Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Giovanni Baratto"'
Autor:
Marta Faggian, Silvia Lucchetti, Sara Ferrari, Gabriele De Nadai, Stefano Francescato, Giovanni Baratto, Nicola De Zordi, Silvia-Maria Stanic, Gregorio Peron, Stefania Sut, Alessandra Semenzato, Stefano Dall’Acqua
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10603 (2024)
The sourcing of raw materials with low environmental impact, e.g., “upcycled” ingredients from short supply chains, has currently become necessary, and agri-food waste represents a very attractive hub to produce innovative cosmetic extracts. In t
Externí odkaz:
https://doaj.org/article/0ebbb782558d46c1bdbb152385ef0f71
Autor:
Giovanni Tafuro, Alessia Costantini, Mario Piatto, Silvia Lucchetti, Stefano Francescato, Laura Busata, Giovanni Baratto, Alessandra Semenzato
Publikováno v:
Cosmetics, Vol 11, Iss 2, p 60 (2024)
Driven by growing environmental concerns and regulations, cosmetic companies are seeking reliable methods to promptly assess the possibility of replacing high-impact ingredients with sustainable alternatives. In this work, we exploited rheological an
Externí odkaz:
https://doaj.org/article/f87bb5ed3a1348b6bda0be2a59b40946
Autor:
Giovanni Tafuro, Elisa Di Domenico, Alessia Costantini, Stefano Francescato, Laura Busata, Giovanni Baratto, Alessandra Semenzato
Publikováno v:
Cosmetics, Vol 9, Iss 6, p 123 (2022)
Technological innovation in the cosmetic field must necessarily consider not only the safety and efficacy requirements but also the growing attention to environmental issues and the need for sensory pleasure during application to satisfy the consumer
Externí odkaz:
https://doaj.org/article/0bdbc84fd24440419c8e8c108aae9827
Autor:
Giovanni Tafuro, Alessia Costantini, Giovanni Baratto, Stefano Francescato, Laura Busata, Alessandra Semenzato
Publikováno v:
Cosmetics, Vol 8, Iss 3, p 62 (2021)
As public attention on sustainability is increasing, the use of polysaccharides as rheological modifiers in skin-care products is becoming the first choice. Polysaccharide associations can be used to increase the spreading properties of products and
Externí odkaz:
https://doaj.org/article/72bca973ed044a10ae11b6887bfc5902
Publikováno v:
Cosmetics, Vol 2, Iss 1, Pp 1-10 (2014)
Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin, recently proposed for the cosmetic and pharmaceutical market as a “green” alternative to hyaluronic acid. In this study, TSP water dispersions, at different concentrations, w
Externí odkaz:
https://doaj.org/article/eba5e958723b4a5e912171ce52d832db
Autor:
Laura Busata, Giovanni Baratto, Alessandra Semenzato, Stefano Francescato, Alessia Costantini, Giovanni Tafuro
Publikováno v:
Cosmetics, Vol 8, Iss 62, p 62 (2021)
Cosmetics
Volume 8
Issue 3
Cosmetics
Volume 8
Issue 3
As public attention on sustainability is increasing, the use of polysaccharides as rheological modifiers in skin-care products is becoming the first choice. Polysaccharide associations can be used to increase the spreading properties of products and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2301f05ea2cfa90e92ecadcd74713d9f
http://hdl.handle.net/11577/3394331
http://hdl.handle.net/11577/3394331
Publikováno v:
Cosmetics, Vol 2, Iss 1, Pp 1-10 (2014)
Cosmetics
Volume 2
Issue 1
Pages 1-10
Cosmetics
Volume 2
Issue 1
Pages 1-10
Tamarind seed polysaccharide (TSP) is a xyloglucan of vegetable origin, recently proposed for the cosmetic and pharmaceutical market as a “green” alternative to hyaluronic acid. In this study, TSP water dispersions, at different concentrations, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f5fbcb250b4cfaf45e30e584aa97a08
http://www.mdpi.com/2079-9284/2/1/1
http://www.mdpi.com/2079-9284/2/1/1