research Cosmetic Approach for Healthy and Damaged Hair
Cosmetic procedures can harm hair, but damage can be minimized with knowledge and care; however, once hair is damaged, it cannot be reliably repaired.
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research Role of peptide growth factors in the rhythm of change hair
Growth factors influence hair growth and hair loss.
research Food and medicine homology: a potential nutritional intervention strategy for post-acute COVID-19 syndrome
FMH foods may help manage post-acute COVID-19 symptoms safely and easily.
research Pica for Uncooked Basmati Rice in Two Women with Iron Deficiency and a Review of Ryzophagia
Iron therapy resolved uncooked rice cravings and symptoms in women with iron deficiency.
research Women Roles for Healthy Lifestyles through Good Foods
Women often choose food based on taste and availability, not health benefits, leading to a lack of awareness about healthy eating.
research Consumption Perspectives of Traditional Cooked Corn-based Dough “Akpan” Wrapped in Marantochloa cuspidata, Marantochloa purpurea and Marantochloa mannii Leaves Collected in Togo: Nutritional Added Value and Potential Risks
Using these leaves to wrap corn-based foods in Togo is safe and boosts nutrition and preservation.
research Changes in Color of Hair and Feathers
Pilocarpin can cause hair regrowth and color change in some cases but not in others, and it may have side effects in animals.
research Phytochemical and nutrient analysis of glycine max [milk & okara] bi-products, formulation and it's acceptability
Soybean milk and okara are nutritious, have health benefits, and make tasty, long-lasting food products.
research STATUS OF FISH MEAL AVAILABLE FOR POULTRY RATIONS IN PAKISTAN
Fish meal in Pakistan is often adulterated and needs better quality control for poultry use.
research Ethnomycological Study of Macrofungi Utilized by Pamona Community Around Lake Poso, Central Sulawesi Province, Indonesia
The Pamona community uses 21 types of mushrooms for food, medicine, and other needs, highlighting the importance of conserving these resources.
research Beneficial uses of Breadfruit (Artocarpus altilis)
Breadfruit is nutritious and has potential health and medicinal benefits, but is currently underused.
research State of the Art on Production, Processing and Uses of Meal Worm Tenebrio molitor (Tenebrionidae: Coleoptera)
Mealworm farming is a sustainable, low-cost way to produce high-quality protein-rich feed.
research Food of Eyebrow: Local Knowledge and Mechanism of Hair Growth Promotion of Isatis tinctoria L. Along the Silk Road
research Hop Shoots (Humulus lupulus): Emerging Bioactive Components, Functional Properties, and Opportunities for Food and Bio-Industrial Applications
Hop shoots have health benefits and economic potential for food and industry.
research Development of Soup Mix Powder Using Avarampoo (Senna Auriculata)
The soup mix with Avarampoo is a tasty, healthy alternative to energy drinks, offering various health benefits.
research A New Strategy for Consumption of Functional Lipids from Ericerus pela (Chavannes): Study on Microcapsules and Effervescent Tablets Containing Insect Wax–Derived Policosanol
Microcapsules and effervescent tablets make insect lipids easier to consume.
research From crown to cosmetics: Exploring the efficacy of an upcycled pineapple biopolymer in sustainable skincare, suncare and hair care applications
Upcycled pineapple biopolymer is effective and eco-friendly for skincare, suncare, and haircare.
research From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization
Persimmons offer health benefits and can be used in new products and sustainable applications.
research Aplikasi Rempah Mobe (ficus sp.) dan Antarasa (Litsea cubeba) Sebagai Bahan Pengawet Alami Pada Fillet Ikan Kakap Merah (Lutjanus erythropterus)
Mobe and Antarasa can be used as natural preservatives for red snapper fillets.
research Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour
Using 50% Sangyod rice flour in butter cake improves nutrition and is well-liked by consumers.
research HEALTHY TOFU (Tofu Made From Almonds and Sunflower Seeds)
Almond and sunflower seed tofu is high in protein and marketed for diets and vegetarians.
research Droplets-Based Microfluidics as a Platform to Design Food-Grade Delivery Systems Based on the Entrapped Compound Type
Droplet-based microfluidics improves delivery of bioactive compounds in food using precise encapsulation and release.
research African baobab (Adansonia digitata) fruit as promising source of procyanidins
African baobab fruit is a good source of antioxidants and micronutrients, but too much can cause laxative effects.
research Microbial analysis on biotin nutrition bar with different packaging material
Aluminum foil packaging kept the biotin nutrition bar with the least bacteria after 30 days.
research Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition
Combining polysaccharides with alginate improves protection and release of pumpkin seed protein in digestion.
research Application of Bio-fortification through Plant Breeding to Improve the Value of Staple Crops
Bio-fortification through plant breeding can improve the nutritional value of staple crops by adding essential minerals.
research BH03 Do patients with afro-textured hair who are experiencing hair loss feel understood by their dermatologists? A cross-sectional study
Patients with afro-textured hair often feel misunderstood by dermatologists regarding hair loss.
research Solid-state cultivation of multiple industrial strains of koji mold on different Thai unpolished rice cultivars: biotransformation of phenolic compounds and their effects on antioxidant activity
Koji mold on unpolished Thai-colored rice boosts antioxidant activity more than on other rice types.
research Peperomia pellucida's Ingredients, Antioxidant Properties, and Safe Usage as Food and Herbal Medicine
Peperomia pellucida is safe to eat and has strong antioxidant benefits.
research Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators
Focus on sustainable plant-based superfoods to reduce environmental impact.