rich in ceramides. In this investigation, we analysed the delivery of a specific Oat Lipid Extract derived from Avena sativa, comprising ‘skin identical’ ratios of fatty acids, ceramides and cholesterol/sterol. This investigation is the first reported investigation of oat lipids utilizing Raman spectroscopy for the ...
E. Gombert, C. Dewis
wiley   +1 more source

Compatibility of personal care thickening polymers in sulphate‐free surfactants

open access: yesInternational Journal of Cosmetic Science, EarlyView.
Phase behaviour for alpha olefin sulfonate surfactant 10–15 wt% combined with 1 wt% sodium carboxy methyl cellulose, clearly indicating the sensitivity in miscibility when adding various levels of background salt. Abstract Objective Formulators today know that when traditional surfactants and polymers are replaced new problems occur. What was before a ‘
Tobias Halthur   +4 more
wiley   +1 more source

A review of skin microbiome and new challenges to cosmetic microbiome‐friendly formulations

open access: yesInternational Journal of Cosmetic Science, EarlyView.
Microbiome‐friendly concepts offer new perspectives for a healthy relationship between cosmetic use and the skin microbiome, especially the interaction of non‐biotic cosmetic ingredients with the skin, requiring further studies to clarify the dynamics between the skin microbiome and different classes of cosmetic ingredients.
Yasmin Rosa Santos   +3 more
wiley   +1 more source

GC-MS Profiling, Cytotoxicity and Antiviral Activity of Caulerpa lentillifera and C. macrodisca from Northern Coastal Waters of Borneo Island, Eastern Malaysia. [PDF]

open access: yesMar Biotechnol (NY)
Lal MTM   +14 more
europepmc   +1 more source

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