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Effects of Nano-sized Bee Pollen as a New Cosmetic Ingredient

Hae-In Pyeon, Jia Bak, Jin-I Seok, Soojeong So, Hwa-Jin Suh, Mikyung Oh, Segi Kim, Chung-Eun Yang, Il Kyung Chung, Yun-Sik Choi

Asian J Beauty Cosmetol. 2017;15(1):1-9. Published online 2017 March 30 DOI: https://doi.org/10.20402/ajbc.2016.0078

Effects of Nano-sized Bee Pollen as a New Cosmetic Ingredient

Hae-In Pyeon, Jia Bak, Jin-I Seok, Soojeong So, Hwa-Jin Suh, Mikyung Oh, Segi Kim, Chung-Eun Yang, Il Kyung Chung, Yun-Sik Choi

Asian Journal of Beauty and Cosmetology. 2017;15(1):1-9

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Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

Paola Conte, Alessandra Del Caro, Federica Balestra, Antonio Piga, Costantino Fadda

LWT. 2018;90:1-7

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Nano-sized protractor measures molecule movement

New Scientist. 2013;218(2914):19

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The state of nano-sized titanium dioxide (TiO2) may affect sunscreen performance

K. M. Tyner, A. M. Wokovich, D. E. Godar, W. H. Doub, N. Sadrieh

International Journal of Cosmetic Science. 2011;33(3):234-244

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United States cosmetic ingredient labeling

Martin Greif, Howard I. Maibach

Contact Dermatitis. 1977;3(2):94-97

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Enhanced sun protection of nano-sized metal oxide particles over conventional metal oxide particles: Anin vitrocomparative study

P. Singh, A. Nanda

International Journal of Cosmetic Science. 2014;36(3):273-283

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Nano-sized cosmetic formulations or solid nanoparticles in sunscreens: A risk to human health?

Gerhard J. Nohynek, Eric K. Dufour

Archives of Toxicology. 2012;86(7):1063-1075

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LIPID-ENRICHED EGG YOLK FRACTION AS INGREDIENT IN COSMETIC EMULSIONS

AMANDA LACA, BENJAMÍN PAREDES, MARIO DÍAZ

Journal of Texture Studies. 2011;43(1):12-28

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Biological and therapeutic properties of bee pollen: a review

Bożena Denisow, Marta Denisow-Pietrzyk

Journal of the Science of Food and Agriculture. 2016;96(13):4303-4309

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Portuguese bee pollen: palynological study, nutritional and microbiological evaluation

Leticia M. Estevinho, Sandra Rodrigues, Ana P. Pereira, Xesús Feás

International Journal of Food Science & Technology. 2011;47(2):429-435

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